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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 89 pts. in 23 notes) - hiding notes with no text | | | Tasted by chatters on 7/5/2023: Coravin fun - Brackets of braces (My place, Kent Street): From Coravin. Touch of fruit tea, slightly meaty and herbaceous notes, blackcurrant, sweet spice. Juicy, fleshy, black currant with a little red plum, slight herbaceous quality here as well, tannins are surprisingly soft and giving, takes time to pen but then all travels long. Nice. (802 views) | | | Tasted by chatters on 1/31/2022: Coravin fun - Bordeaux (My place, Kent Street): From Coravin. Leather, earth, slight pyrazine, blackcurrant, cedar, a little cassis. Juicy, slightly sour, savoury, fleshy, tannins are chalky and drying, leather, slight alcoholic warmth. Hmm. (1245 views) | | | Tasted by Juliansi on 11/8/2021: Smooth tannins but perhaps overly smooth to the point this Batailley felt like it was past its prime, our dear birthday friend KN also thought so. The nose had beautiful floral notes, some jasmine after an hour, and plum on the palate too. Definitely no need to cellar any longer, I even thought it felt diluted towards the second half of the bottle last night ?? Medium body, average finish, voila.. done with our last bottle. Happy Birthday KN bro ?? Enjoyed the Parmigiano Reggiano ???? and Gruyere ???? too. (1052 views) | | | Tasted by ProfByron on 10/25/2021 & rated 90 points: Surprisingly open knit for 2007. Perhaps even dilute. But quite lovely, enjoyable nevertheless
Classy, charming…. though I can understand those who would criticise a classed growth for lacking required concentration and depth.
Not for cellaring. No point.
13.5% (probably lower), cork. (1207 views) | | | Tasted by Juliansi on 10/21/2021: Leather, blackcurrant with a strong hint of smoke in the finish too.. what a Pauillac. Great 2007 vintage from this wonderful Chateau even though its probably a year or two past its prime, it still came out to play with a sing and a song with our US Ribeye ?? and Chef Yusofs decadent Wagyu ???? MB9 at Butcher Carey with the missus tonight ? Cheers! (1040 views) | | | Tasted by Juliansi on 10/12/2021: Not often I find a Wine which cracks the 4 ?? barrier, this certainly did with its delightful floral and cassis ?? nose. The super balanced tannins were amazing, and continued to impress on my 2nd glass after 30 mins of airtime too. Leather and classical Pauillac notes were there, and best of all a sub USD 75 price-point for a 2007 vintage? Thanks to CH's friend for this treat at Happy Hour ???? today, so wonderful that I could not resist picking up 2 bottles ?? (729 views) | | | Tasted by chatters on 9/8/2021: From Coravin. Slightly green notes, blackcurrant, red currant, sweet spice, earth, leathery, touch of salinity, cassis. Juicy, fleshy, slightly sour and green black fruits, chalky tannins, slightly alcoholic warmth on the finish. More tertiary than the 2006 Talbot. (794 views) | | | Tasted by mr_rancho on 9/5/2020 & rated 93 points: Once more a super and mature claret! Has still plenty of time ahead. (1142 views) | | | Tasted by mr_rancho on 12/26/2019 & rated 93 points: Pnp, very well balanced right from the start. Nice fruit combined with secondary aromas, no tertiary aromas yet. Very smooth tannins and velvet character. Already very mature for just 12 years of age.
Opens up after 40 minutes, is getting even smoother and is adding beautiful cassis & cherry flavours.
Three hours after opening, most of the funk is gone: fruit gets less, secondary aromas almost not noticable any more. (1486 views) | | | Tasted by mr_rancho on 8/1/2019 & rated 94 points: Very lush and enjoyable to drink. Nose, taste, structure and mouth feel are indicating a vine from the 90s! Integrated smooth tannins, wet fur & earth, but still sweetish fruit. Just be careful, it’s not what you expect from Paulliac, it’s more St. Estephe. (1621 views) | | | Tasted by colin&ralph on 6/17/2018: This was a half bottle. Decanted into glasses circa one hour before drinking. Quintessential Pauillac nose: game through and through with balanced fruit, graphite, with pepper and leather; a rounded wine. A good long mouth although I have to say there is a slight dry finish; but really only slightly and I’m being critical here. Ok, so it’s not a massive vintage but I would be happy with another case I have to say! My experience was a good one this evening. (2210 views) | | | Tasted by colin&ralph on 6/17/2018: This was a half bottle. Decanted into glasses circa one hour before drinking. Quintessential Pauillac nose: game through and through with balanced fruit, graphite, pepper and leather; a rounded wine. A good long mouth although I have to say there is a slight dry finish; but really only slightly and I’m being critical here. Ok, so it’s not a massive vintage but I would be happy with another case I have to say! My experience was a good one this evening. (2329 views) | | | Tasted by ProfByron on 11/1/2014 & rated 88 points: 2007 is a Bordeaux vintage that is easy to dismiss, but there are nice wines like this that give classic cigar box aged complexity at a fairly youthful age.
Green olive character. Loose knit. But quite delicious with food.
The 2000 tasted alongside has far more texture, ripe tannins running all through and far more density of fruit without any green olive. (5302 views) | | | Tasted by emzee.mc on 7/4/2014 & rated 86 points: This Bordeaux Claret pours a dark purple and maroon color with moderate legs. This a such a classic Pauillac. On the nose is the unmistakable scent of lead pencils, peppercorns, cassis jam and leather. There is some greeness in the wine, as expected from the lackluster vintage. On the palate the wine is thin and lacks definition. There are notes of tobacco, leather, mint and phenol. The finish is rather short. Nonetheless, still a decent effort and an easy drinker. (5228 views) | | | Tasted by MissHighwater on 5/25/2014 & rated 88 points: Younger tasting that the chateau Batailley from the same year. Still with the lovely black currant and cedar fruits but tannins not fully integrated. (5056 views) | | | Tasted by Ericsson on 5/29/2013 & rated 90 points: Demi-bouteille. Bouchon un peu sec. Grenat moyen. Nez discret, un peu renfermé, mais s'ouvrant rapidement (15') dans le verre, sur les fruits noirs, la rose. En bouche, le vin est étonamment rond, "doux" sans être écoeurant, avec des nuances de fruits rouges, de cuir, de graphite. Il finit long sur des tanins ronds et bien intégrés. Très bien. (5482 views) | | | Tasted by mrm27 on 10/10/2010 & rated 86 points: This is clearly a well made wine, but rather simple and foursquare the moment. It's possible that the peak window will be narrow, but it should provide excellent accompaniment to food while it's there. Give it three years. (7727 views) |
| By Julia Harding, MW
JancisRobinson.com (2/9/2017)
(Ch Haut-Batailley Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, January 2017 (1/1/2017)
(Château Haut-Batailley Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/13/2015)
(Ch Haut-Batailley Pauillac Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (11/9/2011)
(Ch Haut-Batailley Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2011
(Château Haut-Batailley (Pauillac)) Subscribe to see review text. | The World of Fine Wine, June 2008, Issue #20
(Château Haut-Batailley 5ème Cru) Login and sign up and see review text. | By Stephen Tanzer
Vinous, May/June 2008, IWC Issue #138
(Chateau Haut Batailley Pauillac) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/21/2008)
(Ch Haut-Batailley Pauillac Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Winedoctor and The World of Fine Wine and Vinous. (manage subscription channels) |
| Château Haut-Batailley Producer website – Read more about Chateau Haut 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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