Château Haut-Batailley 198375cl
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|Type Of Wine:||red wine|
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|Appellation:||Pauillac (Bordeaux, France)|
|Winery:||Château Haut Batailley|
|Grapes:||Cabernet Franc, Cabernet Sauvignon, Merlot|
Description of Château Haut-Batailley 1983
Château Haut-Batailley 1983 (Cabernet Franc, Cabernet Sauvignon and Merlot)
TASTING NOTES OF Château Haut-Batailley 1983:
- View: brick red, transparent edge.
- Nose: aromas of cherry and blueberry.
- Mouth: delicate fruit and tannins, hints of snuff, leather and anise.
VINEYARD: Château Haut Batailley
GRAPES: 65% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc.
WINE PAIRING: rabbit, veal.
TEMPERATURE: 16 °C
How to serve
The history of Château Haut Batailley: Batailley Part of the castle until 1942, Haut-Batailley that year became the property of Madame de Brest-Borie, the sister of Jean-Eugene Borie, who managed the vineyard and make wine worthy of the known that the vineyard has enjoyed since the mid-eighteenth century. The farm does not have any castle. The wines are now made by the owners of the castle Ducru Beaucaillou, who are cousins.More about the Winery
Reviews of Château Haut-Batailley 1983
- View: burgundy red medium.
- Nose: Intense fruit, blackberry, mulberry, snuff and cedar, mint subtle accent.
- Mouth: medium-bodied, with soft tannins and agile, very well balanced, pencil shavings in the aftertaste, with very good substance and impressive length.
VINEYARD: 20 hectares of vineyards planted 40 years with a majority of Cabernet Sauvignon.
GRAPES: Cabernet Sauvignon and Merlot 72% 28%.
AGEING: aged in new oak barrels to 60%.
PAIRING: Red meat grilled or in sauces, veal, lamb, braised meats game, spicy dishes and poultry.
TEMPERATURE: 16 °C
ALCOHOL CONTENT: 13%
Red ruby colour with reddish brown edges. Good coffee aromas. It reveals a kind of salty aftertaste .
It did not match with the dinner.
Cherry, middle layer. Smells good, licorice and violet aromas. Bitter end.