Projects

[haut-bailly]

SHARING EMOTIONS: THE WORDS THAT SAY IT ALL

Every spring, for the Primeurs, tasters, sommeliers, experts, brokers, merchants, importers, distributors and journalists from all over the world travel to Léognan, along the narrow roads leading to the highest croup on the Left Bank, where the exceptional terroir of Château Haut-Bailly lies.

Without this terroir, its geographical location, its geological site, the pedological features of its hillside, its exposure and the unique heritage of its vines, some of which are over a hundred years old, the vineyard would not produce the fine grapes that give Haut-Bailly wine its precious character.

And without the passionate teams who express and sublimate it, these women and men who, in the vineyards as in the cellar, are the artisans of a style that is all truth and authenticity. This identity remains unchanged throughout the years - the conveniences and excesses of fashion pass, only style remains, and that of Haut-Bailly is truly timeless, and so contemporary.

We therefore asked a linguist*, using last April's tasting comments as a corpus, to identify the formants of the perceived image of the 2023 vintage, to extract the main lines and, beyond that, to indicate what this image says about Haut-Bailly.

Purity, finesse, elegance, precision, fruit, flavour, subtlety, class: this semantic portrait of Haut-Bailly, as drawn up by the twenty or so most notorious 'signatures' of the 2023 tasting, undeniably reflects the demanding winegrowing and winemaking vision shared by the estate's teams.

There are many noble attributes on which most of the tasters agree, albeit from different origins, cultures and languages.

Finesse, multi-dimensional, as underline French critics as “fine woody nuances that work behind the scenes",  "the attack that announces the wine with delicacy", "a version that is all finesse, expressive, immediately charming, undeniably slender", delivering "a subtle and discreet wine". Finesse is no less adulated by foreign journalists (as Haut-Bailly exports 90% of its production to over 80 countries):  "there’s a vibrancy paired with elegant, fine tannins, and purity and length", "much more about finesse than power", "so effortless" with "chalky tannins that are supple with finesse and grain"

Precision, as revealed by a "precise attack", a "precise bouquet", a "precise wine", "a very precise, sinewy, lithe palate" or the fact that "the palate is dense, focused and precise".

Purity which, as we have seen, is the central attribute of a "linear, pure wine" or "extremely pure and delineated", giving rise to "an incredible sense of purity and elegance" with "the purity of fruit here" and also "purity of rose bud and liquorice".

The wine's flavour is celebrated, a "pure, gripping flavour" with "an obvious focus on fruit - red berries and blackcurrants - and freshness", a "fleshy scent of red peony" and a juice that is "creamy on the palate, (which) reveals the velvety caress characteristic of Haut-Bailly". English speakers are no less enthusiastic, qualifying the wine as"so savoury and moreish" and "so graceful and opulent with perfumed redcurrants, darker berries, dried herbs, flowers and tobacco". "It waltzes out with showy scents of boysenberry preserves, stewed plums, and fruit cake, followed by underlying suggestions of Indian spices, menthol, graphite and lavender, with a hint of cardamom". Reading these comments makes you salivate and lets you feel the happiness: the emotion of the tasting is there to be shared.

The length charms and surprises, as this is "a wine of rare persistence" offering "sensational freshness, salinity and elegance" and "plenty of hidden depths", as "the full-bodied palate is rich and seductively plush, with layers of black fruits and exotic spices, plus mint and floral sparks, finishing long and fragrant" – an exceptional length: “It boasts more grip and persistency on the finish than its peers, with a residual subtle pinch of black pepper".

Majesty, meaning a grandeur and nobility that command respect: French critics celebrate the wine as a "royal road", "fullness and serenity", "a powerful, deep, invigorating Haut-Bailly...with vigorous tannins", "a great success, which confirms that less massive vintages are wonderfully suited to Haut-Bailly"... or again, in Shakespeare's language, "a very serious wine", "sophisticated", proving if proof were needed that "this ranks as one of the standout wines in Pessac-Léognan, perhaps in Bordeaux itself. Outstanding."

The distinction that is the hallmark of the estate's greatness signs the prais: "once again, Haut-Bailly!" and its legendary "distinguished flavour", through which "the identity of the cru is perfectly transcribed", that of a Grand Vin that "remains true to its identity: bravo, superbly elegant" with "this undeniable sense of class and finesse that define this château", "a wine that represents the new spirit of Bordeaux: understatement and class."

In this way, the dominant semantic fields create identity patterns that position the estate at the centre of Haute-Viticulture. Just as there are the “Maisons de Haute Couture”, there is on the Left Bank a temple of winemaking that the new Haut-Bailly winery embodies, delivering exceptional wines in terms of sovereign elegance, singular style and finesse.

