(64 % cabernet sauvignon with 30% merlot and 6% cabernet franc; 13.9 % alcohol) Inky-purple. Floral aromas of fresh blueberry, cassis and minerals complemented by allspice, sassafras and plenty of new oak. Dense and chewy on entry, then shows chunky, almost monolithic black fruit and herbal flavors. Although this gains sweetness and flesh with air, it remains somewhat tight and austere and finishes with mounting, grainy tannins. The persistent finish could use more acidity and less oak for better cut and clarity. Haut-Bailly is always one of the trickiest Bordeaux to judge when young, so it's entirely possible that this wine will blossom in the coming months in barrel. But although there is plenty of sweet fruit hiding beneath the glossy oak, it's presently tough going.

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A prolonged cold but dry winter. This resulted in late budbreak, around 5 April for the first Merlots and mid-April for the Cabernets. Flowering had started during an exceptionally hot week in late May, but was interrupted by wet and cold weather in early June which disrupted fertilization (causing irregular flowering and mixed sized grapes), of the old Merlot grapes in particular. July was consistently hot and sunny inducing early water stress, stopping plant growth which is propitious for the development of small grapes . Fine weather continued until the end of the harvest with alternating fine hot days (28-32 °C) and cool nights. The harvest lasted four weeks: 15 days with six half days and nine full days, starting 22 September with the young Merlot vines. The Cabernet grapes were picked just after, between 5-14 October. As a result of the water deficit, the grapes were extremely small producing a higher phenolic content than in 2009. Vinification: gentle extraction with a controlled fermentation temperature (around 26 °C) to limit the effects of the high alcohol content. Cabernet Sauvignon 62%, Merlot 36%, Cabernet Franc 2%.Barrel sample taken two or three weeks ago. Great tension and liquorice and freshness. Sinewy.

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Deep plum/purple, Haut-Bailly's 2010 required some coaxing to appreciate its subtle notes of barbecue smoke, lead pencil shavings and creme de cassis as well as its touches of pomegranate and forest floor. The oak is pushed far into the background and the tannins are extremely silky, but the intensity of the wine is profound and the finish lingers for close to 55 seconds. This wine is ripe yet delicate, powerful yet stylish, and essentially resembles a remarkable fashion design from a house of haute couture. This wine needs a good 7-8 years of bottle age and should keep for 40-50+ years.

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