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Since 2004, Château Haut-Bailly has produced a ‘rosé de saignée’ when the conditions allow. A few hours after the start of the maceration process, part of the wine is extracted from the vat in order to increase the natural concentration of the red wine. The fermentation takes place in barrels and in vats, at low temperature to bring out the fruit aromas. This 100% Cabernet Sauvignon rosé, lively and seductive, is sold under the name ‘ROSE de Haut-Bailly.’
I asked the Chateau about this wine:
Generally this rosé is not a wine to age, however it was aged in 50% new oak which may give it additional aging time.
Diana Paulin
Chateau Haut Bailly
I opened a bottle - still fruity with a complex flavour. By no means past its best, but needs drinking over the next year or so.
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