Pictures: Amuses Gueules and Champagne on the Terrasse.Tour and Gourmet Dinner with Wine-pairing at Château Haut-Bailly, Appellation Pessac-Léognan, Grand Cru Classé, with Daina Paulin - Bordeaux Tour 2018 by ombiasy WineTours, France
The final event of the 2018 Bordeaux Tour by ombiasy was a tour of and dinner at Château Haut-Bailly. It was a most memorable evening thanks to our charming host, Daina Paulin, the very special setting in the dining and the living rooms of Château Haut-Bailly, the excellent food of Chef Jean-Charles Poinsot, and – last but not least - the superb Chateau Haut-Bailly wines.
We started with a tour of the vineyard and the winemaking facilities.
We moved then to the Château Haut-Bailly Mansion for dinner.
We began with Champagne on the terrasse, watching the sun going down.
We then proceed to the dining room and were served a meal – worthy of a Michelin-star - prepared by the private chef. Daina Paulin poured a selection of Château Haut-Bailly wines.
After dinner we moved to the living room for tea and had the opportunity to tour the kitchen to personally thank Chef Jean-Charles Poinsot for his inspirational menu.
This exclusive dinner celebration in the private living quarters of the owner was be the perfect finale of our wine and gourmet tour.
Daina Paulin was our host.
Pictures: Arriving at Château Haut-Bailly
Château Haut-Bailly
Château Haut-Bailly is a Graves Cru Classé estate that has really hit form in the last 5-7 years. It is located in the commune of Léognan, which is usually more associated with white wine production. Just a stone’s throw away from the city of Bordeaux and our hotel, Château Haut-Bailly, one of the most prestigious Cru Classé de Graves, sits majestically in a 30 hectare vineyard at the heart of the Graves region on the left bank of the river Garonne. Neighboring estates include Château Malartic-Lagravière, Château Smith Haut Lafitte and Château Carbonnieux. The estate's second wine is named Le Parde de Haut-Bailly.
Pictures: In the Vineyard
At Château Haut-Bailly wine has been produced for more than five centuries. Like many Bordeaux estates, the property changed owners multiple times over the centuries. However, three owner families put their mark on the estate.
First, in 1630 it was bought by the Le Bailly family which eventually gave the estate its name. In those days the château had about 80 acres under vine, roughly the same as today. There were many ups and downs during the centuries and by the 1950s the estate was in a sorry state.
Pictures: Cellar Tour
Second, a wine merchant from Belgium, Daniel Sanders, bought the château in 1955 and started intensive renovations. His efforts proofed him right and Château Haut-Bailly was one of the 16 wine producers awarded with the Grand Cru Classé certification in the 1959 classification of the Graves estates.
Finally, in 1998, Elisabeth and Robert G. Wilmers – he is an American banker, she is French – bought Château Haut-Bailly and spared no expenses to invest in the vineyards, winery, and the château to give the estate the possibility to keep producing top quality wines. Robert G. Wilmers passed away in 2017.
Today, Château Haut-Bailly is managed by Véronique Sanders, fourth generation of the Sanders family.
Robert G. Wilmers (1934 - 2017)
In 1998 Château Haut-Bailly was purchased by the late Robert G. Wilmers, Chairman and CEO of the M & T Bank based in Buffalo, New York. As a lover of Bordeaux Grands Crus, his dream came true when he became the owner at Haut-Bailly. He spent much of his childhood and professional life in Belgium.
Hugely conscious of Haut-Bailly’s history yet eager to ensure continuity and modernity, he entrusted in 1998 Haut-Bailly’s management to Véronique Sanders, granddaughter of Jean Sanders.
