Haut-Bailly Pessac-Léognan 2010

100 points Jeb Dunnuck: "Every bit as good yet in a dramatically different style, the 2010 Château Haut-Bailly has a more chiseled, focused, inward style to go with the essence of Haut-Bailly-like aromatics of sweet red and black fruit, smoked tobacco, graphite, and crushed stone, with just a hint of background minty herbs. It's full-bodied, perfectly balanced, has flawless tannins, and a rare mix of power, elegance, and purity. It blossoms with air, and while certainly mature, it has another 2-3 decades of overall longevity ahead of it. Drink: 2023-2053. (10/19/23)"

100 points Jane Anson (Decanter): "As ever when tasting the two together, the striking thing is the difference in character rather than quality between 2009 and 2010. This is tighter, more structured in its concentration, more broad shouldered, but still intensely impressive and full of pleasure. Neither are ready to go yet, but this feels like it will last longer, and feels extremely Haut-Bailly in spirit, with an elegant but complex personality, and a grip that doesn't make a big deal of its power but refuses to give up. Blackberry, bilberry, black chocolate and pencil. Harvest September 22 to October 14. Drinking Window: 2020-2045. (7/2/20)"

98 points Robert Parker: "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. Drink: 2020-2070. (2/27/13)"

98 points James Suckling: "Great aromas of crushed blackberries with flowers and stones that follow through to a full body, with super silky tannins and a long, long finish. It fills your mouth with beautiful fruit and velvety tannins yet shows tension and form. This lasts for minutes on the palate. Structured and superb. Don't touch until 2020. (2/2/13)"

98 points Peter Moser (Falstaff): "Dark ruby in colour with purple reflections, and a subtle brightening on the ochre rim. On the nose, attractive truffle notes combine with subtle liquorice, black berry fruit, hints of blackberry confit, tobacco, and tangerine zest. The juicy, powerful palate has ripe but still firm tannins with ripe plum fruit, hints of nougat, nuances of chocolate and a saline minerality with great length. Enormous ageing potential. (drink, store +40). (Jan 2023)"

97 points Chris Kissack (Winedoctor): "A remarkable season which featured hot weather in July, with some water stress along the way, resulting in richly styled wines infused with tannin. This concentration still comes through strong on the nose which has great intensity, featuring layer upon layer of black olive, black tea leaves, liquorice and sweet, smoky blackcurrants. The palate is no less impressive than the nose, dark and sinewy, yet rich in the flavours of black bean, liquorice and tobacco. Underpinning it all there remains a ripe grip of tannins, producing a full and firm middle and finish. A great wine. From magnum, and tasted with dinner at the château, this is classic for 2010. You can drink now, but I suggest hold off for now, especially if you only have a bottle or two. (Apr 2023)"

96 points Neal Martin (Vinous): "The 2010 Haut-Bailly has an outstanding bouquet with intense blackberry, briary, crushed stone and subtle violet scents, more backwards and more precise than the previous vintage. The palate is medium-bodied with grainy tannins and firm grip. Layers of tar and tobacco are infused with black fruit and a touch of liquorice on the finish. This is a Haut-Bailly on another level from previous vintages that will age with style. Superb. Tasted at the Haut-Bailly vertical at the château. Drink: 2022-2050. (Apr 2022)"