Haut-Bailly, as a subject - with its wine, its terroir, and its people - inspires poetic and precise prose

It is striking to see the extent to which the style of the tasting notes is no less incomparable than the style of the Grand Vin. It seems that, inspired by the quality of the welcome extended to them, the endearing beauty of the surroundings, the wines they taste, the food they enjoy at the Table Privée - in short: their experience, visitors to Haut-Bailly - who always say they are welcomed as friends of the house, not just guests - write about their overall experience in a way that feels both sculpted and sincere. The words captured by these wine lovers are the true expression of Haut-Bailly, in 2023 as in previous years.

In their own way, each of the commentators expresses themselves with sensitive care, clearly concerned with the precision of the terms used, attentive to the verbal aesthetics and the register of language chosen to talk about the estate and its wine. We would like to thank them all.

*Pascal Beucler, our semiotician

**Jane Anson, Yves Beck, Michel Bettane, Bernard Burtschy, Yohan Castaing, Louis-Victor Charvet, Pierre Citerne Béatrice Delamotte, Jeb Dunnuck, Antonio Galloni, Georgie Hindle, Chris Kissack, James Lawther, Jeff Leve, Ella Lister, Lin Liu MW, Alexandre Ma, Neal Martin, Clio Perrin, Lisa Perrotti-Brown, James Suckling, Jean-Marc Quarin, Adrian van Velsen, Tjark Wisser

[haut-bailly]

The beauty of composition

BEYOND AN ART, BLENDING AS PRACTISED BY HAUT-BAILLY IS THE TEMPORAL INTERPRETATION OF A TIMELESS STYLE

To blend is to know how to identify and then match elective affinities, in the sense that in chemistry we speak of the disposition that substances have to unite together. Or in music, the assembly of instruments, and in painting, the assembly of colours to produce a particular harmony.

Here and now, at the summit of this legendary croup of Château Haut-Bailly, the different parcels and grape varieties, in all their diversity, must be thought of as the instruments of an orchestra.

Separately, and ultimately articulated, under the inspiration of an inhabited conductor, these instruments will produce a work whose genius is the fruit not of a simple addition, but of an authentic multiplication of distinct and complementary properties.

The value created is much more than the simple sum of the elements that make up the vintage, it is the transcendence of the terroir expressed, sublimated and magnified by the choices of blending that are thoughtful, slowly matured and carefully weighed.

Behind these enlightened choices is the hand of man, or woman - both at Haut-Bailly: Véronique Sanders, President, and Gabriel Vialard, Technical Director, with the support of the teams and expert advisors.

For those who are familiar with the place, while the life of the vineyard is dotted with numerous rituals throughout the seasons, the time of blending has a particular significance. It can be seen as a liturgy, in the sense of a ritual of ceremonies and incantations that make up the cult of a divinity - in this case a Dionysian divinity.

When this liturgical time comes, the joie de vivre that still reigns on the estate certainly doesn't disappear, but it is more restrained, contained, more discreet, a bit like lowering one's voice when entering a church. In fact, it's time for meditation, and a form of inspired gravity, in the heart of the cellar that has become a temple, when the team in charge gathers around an immemorial ritual imbued with as much science, knowledge, rigour and wisdom as it is with mystery - not to say alchemy...

The fruit of every creation is called a creature, and so it is with every new blended vintage.

Isn't every assemblage, in essence, a work of creation?

But how can you produce something new and unique from pre-existing data?

Here we come to the equation that has been unique to Haut-Bailly for centuries.

On the one hand, the particular personality of a given vintage, by its very nature specific.

On the other, the Haut-Bailly identity, which has always been eminently recognisable, transcending and subsuming the contingencies of time.

At Haut-Bailly, this very special point where timeless identity and temporal personality meet, and merge indistinctly, is called ipséité, or authentic and perfect self-expression.

This is the hallmark of the estate, and its unaltered nobility, when so many others shape their wine, changing with the times...

So, let's go back to where creation takes place.

Around the tasting table in the cellar, covered with test tubes, decanters, bottles and glasses, in the daylight that pours in through the large bay window, facing the towering silhouette of the château, in religious silence, all five senses are alert.

The colour? It's a signal, and a sign. Firstly, because its purity and clarity are essential - nothing should disturb it. It's also a sign, because it influences our judgement: the density and intensity of the colour are scrutinised. The darker, deeper and more intense the colour, the better the vintage. Once the final blend has been made, the vintage will reflect the colour palette of the grape varieties that form its composition, a subtle alliance of the red of Merlot, the black of Cabernet-Sauvignon, the violet of Petit-Verdot... While there may be fine nuances in this palette, the fact remains that the final colour will always be that distinctive, exclusive, recognisable colour of Haut-Bailly.

The nose? It, too, is first and foremost a signal: a real olfactory watchdog, it rejects any batch that is not perfectly ripe. To make a great wine, not just a good wine, the requirements are non-negotiable: what is just enough is never enough. A maxim at Haut-Bailly: the nose discards, the palate chooses, the taste refines. Secondly, the nose is a beacon, shining a light on the taster in an ocean of aromas: you need an extreme degree of skill to understand the hundreds of molecules that can be released - up to three thousand! Beyond that, the nose plays an essential role throughout the process, in successive levels of refinement.

