Haut Bailly II
On the gravel rises of Pessac‑Léognan, Haut Bailly II offers a second lens on a great Cru Classé terroir. First produced in 1967 at Château Haut‑Bailly, it carried the name La Parde for decades before being reaffirmed as Haut‑Bailly II in 2018.
The vineyards sit on sand and Graves gravel; fruit is hand‑harvested and selected with the same discipline as the Grand Vin. Lots are fermented parcel by parcel in stainless steel and concrete, then matured in oak barrels and larger vessels to shape balance, fine grain and a distinctly classical architecture without excess weight.
History and precision meet in every decision: the estate’s Cru Classé status in the 1953/59 Graves classification, the investments and renewed focus since the Wilmers era began in 1998, and a style that prioritizes place over spectacle—Léognan expressed with clarity, restraint and depth.Haut Bailly II
On the gravel rises of Pessac‑Léognan, Haut Bailly II offers a second lens on a great Cru Classé terroir. First produced in 1967 at Château Haut‑Bailly, it carried the name La Parde for decades before being reaffirmed as Haut‑Bailly II in 2018.
The vineyards sit on sand and Graves gravel; fruit is hand‑harvested and selected with the same discipline as the Grand Vin. Lots are fermented parcel by parcel in stainless steel and concrete, then matured in oak barrels and larger vessels to shape balance, fine grain and a distinctly classical architecture without excess weight.
History and precision meet in every decision: the estate’s Cru Classé status in the 1953/59 Graves classification, the investments and renewed focus since the Wilmers era began in 1998, and a style that prioritizes place over spectacle—Léognan expressed with clarity, restraint and depth.
