Borie Manoux
Château Batailley, Grand Cru Classé, Pauillac AOC
2010
- Lamb
- Poultry
- Beef
About this winery
Borie-Manoux, a family-owned company founded in 1870 and run by the Castéja family, is both a Bordeaux wine producer and négociant. It owns around ten estates, including Grands Crus Classés such as Château Batailley in Pauillac. With modern facilities and traditional know-how, the house controls the entire process from vineyard to distribution, and exports to nearly 90 countries worldwide.
See the Borie Manoux detail page for more information on this brand
Product notes
Château Haut-Bages Monpelou 2016, classified as a Cru Bourgeois, belongs to the prestigious Pauillac appellation, at the heart of the Médoc. Its terroir is primarily composed of deep Garonne gravel, a signature soil of the region, formed from alluvial deposits left by the ancient Garonne River. This soil is a complex mix of gravel, rounded pebbles, sand, and clay, shaped over millennia by the river's gradual retreat. These deep gravels play a crucial role in the quality of the wine: they provide excellent drainage and encourage deep vine rooting, which contributes to both aromatic complexity and tannin structure. The pebbles also absorb heat during the day and release it at night, promoting even grape ripening.
Production notes
Located in the south of Pauillac, in the designated lieu-dit “Batailley,” the estate spans 58 hectares and rests on a terroir of pure gravel, with vines averaging 40 years of age. To optimize quality, any shot or millerandé clusters are removed as early as July, followed by rigorous leaf-thinning and green harvesting (échardage). Harvest is entirely manual, ensuring careful selection right in the vineyard.
Tasting notes
The Château Batailley 2010 is an elegant and structured red wine typical of the Pauillac appellation. It shows a deep ruby color and an aromatic nose featuring ripe black fruit, cedar, tobacco, and graphite. On the palate, it offers a silky texture, well-integrated acidity, fine tannins, and a long, subtly spiced finish. This wine pairs beautifully with grilled or roasted red meats, game, mature cheeses, and rich sauces. Serve it at 16–18 °C, and consider decanting it about an hour before serving to allow it to fully open up. With its solid tannic structure and balance, it can be enjoyed now but will continue to develop complexity in the cellar. Storing it until 2035 is advisable to appreciate its full potential.