Haut Bailly II

Beef, Lamb, Poultry, Game (deer, venison)

After a fine summer and an exceptional month of September, the harvest took place from September 23rd to October 11 h in favourable conditions. A generous crop was handpicked by a high-spirited troop of international pickers. The sugar concentration of the grapes, their phenolic richness and a natural acidity are signs of a great vintage.

The vinification took place at 24°C in order to preserve the perfect freshness and elegance, despite the high degrees in alcohol.

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.