The mouth? It orders: the categorisation of batches enables a very precise inventory to be made of possible and future combinations. It combines: the final result must be superior to what each individual element can contribute - as we said earlier, successful addition is multiplication. It anticipates: how will this or that promising lot evolve in ten, thirty or fifty years' time? As Denis Dubourdieu so aptly put it, Great Wines "only acquire their true personality as they age: a Great Wine, like a person who ages well, always seems reasonably younger than their age, but above all it always proves to be more interesting, more complex, more moving as the years go by".

The 'touch'? Many tasters and lovers of the estate's wines celebrate the silkiness of its tannins, so soft on the palate and caressing like cashmere. A "tactile" wine, as Michel Bettane once said, a velvety wine full of suppleness, delicacy and elegance: "At Haut-Bailly, it's the tactile sensations that are always superior. Silkiness and depth.

The sound? Can you hear Haut-Bailly? Yes, during fermentations - the slight sound of fine bubbles bursting on the surface of the liquid. It's an airy rustle that soon stops, and the wine is said to be at rest. It's as if the wine has calmed down, inviting you to meditate, to reflect on what has been achieved. Ready for blending.

And what about the intellect? The final, reasoned choice of the winemaker? Because no, a great wine does not come together on its own, by chance or miracle; it is man who puts it together.

It is the human factor, and the human factor alone, that makes sense of what the five senses have perceived and retained, analytically and synthetically.

Analytically speaking, we are primarily concerned with the empirical, the felt, with a central objective: to protect the spirit of the place, to preserve the Haut-Bailly style beyond the variety of batches at our disposal, to find the 'la' of the vintage by erasing non-essential variables to embody and sublimate the essence of the estate.

Synthetically speaking, with all the data collected in terms of colour, aromas, body and tannins in hand, we don't reason in percentages, we resonate in emotions, always with the elegance of Haut-Bailly wines in mind.

This is the time for composition, in the musical sense of the term, as mentioned in the introduction: how can we turn a set of sublime notes into a timeless harmony, faithful to the terroir and magnifying it, tomorrow and a hundred years from now?

The key word is refinement, which leads to the desired level of refinement, starting from the heart of the ideal blend, through successive touches and retouches.

At the end of this patient, attentive, intense and decisive work of composition, there is grace, the perfect harmony of the wine, the fruit of depth and lightness: airy, and better still 'ethereal', of infinite purity, according to the dazzled word with which Robert Parker characterised the 2010 vintage.

Seated on its magical hillock, reaching towards the purity of the sky, this is where Haut-Bailly blossoms.

[haut-bailly]

Capc museum in Bordeaux celebrates 50 years with artist Kapwani Kiwanga

Since the end of June, Kapwani Kiwanga has taken over the great nave of the CAPC Musée d'art contemporain de Bordeaux for an unprecedented project. A large-scale exhibition to celebrate the 50th anniversary of the institution, of which Château Haut-Bailly has been a long-term sponsor. We were lucky enough to discover this monumental creation by the Canadian artist, who is exhibiting at the Capc until January 7, 2024.

50 years dedicated to contemporary creation

Founded in 1973, the Capc in Bordeaux - Centre d'arts plastiques contemporains, a place for experimentation around art, is celebrating its 50th anniversary this year. "Always in search of innovative artistic practices that are in tune with the issues of the times, over the past five decades the Capc has deployed a dense and uninterrupted activity of exhibitions, performances and mediation actions for the people of Bordeaux, as well as for national and international audiences," according to the museum's website.

Events are organized throughout the year to look back on this half-century and cast the museum into the future. In fact, a major exhibition has just opened in the nave of the institution, and the Canadian artist based in Paris, Kapwani Kiwanga, has been chosen. Her way of bringing stories to light, her work on shapes, openings and asymmetries were an obvious choice for Capc.

The nave as a starting point

The architecture of the building was a real source of inspiration for the artist, who was able to embrace the structure and create, in a way, an extension of the architecture. Indeed, curtains of indigo rope from French rope-makers bring the great arches of the Entrepôt Laîné to life, while showcasing centuries-old craftsmanship.

A total of 53 kilometers of rope were needed to create the installation. They are held in place by two different systems: wooden frames and metal structures. A play of light leads the public into a dreamlike world of Bordeaux's history and river trade.

Water and sound

Like a river flowing through the city, the curtains cover the nave. Ropes are mixed with different materials, selected both for their aesthetics and their symbolism, to tell the rich story of the city of Bordeaux and its river. Kapwani Kiwanga plays with water, transparency, opacity and sound. The different diameters of the ropes bring new vibrations and a new way of capturing sound to this historic nave of the 19th-century Entrepôt Lainé.

The exhibition also highlights the expertise of the teams at Capc, the exhibition's producer, who created a formidable technical staging. A grandiose installation to celebrate an unforgettable half-century.

