This is the third wine of Chateau Haut-Baily. It has only been produced under the HB moniker since 2019. If the third wine is this good, then the first and second should be fantastic. Purple in color, ruby at the rim. The nose is tight but eventually opens to show cassis with some spice and gravel/char. velvety texture. Firm tannins. The palate has cassis with char. Deep but tight. A bit of bitter cherry (in a good way) on the finish. This needs a few years, maybe five, of good cellaring and should drink well for ten after that. Classic Bordeaux foods should work well such as Lam
Another wine to turn to when looking for value in top vintages of Bordeaux. Purple in color, ruby at the rim, opaque and bright. The nose is nice with cassis and plums and slight leather and char. Medium to full bodied. On the palate, this is firm tannins. A velvety texture. Lots of cassis fruit with underlying leather and slight char. Good acidity. Nice finish. This needs another five to eight years to approach maturity and should drink well for ten to fifteen after that. This will work well with grilled or roasted meats (or vegetables).
The 2005's are really starting to come into their own now and this is one more data point supporting that. This is a blend of 65% Cabernet Sauvignon and 35% Merlot. Purple in color with ruby swirls, mostly opaque and bright. The nose is nice with cassis, black cherries, char, slight cigar box, leather and spice. Full bodied. Medium tannins. On the palate, this is complex. Flavors of cassis and black cherries, slight leather and char. Great balance. Long finish. This is about at peak but should stay there for another ten years. Nice on its own, but better with food. This would wo
Labelled as Cru Bourgeois, half of this wine's production is typically kosher although this bottle was not so marked. A blend of 45% Merlot, 35% Cabernet Sauvignon, 15% Cabernet Franc, and 5% Petit Verdot. Purple in color. The nose has plenty of barnyard with some cherries. On the palate, this is soft, but has a nice complexity. Plums and cherries. Light tannins. Moderate finish. This probably won't get better but should maintain this level for another ten to twelve years. It will go well with stews and casseroles.