Château Haut-Bailly

The history of Château Haut-Bailly

Land cultivated since 1461

The story ofChâteau Haut-BaillyIt dates back to the 15th century, but it wasn't until 1630 that the Parisian bankerFirmin Le BaillyIt was named after him. Owners then succeeded one another. Among the most illustrious,Alcide Bellot des Minièresacquired the property at the end of the 19th century. Then known as the “King of Winegrowers” ​​for his numerous scientific advances in viticulture, he led theChâteau Haut-Baillyat the top of the appellation's rankings and built the château. After a difficult period due to phylloxera and numerous changes of ownership, theChâteau Haut-Baillyregained its former glory in 1955. At that time, the Belgian traderDaniel Sandersa great admirer ofChâteau Haut-BaillyIn 1945, he bought the property and began renovations. The son ofDaniel,Jean Sanders, then took over the reins of the estate until 1998, when the American bankerRobert Wilmersbuys the Château. He will, however, leave the management of the estate to the familySandersand todaySpeedwell, daughter ofJeans, cultivates with passion the 28 hectares of this Grand Cru Classé ofGraves.

The old vines of Château Haut-Bailly

Enhanced by the magnificent terroir of Pessac-Léognan

The vineyard ofChâteau Haut-Baillyis composed of vines averaging 35 years old in a single block. Four hectares of vines, however, are over one hundred years old, having survived the phylloxera crisis. The vines were planted byAlcide Bellot des Minièresat the end of the 19th century. The grapes produced come from a rare genetic heritage, and this subtlety is reflected in the wines ofHaut-BaillyCabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc thrive in a subsoil of fossilized stones and sandy gravel. This composition, along with the slope of the land, ensures ideal drainage for the vineyard. Indeed, some plots are higher than others, the highest reaching 20 meters above the rest of the vineyard. This allows the Château to adapt to all climatic conditions and weather variations of different vintages.

THEChâteau Haut-BaillyThe estate is constantly striving to improve the quality of its wines, and this begins in the vineyards. No pesticides are used in the vineyard, and the harvest is carried out by hand by the château team with meticulous sorting of the berries.

Château Haut-Bailly

Widely recognized expertise

Quality and rigor are also essential in the winery.Veronica Sandersapplies a management style for the castle that blends modernity and tradition, supported byGabriel VialardThe cellar master oversees the winemaking process. After a final sorting on a sorting table, the wines are vinified in cement vats and blended in stainless steel tanks. Finally, malolactic fermentation takes place in oak barrels. The wines are aged for 18 months, with 50 to 65% of the aging process occurring in new oak barrels. Production reaches 160,000 bottles annually.

The Grand Vin of the château,Château Haut-BaillyIt is distinguished by its finesse and elegance. Complex, it offers aromas of fruit and pronounced woody notes. The tannins are harmonious and structured.The Parde of Haut-BaillyThis is the estate's second wine and is characterized by aromas of black fruit and smoky notes. The tannins are fine and well-structured.Château Haut-Baillyalso produces a third wine,Pessac-Léognanand a rosé wine depending on the vintage.