Red Wine

Château Batailley, 2014

Availability:In stock

SGD 105.00

Vintage: 2014
Size: 750ml
Ratings:Robert Parker 91+

The 2014 Batailley has an attractive bouquet, lilting scents of redcurrant and raspberry coulis, quite floral and very precise. The palate is medium-bodied with supple tannin, good depth and body, rounded for Batailley and less austere than usual.

Château Batailley, 2014

Vintage: 2014
Size: 750ml
Ratings:Robert Parker 91+

The 2014 Batailley has an attractive bouquet, lilting scents of redcurrant and raspberry coulis, quite floral and very precise. The palate is medium-bodied with supple tannin, good depth and body, rounded for Batailley and less austere than usual.

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Description

Description

Château Batailley, a 5th Cru of the classification of 1855, is Borie-Manoux’s and the Castéja-family’s flagship. The name is derived from the battle ("bataille“) that took place where the chateau and vineyard are today during the 100-years war around 1453. In this battle, the French re-conquered the neighbouring Chateau Latour from the English, a crucial point for ending the 300 year long reign of the English in Aquitaine. In the 16th century, the first vines were planted on these historical and blood soaked grounds.

Chateau Batailley’s 5ha-park was designed by BarilletDeschamps, Napoleon III’s park architect, in 1850. In 1855 Napoleon III created the classification for the Grands Crus Classés of the Medoc. And Batailley was knighted Grand Cru Classé.

Tasting Notes

Grape Blend: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

The 2014 Batailley has an attractive bouquet, lilting scents of redcurrant and raspberry coulis, quite floral and very precise. The palate is medium-bodied with supple tannin, good depth and body, rounded for Batailley and less austere than usual. It feels closed towards the finish, tight-lipped, but there is certainly grip and presence here. It will require several years in bottle before it can show its true potential, but there is a sense of class to this Batailley that I suspect will become more evident with maturity. Tasted twice with consistent notes.

- Robert Parker

Serving Suggestions

It goes ideally well with pork, chicken, roast and game meat, grilled or roasted and medium mature cheeses

Ratings

Robert Parker 91+

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