Daina Paulin of Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé, was in town (Washington DC) and Annette Schiller/ ombiasy WineTours was able to organize a winemaker dinner at BToo, with Daina and the world class wines of Château Haut-Bailly and Chef Bart Vandaele and his American/ Belgian/ French fusion cooking.
Invitation
Please welcome Daina, right hand of the owner family and managers of Château Haut-Bailly, on May 8, 2018 at 6.30 pm for an exclusive dinner chef Bart Vandeale prepared to match the fantastic Haut-Bailly wines at restaurant Btoo in Washington DC.
The dinner is at $ 143 incl. tax and gratuity and focusses on the outstanding wines of Château Haut-Bailly (La Parde 2012, 2014, 2012, 2008).
Château Haut-Bailly has the distinction of being one of the only 16 Chateaux in Pessac-Léognan to be included in the 1959 Grand Cru Classé Classifaction of the Graves region. For over four centuries Château Haut-Bailly defended its reputation as producer of wines of superb quality.
Château Haut-Bailly
Château Haut-Bailly is a Graves Cru Classé estate that has really hit form in the last 5-7 years. It is located in the commune of Léognan, which is usually more associated with white wine production. Just a stone’s throw away from the city of Bordeaux and our hotel, Château Haut-Bailly, one of the most prestigious Cru Classé de Graves, sits majestically in a 30 hectare vineyard at the heart of the Graves region on the left bank of the river Garonne. Neighboring estates include Château Malartic-Lagravière, Château Smith Haut Lafitte and Château Carbonnieux. The estate's second wine is named Le Parde de Haut-Bailly.
At Château Haut-Bailly wine has been produced for more than five centuries. Like many Bordeaux estates, the property changed owners multiple times over the centuries. However, three owner families put their mark on the estate.
First, in 1630 it was bought by the Le Bailly family which eventually gave the estate its name. In those days the château had about 80 acres under vine, roughly the same as today. There were many ups and downs during the centuries and by the 1950s the estate was in a sorry state.
Second, a wine merchant from Belgium, Daniel Sanders, bought the château in 1955 and started intensive renovations. His efforts proofed him right and Château Haut-Bailly was one of the 16 wine producers awarded with the Grand Cru Classé certification in the 1959 classification of the Graves estates.
Finally, in 1998, Elisabeth and Robert G. Wilmers – he an American banker, she French – bought Château Haut-Bailly and spared no expenses to invest in the vineyards, winery, and the château to give the estate the possibility to keep producing top quality wines. Robert G. Wilmers passed away in 2017.
Today, Château Haut-Bailly is managed by Véronique Sanders, fourth generation of the Sanders family.
Robert G. Wilmers (1934 - 2017)
In 1998 Château Haut-Bailly was purchased by the late Robert G. Wilmers, Chairman and CEO of the M & T Bank based in Buffalo, New York. As a lover of Bordeaux Grands Crus, his dream came true when he became the owner at Haut-Bailly. He spent much of his childhood and professional life in Belgium. Hugely conscious of Haut-Bailly’s history yet eager to ensure continuity and modernity, he entrusted in 1998 Haut-Bailly’s management to Véronique Sanders, granddaughter of Jean Sanders. Robert G. Wilmers passed last year.
Chef Bart Vandaele's BToo
Chef Bart Vandaele's BToo on 14th Street in Washington DC, NW, is a leading restaurant in the Nation's Capital. Annette Schiller and I love to go to winemaker dinners at BToo and organize ourselves winemaker dinners there. The food of Belga Cafe/ BToo Executive Chef Bart Vandaele is always most creative and delicious. Chef Bart is a fun guy to hang around with and guide us through the evening. And BToo has a separate room in the basement that is perfect for special events like winemaker dinners. Recently, Alex Flores has become the Chef de Cuisine of BToo.
Sekt Reception
The evening started with a German Sekt Reception. Chef Bart poured F.B. Schönleber, Riesling, Extra Brut, Rheingau, Méthode Champenoise, 2013, courtesy of Annette Schiller, and offered spectacular amuses bouches.
Welcome and Opening
Following the Sekt Reception, Chef Bart Vandaele welcomed the guests, Annette Schiller introduced Daine Paulin and talked about the F.B. Schönleber Riesling Sekt, and Daine Paulin talked about Château Haut-Bailly.
The Dinner
The dinner was fabulous. Chef Bart joined us for each course to explain it and Daine walked from table to table to talk about her wines.
