Chateau Haut-Bailly 2005
- Producer Chateau Haut-Bailly
-
Blend
58% Cabernet Sauvignon
36% Merlot
6% Cabernet Franc - Country France
- Region Bordeaux
- Appellation Pessac-Leognan
- UPC 3 46817 81810 1
Vintage 2005
Emile Peynaud's definition : "an exceptional vintage is a vintage obtained in unusual climatic conditions" applies perfectly to the 2005. Its power, its freshness, its balance and elegance undoubtedbly make it a legendary vintage.
Very low temperatures recorded at the end of February and early March together with a rainfall deficit in winter, close to 60% below the local average, made budding some three weeks late. The hot, dry weather at the end of May caused the vegetation to get off to an explosive start. Early flowering of the Merlots (May 25 through June 2) was closely followed by the Cabernets (May 30 through June 8). Slight hydric stress at the time of "nouaison" (when fruits appear) stunted the berries, presaging a short harvest. High daytime temperatures with drought conditions speeded up the ripening process, under way by mid-July. Pigmentation of the wood appeared before "véraison" (when the fruit colour changes), a sign of early accumulation of the anthocyanins and tannins in the grapes. Weather conditions in the summer were exceptional for Bordeaux, with hot days and cool nights. This continued until the final day of the harvest. Excellent weather conditions throughout autumn allowed us to pick in five weeks, working two days a week and picking mostly in the mornings to avoid peak heat hours. The degree of ripeness was remarkable with natural alcohol levels of 14% for the Merlot and 13% for the Cabernet: never known before at Haut-Bailly! Very low yield (41 hL per ha), but the result was prodigious.
Very low temperatures recorded at the end of February and early March together with a rainfall deficit in winter, close to 60% below the local average, made budding some three weeks late. The hot, dry weather at the end of May caused the vegetation to get off to an explosive start. Early flowering of the Merlots (May 25 through June 2) was closely followed by the Cabernets (May 30 through June 8). Slight hydric stress at the time of "nouaison" (when fruits appear) stunted the berries, presaging a short harvest. High daytime temperatures with drought conditions speeded up the ripening process, under way by mid-July. Pigmentation of the wood appeared before "véraison" (when the fruit colour changes), a sign of early accumulation of the anthocyanins and tannins in the grapes. Weather conditions in the summer were exceptional for Bordeaux, with hot days and cool nights. This continued until the final day of the harvest. Excellent weather conditions throughout autumn allowed us to pick in five weeks, working two days a week and picking mostly in the mornings to avoid peak heat hours. The degree of ripeness was remarkable with natural alcohol levels of 14% for the Merlot and 13% for the Cabernet: never known before at Haut-Bailly! Very low yield (41 hL per ha), but the result was prodigious.
