Château Haut Bailly II Pessac-Léognan AOP - Château Haut Bailly

Château Haut Bailly II Pessac-Léognan AOP - Château Haut BaillyWith the Château Haut Bailly Château Haut Bailly II Pessac-Léognan, a top-quality red wine graces the glass. It displays a wonderfully radiant, purple-red color. When swirled, it reveals a perfect balance, as it does not appear watery, syrupy, or liqueur-like on the glass walls. The nose of this red wine from Bordeaux seduces with aromas of sour cherry and blackberry. If we explore the aromatic profile further, blueberry notes come through, enhanced by the influence of oak. This French wine tastes pleasantly dry. It has been bottled with exceptionally low residual sugar. This is a true quality wine that clearly stands apart from simpler varieties, and this French wine delights with its finest balance despite all its dryness. Aroma does not necessarily require sugar. On the palate, the texture of this balanced red wine presents itself wonderfully velvety. In the finish, this wine from the Bordeaux region finally impresses with beautiful length, echoing notes of sour cherry and blackberry. Vinification of the Château Haut Bailly Château Haut Bailly II Pessac-Léognan The balanced Château Haut Bailly II Pessac-Léognan from France is a blend made from the grape varieties Cabernet Franc, Cabernet Sauvignon, and Merlot. Clearly, the Château Haut Bailly II Pessac-Léognan is shaped by more than just the Pessac-Léognan soil. This French wine can truly be described as a wine of the Old World, presenting itself extraordinarily impressively. After hand-picking, the grapes are immediately taken to the press house, where they are sorted and gently crushed. This is followed by fermentation in large wood at controlled temperatures. After completion, the elegant Château Haut Bailly II Pessac-Léognan is aged for several months in barrels made of French oak. Food Pairing Recommendations for the Château Haut Bailly II Pessac-Léognan from Château Haut Bailly Experience this red wine from France best at a temperature of 15 - 18°C as a companion to various dishes, but it is also a pleasure when enjoyed on its own.