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Rated 98/100 by Wine Advocate (top 4% of their reviews).
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 3 closely-agreeing Bordeaux 2016 ratings (Bordeaux Pomerol/Saint-Emilion; Bordeaux Medoc; Bordeaux Graves Red).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Researched by our team from producer and independent sources — not supplied by the seller.
Haut-Bailly was ranked among the Crus Classés for red wine in the historic Classification of Graves (established 1953, revised 1959) — a separate classification system from the 1855 Médoc ranking, and one that (unusually for Bordeaux) does not rank estates into tiers, listing all classified growths as equals.
Thai-style grilled beef short rib with tamarind glaze (เนื้อย่างน้ำจิ้มมะขาม)
The wine's fine but present tannins and cedar/tobacco notes pair well with grilled red meat and a tamarind glaze's sweet-sour profile; keep chili low so it doesn't clash with the wine's savory finesse.
Roast duck breast with jus
Classic Bordeaux pairing — the wine's structure and dark fruit complement roasted poultry fat and a reduced jus without overpowering the dish.
Product information compiled from producer, importer and reference sources.
Graves Grand Cru Classé: elegant Cabernet-Merlot blend with dark fruit, cedar, and mineral complexity.
Château Haut-Bailly's 2016 Grand Cru Classé from Graves presents a refined Bordeaux blend anchored by 53% Cabernet Sauvignon and 40% Merlot, with supporting Petit Verdot and Cabernet Franc. The wine displays a medium-full body with balanced tannin structure, opening with blackcurrant and plum fruit, evolving through cedar and tobacco secondary notes, and developing earthy, leathery tertiary complexity.
A food-friendly expression of Graves terroir, suitable for cellaring and pairing with grilled meats, aged cheeses, and mushroom-based dishes.
** Vintage may change — please confirm with our team.
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