Learn everything about Chateau Batailley, Pauillac, Bordeaux wine, Fifth Growth, with wine tasting notes and wine with food pairing tips. Learn about the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Batailley History, Overview
In the 1700’s, the Saint-Martin family were the owners of Batailley. Chateau Batailley was well-known in those days due to its history as it was one of the older Bordeaux wine estates dating back to the 1400’s. In fact, the property took its name from a famous military battle that took place in 1452, during the hundred year war. The specific battle took place in the vineyards and chateau of what we know of as Chateau Batailley today.
In 1791 Marianne and Marthe Saint-Martin sold their part of Chateau Batailley to Jean Guillaume Pecholier. In 1816 Chateau Batailley was sold to Daniel Guestier of Barton and Guestier, a famous and important Bordeaux wine negociant firm. He acquired most of the estate and began buying more shares and land, including plots adjacent to Lynch Bages and Grand Puy Lacoste to enlarge the estate. The Guestier family was was quite well-known in Bordeaux at the time, as they also owned Chateau Beychevelle by the time of the 1855 Classification of the Medoc.
Daniel Guestier renovated the Left Bank chateau and improved the Bordeaux wine making facilities of Batailley. He died in 1847. By that time, Chateau Batailley had a good reputation. The chateau was managed by Guestier’s three children until they sold it in 1866. It was acquired by a Parisian banker Constant Halphen. Upon Halphen’s death in 1932, the Borie family purchased the estate and continued to make the wine for another decade before the vineyard was cut in two, which as you will see, gave birth to another wine.
Chateau Batailley The Modern Era
In 1942 Chateau Batailley was divided into two separate properties that we know today: Chateau Batailley and Chateau Haut Batailley. Francois Borie kept the smaller part of the Medoc vineyard which became Chateau Haut Batailley. The larger portion, including the chateau, which was owned by Marcel Borie naturally retained the original name of Chateau Batailley. In 1961 the estate was transferred to Marcel´s daughter Denise and her husband Emile Casteja. Their son Philippe Casteja, with the help of his son, Frederic Casteja manages Chateau Batailley today. The family also owns Chateau Lynch-Moussas, Chateau Trottevieille and other Bordeaux estates as well as a massive Negociant company, Borie-Manoux, which dates back to 1870, when it was founded by Pierre Borie. In 2006 Chateau Batailley renovated and modernized their vat rooms and winemaking facilities.
The best vintages of Chateau Batailley are: 2016, 2015, 2014, 2012, 2010, 2009, 2006, 2005, 2003, 2000 and 1929. Older vintages could be good, it’s worth looking for in the auction market today.
Chateau Batailley Vineyards, Terroir, Grapes, Winemaking
The 60 hectare Bordeaux vineyard of Chateau Batailley has 57 hectares under vine. The vineyard has a terroir of gravel, clay and sandy soils. There is more clay and sandstone below the surface. Located inland, off the D1, the vineyard is close to the southern end of Pauillac. The majority of the vineyard is close to, and in front of the chateau, not far from the D1. The vineyards have good elevations, with much of the land rising up to 27 meters at its high-points. It is at the peak elevation, where you find their best terroir.
The vineyard, which is divided into 4 main blocks, can be further subdivided into 60 separate parcels is planted to 70% Cabernet Sauvignon, 25% Merlot 3% Cabernet Franc and 2% Petit Verdot. This shows a slight decrease in the Cabernet Sauvignon and a moderate increase in the amount of Merlot in the vineyard. However, today, the plans here are to once again, add more Cabernet Sauvignon to the vineyard. On average, the vines are 40 years of age. The vineyard is planted to a vine density of 8,000 vines per hectare. The estate is currently experimenting with biodynamic farming techniques on a 5 hectare parcel of vines.
To produce the wine of Chateau Batailley, vinification takes place in a total of 60, temperature controlled stainless steel vats that vary in size from 110 hectoliters to 130 hectoliters. The vats do not vary much in size, as the majority of parcels are quite similar in size at close to 1 hectare per parcel. The 60 vats correspond directly to the number of parcels in the vines. Malolactic fermentation takes place in vat. On average, the wine is aged in 55% new, French oak barrels for between 16 to 18 months, depending on the vintage. In 2015, Chateau Batailley introduced a second wine, Lions de Batailley. On average, close to 25,000 cases of wine are produced at Chateau Batailley each year.
When to Drink Chateau Batailley, Anticipated Maturity, Decanting Time
Chateau Batailley can be enjoyed on the young side with a few hours of air. But I find it too tannic to enjoy without cellaring. I find that the wine is usually better with 8-12 years of bottle age. Of course that can vary slightly, depending on the vintage character. In the best vintages, the wine will be at its best when it reached peak maturity between 10-25 years of age after the vintage. Young vintages can be decanted for an average of 2-3 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Batailley with Wine, Food, Pairing Tips
Chateau Batailley is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Batailley is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Batailley is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Château Batailley Wine Tasting Notes
15 Vintages 68958 Views Sort Vintage Rating
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.
Apr 29, 2017points - Tasted 2098 Views
In the middle or at the top of my initial score range is where this is going to end up. The quality of the cassis is strong on this one. Full bodied, fresh and earthy, and already with a cigar in its mouth, this is a very good Paullac.
