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Chateau Haut-Batailley, Grand Cru Pauillac, 2015

Red Wine from Bordeaux, France
by Chateau Haut-Batailley
$89.99
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Antonio Galloni

95 points

"A wine of class, pedigree and nuance, the 2015 Haut-Batailley is superb. Beams of supporting tannin give the dark purplish flavors striking energy and cut. Graphite, smoke, violet, mint, dark cherry and plum notes continue to open up in the glass. Haut-Batailley is a Pauillac with distinct Saint-Julien leanings, and that is exactly what comes across here. It is also one of the overachievers of the year. The 2015 was impressive each and every time I saw it. Tasted five times." —Antonio Galloni

Robert Parker

94 points

"The 2015 Haut Batailley is a blend of 72% Cabernet Sauvignon and 28% Merlot, matured in 60% new oak. It was picked between 21 September until 2 October. It is a level up from the 2015 Lacoste Borie with much more fruit intensity: blackberry, boysenberry, tobacco and cedar aromas. It gathers momentum in the glass and develops a subtle mint accent. The palate is medium-bodied with supple, lithe tannin, very well balanced with just a slight tinniness that will disappear by the time in bottle. I love the pencil shaving sprinkled over the aftertaste here. With very good substance and impressive length, this is a classic Pauillac that I suspect will offer 25 or 30 years of pleasure." —Neal Martin

Jancis Robinson

17 points

"72% Cabernet Sauvignon, 28% Merlot. 49 hl/ha. Bright limpid crimson. Quite tense and exciting spiciness on the nose. Rich and ripe. Quite forward but good savoury undertow. Lots of energy. Dry but not drying end. A good effort! Nothing forced."

More about Chateau Haut-Batailley

Pauillac on a budget. When Château Batailley was split in 1942 between Borie brothers, Haut-Batailley got the upland portion. The Cazes family (Lynch Bages owners) bought it in 2017. 41 hectares, traditional style, surprisingly affordable fifth growth.

Wine Details

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Tasting Notes & Food Pairings

Perfect Pairings

beef Wellington, grilled porterhouse steak, roasted beef tenderloin, herb-crusted venison, beef stew

Tasting Profile

Deep ruby Pauillac with dark cherry, cassis, and mineral aromas. Full-bodied with ripe tannins and balanced acidity, finishing with blackcurrant, spice, and earthy notes.

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