Winery notes: Since 2004, Chateau Haut Bailly has produced a ‘rosé de saignée’ when the conditions allow. A few hours after the start of the maceration process, part of the wine is extracted from the vat in order to increase the natural concentration of the red wine. The fermentation takes place in barrels and in vats, at low temperature to bring out the fruit aromas.
A pure Cabernet wine here, an undeniable salmon-pink hue, but not over the-top in terms of hue. Fresh and aromatic fruit on the nose. The palate has a dry style, clean lines, freshness and some substance. A saignie wine which sees some oak, overall, this is a very nice effort and probably one of the best Cabernet-derived rosis I have ever tasted.