From the outstanding 2016 vintage, this is a truly classic Bordeaux from the Left Bank. Château Batailley exhibits excellent Pauillac typicity, with 85% Cabernet Sauvignon providing a solid structure, notes of crushed graphite, and rich, dark fruit flavours. Sixty per cent of the wine's maturation is carried out in new French oak barrels, providing notes of vanilla and a smooth finish. Decant and savour with roast lamb.
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Château Batailley is a Cinquième Cru Classé (1855) located in the heart of Pauillac, just west of Château Latour. It is one of the oldest estates in the appellation, named after a battle (“bataille”) fought on the site during the Hundred Years’ War. Owned by the Casteja family since the 1930s, the estate has a long-standing reputation for producing classically structured, Cabernet-driven wines with real staying power, often at more modest prices than its more famous neighbours.
The vineyards are situated on deep gravel soils that define the great Pauillac terroir, offering excellent drainage and ideal sunlight exposure for Cabernet Sauvignon, which typically comprises 70–80% of the blend. The remainder is Merlot, with small portions of Cabernet Franc and Petit Verdot depending on the vintage. Grapes are fermented in stainless steel before being aged for 18–20 months in French oak barrels, approximately 60% of which are new, to add texture and aromatic lift. The 2016 vintage is considered one of the finest Bordeaux vintages of the 21st century so far. A long, dry season was followed by perfectly timed late rains, producing wines of precision, balance, and ageing potential.
Deep crimson with purple highlights, the Batailley 2016 opens with a complex bouquet of blackcurrant, graphite, tobacco leaf and cedar, with hints of violets and dark chocolate. The palate is full-bodied and firmly structured, driven by ripe Cabernet tannins and a cool mineral spine. Flavours of cassis, plum skin, pencil lead and dried herbs unfold with precision and clarity, supported by well-integrated oak. The finish is long and savoury, promising further evolution in the bottle.
Already harmonious after decanting, but capable of ageing beautifully for another 15–20 years. Ideal pairings include dry-aged ribeye with bone marrow, duck breast with blackberry jus, or a wild mushroom and lentil stew. For cheese, opt for aged Comté, Tomme de Savoie, or a nutty Gruyère to complement the wine’s savoury grip and aromatic complexity.
