The 2011 Château Barde-Haut is a refined Saint-Emilion Grand Cru Classé, blending 90% Merlot and 10% Cabernet Franc. With its deep, vibrant color and aromas of black fruits and chocolate, it offers a balance of power and freshness, showcasing the estate’s commitment to sustainable viticulture. This elegant wine is expected to evolve beautifully over the next decade or more.

Decanter | D 93
Drink: 2020-2034

Still extremely closed, but softens after a few minutes and stretches out to a tingling finish that suggests high limestone, high minerality, and a long life ahead. Gourmet dark chocolate notes and an excellent showing for the second year under the ownership of the Lévêques.

Wine Spectator | WS 91
Published: Mar 31, 2014

This pumps out some mouthfilling plum, blackberry and boysenberry compote notes, studded with licorice snap and fruitcake hints and backed by a long, charcoal-studded finish. Shows ample toast. A not-shy version that should knit together well. Best from 2016 through 2023. 3,330 cases made.

The Wine Advocate | RP 90
Published: Apr 30, 2014
Drink: 2014-2024

A beautiful effort from Helene Garcin, the 2011 Barde-Haut is dominated by Merlot blended with Cabernet Franc. It boasts an impressively saturated plum/purple color as well as an attractive bouquet of creme de cassis, sweet cherries and bluer, mountain-like fruit. With good crunchiness, vibrant acidity, a sweet core of red and black fruits and medium body, this sleeper of the vintage should drink well for a decade or more. Normally this is a blend of 90% Merlot and 10% Cabernet Franc. 

Chateaubardehaut.com

The wine of Chateau Barde-Haut offer an admirably balanced dialogue between power and freshness, resulting in a product of rare elegance.

Technical Specs

Alcohol: 14.0%
Closure: Natural Cork
Harvest: 2011
Oak: 18 months in French oak, at least 80% new
Varietals: 90% Merlot, 10% Cabernet Franc
Vineyard: 16.89ha
Soil: Clay over limestone
Vinification: Hand-harvested; fermented in temperature-controlled stainless-steel vats with careful extraction
Region: Saint-Émilion, Bordeaux, France
Classification: Saint-Émilion Grand Cru Classé

Serving Temperature: 16–18°C
Decanting: 30–45 minutes
Food Pairing: Roast lamb, grilled beef, venison, duck, mushrooms, truffle dishes and mature hard cheeses.