Pencil shavings, thick currant. Not super tannic. Probably has room to develop but great to drink now.
Adding some interesting findings after finishing the bottle a few days later (first glass was Coravined). I had this next to a 2015 Malescot St. Exupery. Based on the draws from earlier in the week, I had expected the Malescot to be the clear superior. While I feel like the wines drank consistently, the Batailley was more approachable. There was a lightness and finesse quality that made it the more enjoyable of the two. On the downside, I have some concerns about the quality of the cork. I'm not sure I'd leave these for a decade without checking on them from time to time.
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From MAG. Really aromatic, Medoc terroir shines through and well balanced as all 2016. Young, lots of oak still, but very promising showing. Preferred this to the also very well made 2018.
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Classical pauliac nose with cassis, some cocoa powder and a little tobacco. Medium to full bodied with a good balance and a nice amount of acidity. Should age well for 2 more decades.
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Quite aromatic of black currants, tomato leaf, tilled earth and charred oak. Full-bodied, this is rounded and less dry than many previous vintages. Black currants and oak and overall dry and with little fruit. Quite drinkable now, I expect this to age to 20. Drink now-2036 92
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Bought in halves and bottles en primeur. 2nd half from a dozen. Floral on the nose then dark blackcurrant and pencil shavings. Body is medium and tannins are soft. Lovely balance. Good long finish. Has developed well over the last year and put on some weight. Drinking well now and will continue to improve. This bottle reminded me of those lovely 1980's vintages when Batailley punched well above its weight.
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Uppskerusmakk, haust 2022 (Marbakkabraut 12): Meðaldökkur litur. Í nefi komu mjög óvenjuleg lyktareinkenni fram: Harðfiskur, sólþurrkaðir tómatar, súkkulaði og súkkulaðikaramellutöggur. Þarna voru líka sítruseinkenni. Sítrónur og mandarínur eða klementínur. Krydd leyndist þarna líka. Múskat og negull. Í bragðinu voru kjöttónar. Reykt kjöt, beikon. Menn voru ekki á einu máli um jafnvægið í víninu. Sumum fannst það ágætt en a.m.k. Indriði var ekki á sama máli. í eftirbragðinu fóru að koma fram skrítnir tónar, pappakassi var nefndur. Einnig var talað um greipaldin. Þetta vín var meðhöndlað á sama hátt og pinot noir vínið næst á undan. Opnað kl. 3 hellt í karöflu og svo aftur til baka í flöskuna. Drukkið svo um kl. 11 um kvöldið. Ég er að hugsa um að sleppa því að gefa einkunn. Það er hins vegar ljóst að fyrir 12 þúsund króna vín var þetta ekki góð frammistaða á smakkkvöldinu sjálfu.
Ég fékk síðan það sem var eftir af víninu til nánari skoðunar.
Daginn eftir þá voru svipaðir tónar í nefi og kvöldið áður. Það var talað um harðfisk. Ég get skilið það komment. Það var einnig talað um sítrus og hann var þarna líka. Klárt mál. Bjartur og flottur ilmur. Ákveðnari á degi tvö en í smakkinu sjálfu. Vínið virðist hafa opnast aðeins. Veitti nú ekki af. Kryddtónar (negull og múskat) hafa dofnað en ávöxturinn var orðinn meira áberandi. Þarna voru greinileg kirsuber. Þegar var smakkað á víninu þá var sýra áberandi. Tannín eru til staðar og eru í mýkri kantinum. Í smakkinu sjálfu var talað um kjöt og beikon. Þeir tónar voru horfnir að miklu leyti daginn eftir. Í staðinn var ávöxtur orðinn miklu meira áberandi. Jafnvægi er nú kannski ekkert sérstakt. Vínið er frekar hrátt og á langa ferð fyrir höndum til að verða spennandi til drykkjar. Svipað eins og með Vosne-Romanée vínið á undan þá held ég að þetta vín þurfi a.m.k. fimm ár í kjallara til að fara að sýna eitthvað. Á öðrum degi þá myndi ég áætla 89-90 stig á þetta vín.
