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2016 Château Batailley Pauillac Bordeaux France Wine Tasting Note

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2016
Château Batailley  (Pauillac)
93
If you like, and coax the glass just a but you can find cigar box, tobacco, truffle, smoke and blackberries. The wine is medium/full bodied with round tannins and a crispy bite of cassis in the almost creamy finish. Give the wine 7-10 years in the cellar for the Pauillac firmness to subside and ennjoy it over the following 2 decades or more. The wine was made from a blend of 85% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot.

If you like, and coax the glass just a but you can find cigar box, tobacco, truffle, smoke and blackberries. The wine is medium/full bodied with round tannins and a crispy bite of cassis in the almost creamy finish. Give the wine 7-10 years in the cellar for the Pauillac firmness to subside and ennjoy it over the following 2 decades or more. The wine was made from a blend of 85% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot.

6,769 Views   Tasted
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Classic in nature, the cassis has a crispness to its that character you can bite into. Full-bodied, with sweetness to the fruits, freshness, you can easily find nuances of tobacco, cigar wrapper, cedarwood and hints of black pepper. The tannins are ripe and the structure is here for long-term aging potential.

Classic in nature, the cassis has a crispness to its that character you can bite into. Full-bodied, with sweetness to the fruits, freshness, you can easily find nuances of tobacco, cigar wrapper, cedarwood and hints of black pepper. The tannins are ripe and the structure is here for long-term aging potential.

5,750 Views   Tasted
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% ABV. 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.

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% ABV. 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.

5,825 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.

www.batailley.com