Château Haut-Batailley 201375cl
Château Haut-Batailley 2013
|Type Of Wine:||red wine|
2017, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2000, 1999, 1998, 1997, 1996, 1995, 1994, 1993, 1992, 1991, 1990, 1989, 1988, 1987, 1986, 1985, 1984, 1983, 1982, 1981, 1980, 1979, 1978, 1977, 1976, 1975, 1972, 1971, 1970, 1969, 1967, 1966, 1965, 1964, 1961, 1959, 1957 and 1952
|Appellation:||Pauillac (Bordeaux, France)|
|Winery:||Château Haut Batailley|
|Volume:||75cl Other volumes|
|Grapes:||Cabernet Franc, Cabernet Sauvignon, Merlot|
Description of Château Haut-Batailley 2013
Château Haut-Batailley 2013 (Cabernet Franc, Cabernet Sauvignon and Merlot)
TASTING NOTES OF Château Haut-Batailley 2013:
- View: nice burgundy purple.
- Nose: a light, slightly green with hints of bay leaf and brush bouquet.
- Mouth: black cherry, plum, dark spices and menthol, topcoats nuanced complexity in the end.
VINEYARD: Château Haut Batailley
GRAPES: 76% Cabernet Sauvignon and 24% Merlot.
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 2013
- 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.