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Pessac & Graves Tasting Panel - Highly Recommended 4/5 Stars- Decanter Dec 08
The 2005 is really the first true great wine Robert Wilmers and Véronique Sanders crafted after Wilmers' acquisition of the property. A stunningly young wine with notes of subtle barbecue smoke, blackcurrant, lead pencil shavings and very intense flavors, at the same time, the wine is still medium-bodied, elegant, focused and complex. This wine is still an infant, but with extraordinary potential for 50 or more years of evolution. Drink 2015-2045
98/100 Robert Parker, Hedonists Gazette, November 2014
95/100 Wine Society
After the sensational 2004 Haut Bailly we were anticipating a rival, or an equal. We were wrong. The 2005 has everything that the 2004 has but cranked up by about 40%. Its intense multilayered flavours are exceptional. The wine is totally decadent and yet so precise. Packed full of typical Graves minerality, incredibly concentrated raspberry and cream flavours, sit alongside great acidity and massive tannins. Veronique Sanders said, 'This is the finest wine that we have ever made.' Berry Bros & Rudd
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.
http://www.chateau-haut-bailly.com/en/content/2005
CT 92.5 (from 84 reviews)
https://www.cellartracker.com/wine.asp?iWine=224098
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