[haut-bailly]

The 2022 vintage in Bordeaux

The 2022 vintage was marked by extreme weather conditions. The choice made at Haut-Bailly of a sustainable viticulture by preserving its old vines has fully taken its meaning in these extreme conditions. While gardens and forests suffered from the heat combined with the drought, our vines were superb and green! A vigor and life force that can be seen in our 2022 vintage. Axel Marchal, a university professor of oenology, reflects on the paradoxes of this year in Bordeaux for the Haut-Bailly projects page.

Unprecedented weather conditions for unusual but perfectly balanced wines, the paradoxes of the 2022 vintage

Professor Axel MARCHAL, Institute of Vine and Wine Sciences of the University of Bordeaux, Oenology Research Unit

When it comes to assessing the 2022 vintage in the Bordeaux vineyards, it is important to distinguish between the general climatic context and its consequences on wine quality. Extreme weather conditions, both in terms of temperature and rainfall, as well as their manifestations, unfortunately make climate change very real and raise serious concerns about the future of our planet. However, after a contrasted 2021 vintage, let's not sulk in our pleasure: the wines produced in 2022 appear to be, at the beginning of their maturation, out of the ordinary and simply remarkable!

The five conditions of a great red vintage in Bordeaux have been met in 2022. At the beginning of their maturation and in general, the great red wines of Bordeaux 2022 appear particularly successful and even exceptional for many of them. Although extreme, particularly favorable conditions were seen this year at the different key stages of the vine cycle and of the maturation.

The Merlots are amazing on the best terroirs, and particularly on the clay-limestones. Fruity but not overripe, smooth but balanced, they have an irresistible breed and charm. Their astonishing success in a historically hot and dry 2022 beats certain theories or models that consider this variety to be already outdated in Bordeaux, echoing the comments made in the note on the 2020 vintage. On its preferred soils, and provided that viticultural practices are adapted, it is perfectly capable of producing remarkable wines. As in recent vintages, Cabernet Franc is also very successful. Their aromatic brilliance brings an extra dimension to blends and their characteristic texture, requiring perfect ripeness, contributes to the freshness and balance of the wines. The success of Petit Verdot in a dry vintage such as 2022 is particularly linked to the nature of the soil. In the absence of too much water stress, the wines produced bring a spicy character and a distinctive smoothness.

Finally, Cabernet Sauvignon continues to benefit from the drier and warmer conditions of the vintages of the last decade, for which Bordeaux winemakers have struggled so much in the past to harvest it at maturity. Its late ripening character and its implantation on soils that are often draining may have exposed it, in some cases, to marked hydric constraints. Nevertheless, on the great terroirs, the resulting wines are impressive by their powerful tannic structure but without austerity, by their accessible character while preserving much distinction.

Excessive in its climatology, the 2022 vintage seems to have produced surprisingly balanced and harmonious wines, tannic but pulpy, preserving a freshness and brightness typical of great Bordeaux. As always, ageing will reveal their true potential, but at this stage they appear particularly promising and literally exceptional.

[haut-bailly]

En Primeurs, history and tradition

DISCOVER EN PRIMEURS AT HAUT-BAILLY

It's an event that punctuates springtime in all Bordeaux wineries. The sale of En primeurs wines in the region dates back several centuries and is still an essential concept for acquiring certain bottles today. Here's a look back at a week of tastings for wine professionals and a crazy period of excitement at Haut-Bailly.

Les Primeurs on the Bordeaux marketplace

Initially, Bordeaux wine merchants went to the châteaux to evaluate the grapes "sur pied" (in the vineyard) a few months before the harvest. Professionals judged the quality of the grapes, then became responsible for maturing and bottling. Some even bet on the quality of a vintage simply by tasting the grapes!

The concept was modernized in the 20th century, as the role of the négociants was deemed too important by some winemakers. Some decided to manage the ageing and bottling of their wines entirely at the château.

It wasn't until the 1970s that the Bordeaux wine market began to take on an international dimension. The practice of En primeurs sales enabled merchants, importers, and private individuals to buy wine from the estates almost two years before it became available in bottles. The profits made by the estates in this way can be reinvested to improve the precision of work in the vineyards, modernize the cellars and, ultimately, improve the quality of the wine.

Bordeaux wines in the spotlight at En Primeurs

The term "Primeurs" covers two distinct phases. The first is a tasting stage, what mondo vino calls "La semaine des Primeurs". For ten days at the end of April, wine professionals flock to Bordeaux to taste the new vintage, which is still being aged. Ageing refers to the time between the end of maceration and bottling. The wines have not yet finished aging, and the taster’s main aim is to assess the wine's potential. It's a question of imagining what the wine will become when its barrel ageing is complete, and how it might evolve over time once bottled.

It is also during this crucial week that critics and journalists taste and rate vintages. Many critics and oenologists have made a name for themselves in this way, such as Robert Parker, who was the only one to consider the 1982 vintage to be an exceptional year.

