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Community Tasting Notes (average 102 notes) - and median of 90 pts. in hiding notes with no text
| ||Tasted by L-C. on 5/8/2015 & rated 90 points: Deep crimson. Intense nose of cedar, pencil shavings and sweet blueberry notes. In the mouth meaty structure with round tannins. Great width and intensity of flavours; very classic in its balance between savoury and fruity flavours. Very good length. Drunk from half bottle. (287 views)|
| ||Tasted by ArtF on 4/27/2015 & rated 92 points: Very smooth and subtle. Lacking oomph at this stage, but not jammy. More elegant on day two, and I think this will continue to mature for many years. (516 views)|
| ||Tasted by rwpalmer on 4/18/2015 & rated 88 points: Deep but not especially bright. Little in the way of browning. Nose is smoky, a little capsicum but also some nice blackcurrant--but lurking rather than obvious. No sweet generosity to this--it doesn't scream of being from a great vintage. "Classical" maybe. Perhaps in an in-between phase. Not especially secondary--just fading fruit. Still rather hard going on day two. (496 views)|
| ||Tasted by Wine_Bear on 3/29/2015 & rated 94 points: Wine was properly stored from purchase upon release until consumed. Served with roast chicken breast in tarragon.|
Initial bouquet is spice and pepper, with promises of things to come. After 10 minutes, big fruit bomb. Figs, apricots, cherries, cassis, peaches, pears, red berries, walnuts. Stunning, mouthwatering.
After thirty minutes, perfume emerges, mixed with a fruit salad of scents. Later, the bouquet reminds of a fresh forest similar to mint, bit not in the mouth. Then cocoa, pomegranate, cassis, raspberries and nuts. An incredible wine, completely ready to drink. It will not improve, so drink it now.
| ||Tasted by Englishman's Claret on 3/22/2015 & rated 87 points: Bo-ring. After a very good 96, the 82 and now the 00 have been big disappointments. Just generic dark fruit, wood. Not a lot here. Not sure that this is going to show a lot more with time, either... A well-built, technically proficient, and totally uninteresting 2000 (834 views)|
| ||Tasted by Redteeth on 3/19/2015: Double decanted and drank leisurely over the evening. This is drinking great right now. I am very pleased with this wine. (625 views)|
| ||Tasted by Anonymous on 2/15/2015 & rated 92 points: I thought this opened up fairly quickly. Enjoyed it all night long. Classic Bordeaux. Very supple. I think it still has a long life ahead. (821 views)|
| ||Tasted by jinatnrt on 1/18/2015 & rated 90 points: This house continues to impress me with their consistency!|
Opened and decanted for one hour and enjoyed for another two. During these three hours the wine evolved into a classic pauillac with all the notes of dirt, pencil shavings, fairly softened tannins coupled with wonderful notes of darker fruits. Initially there was a massive amounts of brett but eventually blew off (I don't mind it at all but one of my guests had some hard time). This will definitely keep for much longer. (1052 views)
| ||Tasted by MRichman on 1/4/2015: This took a little bit to open up, and I feel like it still is holding back. Lots of iron, dark smoky earthy fruit. Burnt oak. Solid but with hard edges. Has a dark syrupy note in the middle. I think this needs more age to come together. (1005 views)|
| ||Tasted by phannenstiel on 1/1/2015 & rated 91 points: Wonderful full bodied earthy yet fruity! Great wine with a big racalette dinner for New Year's Eve 2015. 3 more in my cellar! (938 views)|
| ||Tasted by Philman15 on 11/27/2014 & rated 92 points: good fruit beautiful nose earthy tones (1382 views)|
| ||Tasted by ProfByron on 11/1/2014 & rated 92 points: Alongside the 2007 this has far more texture with ripe tannins running all through, and far more density of fruit without any green olive flavour. It's an impressive wine, just starting to enter its drinking window, developing complexity. Now - 2025. (1404 views)|
| ||Tasted by wboyd on 9/19/2014 & rated 92 points: A wonderful nose and deep ruby color. Powerful Pauillac with sweet tannins and good acidity. This winewill be very drinkable for at least another five years. Drunk with rotisserie chicken -- a nice pairing. (1508 views)|
| ||Tasted by wetlandwino on 8/10/2014 & rated 92 points: Very nice 2000 Bordeaux. Drinking perfectly fine now. I would not wait more than a year or two, if you are now cellaring it. (1737 views)|