Picture: Annette Schiller with Daina Paulin and the late Robert G. Wilmers in New York. See: Bordeaux Vintage 2014 in Bottle: Union des Grands Crus de Bordeaux (UGC) on 2017 North America Tour in New York - Schiller’s Favorites
Véronique Sanders, General Manager
In 1998, at the age of 30, Véronique Sanders became the General Manager of Château Haut-Bailly, making her one of a very small number of women in charge of a vineyard and the fourth generation of her family to be associated with Haut-Bailly. After two years of preparation at the Grandes Ecoles françaises, she obtained a Master’s degree in economics at the Sorbonne. She began her career at Publicis-FCB in Paris and Prague. Deciding to improve her knowledge about wine, she returned to Bordeaux in 1997 to obtain her DUAD diploma from the Faculty of Oenology. Following the sale of Château Haut-Bailly by her grandfather, Jean Sanders, Robert G. Wilmers appointed Véronique as Commercial Director in 1998 and General Manager in 2000.
Gourmet Dinner with Wine-pairing at Château Haut-Bailly, Appellation Pessac-Léognan, Grand Cru Classé, with Daina Paulin
Amuses Gueules and Champagne on the Terrasse
We started the dinner with small bites and a Pol Roger Champagne on the terrasse of the chateau.
Pictures: Amuses Gueules and Champagne on the Terrasse
Dinner
We then moved over to the dining room for dinner.
Pictures: Dinner
Pictures: Dinner
4-Course Menu
Chef Jean-Charles Poinsot prepared for us an outstanding 4-course menu.
Scallops, red butter
Wagyu beef filet
Selection of cheese
Vanilla, red fruits macaron
Chocolate
The Wines
Château Haut-Bailly Portfolio
Château Haut-Bailly has 28 hectares of vineyards which are very well sited on high, gravelly ground just east of Léognan village. In total the estate produces 150,000 bottles annually. Approximately 50% of production from the property is Grand Vin, 30% is second and 20% is third wine, although this will depend on the vintage.
Grand Vin: Château Haut-Bailly
The wine is a blend of Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (10%). The grapes are fermented in 26 concrete tanks of different sizes. The wines are aged for 18 months in new (about 50%) and used barrique barrels. There are 3 different cellars for barrel aging.
La Parde de Haut-Bailly
The estate's second wine is La Parde de Haut-Bailly, produced since 1967, but under the name Domaine de la Parde until 1979. It is aged in barrels for 12 months.
Pessac-Léognan by Chateau Haut-Bailly
The property’s third wine, "Pessac-Léognan," which bears the same name as its appellation, was created in 1987. It comes from young vines – an accessible wine that has spent less time in barrel and can be enjoyed young.
Rose de Haut-Bailly
Since 2004, Château Haut-Bailly has produced a ‘rosé de saignée’ when the conditions allow.
La Parde de Haut Bailly 2015
Château Haut-Bailly was one of the first to produce a second wine in 1967. Originated from the same plots and made with the same winemaking techniques as the first label, La Parde Haut-Bailly is subject to the same draconian selection controls. Over time, it has developed its own personality, displaying a pleasant silky texture on the palate and achieving a style of elegance and refinement. Although its softness and forward aroma mean it can be drunk sooner than Château Haut-Bailly, it also has good aging potential (5 to 8 years).
wine-searcher average price in US$: 30
Château Haut-Bailly 2015
The 2015 Haut-Bailly has an intense bouquet with raspberry preserve, blackberry and briary scents intertwined with cedar and hints of truffle. The palate is medium-bodied with very fine tannins and superb acidity (more tensile than I remember it in barrel). I adore the focus and the class of this wine, the manner in which it gently fans out toward the finish. Classy and sophisticated, this is an outstanding Haut-Bailly. To repeat my sentiment from barrel, this 2015 is up there with the 2009 and 2010. Anticipated maturity: 2021 - 2045. Score: 95 Neal Martin, March 2018
wine-searcher average price in US$: 125
Château Haut-Bailly 2012
The classic 2012 Haut-Bailly is staggeringly great wine, with a stunning bouquet of lead pencil shavings, blueberries, black raspberries and blackcurrants and perhaps a touch of spring flowers, followed by a medium to full-bodied wine with an almost seamless integration of wood, alcohol and tannin. It is rich, concentrated, stunningly supple, pure and a total hedonistic and intellectual turn-on. This wine defines what is meant by intensity of flavor, but it is light on its feet, à la great cuisine. It should be drinkable reasonably young, but age effortlessly for 25-30 years. Drink 2015-2045. Score: 96 Robert Parker, Wine Advocate (218), April 2015
wine-searcher average price in US$: 81
Château Haut-Bailly 2008
A candidate for the -wine of the vintage,- the 2008 Haut-Bailly possesses incredible complexity. Tell-tale notes of lead pencil shavings, charcoal, damp earth, black cherries and black currants intermixed with a hint of subtle barbecue smoke are present in this classic, quintessential Graves. Medium-bodied with an emerging, precocious complexity, it is a super-pure, beautifully textured, long wine that can be drunk now or cellared for 20-25 years. Bravo! Score: 96 Robert Parker, Wine Advocate (194), May 2011
wine-searcher average price in US$: 91
Tea, Coffee
After dinner we moved back to the living room.