After the tasting phase comes the second stage, that of selling. The estates set their prices and market their wines via what is known as the "Place de Bordeaux". A network of wine merchants who market Bordeaux wines to customers (importers, restaurateurs, wine merchants, private individuals) all over the world. What’s the advantage of buying En primeurs? Being sure of finding the volumes they need at the best price.

Discover the characteristics of the Primeurs at Haut-Bailly and how this tradition remains a key event even today. Three questions for Daina Paulin, Head of Commercial and Public Relations - Château Haut-Bailly.

1. Can you tell us about the En Primeurs Haut-Bailly experience?

At Haut-Bailly, we always try our best to ensure a personalized experience for all our visitors. We hold that same standard for everyone despite the incredible number of visitors coming to Haut-Bailly for approximately a month for the En Primeurs period.

For many years now, we have made the decision to taste the wine uniquely at the property to guarantee their quality. It is a time of year when the wines are particularly fragile and after all the hard work of our team, it is important to ensure this crucial final step. You can see it as a celebration of all the efforts of our teams in the vineyard as well as in the cellar and we want to honor that work.

It is also a privileged moment with our clients. To answer their questions and to preserve a personal exchange, we adapt each visit to the questions and needs of each guest. For example, you know when someone just got off the plane and arrives at Haut-Bailly for his first En primeurs tasting, his questions aren’t the same as the journalist that has been in Bordeaux for a week already. So, we want to adapt the message, not only to the customer but also to where they are in their En primeurs tastings agenda.

For us at Haut-Bailly, it’s the time of year when the whole team comes together, that’s what makes it really special. Because the vineyard and the cellar team, they are really involved during this period too, it’s a celebration of their work. And the hospitality team, the cuisine, the commercial teams greeting our guests…everyone is working together side by side. In a lot of ways, the En primeurs is the most important time of year for the wines since it is the final step after creating the wines, so we make sure they are tasted in the best possible way.

2. How did the En Primeurs go at Haut-Bailly this year? What were the characteristics of this 2023 edition?

Finally, I think this year, En primeurs was back full force post-pandemic. The world was traveling again, and Asia was back: it’s the most visitors we have ever had for En Primeurs! There was an incredible energy during the whole month and an energy about this 2022 vintage, the wines were enjoyable. In a lot of ways, it was a really energetic En Primeurs season for us here at Haut-Bailly and in general.

Haut-Bailly is also well known for its cuisine and this year for the first time our own Chef, Maxime Pommier, created a beautiful buffet of delicious food for lunch. It allowed our guests to stay a bit longer, to enjoy a selection of special vintages as well. It was a way for us, to offer a more in-depth privileged Haut-Bailly experience.

3. How does this event, which is hundreds of years old, remain essential today for the vineyards of Bordeaux and Haut-Bailly?

I feel the En primeurs are a bit like a wedding: all of your loved ones come at the same time, and you can see everyone all at once. You have to ensure that they have a positive and personalized experience.

It’s essential because every year is unique, and I think in Bordeaux in particular, vintage variation is real, and every vintage has its own character, its own story. That is where Bordeaux, I think is really strong because there is a storytelling behind the vintage. And by having the customers come to the Château, they can hear that story and learn about it and become themselves the storytellers of that year’s wines to their customers.

There is a lot of trust involved in En Primeurs because people are investing in wines that they probably won’t get for the next two years. And there is no other product in the world that works that way! That is why it’s essential for our customers to come and learn about the vintage but it’s also essential for us to learn about each of our customers, on a personal level and about their markets.

Since 85% of the wines are sold abroad, it’s important for us to understand what is happening in each market. It is actually fascinating because each vintage is different, and you get a different vibe depending on the market as a well as the socio-economic context (Brexit, COVID, inflation…). It also helps us decide on the price for the vintage. Like in 2008 during the financial crisis, the vintage was exceptional, but the price had to adapt to the context. The price isn’t always a reflection of the quality of the wines, it’s also a reflection of the socio-economic state of the world.

When Covid hit, we had to cancel the En primeurs tasting week. We reached out to our customers, and it was really special because they’re not just customers, they’re more like friends and family. This year for the 2022 vintage we were so happy to welcome everyone back. We really hope that they enjoyed the wines while they were here and that they will experience that emotion when they open and share these wines in the future with their customers, family and friends. 

[haut-bailly]

Women shaping the world of wine

On the occasion of International Women's Rights Day, we wanted to pay tribute to a few women in the world of wine. Their profiles are very different and yet they are inevitable figures, each of them unique in their fields: Lizzy Rudd, president of Berry Brothers & Rudd, Maggie Henriquez, former president of Krug and general manager of Baccarat and Marie-Andrée Nauleau-Mugneret, co-director with her sister, Marie-Christine Teillaud-Mugneret, of Domaine Georges Mugneret-Gibourg. They have one thing in common, that of imposing themselves with tact, intelligence and excellence in a complex and essentially masculine world.