The Menu
Reception
Amuse Bouche
Foie Gras Lollipop with speculoos cookie
Scallop Tartare with avocado and cucumber
King Crab with curry flan and kafir lime
F:B. Schönleber, Riesling, Extra Brut, Rheingau, Méthode Champenoise, 2013
First Course
Jambon Persillé
Ham&parsley terrine, Belgian mustard, endive, bittersweet vinaigrette
La Parde de Haut Bailly, 2012
Second Course
Braised oxtail ravioli, gulf shrimp, wild mushroom, green garlic, braising broth
Château Haut-Bailly 2014
Third Course
Venison loin, spring peas, blodd sausage croquette, rhurbarb, pommes pailles
Château Haut-Bailly 2012
Fourth Course
3-year-ol Durch Gouda, cherry balsamic, pooped grains
Château Haut-Bailly 2008
Fifth Course
Surprise Birthday dessert
Gonet Medeville Extra Brut Rose Premier Cru Champagne NV
The Wines
Château Haut-Bailly Portfolio
Château Haut-Bailly has 28 hectares of vineyards which are very well sited on high, gravelly ground just east of Léognan village. In total the estate produces 150,000 bottles annually. Approximately 50% of production from the property is Grand Vin, 30% is second and 20% is third wine, although this will depend on the vintage.
Grand Vin: Château Haut-Bailly
The wine is a blend of Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (10%). The grapes are fermented in 26 concrete tanks of different sizes. The wines are aged for 18 months in new (about 50%) and used barrique barrels. There are 3 different cellars for barrel aging.
La Parde de Haut-Bailly
The estate's second wine is La Parde de Haut-Bailly, produced since 1967, but under the name Domaine de la Parde until 1979. It is aged in barrels for 12 months.
Pessac-Léognan by Chateau Haut-Bailly
The property’s third wine, "Pessac-Léognan," which bears the same name as its appellation, was created in 1987. It comes from young vines – an accessible wine that has spent less time in barrel and can be enjoyed young.
Rosé de Haut-Bailly
Since 2004, Château Haut-Bailly has produced a ‘rosé de saignée’ when the conditions allow.
The Wines Rinata Gafarova Poured
F:B. Schönleber, Riesling, Extra Brut, Rheingau, Méthode Champenoise, 2013
wine-searcher average price in US$: 24
Sekt is made in all German wine regions, both in the méthode traditionnelle and charmat method. There are three groups of Sekt makers: (i) large and (ii) smaller Sekt houses, who only make Sekt and (iii) winemakers, who make predominantly wine, but complement their wine selection by a few Sekts. The Sekts produced by large Sekt estates tend to be in the demy-sweet and sweet range, while the Sekts of smaller estates and the wine makers are mostly in the brut and extra brut range. In addition to Sekt, Germany produces semi-sparkling wine, which is called Perlwein. But the production of Perlwein is small.
La Parde de Haut Bailly, 2012
wine-searcher average price in US$: 32
Château Haut-Bailly was one of the first to produce a second wine in 1967. Originated from the same plots and made with the same winemaking techniques as the first label, La Parde Haut-Bailly is subject to the same draconian selection controls. Over time, it has developed its own personality, displaying a pleasant silky texture on the palate and achieving a style of elegance and refinement. Although its softness and forward aroma mean it can be drunk sooner than Château Haut-Bailly, it also has good aging potential (5 to 8 years).
Château Haut-Bailly 2014
wine-searcher average price in US$: 83
96 points Vinous - The 2014 Haut-Bailly has turned out beautifully. Dark, sumptuous and expressive, the 2014 exudes depth and finesse. Ample and resonant on the palate, with striking depth, the 2014 possesses exceptional balance and class. Hints of smoke, tobacco and licorice infuse the deep, creamy finish. (AG) (2/2017)
95 points James Suckling - A very well-made, modern wine with ripe cherry and cassis notes but rather discrete oak. The bright fruit and lively acidity balance the moderately dry tannins very well, and the finish is long and quite complex. Compacted. Needs time to open. Beautiful. (2/2017)
95 points Wine Enthusiast
94 points Robert Parker's Wine Advocate - The 2014 Haut Bailly has a charming, quite intense bouquet with layers of blackberry, raspberry coulis, black olive and melted tar scents that soar from the glass. The palate is medium-bodied with supple tannin, well-judged acidity, harmonious and focused with superb density and precision towards the finish. This is a classy number and alongside Domaine de Chevalier, it is one of the standouts from the appellation in this vintage. (NM) (3/2017)
Château Haut-Bailly 2012
wine-searcher average price in US$: 92
Château Haut-Bailly 2008
wine-searcher average price in US$: 106
The Wine Advocate - "A candidate for the -wine of the vintage,- the 2008 Haut-Bailly possesses incredible complexity. Tell-tale notes of lead pencil shavings, charcoal, damp earth, black cherries and black currants intermixed with a hint of subtle barbecue smoke are present in this classic, quintessential Graves. Medium-bodied with an emerging, precocious complexity, it is a super-pure, beautifully textured, long wine that can be drunk now or cellared for 20-25 years. Bravo!"