This exclusive dinner celebration in the private living quarters of the owner was be the perfect finale of our wine and gourmet tour.
Pictures: Tea, Coffee
In the Kitchen with Chef Jean-Charles Poinsot
Before leaving, we went to the kitchen to say thank you to Chef Jean-Charles Poinsot for the outstanding dinner.
Pictures: Last Stage - In the Kitchen with Chef Jean-Charles Poinsot
Good Night
Picture: Good Night
Winemaker Dinner with Château Haut-Bailly at BToo in Washington DC, with Daina Paulin and Chef Bart Vandaele
Earlier in the year, we enjoyed a great winemaker dinner with the wines of Château Haut-Bailly at BToo in Washington DC, with Daina Paulin and Chef Bart Vandaele.
Daina Paulin was in Washington DC and Annette Schiller/ ombiasy WineTours was able to organize a winemaker dinner at BToo, with Daina and the wines of Château Haut-Bailly and Chef Bart Vandaele and his American/ Belgian/ French fusion cooking.
Picture: Winemaker Dinner with Château Haut-Bailly at BToo in Washington DC, with Daina Paulin, Annette Schiller, Chef Bart Vandaele and Christian Schiller
Picture: BToo in Washington DC
Pictures: Chef Bart Vandaele, Annette Schiller and Daine Paulin
Pictures: The Dinner
Pictures: Bye-bye and Good Night - Bart Vandaele, Mark Dreyfoos, Daina Paulin, Annette and Christian Schiller
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2018 by ombiasy WineTours, France (Published and Forthcoming Postings)
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2018 by ombiasy WineTours, France
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2017 by ombiasy WineTours, France
Bordeaux Tour by ombiasy WineTours 2016, France
Bordeaux Tour by ombiasy WineTours (2015), France
Bordeaux Wine Tour 2013 by ombiasy
Bordeaux Wines and their Classifications: The Basics
Tour and Tasting at Château La Mission Haut-Brion, Appellation Pessac-Léognan, Cru Classé de Grave - Bordeaux Tour 2017 by ombiasy WineTours, France
Dinner with a View: At Restaurant L’Estacade in Bordeaux City - Bordeaux Tour by ombiasy WineTours 2016, France
Schiller’s Favorite Wine Bars in Bordeaux City - An Update
Schiller’s Favorite Seafood Places in Bordeaux City, France - An Update
Bordeaux - En Primeur, Negociants, Courtiers, the Quai de Chartons and the Place de Bordeaux– A Short Introduction
How Does the Negociant System in Bordeaux Work? Tour and Tasting at Millésima - Bordeaux Tour by ombiasy WineTours 2016, France
Tour and Tasting at Château Mondésir Gazin, Blaye Côtes de Bordeaux, Côtes de Bourg, with Owner/ Winemaker Marc Pasquet - Bordeaux Tour 2018 by ombiasy WineTours, France
Lunch at Restaurant La Terrasse Rouge, Château La Dominique, Appellation Saimt-Emilion, Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and tasting at Château Clos Fourtet, Appellation Saint-Emilion, Premier Grand Cru Classé B - Bordeaux Tour 2018 by ombiasy WineTours, France
Saint Emilion Wines and their Classification, Bordeaux, France
Schiller’s Favorite Wine Bars in St. Emilion, France
Tour and Tasting at Château La Conseillante, Appellation Pomerol, with General Manager/ Winemaker Marielle Cazaux - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Tasting at Château La Conseillante, Appellation Pomerol, with GM/ Winemaker Marielle Cazaux - Bordeaux Tour 2017 by ombiasy WineTours
Wine-pairing Lunch at Château Le Bon Pasteur, Pomerol, with Dany Rolland, GM Benoit Prévot and Chef Frédéric Bozzo - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Tasting (including from Barrel) at Tertre Rôteboeuf, Saint Emilion, with Owner and Winemaker François Mitjavile, France – Bordeaux Tour by ombiasy WineTours (2018)
