2009 Château Batailley Pauillac Bordeaux France Wine Tasting Note

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2009
93
Showing much better than it did just a few years ago, the wine has added a lot of weight and character. Now you find loads of cassis, black currants, leafy herbs, tobacco, and pepper nuances. Rich and with ample depth, the wine looks like it has a solid future. Drink from 2025-2045.

Showing much better than it did just a few years ago, the wine has added a lot of weight and character. Now you find loads of cassis, black currants, leafy herbs, tobacco, and pepper nuances. Rich and with ample depth, the wine looks like it has a solid future. Drink from 2025-2045.

5,715 Views   Tasted
Leafy green aromas, forest floor, wet earth, campfire and earthy red fruits hit your glass easily. On the palate, the wine is soft, medium bodied, and spicy, with an earthy red pit fruit finish. This is in its prime time drinking window, so enjoy this classic Pauillac over the next decade or two with ease.

Leafy green aromas, forest floor, wet earth, campfire and earthy red fruits hit your glass easily. On the palate, the wine is soft, medium bodied, and spicy, with an earthy red pit fruit finish. This is in its prime time drinking window, so enjoy this classic Pauillac over the next decade or two with ease.

5,953 Views   Tasted
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.

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.

13,261 Views   Tasted

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.

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