Vineyards and winemaking
The 2006 grand vin is a Cabernet Sauvignon-led blend of 70%, with 26% Merlot, 2% Cabernet Franc and 2% Petit Verdot. Château Batailley’s deep gravel soils over clay and sandstone in Pauillac drain freely and encourage deep roots, giving Cabernet the structure, blackcurrant character and graphite definition associated with the appellation.
The grapes were destemmed and fermented in temperature-controlled stainless-steel vats. Malolactic fermentation took place in vat, followed by 16 to 18 months in French oak barriques, around half of them new, building cedar-toned complexity while preserving the firm, savoury character of the vintage.
Tasting notes
Appearance
Deep garnet with a brick-red rim, showing mature development but good concentration.
Nose
Blackcurrant, blackberry and dried violet are layered with cedar, graphite and cigar box. Further notes of tobacco leaf and dried mint reveal a classically restrained Pauillac profile.
Palate
Medium-bodied and finely structured, with cassis and dark plum carried by resolved but still present tannins. Liquorice, pencil lead and savoury herbs frame a fresh, persistent finish.
Food pairing
Serve with roast leg of lamb and anchovy, beef Wellington, venison haunch with celeriac, or a mushroom and suet pudding. Mature farmhouse Cheddar is an equally assured partner.
Background story
Château Batailley was ranked a Fifth Growth in the 1855 Classification. Its name is traditionally linked to a battle fought nearby during the Hundred Years’ War, while the modern estate emerged after the original property was divided into Batailley and Haut-Batailley in 1942.
The 2006 is mature and individual bottles may vary according to storage. Stand upright before opening, decant carefully from any sediment and allow the wine to gather in the glass rather than subjecting it to prolonged aeration. Serve at around 16–18°C.