| ||Tasted by dbkitc on 7/10/2014 & rated 87 points: Typical deep color of the 2000 Bordeaux. Nose is classic if not special showing bright plum and pencil shavings. The palate is very bright and still youthful. There is an aggressive nature to the finish that needs time to round out. Whether the rest of the wine will mature well, I don't know. Not bad, but I had hoped for a bit more. Time will tell. (87+?) (2423 views)|
| ||Tasted by RR47 on 6/1/2014 flawed bottle: Unfortunately badly corked (1893 views)|
| ||Tasted by ctjared on 4/10/2014: Silky tannins on nice fruit. Drinking very well. (2112 views)|
| ||Tasted by milesasdavis on 4/1/2014 & rated 88 points: Medium to full, well rounded with good power and length. Nothing too complex but holds good black fruit. The oak is well integrated, drinks well now but will stay fresh for many years. (1938 views)|
| ||Tasted by MrBrege on 2/25/2014 & rated 92 points: Decanted for an hour and then slow-oxed for 10h. This wine is smooooth and lovely. Sure, it's not overly endowed in the complexity-department, but it shows extremely good balance and combines good intensity with a lengthy finish. Oh and did I say it was silky smooth? In any case, hopefully it offers a window to what the 2000 vintage will have to offer in a few years from the higher ranked chateaux, since most of them currently are less well integrated and pleasurable than this one - their more humble cousin.... Surely in time they will catch up (2025 views)|
| ||Tasted by ctjared on 2/6/2014: Spectacular stuff (1883 views)|
| ||Tasted by RR47 on 1/23/2014 & rated 89 points: Nose similar to other notes, lead pencil, dusty earth, and some red fruit. But a bit more acidic and tannic than previous tastings. Still at a good place now. (1726 views)|
| ||Tasted by MrBrege on 12/31/2013 & rated 93 points: I liked this enough that I bought more since it's relatively "cheap". Very pleased I did. Slow-oxed this bottle for 12h. Lovely fragrant nose, pencil shavings, cassis and raspberries. In the mouth it has really great balance, fruit on the attack, soft tannins, really long finish with spicy notes. The only thing missing is more intensity, still this could be mistaken for a much better wine, and is definitely better than similarly priced left-bankers (Batailley, Langoa Barton etc.). (1679 views)|
| ||Tasted by Whidah on 12/25/2013 & rated 88 points: Good solid mature Bordeaux at a reasonable price. (1559 views)|
| ||Tasted by subir on 12/22/2013 & rated 90 points: Still felt a bit tight with the bouquet, wonder whether this will ever open. Lot of sediment and still tannic. (1588 views)|
| ||Tasted by MrBrege on 10/27/2013 & rated 92 points: Pnp, which was fine - very similar experience as when I've decanted or slow-oxed this wine in the past. It is well-balanced and elegant, not that much power, nor huge intensity or length. But it is extremely well balanced and makes for a very pleasant experience, drinking it as I am on a Sunday afternoon with bread and cheese; would perhaps not be my choice with a rare steak...|
Day 2: This is now significantly better, I guess I should have slow-oxed rather than pnp. In any case this is velvety smooth with real elegance, seductive black currants, very sweet tannins. At it's peak but will stay there a few years at least. Intensity has improved, length still somewhat lacking otherwise this could have scored 94-95. As it is I raise it to 92 at least. I am surprised, this producer has never really impressed me with other vintages, perhaps this is a window into how very good the 2000s will eventually become. (1860 views)
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels)
|By Stephen Tanzer|
Vinous, May/June 2003, IWC Issue #108
(Chateau Haut Batailley Pauillac) Subscribe to see review text.
|By Stephen Tanzer|
Vinous, May/June 2001, IWC Issue #96
(Chateau Haut Batailley Pauillac) Subscribe to see review text.
|By Richard Jennings|
(Château Haut-Batailley) Good roasted fruit nose; tasty, balanced, with lots of glycerin and sweet tannins, soft and elegant; medium finish 92 points
|By Richard Jennings|
(Château Haut-Batailley) Slight blackberry nose; cherry, blackberry palate with big tannins, balance, needs time; medium finish 90 points
Château Haut-Batailley Producer website – Read more about Chateau Haut Batailley
Red Bordeaux Blend Read about the grapes used to produce Bordeaux The variety Red Bordeaux Blend in CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Bordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
Médoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
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).