Chateau Haut-Bailly 2017

Château Haut-Bailly’s proud position tells a tale of enduring good fortune, perched atop the gentle slopes of Bordeaux's historic Graves region. Ancient archives prove that from as early as 1461 these lands were already recognised as excellent for the cultivation of vines. Centuries of commitment and unwavering conviction have established Haut-Bailly as a visionary estate, but one which also possesses a wealth of memories.

projects that are truly groundbreaking: from research into key molecules involved in the evolution of wine aromas with ageing to working with experts on the development of more gentle pruning techniques that respect the sap flow of the vines. Oenologist Gabriel Vialard, Technical Director at Haut-Bailly, drives progressive change through experimentation while perpetuating the estate’s traditional values. A discreet but efficient artisan, his hands-on approach to winemaking is tempered by an inclination for reflection and constant re-evaluation.

A long-term collaboration with Bordeaux University contributes to educating and enabling the next generation of winemakers, while membership of several research groups has brought tangible results and technological breakthroughs.

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Cabernet Franc is a red wine grape variety that is known as the parent grape of Cabernet Sauvignon. The grape is widely grown around the world, but it is particularly associated with the Loire Valley region in France, and the Bordeaux and the right bank of the Gironde.

Cabernet Franc wines are typically medium to full-bodied, with moderate acidity and a moderate level of tannins. The wine has a wide range of flavors that can vary depending on where it's grown, but it's commonly described as having a range of fruit flavors, such as red and black currant, cherry, and plum, with notes of tobacco, spice, and sometimes a hint of bell pepper or herbaceousness. The wines are often aged in oak barrels, which can impart a vanilla and toast flavor to the wine.

Cabernet Franc wines are frequently considered to be more elegant, lighter and more approachable than Cabernet Sauvignon. They can be enjoyed young, but also can benefit from aging, developing complexity and softening the tannins. They can pair well with red meats, particularly beef, as well as hard, strong cheeses.

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