Lizzy Rudd, President of Berry Brothers & Rudd

Lizzy Rudd began her career at Berry Bros. & Rudd on the marketing team, where she was responsible for building the global reputation of the company's famous whiskey brand, Cutty Sark. Today, Berry Bros. & Rudd is still owned by the two historic families - the Berrys and the Rudds, along with two Royal Warrants and three Masters of Wine. A third-generation member of the Rudd family, Lizzy Rudd is only the second woman in the company's history to lead the renowned wine merchant, after her grandmother Ethel. Lizzy Rudd plays a fundamental role in communicating the company's vision on behalf of both families: building on a rich history, this company is constantly looking towards the future with high quality teams. Lizzy inspires respect as she continues to uphold the company as one of the world's leaders in fine wine distribution!

Maggie Henriquez, former president of Krug and now CEO of Baccarat

After several years as the President of Krug, Maggie Henriquez joined Baccarat in 2022 as CEO. After becoming a Harvard University educated engineer, she has had an impressive career in several multinational companies.

Having become President in 2009 during the global financial crisis, Maggie Henriquez has risen to the challenge. She has led the project of the new Ambonnay winery, developing the brand identity of the House of Krug, while respecting the values and the dream of its founder, Joseph Krug. We are in absolute admiration of Maggie's intelligent approach and brilliant implementation of the shift that Krug has implemented.

Marie-Andrée Nauleau-Mugneret and Marie-Christine Teillaud-Mugneret, co-directors of Domaine Georges Mugneret-Gibourg

They both represent the third generation running Domaine Georges Mugneret-Gibourg, located close to Nuits-Saint-Georges in Burgundy, and Vosne-Romanée, between Dijon and Beaune. Sisters Marie-Andrée Nauleau-Mugneret and Marie-Christine Teillaud-Mugneret became co-managers when their father died in 1988. At the time, Marie-Christine left her career in pharmacy to go into oenology and took over the lead of the estate with her mother. Marie-Andrée finally joined them a few years later after obtaining her degree in oenology from the University of Burgundy.

Today, the Mugneret-Gibourg and Georges Mugneret estates have merged to become one, Domaine Georges Mugneret-Gibourg; the mother, Jacqueline, has retired, and the new generation is growing fast. The two sisters have given birth to two daughters, maintaining this new tradition of running the business between women, as a family, always. Superb wines, beautiful people, simply a moving story of women...

[haut-bailly]

Sommelier competitions, such prestigious and technical challenges

The Latvian Raimonds Tomsons was crowned Best Sommelier of the World 2023 during the contest that took place in Paris last week. Sommelier competitions highlight not only gastronomy and the art of sommellerie, but also vineyards and their winemakers. How do they really work? What are the different exams? Here is an overview of these unparalleled competitions.

A challenge like no other

68 candidates, 65 countries represented, 4 days of competition, 10,000 of bottles served. The Best Sommelier of the World competition is the most prestigious and rigorous in the field of sommellerie. Like other national and international competitions of its kind, it allows the a highly selected group of professionals to showcase their skills to the top sommeliers in the world.

This event is organized every three years and orchestrated by the International Sommellerie Association (Association de la Sommellerie Internationale - ASI) with the sommelier association of the hosting country. This edition was presided by the Union de la Sommellerie Française (UDSF) and Philippe Faure-Brac, himself Best Sommelier of the World in 1992.

After three days of trails and tastings, the Latvian Raimonds Tomsons took this year’s title- beating out the Dane Nina Jensen in second place, the Chinese Reeze Choi in third, and Pascaline Lepeltier, the French candidate who finished fourth.

Testing knowledge and service

These events bring together professionals in the sector. The competition, on the other hand, highlights authentic and unique products in the interest of professional excellence.

Aromas, tannins, smells, observation of the wine, its length in the mouth... Sommeliers are above all wine lovers. Even if the content of the tests remains confidential before the competition, it is common to ask candidates theoretical questions on their knowledge of vineyards, practical tests with service workshops as well as blind tasting sessions of wines and spirits. Competitors must have theoretical knowledge and professional culture but they must also master practical aspects and manage the simulations while limiting the pressure of the competition.

For the semi-final of the Best Sommelier of the World contest, the candidates had to identify five non-alcoholic drinks from around the world and imagine a vegan menu. Another workshop was to compose old cocktails (Sazerac and Aviation) with ingredients voluntarily absent from the elements made available to the candidates. During the final, they had to blindly identify wines, associate wines with dishes, stones with wines or find the errors in a price list. Beyond a true knowledge of the vineyards, contestants had to undergo exercises of beverage service, general wine culture and wine regulations tests, exams on the different varieties of grape, as well as on wine-making and blending techniques. Highly demanding exercises for these passionate oenophiles.

Focus on Pascaline Lepeltier, the French candidate.

