schiller-wine: Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2017, France

Picture: In the Kitchen with Chef Jean-Charles Poinsot and our Host Daina Paulin after a Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé

The final event of the 2017 Bordeaux Tour by ombiasy was a tour of and dinner at Château Haut-Bailly. It was a most memorable evening thanks to our charming host, Daina Paulin, the very special setting in the dining and the living rooms of Château Haut-Bailly, the excellent food of Chef Jean-Charles Poinsot, and – last but not least - the superb Chateau Haut-Bailly wines.

Pictures: Arriving at Château Haut-Bailly

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.

Pictures: In the Vineyard

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.

Pictures: Cellar Tour

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 is an American banker, she is 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.

Picture: Annette Schiller with Daina Paulin and the late Robert G. Wilmers in New York. See: Bordeaux Vintage 2014 in Bottle: Union des Grands Crus de Bordeaux (UGC) on 2017 North America Tour in New York - Schiller’s Favorites

Véronique Sanders, General Manager

In 1998, at the age of 30, Véronique Sanders became the General Manager of Château Haut-Bailly, making her one of a very small number of women in charge of a vineyard and the fourth generation of her family to be associated with Haut-Bailly. After two years of preparation at the Grandes Ecoles françaises, she obtained a Master’s degree in economics at the Sorbonne. She began her career at Publicis-FCB in Paris and Prague. Deciding to improve her knowledge about wine, she returned to Bordeaux in 1997 to obtain her DUAD diploma from the Faculty of Oenology. Following the sale of Château Haut-Bailly by her grandfather, Jean Sanders, Robert G. Wilmers appointed Véronique as Commercial Director in 1998 and General Manager in 2000.

Wine Dinner at Château Haut-Bailly

Amuses Gueules and Champagne in the Living Room

We started the dinner with small bites and a Pol Roger Champagne in the living room of the chateau.

Pictures: Small Bites and Pol Roger Champagne in the Living Room of the Chateau

NV Pol Roger

Picture: NV Pol Roger

One of the great nonvintage Champagnes, this is a wine with considerable bottle age, full of toasty flavors. With its gooseberry and apple fruit flavors, it is still fresh, but its great character comes from its supreme elegance. 94 pts. Wine Enthusiast: December 1, 2005. Approximately US$40

Dinner

We then moved over to the dining room for dinner.

Pictures: Dinner

4-Couse Menu

Chef Jean-Charles Poinsot prepared for us an outstanding 4-course menu.

Pictures: 4-Course Menu

Langoustines, Red Butter, Mushrooms

Pictures: First Course

Noisette of Saltbush Lamb

Pictures: Second Course

Cheese

Picture: Cheese

Dessert

Picture: Dessert

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.

Rose de Haut-Bailly

Since 2004, Château Haut-Bailly has produced a ‘rosé de saignée’ when the conditions allow.

La Parde de Haut Bailly 2012

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).

wine-searcher average price in US$: 32

Château Haut-Bailly 2006

Terrific and distinctive, "Graves style", earthy notes on the nose combine with bright, pure cassis fruit. It has a delightfully smooth mouth-feel on the palate where the notes of fruit and spice mingle with just a hint of new oak. The finish is long and elegant with enough structure to ensure its longevity. Haut Bailly is really flying at present. Chris Pollington, Fine Wine Specialist, Oct 2008

wine-searcher average price in US$: 97

Château Haut-Bailly 2008

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!"

wine-searcher average price in US$: 105

Tea, Coffee

After dinner we moved back to the living room.

Picture: Tea, Coffee

In the Kitchen with Chef Jean-Charles Poinsot

Before leaving, we went to the kitchen to say thank you to Chef Jean-Charles Poinsot for the outstanding dinner.