Haut-Bailly Pessac-Léognan 2018

99 points Jeb Dunnuck: "I seriously considered putting one more point on the 2018 Château Haut-Bailly, and for all practical purposes, it's as good as it gets. Based on 55% Cabernet Sauvignon, 35% Merlot, and the rest Petit Verdot and Cabernet Franc, it has a majestic, full-bodied, multi-dimensional profile as well as a blockbuster bouquet of currants, chocolate-covered cherries, iron, tapenade, and smoked tobacco. It has a sunny, exuberant, uber-sexy style, yet it's not over the top, and it has perfect ripeness (not overripe or underripe), beautiful tannins, and flawless overall balance. It's approachable today yet should hit maturity in another 4-5 years and have a broad 30-40 years of prime drinking window. Drink: 2027-2058. (10/19/23)"

99 points James Suckling: "Complex and expressive nose, offering red and dark fruit, spices and pepper with wood and mushroom undertones. Fresh mussel shell and a hint of ink, too. Full-bodied with a fine texture and great balance between the acidity and the controlled, tannic structure. Very long finish. Goes on and on. Tiny production, 21 hectoliters per hectare. Try after 2025. (1/10/21)"

98 points Jeff Leve (The Wine Cellar Insider): "The nose is off the charts with its cornucopia of black and red fruits, smoke, wet earth, spice box and Cuban cigar profile. On the palate the wine offers almost unequaled depth of flavor, concentration, richness, silky tannins and wave after wave of perfectly ripe, fresh, pure black and red fruits. The seamless finish seems almost endless as it builds and expands. Haut Bailly is not a flashy wine. It often shows much better with cellaring. Give this at least 10 years before pulling a cork. The wine was made from 55% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot and 5% Cabernet Franc. 2018 was produced from some of the lowest yields in the history of the estate at 21 hectoliters per hectare, cutting the production in half. If this is your style of wine, you might want to grab a few bottles. (Mar 2021)"

98 points La Revue du Vin de France: "The grand vin, behind a particularly dense robe, displays a deep and complete character, with extraordinary refinement for the vintage, and an added freshness and harmony that sets it apart from its peers. (2022)"

97 points Jane Anson (Inside Bordeaux): "(55% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot, 5% Cabernet Franc). Young, dense and deftly constructed, layered with dark blackberry pastille fruits, edges of mint leaf, graphite and griotte cherry, balanced tannins. A deft handling of a vintage that saw some extremes of heat, and will age extremely well. First vintage under Chris Wilmers, succeeding his father Bob Wilmers. Harvest September 17 to October 8. Axel Marchal and Valerie Lavigne consultants, Gabriel Vialard winemaker. Alcohol 14.4%. Drink: 2025-2040. (7/11/24)"

97 points Antonio Galloni (Vinous): "The 2018 Haut-Bailly soars out of the glass, showing magnificent poise that only grows with time. Sweet, perfumed aromatics, silky tannins and mid-weight structure add to its considerable allure. Ripe red berry fruit, spice, blood orange, licorice, cedar, tobacco and menthol are all woven together in an effortless, classy Haut-Bailly that delivers the goods. I suppose the 2018 doesn't quite have the explosive energy of the very best years, but it more than makes up for that with its sensual, seductive personality. Drink: 2028-2048. (Mar 2021)"

96 points Lisa Perrotti-Brown (Wine Advocate): "The 2018 Haut-Bailly is blended of 55% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot and 5% Cabernet Franc, and it has 14.4% alcohol. Deep garnet-purple colored, it needs a little coaxing to unlock a powerhouse of black fruit preserves, offering notes of blackberry pie, crème de cassis and black cherry compote, giving way to nuances of Chinese five spice, camphor, chocolate box and licorice with a touch of crushed rocks. The medium to full-bodied palate is jam-packed with plush textured, rich black fruits, supported by a lively backbone and finishing long and spicy. It is decadently tempting to drink now, but give it 5 years in bottle to begin to see its full glory, while it should continue to transform for a further 20 years or more in cellar. Drink: 2026-2046. (Mar 2021)"

96 points/'Cellar Selection,' Wine Enthusiast: "The balance between Merlot and Cabernet Sauvignon in this wine gives it swathes of rich fruit and a classic structure. Blackberry flavors layered with firm, dense tannins convey elegance and richness. This is a ripe wine, generously proportioned and ready for aging. Alcohol 14.5%. (May 2021)"

96 points Chris Kissack (Winedoctor): "A year of weather which was warm and humid, prompting mildew, then warm and dry, in the end producing ripe and concentrated wines. This starts with an expressive nose, forward and rich, with blackberry, coffee bean, olive and lavender. Texturally the start of the palate certainly speaks of the vintage, with a rich and velvety presence, which is maintained through the midpalate, filled out with liquorice, black bean, toast and slate. An impressive showing, solid but velvety and caressing, while the grip beneath is huge. This is a great Haut-Bailly in the making. Tasted from magnum. Hold. (Apr 2023)"