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In 1862 Victor Beylot created the "Château Couperie" in Saint-Émilion. Purchased in 1955 by the aircraft manufacturer Marcel Dassault as a "communication tool" and a subsidiary of the Dassault Group, close to the Dassault sites in Mérignac and Martignas-sur-jalle, he renamed the Château after him. In 1969 Château Dassault obtained the Saint-Emilion Grand Cru Classé classification.

The 2017 Haut-Bailly is composed of 60% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 4% Petit Verdot. Very deep garnet-purple colored, it has a wonderfully spicy nose of cinnamon stick, cloves, anise and fenugreek with core of roses, warm blueberries, black forest cake and black raspberries plus hints of underbrush and iron ore. Medium to full-bodied with firm, ripe, grainy tannins, it has oodles of freshness and great finesse, continuing bright and energetic on the long, minerally finish.