2011 Barde-Haut Bordeaux Blend

Bordeaux Blend - 3L
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REVIEWS

WS 93 NM 92 JD 90 WA 90
WS 93

Wine Spectator, April 2012

This has solid flesh with plum and cherry compote notes framed by a lightly taut plum skin edge. There's good spice through the finish. Well-extracted but not overdone.-J.M.
NM 92

Neal Martin's Wine Journal, April 2012

The Barde Haut 2011 has a ripe bouquet of black cherries cassis and violets gently smothered in judicious creamy new oak that does not impede the fruit. The palate is medium-bodied with fine tannins. It has a sensual...
JD 90

jebdunnuck.com, March 2020

The 2011s are starting to show nicely, and the 2011 Château Barde-Haut has lots to love, with notes of dried herbs, saddle leather, tobacco, and loamy soil. I love its complexity, and it's medium to full-bodied on the...
WA 90

Robert Parker's Wine Advocate, April 2014

A beautiful effort from Helene Garcin, the 2011 Barde-Haut is dominated by Merlot blended with Cabernet Franc. It boasts an impressively saturated plum/purple color as well as an attractive bouquet of creme de cassis...

WINE DETAILS

Color & Type Red
Varietal Bordeaux Blend
Country France
Region Bordeaux
Sub-region Saint Emilion
Vintage 2011
Size 3L

Chateau Barde-Haut is a 17-hectare estate located at the extreme east of the village of Saint-Emilion with its vineyard forming a natural amphitheater with a southern exposure. The soil is very typical of Saint-Emilion, mainly composed of clay which on a layer of chalk.

The property was bought in 2000 by Sylviane Garcin-Cathiard, whose family also owns Clos L’Eglise in Pomerol, Chateau Haut-Bergey and Chateau Branon in Pessac Leognan. Significant investments have been made in the cellar and all work is done by gravity to ensure the grapes are well respected.

Chateau Barde-Haut was promoted to Grand Cru Classe in the 2012 classification of Saint-Emilion wine and is one of the rising stars of Saint-Emilion.

Chateau Barde-Haut is a blend of Merlot (85%) and Cabernet Franc (15%) from vines with an average age of 35 years. Fermentation takes place in a combination of wooden vats, concrete vats and stainless steel tanks. The vines are hand-picked and aged for 18 months in 100% new French oak barrels.