Á sunnudeginum var enn eftir pínu dreitill af víninu. Sett í cabernet sauvignon glas. Nú voru dökkir ávextir í ilmi. Jafnvægið orðið miklu betra. Myndi setja núna 91-93 stig á vínið á þriðja degi. Sem var aldrei að fara að gerast fyrsta kvöldið og ekki heldur á laugardegi.
Ef þetta vín er opnað núna þá þarf það líklega 10-12 tíma í karöflu til að fara að haga sér.
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From a 375ml, PnP. On the first day, not fully integrated yet with grainy tannins. On the second day, the fruit intensified and it was very pleasurable. Dark ruby in colour, vanilla and blueberry on the nose, medium+ tannins and medium acidity. Definite potential
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Bought in halves and bottles en primeur. 1st half from a dozen. An interesting comparison with last night's 2016 Lagrange as they were almost the same price when released. More sous bois on the nose, then meaty blackcurrant and leather. Body is medium to light and tannins are very soft. Lovely balance. Good long finish. Overall more approachable than Lagrange and drinking well now although will improve for some time.
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Dusty earth, blood and iron with blackcurrant as well. Full flavoured on the palate, tightly bound tannins grip with some force. Pretty good stuff. but needs time.
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Drank at the winery with Mathilde who then kindly took us around Medoc. This was me & my wife’s anniversary holiday and this being our first drink of the trip to be our wedding year was a nice surprise!
Great wine as always, already so approachable now with such an expressive powerful nose but with well managed tannins. This will easily last a long time.
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A private lunch at Berry Bros. & Rudd (The Townhouse, No 3 Pickering Place): Decanted 3.5-4hours. With loin of Herdwick lamb, spiced faggot and wild garlic tzatziki. Arresting blackcurrant nose straight out of the glass, had clearly opened up really well. Dark but supple on the palate. No rush to drink up
Sublime elegance with black currant on top! Yes, it's hard to put into words at Chateau Batailley, but what strikes me most is the elegance and balance. Aired the wine 6 h on Friday night, 2 h before dinner last night, do not think there was any major difference to Saturday. A lot is in place, the aroma is a bit restrained, but black currants, licorice, cigar box, typical Bordeaux tones from the left bank, much thanks to Cabernet Sauvignon as the dominant grape. But, the wine never really lifts, this of course due to the fact that it needs at least 5 - 10 more years in the cellar. Will save my remaining bottles for at least 5 years.
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Nez puissant. Arômes de sous bois dominants le fruit (noir). Palais tendu par une acidité notable, jus épais, tanins tapissant la bouche. Le palais est plus homogène sur complexe. L’engin est satisfaisant sans être intellectuel.
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Lively fruit on the nose. Blackcurrant, cassis, blackcurrant leaf, blackberry, interesting fig component. On the palate, completely closed at the moment. Me Hardly giving anything away at all. All the components seem to be there though with silky tannins, and bright medium acidity. I think there is a gem in here although difficult to tell at the moment. If I only had a few bottles, I would hold off opening any for ideally 10 years to be honest - certainly 5.
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If you like, and coax the glass just a but you can find cigar box, tobacco, truffle, smoke and blackberries. The wine is medium/full bodied with round tannins and a crispy bite of cassis in the almost creamy finish. Give the wine 7-10 years in the cellar for the Pauillac firmness to subside and ennjoy it over the following 2 decades or more. The wine was made from a blend of 85% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot.
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Lots of material here; very oaky but not overdone - full of ripe blackberry and cassis. Explosively fruity palate. It's nice to see Pauillac on this level performing this well - walking the line between supple and stern with Pauillac character. 92-93.
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At a tasting last month where we compared over 40 2016s. Lovely, meaty cigar nose. Medium / light weight palate and tannins. Very long finish. I have bought.
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Classic in nature, the cassis has a crispness to its that character you can bite into. Full-bodied, with sweetness to the fruits, freshness, you can easily find nuances of tobacco, cigar wrapper, cedarwood and hints of black pepper. The tannins are ripe and the structure is here for long-term aging potential.
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Cassis and blackberries, creamy tannins, juicy, fresh berries, medium/full bodied with a blast of sweet, black currants in the finish, the wine has freshness, fruit and length and could be the best vintage in the history of the estate. Made from a blend of 85% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot, this wine reached 13.5% alcohol. The Grand Vin represents 70% of the harvest. The picking took place from October 3 to October 10. This is one of the latest harvests in the history of the property.
