Cory Gowan, JJ Buckley, February 2013

62% cabernet sauvignon, 36%merlot, 2% cabernet franc. A unique terroir of gravelly sand with a high proportion of fossils in the subsoil.Aged for 16 months in 55% new oak.Very dark, inky ruby, with a nose that has become more terroir-driven with time in barrel. Very rich in blackberry, violets, saddle leather, and cassis, but it's the huge structure of the wine, with an almost additional midpalate, that really amazed me. Chock-full of fine-grained tannins, this will be a very long-lived wine. Owned by American Robert Wilmers since 1998, Chateau Haut-Bailly has seen a tremendous resurgence in quality.

98 points,

James Suckling, jamessuckling.com, February 2013

Great aromas of crushed blackberries with flowers and stones that follow through to a full body, with super silky tannins and a long, long finish. It fills your mouth with beautiful fruit and velvety tannins yet shows tension and form. This lasts for minutes on the palate. Structured and superb. Don't touch until 2020.

Jancis Robinson, November 2012

Dark, dark fruit with peppery spice on the nose. Inviting in its restraint. Again really dark on the palate, very fine, dry tannins. All tightly closed and hidden at the moment but really pure and long. 18/20 (JH)

95 -97 points,

Jeff Leve, TheWineCellarInsider.com, April 2011

From 62% Cabernet Sauvignon, 36% Merlot and 2% Cabernet Franc, a blend similar to what they used in 2009, the 2010 vintage is the product of low yields. For a comparison, 2009 was 46 hectoliters per hectare. In 2010, due to the draught and problems with the Merlot flowering, yields were reduced to 37 hectares per hectoliter. Low yields and weather allowed the wine to reach 13.9 % alcohol, which is slightly higher than the 13.75 the property enjoyed in 2009. . Inky purple in color, with pungent aromas of smoke, licorice, truffle, spice, ash, tobacco and blackberry liqueur, the wine is concentrated, deep, rich and opulent in texture. With palate staining fruit, layers of ripe, velvety tannins and a long, pure, cassis and blackberry finish, this wine offers strong competition for the 2009. Veronique Sanders thinks the 2010 is a better wine. I am not sure I agree. But I do know, it's going to be a lot of comparing 2010 with 2009, 2008, 2006 and 2005 over the next few decades.

92 -95 points,

Neal Martin's Wine Journal, April 2011

The nose is very dense and rather introspective at first, gradually unfurling in the glass with blackberry, boysenberry and a slight "clayey" aroma that moves towards coca with continued aeration. The palate is full-bodied and very powerful, very structured and tannic although the tannins and not quite as fine as say, Smith Haut-Lafitte or Pape-Clement. Touches of graphite linger on the aftertaste. The sample at the Château needed a little more tension and precision...the sample at the UGC gave it to me!

98 points,

Robert Parker's Wine Advocate, March 2013

Deep plum/purple, Haut-Bailly's 2010 required some coaxing to appreciate its subtle notes of barbecue smoke, lead pencil shavings and creme de cassis as well as its touches of pomegranate and forest floor. The oak is pushed far into the background and the tannins are extremely silky, but the intensity of the wine is profound and the finish lingers for close to 55 seconds. This wine is ripe yet delicate, powerful yet stylish, and essentially resembles a remarkable fashion design from a house of haute couture. This wine needs a good 7-8 years of bottle age and should keep for 40-50+ years.

95 points,

Wine Enthusiast, May 2013

A powerful and complex wine from an estate performing on its top form. Solid tannins, layers of wood and dark fruits combine to give a wine that offers both richness and a dense structure. This Haut-Bailly should age impressively and for many years. -R.V.

95 points,

Wine Spectator, March 2013

Chewy and brambly, but integrated, this carries a very hefty core of espresso, ganache, mulled plum and blackberry fruit. The purity starts to shine through on the finish, which drips with cassis and is threaded with a long warm paving stone note. Tight and backward today, this extremely well-built wine will need substantial cellaring. Best from 2018 through 2035. -JM

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