2006 Château Batailley Pauillac Bordeaux France Wine Tasting Note
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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. 4,611 Views Tasted May 25, 2016Firm, tannic, structured and filled with cassis, smoke, earth and tobacco, give this at least another 5 or more years for the tannins to soften. 4,366 Views Tasted Nov 19, 2013 |
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 at 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, pasta, and a myriad of hard and soft cheeses.