Château Haut-Bacalan Pessac-Léognan 2009


Château Haut-Bacalan Pessac-Léognan 2009

Världens Viner, dec 2015

– Allt om Vin nr 10/2015

The color of this extraordinary Bordeaux is intense and deep, almost ruby black. The powerful nose reveals ripe well defined dark fruits and tertiary aromas of cedar and tobacco. Full body and structure with flavours of black fruit, toast and coffee accentured by fine and complex woody notes. An extremely harmonious wine, on the racy side with particularly long finish and intensity invites to another sip. Pairs well alongside tournedos steak.


  • Årets Bästa Röda Vin – Världens Viner, dec 2015. “Vi talar om ett storslaget vin, komplext på många vis med lager av intressanta karaktärer, det är elegant, fint sammansatt i doft med polerad karaktär, inslag av mogna, söta jordgubbar och fin struktur på tungan. Smaken är mycket välbalanserad med en uppmjukad portion tanniner, fin fruktighet, bra syra och en kittlande silkig bärighet i avslut.” (Selected as ‘THE BEST RED WINE in 2015’ – by Swedish Wine Magazine Världens Viner dec 2015)
  • Bästa köp! **** – Allt om Vin nr 10/2015. “Öppen, mycket god, ursprungstypisk doft med förnäm, fruktig druvarom. God och mättad, kärnfull smak i lång, sammansatt, mycket lovande stil.” (‘BEST BUY! ****’ by Swedish Wine Magazine Allt om Vin nr 10/2015)
  • Silver Medal in the Swedish Wine Magazine Världens Viner, tasting (June 2015), Red Bordeaux <500 kr
  • 90 p – Michel Apstein 2015
  • 87 p – Decanter 2015

Buy 6 bottles – delivered in a wooden box.


Château Haut-Bacalan, Bordeaux

Contemporary Wines from a Prestigious Terroir

In the heart of Pessac on the outskirts of Bordeaux, lies Château Haut-Bacalan. The Château Haut-Bacalan once belonged to the Baron de Montesquieu and it was here that this eminent philosopher planted his vines in 1726. The acclaimed philosopher of Enlightenment was the first person to establish a domain here, before selling it to M de Bacalan, a solicitor from Bordeaux, closely connected to the kings of Navarre, who gave his name to this estate.

Turning their sights away from the Gonet family stronghold and roots in Champagne, lured by the charm of this magnificent Pessac-Léognan terroir, Corinne and Charles-Henri Gonet, along with their three children, decided in 1996 to settle at this estate that stands in close proximity to such legendary domains as Châteaux Haut Brion and Pape Clément. Château Haut-Bacalan produce modern wines with contemporary style that draws all its strength from a prestigious terroir that still has a wealth of resources to reveal…

This historical legacy is as exceptional as the terroir itself, a result of the abundance of La Mission Haut-Brion’s gravel hillcrest. To encourage the finest expression of this terroir, Charles-Henri Gonet concentrates his efforts upon vine work. In the vineyard, planted with the maximum of 10 000 vines per hectare, work is carried out manually. The seven hectares of vines are planted with Merlot, Cabernet Sauvignon and Petit Verdot. The wines of Château Haut-Bacalan are typified by the fruity, elegant round aromas that Corinne and Charles-Henri Gonet love with complex flavours, presenting a subtle mixture of black ripe fruits, spices and vanilla, velvet tannins, full body, balanced structure ending in a long nice finish. 70% of the annual production of 30 000 bottles is exported worldwide.

Charles-Henri in collaboration with his brother Frédéric, also runs two other estates in the Bordeaux winegrowing area (Château Lesparre and Château D’Eck – also imported and distributed in Sweden by Reconnaissance Wine).



  • Producer: Château Haut-Bacalan
  • Country: france
  • Appellation: Pessac-Léognan, Bordeaux
  • Grape varieties: 80% Merlot, 15% Cabernet Sauvignon, 5% Petite Verdot
  • ECO/BIO: No
  • Vintage: 2009
  • Alcohol content: 14,0%
  • Volume: 750 ml
  • Article number: 71705


  • This wine is great with:
    • Beef
    • Cheese
    • Game
  • Winemaker: Charles-Henri Gonet
  • Soil: Deep gravel with sand and clay-chalk subsoil
  • Vinification: Manually harvested grapes, destemmed, cold soaking maceration for colour extraction, temperature controlled fermentation in stainless steel. Maturation, 80% in new french oak barrels for 16 months and 20 % in neutral oak barrels for 12 months.
  • Sugar: 2,3 g/liter
  • Acid: 3,5 g/liter
  • Bottles/case: 6
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