Wines Pauillac Château Batailley - 2015

Viniou Reviews

Château Batailley 2015 is an exemplary Bordeaux from the celebrated Pauillac appellation, classified as a Grand Cru. Composed primarily of Cabernet Sauvignon, complemented by Merlot, Cabernet Franc, and Petit Verdot, this wine reflects the classic Médoc blend. The 2015 vintage is notable for its warm, dry growing season, which has lent admirable ripeness to the fruit while preserving freshness and structure. The palate reveals layers of blackcurrant, blackberry, and plum, underpinned by finely judged oak that conveys hints of cedar, graphite, and spice. The tannins are firm yet polished, offering a harmonious balance and providing the backbone for considerable ageing potential. Fermentation in both stainless steel and concrete vats ensures a pure varietal expression, while ageing in French oak barrels (with a portion of new oak) imparts added complexity and finesse.

Pauillac, nestled on the Left Bank of the Gironde estuary in Bordeaux, is internationally revered for producing powerful and long-lived wines. The region is defined by its gravelly soils, which provide excellent drainage and heat retention, supporting optimal ripening of Cabernet Sauvignon. Pauillac's moderate maritime climate ensures a long, stable growing season, fostering gradual fruit maturation. The area's illustrious history is intertwined with some of Bordeaux's most prestigious châteaux, and its wines are prized for their intensity, structure, and unmistakable minerality.

For a wine of such stature, classic pairings include red meats such as roast lamb with herbs, prime rib of beef, or venison in a red wine reduction. Pauillac also excels alongside regional dishes like confit de canard or entrecôte bordelaise—grilled steak in a shallot and red wine sauce. Mature cheeses, particularly those from the region such as Cantal or aged Comté, further complement its depth and complexity.

To best appreciate Château Batailley 2015, decant the wine at least an hour before serving to allow its aromas to unfurl. Serve at a temperature of 16-18°C to highlight its structure and nuanced bouquet. This vintage can be enjoyed now, though patience will reward those who cellar it for another decade or more.