RP 94-96: The 2017 Haut-Bailly is composed of 60% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 4% Petit Verdot. Very deep garnet-purple colored, it has a wonderfully spicy nose of cinnamon stick, cloves, anise and fenugreek with core of roses, warm blueberries, black forest cake and black raspberries plus hints of underbrush and iron ore. Medium to full-bodied with firm, ripe, grainy tannins, it has oodles of freshness and great finesse, continuing bright and energetic on the long, minerally finish. (LPB)   (4/2018)

WE 94-96: Bold and dense, this wine is packed with tannins, ripe berry flavors and intense black fruit notes. Impressive, it is showing richness now and a fine future. Rich tannins and a firm dry core will allow the wine to age well. (RV)   (4/2018)

VM 93-95: The 2017 Haut-Bailly is an understated beauty. Nothing in particular stands out rather it is the wine's balance that impresses most. All the classic Haut-Bailly signatures come through in a mid-weight, super-finessed wine that hits all the right notes. Dark red and blue stone fruits, graphite, smoke, licorice and incense are all laced into the super-expressive finish. The 2017 emerges from the estate's central, most historic parcels, as those vineyards were not affected by the April frost that took with it 30% of the production. (AG)   (5/2018)

D 95: This reminds me of 2001 more than most wines I've tasted, and perhaps it's no surprise that a vintage that required a skilful touch and a belief in the power of elegance should do well at Haut-Bailly. It's hugely pure and restrained, with great aromatics and extremely well placed bilberry, cassis and mulberry fruits. The tannins are fine and poised, set against cigar box with touches of charcoal and slate. They build through the palate, but remain slightly austere on the finish, with a bounce to them that suggests they are going to age beautifully. They kept the vineyard team for three weeks in July, because the vines kept throwing out green shoots after the June rains. Harvested 13-29 September, the vines were around two weeks ahead all the way through the season. The yield was 28hl/ha overall, but only 2hl/ha on the frosted parts, compared to 40hl/ha for the unaffected areas, 50% of production going into the grand vin. Malo was finished by the end of November, but the vats are still separated and there will be final blend in May 2018 (which is what they always do). (JA)   (4/2018)

JS 94-95: A firm and silky red with a medium to full body, a solid center palate and a long and integrated finish. Very fine, polished and refined. Creamy tannins. Hints of bitter orange.   (4/2018)

JD 92-95: The Grand Vin 2017 Château Haut Bailly is a beauty. This estate benefited from being one of the highest in the Pessac-Léognan region and escaped too much damage from the April frosts. As always, the wine has a more elegant, feminine style in its perfumed floral, cassis, and black raspberry aromas and flavors. With medium to full-bodied richness, a tight, vibrant texture, ripe tannin, and a great finish, it’s one of the most ethereal, elegant wines in the vintage.   (4/2018)