Borie Manoux
Château Batailley, Pauillac Grand Cru Classé
2021
- Sustainable
- Lamb
- 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 Batailley, Grand Cru Classé in 1855, is one of the jewels of the Castéja family and Borie-Manoux. It owes its name to the last battle in the Médoc during the Hundred Years’ War (1337–1453), which took place on the very site where the vineyard now stands. The estate spans 100 hectares, of which 60 hectares are planted with vines. Its deep gravel soils give rise to a wine that is both refined and true to the Pauillac appellation.
Production notes
The vinification of Château Batailley follows a traditional approach that respects both the terroir and the fruit. The grapes are harvested by hand, parcel by parcel, to ensure optimal selection at perfect ripeness. After a careful sorting, the grapes are destemmed and placed in temperature-controlled stainless steel vats for fermentation. Maceration lasts about three weeks, allowing for a gentle extraction of aromas, tannins, and color. The wine is then aged in French oak barrels, about 50% of which are new, for 16 to 18 months, before the final blending and bottling at the château.
Tasting notes
Château Batailley, a Grand Cru Classé from Pauillac, displays a deep and intense robe, with a garnet red color and violet highlights in its youth, evolving towards ruby hues with age. The nose is elegant and complex, offering aromas of blackcurrant, blackberry, cedar, blond tobacco, and sweet spices, with hints of leather and licorice as it matures. On the palate, the wine is structured, powerful, and well-balanced, with fine yet present tannins, good freshness, and a long aromatic finish. It is best served at 16 to 18°C (60–64°F), after aeration or decanting if young. This wine pairs beautifully with grilled or roasted red meats, leg of lamb, game, or aged cheeses such as Comté or Cantal.