Grand Cru Classé Pessac-Léognan

Perfect with roast beef.

To do better than in 2009 was a challenge! But owing to the auspicious climatic conditions that prevailed throughout the growing period and the sustainable cultivation and winemaking methods used at Haut-Bailly, the byword for the 2010 vintage is excellence. The 2010 has a different style but it is just as remarkable as the 2009. July was consistently hot and sunny inducing early water stress, stopping plant growth which is propitious for the development of small grapes - a promise of quality and concentration. The contrasting cool nights helped to protect the fruit and promote anthocyanin and aroma synthesis. Harvesting began on 22 September with the young Merlot vines, followed by the Cabernets from 5 to 14 October. As a result of the water deficit, the grapes were extremely small producing a higher phenolic content than in 2009.

A good balance was achieved through careful and precise winemaking: gentle extraction with a controlled fermentation temperature (around 26°C) to limit the effects of the high alcohol content.

The vineyard of Haut-Bailly as we know it today began to take shape when the Goyanèche and then the Daitze family acquired and unified the best vine growing plots in the 1530s. The estate remained in the Daitze Family until 1630 when it was purchased by Firmin Le Bailly and Nicolas de Leuvarde wealthy Parisian bankers and lovers of Graves wines. Following substantial investments the property continued to be passed down the Bailly family line until 1736 when Irishman Thomas Barton took the helm. His strong business network allowed him to spread word about the quality of Château Haut-Bailly at a time when French ‘claret' was beginning its rise to stardom in England and Ireland.