Wine-pairing Lunch at Château Climens, Appellation Barsac-Sauternes, Première Grand Cru Classé, with Owner/ Winemaker Bérénice Lurton and Chef Florence Camaly - Bordeaux Tour 2018 by ombiasy WineTours, France
Visit and Tasting: Château Smith-Haut-Lafitte, Pessac-Léognan, Grand Cru Classé– Bordeaux Tour by ombiasy WineTours (2015), France
Tour, Tasting and Wine Lunch at a Petit Château and Organic Producer: Château Beauséjour – Bordeaux Tour by ombiasy WineTours (2015), France
Bio in Bordeaux: Cellar Tour, Vineyard Tour and Winepairing Lunch at Chateau Beauséjour and Château Langais, AOC Puisseguin-St.Emilion, with Owner/ Winemaker Gérard Dupuy - Bordeaux Tour 2017 by ombiasy WineTours
Schiller's Favorite Seafood Restaurants in Arcachon and Cap Ferret (Bassin d'Arcachon/ Bordeaux)
Oysters in Bordeaux: Visiting the Oyster Farmer Raphael Doerfler and his Earl Ostrea Chanca Oyster Farm in Grand Piquey/ Bassin d'Arcachon - Bordeaux Tour by ombiasy WineTours 2017, France
Lunch at Pinasse Café, Cap Ferret, Bassin d'Arcachon - Bordeaux Tour 2017 by ombiasy WineTours, France
The 5 Premiers Grands Crus Chateaux en 1855 of Bordeaux, France
What is a Bordeaux Cru Bourgeois? France
Vineyard Tour, Cellar Tour and Blending Exercise at Château La Tour de Bessan, Margaux, Cru Bourgeois, with Owner/ Winemaker Marie-Laure Lurton - Bordeaux Tour 2018 by ombiasy WineTours, France
Cellar Tour and Tasting at Château Durfort-Vivens, Appellation Margaux, 2ième Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Tasting at Château Pichon Longueville Baron in Pauillac - Bordeaux Tour by ombiasy WineTours 2017 France
Wine-Pairing Lunch at Château Pichon Longueville Baron in Pauillac - Bordeaux Tour by ombiasy WineTours 2017 France
Tour and Tasting at Château Ormez de Pez, Appellation Saint-Estèphe - Bordeaux Tour 2018 by ombiasy WineTours, France
How a Barrel is Made: Visit of the Cooperage Berger & Fils in Vertheuil– Bordeaux Tour by ombiasy WineTours 2017, France
Tour and Tasting (from Barrel and Bottle) at Château Lafon-Rochet, 4ème Grand Cru Classé St-Estèphe, with Owner Basile Tesseron - Bordeaux Tour by ombiasy WineTours 2018, France
Tour and Tasting at Château Léoville Poyferré, Saint-Julien, 2ième Grand Cru Classé, with Anne Cuvelier - Bordeaux Tour by ombiasy WineTours 2017, France
Tour, Barrel Tasting and Family Dinner with Stefan and Heike Paeffgen, Château Le Reysse and Château Lassus, Vignobles Paeffgen, Appellation Médoc - Bordeaux Tour by ombiasy WineTours 2017, France
Winery Tour and Tasting at Château Léoville-Barton, Appellation Saint-Julien, 2ième Grand Cru Classé and Château Langoa Barton, Appellation Saint-Julien, 3ième Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Winery tour, Tasting and Lunch at Château Lascombes, Margaux, 2ième Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Gourmet Dinner with Wine-pairing at Château Haut-Bailly, Appellation Pessac-Léognan, Grand Cru Classé, with Daina Paulin - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2017, France
The final event of the 2018 Bordeaux Tour by ombiasy was a tour of and dinner at Château Haut-Bailly. It was a most memorable evening thanks to our charming host, Daina Paulin, the very special setting in the dining and the living rooms of Château Haut-Bailly, the excellent food of Chef Jean-Charles Poinsot, and – last but not least - the superb Chateau Haut-Bailly wines.
