Blackberry, walnut, iodine, and sandalwood aromas follow through to a full body, round and juicy tannins and an intense, flavorful finish. This shows richness with structure. Excellent 2017.

Subtle, welcoming, layered, balanced, this is just so Haut Bailly in its cocoa bean, cassis, smoked capsicum, saffron, cigar and slate feel, with mouthwatering oyster shell signoff. Ready for sharing, but will age for decades. Harvest September 13 to 29. The last vintage under Bob Wilmers, Axel Marchal and Valerie Lavigne take over as consultants, 60% new oak.

The 2017 Haut-Bailly is composed of 60% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 4% Petit Verdot. Very deep garnet-purple colored, it has a wonderfully spicy nose of cinnamon stick, cloves, anise and fenugreek with core of roses, warm blueberries, black forest cake and black raspberries plus hints of underbrush and iron ore. Medium to full-bodied with firm, ripe, grainy tannins, it has oodles of freshness and great finesse, continuing bright and energetic on the long, minerally finish.

A blend of 60% Cabernet Sauvignon, 32% Merlot, 4% Petit Verdot and 4% Cabernet Franc, the 2017 Chateau Haut-Bailly spent 16 months in 50% new French oak. It reveals a medium ruby hue as well as a classic, medium-bodied, elegant yet also ripe style that's common in the vintage. With medium body, ripe, polished tannins, beautiful elegance and purity, and a great finish, it's a terrific wine in the vintage that will drink well for 25-30 years.

The 2017 Haut-Bailly is open and focused on the nose with blackberry and briary, crushed stone and light blueberry scents, still primal but very delineated. The palate is medium-bodied with pliant tannins, sappy red berry fruit and orange rind. Light spicy notes emerge towards the extended finish. More early drinking than 2016, but not to be underrated. Tasted at the Haut-Bailly vertical at the château.

The 2017 Haut-Bailly is an understated beauty. Nothing in particular stands out rather it is the wine's balance that impresses most. All the classic Haut-Bailly signatures come through in a mid-weight, super-finessed wine that hits all the right notes. Dark red and blue stone fruits, graphite, smoke, licorice and incense are all laced into the super-expressive finish. The 2017 emerges from the estate's central, most historic parcels, as those vineyards were not affected by the April frost that took with it 30% of the production.
Vinous.com, May 2018

One of the finest estates in the southern Pessac region, Haut Bailly has been delivering excellent wines in recent years. Deeply perfumed with exotic plum and blackcurrant fruit. Juicy, focused and intense mid palate with bright red and black fruits and a nice sense of energy and vibrancy. Tannins are firm but round and carry the fruit into a fresh, mineral-driven finish. - April 2018

Very dark with purple rim. Oozes elegance on the nose, subtle dark fruit, nicely dusty/mineral and a touch of graphite and a slight and attractive herbaceous note. More fragrant with air. Texture is fine like layers of paper, tannins are dry and refined. Lightness of touch but really persistent. Juicy, gentle. Very lovely, the graphite elegance, freshness and fruit go on to the end. - Julia Harding, jancisrobinson.com, April 2018

60% Cabernet Sauvignon, 32% Merlot, 4% Petit Verdot, 4% Cabernet Franc . Deep crimson. Subtle and lightly peppery dark fruit. Very quietly spoken and nicely herbaceous. On the palate, supple and deliciously dry. The tannins are incredibly fine but perfectly placed to frame the dark, fresh fruit. Extreme purity, freshness and restraint but no lack of fresh fruit. Long, too. (JH)

Tasted blind. Deep ruby colour. Quite earthy and savoury on the nose – peppery hedgerow fruit has a lightly warming quality. The palate shows savoury fruit at the core with fair intensity, yet there is an earthy, leafy edge here. Firm and slender, this tightly wound wine may need time to truly flourish. (TP)