Gonet Medeville Extra Brut Rose Premier Cru Champagne NV
Julie and Xavier Gonet-Médeville are, in many ways, the first couple of French wines. Both hail from storied winemaking families: Julie’s family is famous for its incomparable Chateau Gilette, and Xavier comes from a long line of Champagne growers in Le Mesnil. Leading a new generation of winemakers, they bring their family knowledge, methods and passion to the many wines they now make together.In 2000, when his family’s plots were being divided, Xavier opted for a modest collection of the highest quality 1er and Grand Cru vineyards with a goal of producing only the most exquisite, small-production Champagnes. Champagne Gonet-Médeville’s Pinot Noir (Bisseuil and Ambonnay) and Chardonnay (Mesnil-Sur-Oger) are farmed organically, and each parcel is vinified separately to emphasize its individual terroir. There is no malolactic fermentation, and dosage is minute. Julie and Xavier’s resulting Champagnes are very elegant, delicate, festive and easy to drink.
Thanks
Bart Vandaele thanked Rinata Gafarova and Chef de Cuisine Alex Flores.
Happy Birthday Chef Bart and BToo
At the end of the dinner, we celebrated Chef Bart Vandaele's and a guest's Birthday as well as the 5th Anniversary of BToo.
4 Wine-pairing Dinners at Château Haut-Bailly with Diana Paulin
This winemaker dinner at BToo was our 5th dinner with Daina Paulin, with the previous 4 dinners all at Château Haut-Bailly in the private dining room. A wine-pairing dinner with Daina Paulin in the private dining room of Château Haut-Bailly has been the grande finale of the ombiasy Bordeaux tours during the past years and we were very happy to receive Daina this time in Washington DC at one of our favorite restaurants, BToo. See: Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2017, France
Other BToo/ Ombiasy Winemaker Dinners
Last month, the April winemaker dinner at BToo was also a joint ombiasy WineTours/ BToo event, with the German winemaker Christian L. Stahl pouring his bone-dry wines from Franken. See: Winemaker Dinner with Christian L. Stahl, Winzerhof Stahl, Franken, Germany, and Chef Dieter Samyn at BToo in Washington DC, USA
In terms of Bordeaux winemaker dinners at BToo, this was the second one Annette organized. The first one was with Anaïs Maillet and the wines of Château Lafon-Rochet a few years ago. See: Winemaker Dinner with Château LAFON-ROCHET Wines and Winemaker Anaïs Maillet at Chef Bart Vandaele’s Hipp B Too Restaurant in Washington DC, US/France
Finally, on the evening before the Château Haut-Bailly winemaker dinner at BToo, there was a Château Lafon Rochet winemaker dinner at Restaurant 2941 in Northern Virginia, also organized by Annette Schiller. See: Winemaker Dinner with Château Lafon Rochet at Restaurant 2941 in Northern Virginia, with Sofia Poniatowski and Chef Bertrand Chemel, USA/ Bordeaux
Bye-bye
Bye-bye and good night.
schiller-wine: Related Postings
Upcoming Tours/ Wine Dinners/ Tastings - Annette and Christian Schiller/ ombiasyPR & WineTours/ schiller-wine, Germany, France, USA (Issued: April 2, 2018)
Ombiasy Wine Tours 2018: 3 x France and 3 x Germany - Ombiasy Newsletter December 2017
UPCOMING Ombiasy Wine Tours in 2018 to Germany and Alsace (May/ June) and to Bordeaux and Burgundy-Champagne (September)
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2017 by ombiasy WineTours, France
Bordeaux Vintage 2014 in Bottle: Union des Grands Crus de Bordeaux (UGC) on 2017 North America Tour in New York - Schiller’s Favorites
Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2017, France
Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours (2015), France
Invitation: TWO !!!!! Exceptional Bordeaux Winemaker Dinners: Lafon-Rochet, May 7, and Haut-Bailly, May 8, 2018, Washington DC, USA
Chef Bart M. Vandaele Celebrated the 2 Year Anniversary of his B Too Restaurant with the Wines of Domaine Jean-Marc Brocard from Chablis, USA/France
Winemaker Dinner with Château LAFON-ROCHET Wines and Winemaker Anaïs Maillet at Chef Bart Vandaele’s Hipp B Too Restaurant in Washington DC, US/France
Cellar Tour, Tasting and Dinner at Wein- und Sektgut F.B. Schönleber in Östrich-Winkel, Rheingau, with Ralph and Bernd Schönleber - Germany-North Tour 2016 by ombiasy WineTours
Winemaker Dinner with Château Lafon Rochet at Restaurant 2941 in Northern Virginia, with Sofia Poniatowski and Chef Bertrand Chemel, USA/ Bordeaux
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