We started with a tour of the vineyard and the winemaking facilities.
We moved then to the Château Haut-Bailly Mansion for dinner.
We began with Champagne on the terrasse, watching the sun going down.
We then proceed to the dining room and were served a meal – worthy of a Michelin-star - prepared by the private chef. Daina Paulin poured a selection of Château Haut-Bailly wines.
After dinner we moved to the living room for tea and had the opportunity to tour the kitchen to personally thank Chef Jean-Charles Poinsot for his inspirational menu.
This exclusive dinner celebration in the private living quarters of the owner was be the perfect finale of our wine and gourmet tour.
Daina Paulin was our host.
Pictures: Arriving at Château Haut-Bailly
Château Haut-Bailly
Château Haut-Bailly is a Graves Cru Classé estate that has really hit form in the last 5-7 years. It is located in the commune of Léognan, which is usually more associated with white wine production. Just a stone’s throw away from the city of Bordeaux and our hotel, Château Haut-Bailly, one of the most prestigious Cru Classé de Graves, sits majestically in a 30 hectare vineyard at the heart of the Graves region on the left bank of the river Garonne. Neighboring estates include Château Malartic-Lagravière, Château Smith Haut Lafitte and Château Carbonnieux. The estate's second wine is named Le Parde de Haut-Bailly.
Pictures: In the Vineyard
At Château Haut-Bailly wine has been produced for more than five centuries. Like many Bordeaux estates, the property changed owners multiple times over the centuries. However, three owner families put their mark on the estate.
First, in 1630 it was bought by the Le Bailly family which eventually gave the estate its name. In those days the château had about 80 acres under vine, roughly the same as today. There were many ups and downs during the centuries and by the 1950s the estate was in a sorry state.
Pictures: Cellar Tour
Second, a wine merchant from Belgium, Daniel Sanders, bought the château in 1955 and started intensive renovations. His efforts proofed him right and Château Haut-Bailly was one of the 16 wine producers awarded with the Grand Cru Classé certification in the 1959 classification of the Graves estates.
Finally, in 1998, Elisabeth and Robert G. Wilmers – he is an American banker, she is French – bought Château Haut-Bailly and spared no expenses to invest in the vineyards, winery, and the château to give the estate the possibility to keep producing top quality wines. Robert G. Wilmers passed away in 2017.
Today, Château Haut-Bailly is managed by Véronique Sanders, fourth generation of the Sanders family.
Robert G. Wilmers (1934 - 2017)
In 1998 Château Haut-Bailly was purchased by the late Robert G. Wilmers, Chairman and CEO of the M & T Bank based in Buffalo, New York. As a lover of Bordeaux Grands Crus, his dream came true when he became the owner at Haut-Bailly. He spent much of his childhood and professional life in Belgium.
Hugely conscious of Haut-Bailly’s history yet eager to ensure continuity and modernity, he entrusted in 1998 Haut-Bailly’s management to Véronique Sanders, granddaughter of Jean Sanders.
Picture: Annette Schiller with Daina Paulin and the late Robert G. Wilmers in New York. See: Bordeaux Vintage 2014 in Bottle: Union des Grands Crus de Bordeaux (UGC) on 2017 North America Tour in New York - Schiller’s Favorites
Véronique Sanders, General Manager
In 1998, at the age of 30, Véronique Sanders became the General Manager of Château Haut-Bailly, making her one of a very small number of women in charge of a vineyard and the fourth generation of her family to be associated with Haut-Bailly. After two years of preparation at the Grandes Ecoles françaises, she obtained a Master’s degree in economics at the Sorbonne. She began her career at Publicis-FCB in Paris and Prague. Deciding to improve her knowledge about wine, she returned to Bordeaux in 1997 to obtain her DUAD diploma from the Faculty of Oenology. Following the sale of Château Haut-Bailly by her grandfather, Jean Sanders, Robert G. Wilmers appointed Véronique as Commercial Director in 1998 and General Manager in 2000.
