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Parde de Haut Bailly (2nd wine of Haut Bailly) 2015
Pessac-Leognan, Second wine
View All Vintages of this Wine
Units | Size | Case size | GBP Price: | Quantities | Buy |
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6 | 75cl Bottle | Case 6 | £130 per Case | Case | [Add to shopping basket] |
Tasting Notes | ||||
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The 2015 La Parde de Haut-Bailly has a very classic cedar and tobacco-tinged bouquet that is almost the opposite to how precociously it showed in barrel. The palate is medium-bodied with fine tannin, a crisp line of acidity, nicely structured with good density toward the finish. There is still a little chalkiness and it is spicier than I remember, but it remains a very impressive deuxième vin. Score: 90 Neal Martin, Wine Advocate, RobertParker.com Maturity: 2021-2035 01 March 2018 |
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The 2015 La Parde de Haut-Bailly has quite a high-toned bouquet with blueberry and cassis. The palate is medium-bodied with ripe tannin, a hint of graphite with ample blackberry and blueberry. This is a structured La Parde de Haut-Bailly, grippy and slightly chalky with a precise finish. This comes recommended. Score: 88 - 90 Neal Martin, Wine Advocate, RobertParker.com Maturity: 2019-2030 01 April 2016 |
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Pure fruit here in a reserved and focused presentation with just a hint of dried roses. Full body, integrated tannins and a fresh, tangy finish. Shows focus and brightness. Second wine of Château Haut-Bailly. Needs two or three years to soften. Try in 2021. Score: 93 James Suckling, JamesSuckling.com 02 February 2018 |
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Very minerally and salty with lots of dried fruit, currant and floral aromas and flavors. Full body, silky tannins and a fresh finish. Excellent second wine. Score: 92 - 93 James Suckling, JamesSuckling.com 23 March 2016 |
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A voluptuous, dark wine, the 2015 La Parde de Haut-Bailly offers notable depth. Black cherry, plum, graphite, leather and dark spices are all fused together. In 2015, La Parde is especially dense and inviting, which makes it a very serious second wine. The blend is 60% Merlot, 30% Cabernet Sauvignon and 10% Cabernet Franc. Score: 89 - 92 Antonio Galloni, Vinous.com 01 April 2016 |