At 42 years old, Pascaline Lepeltier, is a brilliant sommelier with an international reputation. Crowned in 2018 with the title of Meilleur Ouvrier de France in sommellerie and Best Sommelier of France, Pascaline Lepeltier started her career in philosophy before discovering the world of wine thanks to one of her passionate teachers. Based in New York since 2009, she has become one of the most influential sommeliers of her generation. After training for the Best Sommelier of the World contest at Château Haut-Bailly in early November 2022, she finished fourth in the competition.

[haut-bailly]

Haut-Bailly, partner of the "Farmer Designers; agriculture on the move" exhibition at the Madd

As part of the exhibition "Farmer Designers: agriculture on the move", we had the pleasure of welcoming visitors to the Museum of decorative Arts and Design in Bordeaux on Saturday November 27th 2021, where our team were able to exchange and share our pruning methods.

"Farmer Designers: agriculture on the move” aims to present a new generation of farmers who are looking to feed us while regenerating the soil and the biodiversity.

The exhibition makes soil our central focus, revealing new knowledge about its role, how it functions and the ecosystem that it harbours. It demonstrates the scales of crops and production, offers insights into new farming practices and reexamines the dimension of time. A fresh perspective on the world to which we belong.

The management of the vineyard is part of a permanent research based on observation. The vineyard workers strive to take care of the vines on a daily basis and to carry out only the work they require. The search for quality in the long term involves a series of gestures: pruning that respects the flow of sap, possible thinning of the harvest after flowering, parcel-based vinification, strict selection of batches.

At Haut-Bailly, we have always thought about how to improve the quality of our wines while reducing our environmental impact. The art of living is practised daily at Haut-Bailly, where everything is done to preserve the vine, to make it last and to pass it on to future generations.

This long-term, environmentally friendly approach is recognised by the HVE (High Environmental Value) certification we received in 2019. This label attests of the actions taken by the château to preserve biodiversity, as well as to limit the impact of its agricultural practices on the environment.

If you have not had the opportunity to visit this wonderful exhibition, it has been extended until spring 2022.

[haut-bailly]

A new cellar, a new chapter

Château Haut-Bailly : An exceptional terroir by Jane Anson

After twenty years in the making, Château Haut-Bailly publishes a book titled "Château Haut-Bailly : an exceptional terroir". Jane Anson takes readers on an inspiring journey of discovery that brings to life Haut-Bailly's remarkable history, vineyards, wines and people.

800 years of history and findings recounted by the historian Hélène Brun-Puginier where Jane Anson documents the property’s rich heritage and pays tribute to its many remarkable and charismatic owners over the course of the last eight hundred years.

To find out more, listen to our episode of "Haut-Bailly Talks" which is a conversation between Jane Anson and Véronique Sanders, discussing the golden ages of Haut-Bailly.

To get hold of a copy, please get in touch by email ([email protected])

[haut-bailly]

2020, a year of reinvention

The highlight of 2020 is to have achieved a very fine vintage in a year that has had its share of surprises. Put to the test by a succession of sanitary and climatic difficulties, we were continuously able to adapt to face each situation.

This unexpected year reminds us that surprise is part of life. It is even at the heart of our activity, as the work in the vineyard is constantly subject to the unpredictability of weather. The beauty and the very essence of our profession are to deal with the commands of nature. We do not know what tomorrow will bring, and this lack of certainty opens up the field of possibilities. It is an invitation to dream.

Dreaming and making people dream is what drives us at Haut-Bailly. We have the honour and privilege to live on an exceptional terroir, in a place that inspires us every day. Haut-Bailly nourishes our dreams, and is enriched by them when they come true. The completion of the construction of our modern cellar opens a new chapter for the estate.

This architectural work is an extension of our vineyard. It blends perfectly into the landscape, and the softness of its lines reflect the vineyard that surround it. The interior is spectacular, with unexpected volume, multiple perspectives and the omnipresent feeling of peace and harmony. It brings with it the promise of new heights for Haut-Bailly.

And since we have the freedom to dream, let us dream of freedom!

[haut-bailly]

A dialogue between architecture and nature

Our vineyard is a garden. The winery is its continuation just as the winemaking is the continuation of the work in the vines.

The building reflects the wines of the estate and the spirit of the place: discreet, elegant, precise. It mirrors the vineyard that surrounds it.

The project, which is remarkably aesthetic, meets three technical imperatives: to collect the harvest in the best possible conditions, to apply the same level of precision to the winemaking process as is applied to our viticulture, and to enable the cellar master and his team to work in the best of conditions in premises that are perfectly suited to their tasks.

The complexity of the project, the high standards required, the talent of the architect and the landscape designer as well as the quality of the selected companies make this building a unique place, outside of any usual configuration. More than a cellar, it is an architectural creation. The modern technical and environmental prowess is also timeless by the purity of its lines and its integration into the landscape.

An exceptional cru deserves absolute care and attention. The wines of Haut-Bailly are now elaborated and perfected in a setting that is tailored to their needs.

