Robert Parker Wine Advocate

Composed of 56% Cabernet Sauvignon, 36% Merlot, 4% Cabernet Franc and 4% Petit Verdot, the 2019 Haut-Bailly was harvested from the 23rd of September to 11th of October. Deep garnet-purple colored, it leaps from the glass with vivacious notes of blackcurrant cordial, black raspberries and plum preserves with a tantalizing undercurrent of candied violets, dark chocolate, menthol and licorice plus a touch of Chinese five spice. Medium to full-bodied, the palate is achingly elegant, showing off perfumed black fruit layers with a firm frame of very fine-grained, silt-like tannins and seamless freshness, finishing with incredible persistence and fragrance. Just magic.

James Suckling

Extremely aromatic, with incredible wet-earth, bark, stone and graphite notes on the nose, then changing to violets, blackberries and blackcurrants. Full-bodied, yet so linear and fine, with titanium tannins that go on so long. Builds and builds then just rolls around the palate through the endless finish. Real Bordeaux here. 56% cabernet sauvignon, 36% merlot, 4% cabernet franc, and 4% petit verdot. Exceptional. Better after 2029.

Anthocyanes - Yohan Castaing

The Wine Independent

VertdeVin

The nose is elegant, fine and offers a beautiful power, delicacy and complexity. It reveals notes of crushed cassis, crushed wild blackberry, small notes of violet, wild strawberry associated with small touches of small blue fruits, violet crushed plum, caramelization as well as very fine hints of camphor, tonka bean and grey pepper. The palate is fruity, well-balanced and offers an acidulous, complexity, tension as well as a finesse of the grain. On the palate this wine expresses notes of pulpy/juicy wild cassis, raspberry, small notes of small juicy violet plum associated with touches of toasted, small fleshy/crushed fruits, chocolate, caramelization as well as fine hints of racy minerality, sweet spices and nutmeg. Tannins are elegant, racy and well-built.

Adrian van Velsen - vvWine.ch

Falstaff