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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 123 notes) - hiding notes with no text | | | Tasted by greatnate on 3/3/2024 & rated 88 points: Filtered through metal coffee filter (used only for wine), drank from decanter (chemex, also only for wine) but did not give much time to aerate. Had with duck confit. Showed an unexpected amount of fruit, acid, and freshness. Tannins fully integrated. With caveats, lacking in concentration, complexity, length, and tertiary aromas/flavours. It was enjoyable, but felt more like a weeknight dinner wine than a Sunday duck confit wine. That being said, the last sip was the best and it seemed to be switching into a new and improved gear. My sense was that another 30m in the decanter and the wine would have shown more in the lacking areas and might have scored 90, at a stretch 91. I have a second bottle and will decant in a wide decanter for an hour and report back
88-89 pts.
Images:
https://www.dropbox.com/scl/fo/snm9eg6a3plyxv11zoxoh/h?rlkey=whe6dgabpv6q5upapde3mt8wm&dl=0 (346 views) | | | Tasted by Callymac16 on 1/9/2024: Fruit notes still present (623 views) | | | Tasted by Brett Pitt on 6/30/2023 & rated 92 points: Nicely matured B. (1197 views) | | | Tasted by Philip67 on 6/20/2023 & rated 90 points: Very classic Bordeaux. Blackberry and cassis fruit still good. Slight mustiness. Mid weight. Acidity and tannins still provide grip. Plenty of leather and underbrush. Quite a dry, dusty and slightly austere finish. Long and complex. Drinking now, don't think it will improve. (1202 views) | | | Tasted by Nahebub on 4/12/2023 & rated 91 points: Schöner old school bdx mit 12,5 Alc. Am gleichen Tag mit Chateau d'Armailhac (Pauillac) getrunken. Ich habe zwischen den beiden Weinen kaum einen Unterschied geschmeckt... Na ja, hat Spaß gemacht :-) (1381 views) | | | Tasted by beef1020 on 2/18/2023: Quite a bit of barnyard on opening, blew off with a 2 hour decant. Held up wonderfully for the following 5 hours. (1386 views) | | | Tasted by GuWin on 10/27/2022 & rated 93 points: Pent utviklet farge, klar transparent med murstensfarget kant. Moden, sødmefull og ‘støvete’ lukt, svakt røykpreget. Solbær og solbærstilk, blyantspiss, sigarkasse og et snev av eucalyptus. Klassisk og pent utviklet pauillac - avslepen men med god kraft, god konsentrasjon, flott, rik mørk frukt med sødmefullt bærpreg og svakt jordlige toner. En topp Batailley! (1630 views) | | | Tasted by SimonG on 5/13/2022 & rated 91 points: Good cassis nose. A little broad and blocky in the company but very decent (sorry, not faint praise!). Breadth over length but starts to pull itself together with air and gain a little more focus. **** (2186 views) | | | Tasted by SimonG on 12/3/2021 & rated 92 points: Medlar lunch (Medlar, London): Another last minute sub. Cool blackcurrant fruit on the nose. Density here, and a touch of menthol. This is still quite restrained with an underlying density. Would benefit from more cellar time. A notch up from a bottle last year and this is now vying with the better bottles of 82 as the best of the twenty five odd vintages here that I’ve tasted. **** (2581 views) | | | Tasted by dhtabor on 9/10/2021 & rated 94 points: Beautifully mature. Still fruity and lively with initial tannins and balanced acidity. A brilliant dark red (2350 views) | | | Tasted by Macdog on 7/30/2021 & rated 94 points: Really enjoyed this 2nd bottle. Shows Pauillac hallmarks on the n and p. Lots of graphite, pencil and plenty of cigar box. Dark fruits. Length and complexity. Amazing with roast beef. Stellar at the price point. We decanted for 4plus hours and drank over 1-2. (2415 views) | | | Tasted by Hotspur21 on 5/11/2021 & rated 92 points: FROM 2013: A wonderful bottle. The 1996 is finally starting to drink well. There's all the Cab power on the impressive nose and Merlot sweetness on the palate. Too bad Batailley has become so expensive, too. Drink or hold. 92-93 (2391 views) | | | Tasted by cltean on 1/22/2021: Beautiful and elegant wine after almost 25 years from harvest. Went really well with Charcuterie