Jul 12, 2017points - Tasted 1300 Views
Sun-ripened blackberries, thyme and a hint of forest floor give way to a blast of succulent cassis, dark chocolate and tobacco on the palate. This wine has freshness, ripe tannins and a juicy, crisp finish with traditional Pauillac character. Made from a blend of 77% Cabernet Sauvignon, 20% Merlot and 3% Petit Verdot, this wine reached 13.25% alcohol. The Grand Vin represents 60% of the harvest. 91 - 93 Pts
Apr 18, 2016points - Tasted 2325 Views
Medium bodied with crisp red berries and tobacco and espresso on the nose, this lighter, uncomplicated style of Pauillac—produced from a blend of 94% Cabernet Sauvignon, 4% Merlot and 2% Petit Verdot—will show best in its youth. 87-89 Pts.
Apr 20, 2014points - Tasted 2453 Views
The blend of 80% Cabernet Sauvignon, 18% Merlot, 1% Cabernet Franc and 1% Petit Verdot produced a wine with cassis, black cherry, earth and a hint of oak on the nose, soft tannins and classic, Cabernet Sauvignon finish. This is showing much better in bottle than it did in barrel, which is always a good sign.
Mar 11, 2015points - Tasted 3513 Views
Only a few more years of bottle age has added a lot to this wine. Juicy cassis, blackberry, tobacco, smoke, cedar aromatics pop with no effort. Refined tannins and an elegant, medium.full bodied palate presence, with a bite of cassis in the end note are what you'll find here. This should be close to peak with another 7-8 years or so of age, and continue from there offering nice drinking for another decade or 2.
Mar 12, 2017points - Tasted 5233 Views
A very nice Pauillac filled with cassis, blackberry, olive tapenade, earth and some cigar box notes. From a blend of 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot and 1% Cabernet Franc. the wine has good concentration of flavor, ripe, but noticeable tannins and rich, spicy, cassis filled finish. This will only get better with time.
Jul 22, 2013points - Tasted 8765 Views
From a blend of 74% Caberent Sauvignon, 22% Merlot and equal parts Cabert Franc and Petit Verdot, this could be one of the best values in Pauillac from the 2009 vintage. Filled with fresh, blackberry, earth, cedar, tobacco and earth, soft tannins, round textures and a rich, delicious, earthy, ripe cassis and spice finish.
May 23, 2012points - Tasted 10225 Views
Young, as you would expect, the wine is solidly built, with crisp, red, bright, but still juicy, fruits. Medium/full bodied, with hints of secondary nuances starting to pop out, the finish offers classically styled, bright, red berries, pepper and cassis. Give it another 5 years or so. The wine was made from a blend of 75% Cabernet Sauvignon, 22% Merlot and 3% Cabernet Franc.
Sep 10, 2017points - Tasted 1787 Views
My British friends would call this a perfect example of a luncheon Claret, and they are right. Fully ready to go, the wine is medium bodied, with a tobacco, cedar, dark red fruit and earthy, forest nose. The wine does not offer volume or weight, but its fresh, earthy, soft and with a bright, red, earthy, slightly herbal finish.
Aug 23, 2017points - Tasted 962 Views
Still deep in color, with cigar box, cassis, fresh herbs and spice filled aromatics, the wine is medium/full bodied, with good freshness and crisp, red fruits in the finish. This is just starting to enter its prime time drinking window. But there is no hurry to drink it as should have at least a few decades of life and evolution in its future.
May 25, 2016points - Tasted 3327 Views
Firm, tannic, structured and filled with cassis, smoke, earth and tobacco, give this at least another 5 or more years for the tannins to soften.
Nov 19, 2013points - Tasted 3188 Views
Classic Pauillac, with tannin, structure. freshness, crisp fruit, firm elegance and a blast of cassis, cedar and tobacco. Still young, and seems to be holding some of its cards in reserve. Clearly, this has improved over the past decade and will definitely be more interesting to drink with another 5 years of bottle age.
Jun 27, 2015points - Tasted 3625 Views
From a blend of 73% Cabernet Sauvignon, 23% Merlot, 2% Cabernet Franc and 2% Petit Verdot, the wine is dark in color, with cassis, stone, plum and tobacco scents. With ample chewy tannins, good concentration of flavor and freshness, this traditionally styled Pauillac needs at least another decade before it softens and comes together.
Dec 26, 2011points - Tasted 7570 Views
Medium bodied, with fresh cassis, tobacco and cedar wood aromas, the tannins are fine, with no harshness, but there is an herbal, olive note in the finish some tasters will like more than others.
Jan 4, 2015points - Tasted 2988 Views
Nice, well priced, medium bodied, ready to drink classy Pauillac with loads of ripe, sweet fruit, tobacco, wet earth and thyme on the nose. There is freshness along with soft, dark red fruits and cassis in the finish. The wine was produced from a blend of blend of 72% Cabernet Sauvignon, 24% Merlot, 2% Cabernet Franc and 2% Petit Verdot.
Jan 23, 2016points - Tasted 2647 Views
This has a lot of easy to like Pauillac charm with its cedar, cassis, tobacco and earthy profile. Tannic, giving the wine a backbone and the ability to age, but the tannins are not overwhelming, this classic wine is fine to drink now, but another 2-3 years will add more complexity to the wine.
May 8, 2014points - Tasted 3354 Views
Classic style of Left Bank Bordeaux with a blast of cedar wood, tobacco, burnt wood, cigar box, cherry and cassis on the nose. Medium bodied, slightly stern in character, with a hint of rusticity in the tannins, the finish was fresh, with an earthy, spicy, red berry and cranberry ending. Fully mature, this was just popped and poured...
Oct 28, 2016points - Tasted 2669 Views
Sensual, with that silky, patina of age, sweet cassis and cherry, with Cuban cigars, tobacco, ash and earth. What a treat!
Apr 13, 2017points - Tasted 929 Views