Chateau Le Pape 2015

Falstaff: "Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung, frische Kirschenfrucht, feine Merlotwürze, rotbeerige Nuancen. Saftig, elegante Textur, sehr finessenreich strukturiert, feiner Ribiseltouch im Nachhall, ein delikater Wein mit gutem Reife­potenzial, verfügt über ein tolles Preis-Leistungs-Verhältnis."

James Suckling: "Aromas of dark mushrooms and currants with hints of black cherries. Full body, chewy tannins and a savory finish. A rich and structured red. Needs two or three years to soften. Try in 2021."

Decanter: "After three years of working the soils, you start to see a greater concentration and expression of fruit, even with natural yields of 45hl/ha. This has elegance and a gentle quality where it doesn't try too hard to gain your attention, a reflection of the Haut-Bailly team in many ways. There is a roundness and softness to the blackberry scented fruit that is clearly of 2015 - the overall impression is of sinking into a very delicate pile of autumn leaves that give just enough under your weight to cushion your fall. 30% new oak. Drinking Window 2023 - 2033"

The Wine Advocate: "The 2015 Le Pape is the third vintage made in four years by Haut-Bailly. Véronique Sanders described it as "a little bomb". It has a very attractive bouquet with ebullient dark plum, cassis and blueberry scents, quite floral and pure. The palate, built around 75% Merlot (the remainder Cabernet Sauvignon), is well balanced with a powdery texture on the entry. The new oak was quite prominent in my samples, although the final blend will be lower at 30%. With satisfying weight and structure, I would agree with Véronique that it is the best Le Pape...so far."

Weinwisser: "Sattes Purpur-Granat, dicht in der Mitte, lila Schimmer aussen. Intensives, frisches, präzises Bouquet, deutlicher Heidelbeerenton. Im Gaumen stoffig, feingliedrig, viel Charme zeigend und schon als Fassprobe irgendwie sinnlich. Er endet mit Pumpernickeltouch und schwarzen Oliven. Mit diesem 2015er spürt man ganz deutlich, dass dieser Cru eine neue, wichtige Position in Pessac-Léognan einnehmen möchte. Er wird tendenziell ein Early-Winner sein. Also früh zu gefallen wisssen. In seiner Reife, kann man hier möglicherweise die 18er-Karte zücken."

Jancis Robinson: JANCIS ROBINSON: “The first bottle of a case to be broached. Already there's quite a bit of fine sediment. Still deep garnet. Obviously very ripe nose, almost Pomerol-esque (by no means the first time I see parallels between Pessac-Léognan and Pomerol). But there's the freshness of Graves in spades on the palate. This is still punching well above its weight. Velvety texture before good acidity and very fine tannins indeed, well in retreat, on the end. Good meaty stuff. You could almost drink it without food…"