Chateau Haut Bailly 2003

JAMES SUCKLING: "The warm vintage of 2003 gives this loads of fruit, like raspberries and strawberry jam. Full-bodied and very fresh with soft, round tannins. A long and yummy wine. Delicious now but please wait to pull the cork until at least 2013."

THE WINE ADVOCATE: "I remember being worried about how well the 2003 Haut-Bailly would turn out, but it has aged beautifully. Made from a final blend of 56% Cabernet Sauvignon, 38% Merlot and 6% Cabernet Franc, it currently offers fresh tobacco leaf, red and black currant notes, and hints of burning embers and charcoal. Having put on weight over the last eleven years, it is more complete and fuller than I expected. Enjoy this pretty, luscious, fully mature 2003 over the next decade."

WEINWISSER: "Tiefdunkles Granat, lila Schimmer, dicht bis zum Rand. Intensives Bouquet, deutliche Cabernet-Note, noch leicht floral, aber passend zum Bouquet, darunter schöne Tiefe zeigend, ein Hauch Kaffee und Buchentöne über dem feingliedrigen Nasenbild. Saftiger Gaumen, elegante Struktur, rote Pflaumen, feinsandige Textur, Adstringenz mit Potenzial für mindestens 20 Jahre."

THE WINE CELLAR INSIDER: "Fully mature, medium bodied, and on the roasted red berry and tobacco edge, the tannins are soft and the fruits are warm. This is not a wine for long term cellaring. I'd opt to drink it before the wine hits 20 years of age."