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Deep purple colour. Expressive nose showing scents of liquorice, blackberries, black currants, dark plums, clove and cedar.
It is dry in the mouth with a fresh acidity. It has a medium+ alcohol and firm coarse tannins. It is full-bodied with pronounced intensity flavours. The finish is persistent.
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3/20/2024 - Zügi Likes this wine: 95 Points
Fantastic now
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3/17/2024 - TNK wrote: 90 Points
Lovely structure, pencil shavings, not too tannic. Think it needs more time. Suspect I will leave for a number of years.
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2/15/2024 - Joeyskills Likes this wine: 94 Points
Pencil shavings, thick currant. Not super tannic. Probably has room to develop but great to drink now.
Adding some interesting findings after finishing the bottle a few days later (first glass was Coravined). I had this next to a 2015 Malescot St. Exupery. Based on the draws from earlier in the week, I had expected the Malescot to be the clear superior. While I feel like the wines drank consistently, the Batailley was more approachable. There was a lightness and finesse quality that made it the more enjoyable of the two. On the downside, I have some concerns about the quality of the cork. I'm not sure I'd leave these for a decade without checking on them from time to time.
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1/27/2024 - Collector1855 wrote: 94 Points
From MAG. Really aromatic, Medoc terroir shines through and well balanced as all 2016. Young, lots of oak still, but very promising showing. Preferred this to the also very well made 2018.
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8/17/2023 - preid Likes this wine: 93 Points
Dark red color. Pepper, dark berries, blackberry and pencilshavings. Great wine
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6/10/2023 - Klugi Wine wrote: 93 Points
Classical pauliac nose with cassis, some cocoa powder and a little tobacco.
Medium to full bodied with a good balance and a nice amount of acidity.
Should age well for 2 more decades.
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6/7/2023 - WineGuyX Likes this wine: 92 Points
Quite aromatic of black currants, tomato leaf, tilled earth and charred oak. Full-bodied, this is rounded and less dry than many previous vintages. Black currants and oak and overall dry and with little fruit. Quite drinkable now, I expect this to age to 20. Drink now-2036 92
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5/14/2023 - Collector1855 wrote: 90 Points
Bordeaux 2022 en Primeur and some recent vintages: Better than the 2022, still a bit hot and oaky, but in line with what is acceptable. Still, a bit of a let down for the vintage. 90-91
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4/9/2023 - wineforth Likes this wine: 93 Points
Bought in halves and bottles en primeur. 2nd half from a dozen. Floral on the nose then dark blackcurrant and pencil shavings. Body is medium and tannins are soft. Lovely balance. Good long finish. Has developed well over the last year and put on some weight. Drinking well now and will continue to improve. This bottle reminded me of those lovely 1980's vintages when Batailley punched well above its weight.
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11/25/2022 - bitdrerik wrote:
Uppskerusmakk, haust 2022 (Marbakkabraut 12): Meðaldökkur litur. Í nefi komu mjög óvenjuleg lyktareinkenni fram: Harðfiskur, sólþurrkaðir tómatar, súkkulaði og súkkulaðikaramellutöggur. Þarna voru líka sítruseinkenni. Sítrónur og mandarínur eða klementínur. Krydd leyndist þarna líka. Múskat og negull.
Í bragðinu voru kjöttónar. Reykt kjöt, beikon. Menn voru ekki á einu máli um jafnvægið í víninu. Sumum fannst það ágætt en a.m.k. Indriði var ekki á sama máli. í eftirbragðinu fóru að koma fram skrítnir tónar, pappakassi var nefndur. Einnig var talað um greipaldin. Þetta vín var meðhöndlað á sama hátt og pinot noir vínið næst á undan. Opnað kl. 3 hellt í karöflu og svo aftur til baka í flöskuna. Drukkið svo um kl. 11 um kvöldið. Ég er að hugsa um að sleppa því að gefa einkunn. Það er hins vegar ljóst að fyrir 12 þúsund króna vín var þetta ekki góð frammistaða á smakkkvöldinu sjálfu.
Ég fékk síðan það sem var eftir af víninu til nánari skoðunar.