and Cheese. Old World style with lower alcohol at 12.5%. If you are use to big new world style wine with forward fruit and high alcohol, this likely won't be for you. You will definitely enjoy it if you are fond of old world style of wines. Very happy I have several more bottles. (2435 views) | | | Tasted by Macdog on 1/11/2021 & rated 90 points: This was a bit underwhelming to me. It surprised me: Lots of bright and enjoyable fruit. Quite plush. Not much complexity or obvious signs of age. Dad really enjoyed, but thought we perhaps should have drunk these 2-3 years ago... (2044 views) | | | Tasted by Rich.Herbs on 1/2/2021: Decanted for 45 minutes. A spice box blend with mature fruit and very nice finish. The first glass was delicious, but the wine faded and lost its unity as it it breathed more. Although short lived in the decanter, it was still robust and should be good for a few more years. (1772 views) | | | Tasted by hprphf on 12/18/2020 & rated 87 points: Deceptive nose, all classic Pauillac nose, pencil box, cedar wood, palate is watery and unbalanced. 87 (1856 views) | | | Tasted by dagij on 3/7/2020 & rated 88 points: LIght red with clear tones of amber at the rim. Developed aromas of barnyard, some rotting leaves (sweet!), but still fruity towards blackcurrant and black cherries. Medium bodied, sweet attack, rounded tannins, fine fruit still in the vein of stewed cherries, fine acidity, tertiary aromas dominated the finish (rotting leaves, barnyard, dry wood). Good length, fresh. This har kept very good. A treat to drink now if one likes aged Bordeaux. Drink up, but no hurry. (2606 views) | | | Tasted by SimonG on 2/20/2020 & rated 92 points: 1996 Bordeaux (Piccolino, Liverpool Street Stn, London): A few years on and a step up from previous bottles. Blackcurrant with a touch of something lactic though this isn’t the case on the palate. Nicely blackcurrant through a slightly diffuse filter. Some density here. Very classic and solid Pauillac. **** (2504 views) | | | Tasted by Rob-Binge on 12/25/2019 & rated 85 points: Well aged with soft tannins and lovely leafy notes to finish. Decanted and left to breathe for a few hours before drinking. Absolutely excellent with roast beef (2149 views) | | | Tasted by Tony Dub on 11/23/2019 & rated 88 points: Whilst this is 'shot claret', it still has a little life in it. Tannins not overpowering the fruit, but the fruit is weak. Needs drinking quickly and DO NOT DECANT as it will be gone shortly after opening (2209 views) | | | Tasted by ShellyReams on 12/21/2018: This wine is a little past it’s prime in 2018. It’s fine just weak. Bit watery. Need to drink other right away. Doesn’t need to breathe just drink when it comes out of the bottle - actually better when it was first decanted then later. (3194 views) | | | Tasted by Rich.Herbs on 5/16/2018: A slight meat & yeast odor as I poured the wine into a decanter. Not much sediment. Deep red color with a vibrant edge without the orange tint I expected from a wine this age. After aeration, a focused, smooth nose of berries. Same in the mouth, with good mouthfeel, an elegant, long finish, as if an orchestra hit the same beautiful note in unison. The wine's elegant focus, balance, and confidence is a real pleasure and I raise my glass to the winemaker for the forethought of crafting such a treat. Pair with mild meat and vegetables. With such perfect balance, drink now or wait another 5 years for a more mellow blend. (3518 views) | | | Tasted by tendring on 4/6/2018 & rated 93 points: Wonderful (3632 views) | | | Tasted by timmyc on 11/8/2017 & rated 89 points: Soft, fruit and some complexity. Lacking slightly in the mid palate. (4244 views) | | | Tasted by SonnyChiba on 6/16/2017 & rated 89 points: Light Ruby color. Mature Bordeaux, classic in style, but a bit thin on the palate. Some elegance, but hoped for more given the vintage. (5208 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château Batailley Producer website - Read more about Chateau BatailleyRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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