2008 Château Batailley Pauillac Bordeaux France Wine Tasting Note
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.