ABOUT THE WINE
Chateau Batailley is Borie-Manoux’s and the Castéja-family’s flagship. The name is derived from the battle (“bataille”) that took place where the chateau and vineyard are today during the 100-years war around 1453. Vinification is fairly standard, with hand-harvested grapes fully de-stemmed before fermentation in stainless steel tanks. Malolactic fermentation takes place partly in tank, partly in barrel, and the wine is then aged in new French oak, 60% new, for about 16 months before bottling. Over the last 15 years there appears to have been a subtle change and we have noted a much greater emphasis on the quality of the fruit. The result has been wines of decidedly more finesse, but still true to their Pauillac roots.
A real sleeper of the vintage and a sensational effort from the Casteja family, Batailley has turned out a complete, powerful, classic Pauillac, with oodles of black currant fruit as well as hints of new saddle leather, toast, chocolate, and forest floor. Full-bodied, dense, and built for the long haul, this wine should be reasonably drinkable in 4-5 years and last for two decades. Good value.
Chateau Batailley is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, and roasted, braised and grilled dishes. Chateau Batailley is also good with Asian dishes, hearty fish courses like tuna.
This wine never stops to surprise, glass after glass.