Grilled herbs, smoke, plums, savory herbs and graphite emerge from the glass in the 2013 Haut-Bailly. Wonderfully deep and resonant for the year, the 2013 possesses lovely balance and plenty of personality. A final burst of new leather, violets red plums and smoke lingers on the close. In 2013 Haut Bailly speaks to finesse above all else. It's as simple as that. In 2013, the blend is 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc.

Wet earth, soft crushed rose petals, with appealingly fragrant white blossom and raspberry leaf. Juicy, finessed and carefully placed, this doesn't reach the heights of most years of Haut-Bailly, but the vintage was extremely tough, and this is a good choice within it. Captures the spirit of the estate. Harvest October 1 to 10. Denis Dubourdieu consultant, Gabriel Vialard winemaker.

Dark purple ruby. Violet and blueberry jelly complicate aromatic herbs on the simple nose. On the palate, very fresh red and black fruit flavors show nice vibrancy but limited complexity and depth. The gentle extraction makes this seem balanced and easy to drink; should it develop more sweet, fruity flesh it will prove to be a successful Haut Bailly.

The 2013 Haut-Bailly offers light aromas of black fruit, sous-bois and tobacco. Nothing green here, but it does lack presence and depth. The palate is medium-bodied with light tannins, fleshy and smooth, but shallow for this Pessac-Léognan with a rather monotonous finish. Nothing bad in the scheme of things, but to be brutally honest, it is rather forgettable. Tasted at the Haut-Bailly vertical at the château.

64% Cabernet Sauvignon, 34% Merlot, 2% Cabernet Franc. Lighter hue. Simple, plummy, red-fruit nose with a hint of oak spice. Palate juicy but lightweight, the mid-palate slightly hollow. Supple but drying on the finish. A valiant effort but shows the limits of the vintage. (JL)