Gourmet Dinner with Wine-pairing at Château Haut-Bailly, Appellation Pessac-Léognan, Grand Cru Classé, with Daina Paulin
Amuses Gueules and Champagne on the Terrasse
We started the dinner with small bites and a Pol Roger Champagne on the terrasse of the chateau.
Pictures: Amuses Gueules and Champagne on the Terrasse
Dinner
We then moved over to the dining room for dinner.
Pictures: Dinner
Pictures: Dinner
4-Course Menu
Chef Jean-Charles Poinsot prepared for us an outstanding 4-course menu.
Scallops, red butter
Wagyu beef filet
Selection of cheese
Vanilla, red fruits macaron
Chocolate
The Wines
Château Haut-Bailly Portfolio
Château Haut-Bailly has 28 hectares of vineyards which are very well sited on high, gravelly ground just east of Léognan village. In total the estate produces 150,000 bottles annually. Approximately 50% of production from the property is Grand Vin, 30% is second and 20% is third wine, although this will depend on the vintage.
Grand Vin: Château Haut-Bailly
The wine is a blend of Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (10%). The grapes are fermented in 26 concrete tanks of different sizes. The wines are aged for 18 months in new (about 50%) and used barrique barrels. There are 3 different cellars for barrel aging.
La Parde de Haut-Bailly
The estate's second wine is La Parde de Haut-Bailly, produced since 1967, but under the name Domaine de la Parde until 1979. It is aged in barrels for 12 months.
Pessac-Léognan by Chateau Haut-Bailly
The property’s third wine, "Pessac-Léognan," which bears the same name as its appellation, was created in 1987. It comes from young vines – an accessible wine that has spent less time in barrel and can be enjoyed young.
Rose de Haut-Bailly
Since 2004, Château Haut-Bailly has produced a ‘rosé de saignée’ when the conditions allow.
La Parde de Haut Bailly 2015
Château Haut-Bailly was one of the first to produce a second wine in 1967. Originated from the same plots and made with the same winemaking techniques as the first label, La Parde Haut-Bailly is subject to the same draconian selection controls. Over time, it has developed its own personality, displaying a pleasant silky texture on the palate and achieving a style of elegance and refinement. Although its softness and forward aroma mean it can be drunk sooner than Château Haut-Bailly, it also has good aging potential (5 to 8 years).
wine-searcher average price in US$: 30
Château Haut-Bailly 2015
The 2015 Haut-Bailly has an intense bouquet with raspberry preserve, blackberry and briary scents intertwined with cedar and hints of truffle. The palate is medium-bodied with very fine tannins and superb acidity (more tensile than I remember it in barrel). I adore the focus and the class of this wine, the manner in which it gently fans out toward the finish. Classy and sophisticated, this is an outstanding Haut-Bailly. To repeat my sentiment from barrel, this 2015 is up there with the 2009 and 2010. Anticipated maturity: 2021 - 2045. Score: 95 Neal Martin, March 2018
wine-searcher average price in US$: 125
Château Haut-Bailly 2012
The classic 2012 Haut-Bailly is staggeringly great wine, with a stunning bouquet of lead pencil shavings, blueberries, black raspberries and blackcurrants and perhaps a touch of spring flowers, followed by a medium to full-bodied wine with an almost seamless integration of wood, alcohol and tannin. It is rich, concentrated, stunningly supple, pure and a total hedonistic and intellectual turn-on. This wine defines what is meant by intensity of flavor, but it is light on its feet, à la great cuisine. It should be drinkable reasonably young, but age effortlessly for 25-30 years. Drink 2015-2045. Score: 96 Robert Parker, Wine Advocate (218), April 2015
wine-searcher average price in US$: 81
Château Haut-Bailly 2008
A candidate for the -wine of the vintage,- the 2008 Haut-Bailly possesses incredible complexity. Tell-tale notes of lead pencil shavings, charcoal, damp earth, black cherries and black currants intermixed with a hint of subtle barbecue smoke are present in this classic, quintessential Graves. Medium-bodied with an emerging, precocious complexity, it is a super-pure, beautifully textured, long wine that can be drunk now or cellared for 20-25 years. Bravo! Score: 96 Robert Parker, Wine Advocate (194), May 2011
wine-searcher average price in US$: 91
Tea, Coffee
After dinner we moved back to the living room.