[haut-bailly]

Haut-Bailly appreciated by wine merchants

A study carried out by Wine Services among 94 wine merchants in Paris and 48 in Bordeaux reveals that Haut-Bailly is part of the top 10 from the 1,259 wines analysed.

This presence confirms the strong relationship established over the years between Haut-Bailly and the traditional distribution network in France. The wine merchants complete the meticulous work carried out in the vineyard and cellars, revealing to their customers the most ancient treasure from our civilisation that is wine.

[haut-bailly]

An inside look at our new cellar

Our new cellar is very close to completion. A place where architecture meets nature, with incredible views of our vineyards while also integrating seamlessly into the landscape. The winery will house our production, ageing and storage cellars.

Here is a behind the scenes look at the creation of this next chapter in the history of Haut-Bailly.

Featuring :

Chris Wilmers - Chairman of the Haut-Bailly's Supervisory Board Daniel Romeo - Architect

Watch on YouTube

[haut-bailly]

Autumn exhibitions

Here are a selection of exhibitions in Bordeaux which we recommend this autumn.

SAMARA SCOTT - The Doldrums

until January 3rd 2021 at the CAPC

For her first major project this side of the Channel, Samara Scott (b. 1985, London) takes over the great nave of the CAPC, installing a huge artificial ceiling composed of beached debris. The public is invited to walk around and under it, to experience the dual identity of this large-scale alchemical collage, both digital and material, attractive and repulsive.

Playground - The design of sneakers

until January 10th 2021 at the MADD

Basketball shoe, tennis shoe, trainer or sneaker, regardless of the name, they have influenced the way we live and the way we dress since the early 20th century. With over 600 pairs, films, archive documents, photos and personal accounts, the exhibition will present all the facets of this iconic object. A basketball court is available in the museum's main courtyard.

Bassins de Lumières 

until January 3rd 2021 at the submarine base of Bordeaux

Bordeaux’s submarine base invites you to discover the art of Gustave Klimt and Paul Klee through a unique sound and light installation. An immersive experience for the whole family and a great opportunity to discover this historic location in Bordeaux.

[haut-bailly]

Harvest 2020 : we’ve crossed the finish line !

We are happy to share with you that our 2020 vintage is all safe in the cellar. After an eventful year, a rainy spring with a hot and dry summer, we had an early harvest (September 9th - 25th) with exceptional weather. The vines were beautiful. Our pickers were remarkable with their efficiency and solidarity. The joy of picking a promising vintage was felt by the entire team. The berries coming into the cellar were small, full of sugar and very concentrated. Yields are lower than in 2019 and practically equivalent to those of 2010.     The vinification is going well. The first tastings show a beautiful homogeneity, offering rich colour and density. Elegant and powerful wines are to be expected.

Beautiful weather

Healthy grapes

Manual sorting

Happy team

[haut-bailly]

Cultural outings for summer 2020

This summer, discover a few events and exhibitions in Bordeaux. Here is our selection: 

Pulsations Festival from July 23rd to 31st

From July 23rd to 31st, experience "Pulsations", the unexcepted festival imagined and put together in a couple of weeks by Raphaël Pichon and his musicians from Pygmalion. Operas, recitals, classic music concert... Almost twenty events (including free activities) allow visitors to discover the city of Bordeaux. There are a few days left to book your tickets!

Click here for more information

Playground - The design of sneakers

until January 10th 2021 at the MADD

Basketball shoe, tennis shoe, trainer or sneaker, regardless of the name, they have influenced the way we live and the way we dress since the early 20th century. With over 600 pairs, films, archive documents, photos and personal accounts, the exhibition will present all the facets of this iconic object. A basketball court is available in the museum's main courtyard.

Click here for more information

Bassins de Lumières  until January 3rd 2021 at the submarine base of Bordeaux

Bordeaux’s submarine base invites you to discover the art of Gustave Klimt and Paul Klee through  a unique sound and light installation. An immersive experience for the whole family and a great opportunity to discover this historic location in Bordeaux.

Click here for more information

[haut-bailly]

Modern & identifiable: Haut-Bailly•II reveals its case

Château Haut-Bailly is pleased to present the new caisse that will highlight all the vintages of Haut-Bailly•II starting with the 2018 vintage.

After re-baptizing the name of its second wine in 2018, Château Haut-Bailly has designed a contemporary look for the packaging of its “N°II”. 

A revisited wooden case, as innovative as the new identity of the second wine, which will allow an obvious distinction between Château Haut-Bailly and Haut-Bailly•II. 

 The red dot, a key graphic element in the new label, has been deliberately accentuated in order to highlight the modern touch added to the name.

A second life given to this component, historically present on labels until 1985. The colour red, synonymous with passion and energy, enhances the chosen name and graphics. A symbolic color, matching the wine capsule and reminiscent of Château Haut-Bailly, where red is an integral part of the property. 

The circular design for the new Haut-Bailly•II case highlights the roundness in the style of its wine. 

It is also an important reference to the curved style of the architecture of the future cellar of Château Haut-Bailly.