The 2006 Haut-Bailly is a Bordeaux blend from the renowned Pessac-Léognan sub-region of Bordeaux, France. This red wine, produced by Haut-Bailly, holds an alcohol content of 12.5% and has garnered significant attention from wine critics.
Vinous reviewer Neal Martin describes the 2006 Haut-Bailly as “a very capable Pessac-Léognan from an oft-overlooked vintage” with “lovely blue and black fruits and violet aromas” and a touch of “chimney soot.” Martin notes that it has a “medium-bodied palate with a slightly ferrous note and tobacco,” and praises its creamier texture compared to previous examples, concluding that it is “drinking perfectly now.”
Wine Spectator's review highlights the wine's aromatic profile of “berries, mineral and violet,” noting its evolution in the glass. The reviewer emphasizes a “full body with chewy tannins and a beautiful floral finish,” and suggests that it’s best enjoyed after 2013. This vintage produced 6665 cases.
Neal Martin, writing for his Wine Journal, finds that the 2006 Haut-Bailly is improving with time. He describes its nose as “instantly captivating with scents of wild brambles, black cherries, dark chocolate, and a touch of orange sorbet.” The palate is noted for its “very fine tannins” and “superb acidity,” with a finish that includes “dried tobacco, thyme, and a little rosemary.”
Wine Enthusiast's review is more critical, pointing out that the wine is “currently totally dominated by wood.” However, the reviewer acknowledges underlying notes of “blackberry, spice, and fruit tannin,” and advises waiting at least ten years for optimal enjoyment.
Robert Parker's Wine Advocate, with Neal Martin again reviewing, praises the wine's “refined and pure bouquet” with “hints of dark chocolate” and a “medium-bodied palate with supple tannin.” The review suggests that the wine will benefit from additional aging, highlighting its “elegance and power.”
James Suckling commends the 2006 Haut-Bailly for its “aromas of fresh herbs with some tobacco, lavender, and black fruit,” and describes it as “long, firm, and racy” with “tight, polished tannins.”
Jeb Dunnuck gives the wine a high score, noting its “dried flowers, currants, chocolate, sandalwood, cigar, and graphite.” He praises its “plenty of mid-palate depth” and “medium to full body,” advising to drink it over the next 10-12 years.
Finally, Decanter’s review underscores the wine’s longevity, noting its “silky texture and a sense of restraint,” with “closely knit black fruits, plus smoke and graphite undertones.” The review concludes that the 2006 Haut-Bailly is “precise, considered, and balanced.”
In summary, the 2006 Haut-Bailly is a well-regarded Bordeaux blend that showcases a range of complex flavors and aromas, with several reviewers recommending further aging to fully appreciate its potential.