Daginn eftir þá voru svipaðir tónar í nefi og kvöldið áður. Það var talað um harðfisk. Ég get skilið það komment. Það var einnig talað um sítrus og hann var þarna líka. Klárt mál. Bjartur og flottur ilmur. Ákveðnari á degi tvö en í smakkinu sjálfu. Vínið virðist hafa opnast aðeins. Veitti nú ekki af. Kryddtónar (negull og múskat) hafa dofnað en ávöxturinn var orðinn meira áberandi. Þarna voru greinileg kirsuber.
Þegar var smakkað á víninu þá var sýra áberandi. Tannín eru til staðar og eru í mýkri kantinum. Í smakkinu sjálfu var talað um kjöt og beikon. Þeir tónar voru horfnir að miklu leyti daginn eftir. Í staðinn var ávöxtur orðinn miklu meira áberandi. Jafnvægi er nú kannski ekkert sérstakt. Vínið er frekar hrátt og á langa ferð fyrir höndum til að verða spennandi til drykkjar. Svipað eins og með Vosne-Romanée vínið á undan þá held ég að þetta vín þurfi a.m.k. fimm ár í kjallara til að fara að sýna eitthvað. Á öðrum degi þá myndi ég áætla 89-90 stig á þetta vín.
Á sunnudeginum var enn eftir pínu dreitill af víninu. Sett í cabernet sauvignon glas. Nú voru dökkir ávextir í ilmi. Jafnvægið orðið miklu betra. Myndi setja núna 91-93 stig á vínið á þriðja degi. Sem var aldrei að fara að gerast fyrsta kvöldið og ekki heldur á laugardegi.
Ef þetta vín er opnað núna þá þarf það líklega 10-12 tíma í karöflu til að fara að haga sér.
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10/23/2022 - xiangjing91 Likes this wine: 91 Points
From a 375ml, PnP. On the first day, not fully integrated yet with grainy tannins. On the second day, the fruit intensified and it was very pleasurable. Dark ruby in colour, vanilla and blueberry on the nose, medium+ tannins and medium acidity. Definite potential
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10/5/2022 - wineappellation Likes this wine: 93 Points
High key tobacco, dried floral, black fruits, pencil shavings, sweet oak. Give it a few years to intergrate. Very potential.
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8/24/2022 - wineforth Likes this wine: 93 Points
Bought in halves and bottles en primeur. 1st half from a dozen. An interesting comparison with last night's 2016 Lagrange as they were almost the same price when released. More sous bois on the nose, then meaty blackcurrant and leather. Body is medium to light and tannins are very soft. Lovely balance. Good long finish. Overall more approachable than Lagrange and drinking well now although will improve for some time.
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5/19/2022 - CamWheeler wrote: 91 Points
Dusty earth, blood and iron with blackcurrant as well. Full flavoured on the palate, tightly bound tannins grip with some force. Pretty good stuff. but needs time.
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5/6/2022 - Swintonblade Likes this wine: 96 Points
Drank at the winery with Mathilde who then kindly took us around Medoc. This was me & my wife’s anniversary holiday and this being our first drink of the trip to be our wedding year was a nice surprise!
Great wine as always, already so approachable now with such an expressive powerful nose but with well managed tannins. This will easily last a long time.
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4/29/2022 - ManhattanBeach Likes this wine:
A private lunch at Berry Bros. & Rudd (The Townhouse, No 3 Pickering Place): Decanted 3.5-4hours. With loin of Herdwick lamb, spiced faggot and wild garlic tzatziki. Arresting blackcurrant nose straight out of the glass, had clearly opened up really well. Dark but supple on the palate. No rush to drink up
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1/29/2022 - SirJ Likes this wine: 92 Points
Sublime elegance with black currant on top!
Yes, it's hard to put into words at Chateau Batailley, but what strikes me most is the elegance and balance. Aired the wine 6 h on Friday night, 2 h before dinner last night, do not think there was any major difference to Saturday. A lot is in place, the aroma is a bit restrained, but black currants, licorice, cigar box, typical Bordeaux tones from the left bank, much thanks to Cabernet Sauvignon as the dominant grape. But, the wine never really lifts, this of course due to the fact that it needs at least 5 - 10 more years in the cellar. Will save my remaining bottles for at least 5 years.
