Chateau Haut Bailly

A blend of ~60% Cabernet Sauvignon, ~34% Merlot, plus Petit Verdot & Cabernet Franc; aged around 16–18 months in ~50% new French oak 
 
Nose:
Opulent and refined aromas of blackcurrant, blackberry, plum, cedar, tobacco, violet, graphite, licorice, and warm spices—accented by floral and earthy notes 
 
Palate:
Medium-to-full-bodied with fine-grained, silky tannins and balanced acidity. Rich, layered flavors of dark fruit preserves, cocoa, espresso, graphite, and spice, culminating in a long, elegant, mineral-infused finish
 
Food Pairing:
Versatile with grilled or roasted red meats (beef, lamb), game (venison, duck), hearty poultry, aged cheeses (Comté, Gouda), rich mushroom dishes, truffle cuisine, and savory sauces