Château Haut-Bailly

[1] A classification of the leading Graves châteaux by Wilhelm Franck in 1845 illustrates that Haut-Bailly had become known by then, but came to be famous in 1872 when it was bought by Alcide Bellot des Minières, a known viticulturist at the time.

[2] With the onset of phylloxera, Bellot des Minières also neglected to follow the examples of other estates who combated the disease, and instead of grafting, relied on spraying with copper ammonia solution.

[3] After two decades, Haut-Bailly was sold to Franz Malvesin who during his ownership experimented with some questionable techniques, such as pasteurization and early bottling.

[1][2] In 1955, the property was bought by the Belgian wine merchant Daniel Sanders, beginning a prosperous period of quality and restored reputation.

[1] The grapes for Haut-Bailly are harvested by hand, processed, and then fermented for up to ten days in both temperature controlled stainless steel and concrete vats of varying sizes.