This exclusive dinner celebration in the private living quarters of the owner was be the perfect finale of our wine and gourmet tour.
Pictures: Tea, Coffee
In the Kitchen with Chef Jean-Charles Poinsot
Before leaving, we went to the kitchen to say thank you to Chef Jean-Charles Poinsot for the outstanding dinner.
Pictures: Last Stage - In the Kitchen with Chef Jean-Charles Poinsot
Good Night
Picture: Good Night
Winemaker Dinner with Château Haut-Bailly at BToo in Washington DC, with Daina Paulin and Chef Bart Vandaele
Earlier in the year, we enjoyed a great winemaker dinner with the wines of Château Haut-Bailly at BToo in Washington DC, with Daina Paulin and Chef Bart Vandaele.
Daina Paulin was in Washington DC and Annette Schiller/ ombiasy WineTours was able to organize a winemaker dinner at BToo, with Daina and the wines of Château Haut-Bailly and Chef Bart Vandaele and his American/ Belgian/ French fusion cooking.
Picture: Winemaker Dinner with Château Haut-Bailly at BToo in Washington DC, with Daina Paulin, Annette Schiller, Chef Bart Vandaele and Christian Schiller
Picture: BToo in Washington DC
Pictures: Chef Bart Vandaele, Annette Schiller and Daine Paulin
Pictures: The Dinner
Pictures: Bye-bye and Good Night - Bart Vandaele, Mark Dreyfoos, Daina Paulin, Annette and Christian Schiller
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2018 by ombiasy WineTours, France (Published and Forthcoming Postings)
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2018 by ombiasy WineTours, France
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2017 by ombiasy WineTours, France
Bordeaux Tour by ombiasy WineTours 2016, France
Bordeaux Tour by ombiasy WineTours (2015), France
Bordeaux Wine Tour 2013 by ombiasy
Bordeaux Wines and their Classifications: The Basics
Tour and Tasting at Château La Mission Haut-Brion, Appellation Pessac-Léognan, Cru Classé de Grave - Bordeaux Tour 2017 by ombiasy WineTours, France
Dinner with a View: At Restaurant L’Estacade in Bordeaux City - Bordeaux Tour by ombiasy WineTours 2016, France
Schiller’s Favorite Wine Bars in Bordeaux City - An Update
Schiller’s Favorite Seafood Places in Bordeaux City, France - An Update
Bordeaux - En Primeur, Negociants, Courtiers, the Quai de Chartons and the Place de Bordeaux– A Short Introduction
How Does the Negociant System in Bordeaux Work? Tour and Tasting at Millésima - Bordeaux Tour by ombiasy WineTours 2016, France
Tour and Tasting at Château Mondésir Gazin, Blaye Côtes de Bordeaux, Côtes de Bourg, with Owner/ Winemaker Marc Pasquet - Bordeaux Tour 2018 by ombiasy WineTours, France
Lunch at Restaurant La Terrasse Rouge, Château La Dominique, Appellation Saimt-Emilion, Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and tasting at Château Clos Fourtet, Appellation Saint-Emilion, Premier Grand Cru Classé B - Bordeaux Tour 2018 by ombiasy WineTours, France
Saint Emilion Wines and their Classification, Bordeaux, France
Schiller’s Favorite Wine Bars in St. Emilion, France
Tour and Tasting at Château La Conseillante, Appellation Pomerol, with General Manager/ Winemaker Marielle Cazaux - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Tasting at Château La Conseillante, Appellation Pomerol, with GM/ Winemaker Marielle Cazaux - Bordeaux Tour 2017 by ombiasy WineTours
