First of four bottles. This was opened and slow oxed three days prior of consuming. Nice deep color. The nose is balanced and very present with blackcurrant, cassis, leaf/earthy notes. On the palate this is elegant but persistent, medium-full and with layers of black fruits, cassis, earthy (mushroom) notes and long. An excellent wine and not at all tired. A long life ahead.
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Walkaround tasting so just short notes: Ripe black fruits, oak and cedar, round acidity and tannin. Will even be better with another 5+ years of ageing. Beautiful wine. 92 – 93+
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A private lunch (Restaurant De Lage Vuursche, Lage Vuursche, NL): Continues to show well, a resounding success in this hot vintage. Quite plummy and oaky, certainly not the most subtle of wines, but generous and attractive. Great with tournedos au poivre with chips.
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Distinct Pauillac graphite and earth. Blackcurrant, bell pepper, undergrowth, truffle well mingled oak. Medium to full body, grippy tannin. Will be excellent with time. Best Batailley ever.
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This clearly is a very good wine, but I think one should wait a couple of years with opening a bottle. As of today this is just good, but one can sense the potential, and given enough time this will surely be "very good". 92-93 pts today, but maybe 95 pts in 10-15 years. Slow oxed for a week and then decanted 4-5 hours before consumption -this was not enough (!).
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Amsterdam UGCB Tasting (Amstel Boathouse, Amsterdam, NL): Classic Pauillac, blackcurrants and spices, violets, lovely freshness and integration, pure and expressive, paper-fine tannins, energetic but flowing, real elegance and finesse.
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Chewy, crisp, fresh and lively in character, the wine is packed with herbs, tobacco leaf, dark currants, espresso and cedar. More savory than sweet, with a noticeable, classic crunchy character on the palate, the finish really lingers. Nearly forward in style, this is a charming Pauillac that will age for at least 2-3 decades with little effort.
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Tasted next to 2009. Dark fruit, tobacco and spices on the nose. Quite ripe and generous, polished tannins with good acidity and length. Well made. 92-93+
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The crème de cassis is strong here and it's the perfect match for the full-bodied, ripe, round, dark, fresh, spicy red berry palate. The tannins are powerful, yet refined, which is perfect for all that juicy, peppery fruit in the finish. If you can wait and give this wine 7-9 years or more before popping a cork, you will experience all of its true Pauillac character. The wine was made from blending 74% Cabernet Sauvignon, 23% Merlot and 3% Petit Verdot, reaching 13.5% alcohol. 92-94 Pts
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3/8/2024 - Mmark wrote: 93 Points
First of four bottles. This was opened and slow oxed three days prior of consuming. Nice deep color. The nose is balanced and very present with blackcurrant, cassis, leaf/earthy notes. On the palate this is elegant but persistent, medium-full and with layers of black fruits, cassis, earthy (mushroom) notes and long. An excellent wine and not at all tired. A long life ahead.
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1/21/2024 - Zweder Likes this wine: 93 Points
Walkaround tasting so just short notes: Ripe black fruits, oak and cedar, round acidity and tannin. Will even be better with another 5+ years of ageing. Beautiful wine. 92 – 93+
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1/8/2024 - Xavier Auerbach wrote: 93 Points
A private lunch (Restaurant De Lage Vuursche, Lage Vuursche, NL): Continues to show well, a resounding success in this hot vintage. Quite plummy and oaky, certainly not the most subtle of wines, but generous and attractive. Great with tournedos au poivre with chips.
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11/1/2022 - Irish_Wine wrote: 93 Points
Medium ruby.
Lovely nose - blackcurrant, black cherry, black plum, cedar, vanilla, sweet spices
Great intensity on the palate and long finish.
*** Tasted as part of a walkaround 2018 Bordeaux tasting. Not full notes ***
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11/25/2021 - wineappellation Likes this wine: 95 Points
Distinct Pauillac graphite and earth. Blackcurrant, bell pepper, undergrowth, truffle well mingled oak. Medium to full body, grippy tannin. Will be excellent with time. Best Batailley ever.
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11/20/2021 - Sundbyberg wrote: 92 Points
This clearly is a very good wine, but I think one should wait a couple of years with opening a bottle. As of today this is just good, but one can sense the potential, and given enough time this will surely be "very good".
92-93 pts today, but maybe 95 pts in 10-15 years.
Slow oxed for a week and then decanted 4-5 hours before consumption -this was not enough (!).
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6/21/2021 - FransS wrote: 94 Points
The 2018 UGCB tasting Amsterdam 6/21/2021 (Amsterdam, Amstel Boathouse): Fraicheur in the bouquet, very powerful, even a bit hefty, but everything on the right place, noticeable tannins, not polished; I like this monster.
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6/21/2021 - Xavier Auerbach wrote: 93 Points
Amsterdam UGCB Tasting (Amstel Boathouse, Amsterdam, NL): Classic Pauillac, blackcurrants and spices, violets, lovely freshness and integration, pure and expressive, paper-fine tannins, energetic but flowing, real elegance and finesse.
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3/9/2021 - Jeff Leve wrote: 94 Points
Chewy, crisp, fresh and lively in character, the wine is packed with herbs, tobacco leaf, dark currants, espresso and cedar. More savory than sweet, with a noticeable, classic crunchy character on the palate, the finish really lingers. Nearly forward in style, this is a charming Pauillac that will age for at least 2-3 decades with little effort.
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10/13/2020 - R J Lewis wrote:
N: charming fresh berries, notable graphite, green pepper.
P: A little light? Just lacking some complexity. ABV in balance.
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7/3/2019 - rossi.wine wrote: 93 Points
Tasted next to 2009. Dark fruit, tobacco and spices on the nose. Quite ripe and generous, polished tannins with good acidity and length. Well made. 92-93+
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4/19/2019 - Jeff Leve wrote: 93 Points
The crème de cassis is strong here and it's the perfect match for the full-bodied, ripe, round, dark, fresh, spicy red berry palate. The tannins are powerful, yet refined, which is perfect for all that juicy, peppery fruit in the finish. If you can wait and give this wine 7-9 years or more before popping a cork, you will experience all of its true Pauillac character. The wine was made from blending 74% Cabernet Sauvignon, 23% Merlot and 3% Petit Verdot, reaching 13.5% alcohol. 92-94 Pts
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