Château Haut-BaillyLe Pessac-Léognan de Haut Bailly
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Le Pessac-Léognan de Haut Bailly from the Château Haut-Bailly
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Pessac-Léognan de Haut Bailly of Château Haut-Bailly in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Pessac-Léognan de Haut Bailly of Château Haut-Bailly in the region of Bordeaux often reveals types of flavors of oaky, blackberry or minerality and sometimes also flavors of tobacco, licorice or leather.
Food and wine pairings with Le Pessac-Léognan de Haut Bailly
Pairings that work perfectly with Le Pessac-Léognan de Haut Bailly
Original food and wine pairings with Le Pessac-Léognan de Haut Bailly
The Le Pessac-Léognan de Haut Bailly of Château Haut-Bailly matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of small stuffed fish from nice, pizza queen with merguez or gigolette of rabbit.
Details and technical informations about Château Haut-Bailly's Le Pessac-Léognan de Haut Bailly.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Le Pessac-Léognan de Haut Bailly from Château Haut-Bailly are 2016, 2008, 2012, 2011 and 2015.
Informations about the Château Haut-Bailly
The Château Haut-Bailly is one of of the world's greatest estates. It offers 7 wines for sale in the of Pessac-Léognan to come and discover on site or to buy online.
The wine region of Pessac-Léognan
The wine region of Pessac-Léognan is located in the region of Graves of Bordeaux of France. Wineries and vineyards like the Château Haut-Brion or the Château Haut-Brion produce mainly wines red, white and pink. The most planted grape varieties in the region of Pessac-Léognan are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pessac-Léognan often reveals types of flavors of pineapple, mango or chalk and sometimes also flavors of pomegranate, green bell pepper or dried rose.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
News related to this wine
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The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