Wine-pairing Lunch at Château Le Bon Pasteur, Pomerol, with Dany Rolland, GM Benoit Prévot and Chef Frédéric Bozzo - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Tasting (including from Barrel) at Tertre Rôteboeuf, Saint Emilion, with Owner and Winemaker François Mitjavile, France – Bordeaux Tour by ombiasy WineTours (2018)
Wine-pairing Lunch at Château Climens, Appellation Barsac-Sauternes, Première Grand Cru Classé, with Owner/ Winemaker Bérénice Lurton and Chef Florence Camaly - Bordeaux Tour 2018 by ombiasy WineTours, France
Visit and Tasting: Château Smith-Haut-Lafitte, Pessac-Léognan, Grand Cru Classé– Bordeaux Tour by ombiasy WineTours (2015), France
Tour, Tasting and Wine Lunch at a Petit Château and Organic Producer: Château Beauséjour – Bordeaux Tour by ombiasy WineTours (2015), France
Bio in Bordeaux: Cellar Tour, Vineyard Tour and Winepairing Lunch at Chateau Beauséjour and Château Langais, AOC Puisseguin-St.Emilion, with Owner/ Winemaker Gérard Dupuy - Bordeaux Tour 2017 by ombiasy WineTours
Schiller's Favorite Seafood Restaurants in Arcachon and Cap Ferret (Bassin d'Arcachon/ Bordeaux)
Oysters in Bordeaux: Visiting the Oyster Farmer Raphael Doerfler and his Earl Ostrea Chanca Oyster Farm in Grand Piquey/ Bassin d'Arcachon - Bordeaux Tour by ombiasy WineTours 2017, France
Lunch at Pinasse Café, Cap Ferret, Bassin d'Arcachon - Bordeaux Tour 2017 by ombiasy WineTours, France
The 5 Premiers Grands Crus Chateaux en 1855 of Bordeaux, France
What is a Bordeaux Cru Bourgeois? France
Vineyard Tour, Cellar Tour and Blending Exercise at Château La Tour de Bessan, Margaux, Cru Bourgeois, with Owner/ Winemaker Marie-Laure Lurton - Bordeaux Tour 2018 by ombiasy WineTours, France
Cellar Tour and Tasting at Château Durfort-Vivens, Appellation Margaux, 2ième Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Tasting at Château Pichon Longueville Baron in Pauillac - Bordeaux Tour by ombiasy WineTours 2017 France
Wine-Pairing Lunch at Château Pichon Longueville Baron in Pauillac - Bordeaux Tour by ombiasy WineTours 2017 France
Tour and Tasting at Château Ormez de Pez, Appellation Saint-Estèphe - Bordeaux Tour 2018 by ombiasy WineTours, France
How a Barrel is Made: Visit of the Cooperage Berger & Fils in Vertheuil– Bordeaux Tour by ombiasy WineTours 2017, France
Tour and Tasting (from Barrel and Bottle) at Château Lafon-Rochet, 4ème Grand Cru Classé St-Estèphe, with Owner Basile Tesseron - Bordeaux Tour by ombiasy WineTours 2018, France
Tour and Tasting at Château Léoville Poyferré, Saint-Julien, 2ième Grand Cru Classé, with Anne Cuvelier - Bordeaux Tour by ombiasy WineTours 2017, France
Tour, Barrel Tasting and Family Dinner with Stefan and Heike Paeffgen, Château Le Reysse and Château Lassus, Vignobles Paeffgen, Appellation Médoc - Bordeaux Tour by ombiasy WineTours 2017, France
Winery Tour and Tasting at Château Léoville-Barton, Appellation Saint-Julien, 2ième Grand Cru Classé and Château Langoa Barton, Appellation Saint-Julien, 3ième Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Winery tour, Tasting and Lunch at Château Lascombes, Margaux, 2ième Grand Cru Classé - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Gourmet Dinner with Wine-pairing at Château Haut-Bailly, Appellation Pessac-Léognan, Grand Cru Classé, with Daina Paulin - Bordeaux Tour 2018 by ombiasy WineTours, France
Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2017, France