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12/3/2021 - Spikemaster Likes this wine: 94 Points
cabernet still pretty harsh, acids good, mellows at with air,
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10/8/2021 - ggroebli Likes this wine: 92 Points
Nez puissant. Arômes de sous bois dominants le fruit (noir). Palais tendu par une acidité notable, jus épais, tanins tapissant la bouche. Le palais est plus homogène sur complexe. L’engin est satisfaisant sans être intellectuel.
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2/10/2020 - OmiyaDrinker wrote: 91 Points
Lively fruit on the nose. Blackcurrant, cassis, blackcurrant leaf, blackberry, interesting fig component. On the palate, completely closed at the moment. Me Hardly giving anything away at all. All the components seem to be there though with silky tannins, and bright medium acidity. I think there is a gem in here although difficult to tell at the moment. If I only had a few bottles, I would hold off opening any for ideally 10 years to be honest - certainly 5.
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9/21/2019 - Jeff Leve wrote: 93 Points
If you like, and coax the glass just a but you can find cigar box, tobacco, truffle, smoke and blackberries. The wine is medium/full bodied with round tannins and a crispy bite of cassis in the almost creamy finish. Give the wine 7-10 years in the cellar for the Pauillac firmness to subside and ennjoy it over the following 2 decades or more. The wine was made from a blend of 85% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot.
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3/8/2019 - englishman's claret wrote: 92 Points
Lots of material here; very oaky but not overdone - full of ripe blackberry and cassis. Explosively fruity palate. It's nice to see Pauillac on this level performing this well - walking the line between supple and stern with Pauillac character. 92-93.
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2/25/2019 - Zweder wrote: 92 Points
UCGB tasting Bordeaux 2016 (Beurs van Berlage, Amsterdam.): Beautifully ripe dark berries and toast. Juicy acidity and tannin. Modern made and tempting wine.
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2/25/2019 - Xavier Auerbach wrote: 91 Points
Amsterdam UGCB Tasting and Winemakers' Dinner (Beurs van Berlage / Café De Klepel): Charming, forward, lightly toasted, ripe and supple fruit, generous, creamy, already pleasant.
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2/25/2019 - FransS wrote: 94 Points
The 2016 vintage UGCB tasting in Amsterdam 2/25/2019; 2/25/2019-2/27/2019 (Amsterdam): As the Clerc-Milon, classic and très Pauillac, lovely concentration and excellent bitters in the finish; good future.
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11/23/2018 - wineforth Likes this wine: 93 Points
At a tasting last month where we compared over 40 2016s.
Lovely, meaty cigar nose. Medium / light weight palate and tannins. Very long finish. I have bought.
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5/13/2018 - Jeff Leve wrote: 93 Points
Classic in nature, the cassis has a crispness to its that character you can bite into. Full-bodied, with sweetness to the fruits, freshness, you can easily find nuances of tobacco, cigar wrapper, cedarwood and hints of black pepper. The tannins are ripe and the structure is here for long-term aging potential.
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5/28/2017 - wineappellation Likes this wine: 92 Points
2016 En Primeur (tasted 26 May 2017) - Classic Pauillac nose and palate. Elegant.
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4/29/2017 - Jeff Leve wrote: 93 Points
Cassis and blackberries, creamy tannins, juicy, fresh berries, medium/full bodied with a blast of sweet, black currants in the finish, the wine has freshness, fruit and length and could be the best vintage in the history of the estate. Made from a blend of 85% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot, this wine reached 13.5% alcohol. The Grand Vin represents 70% of the harvest. The picking took place from October 3 to October 10. This is one of the latest harvests in the history of the property.
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3/14/2017 - Man in Black wrote:
Cask sample.
Deep purple colour. Expressive nose showing scents of liquorice, blackberries, black currants, dark plums, clove and cedar.
It is dry in the mouth with a fresh acidity. It has a medium+ alcohol and firm coarse tannins. It is full-bodied with pronounced intensity flavours. The finish is persistent.
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1/29/2017 - Ryan.Vento Likes this wine: 95 Points
Excellent old world selection. Cinnamon-dusted cherries and plums, leather, cedar, bacon grease with fungal forest floor.
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