Château Batailley 2018, Grand Cru Classé (750 ml)
95 bod. - James Suckling
Château Batailley 2018 je moćan, a ipak profinjen Pauillac, napravljen od mješavine 74% Cabernet Sauvignona, 23% Merlota i 3% Petit Verdot-a. Ima duboku, neprozirnu rubin boju i aromatski profil koji je istovremeno složen i primamljiv. Na nosu se smjenjuju zrele kupine, crna ribizla i crne trešnje sa notama kakaa, kedra, grafita, školjki kamenica i suptilnim tonovima suhomesnatog mesa i sandalovine. Na nepcu je puno i koncentrisano, sa jezgrom tamnog, sočnog voća koje podržavaju čvrsti, fino zrnasti tanini i živahna linija kisjelosti. Ukusi crne ribizle, šljive i crnog čaja prožimaju se sa toplim zemljanim tonovima, začinima i daškom dima, gradeći dugačak, strukturiran i uglađen završetak.
Ovo vino se odlično slaže sa klasičnim jelima koja prate stil Pauillaca, poput pečene jagnjetine sa začinskim biljem, bifteka sa roštilja, bifteka Wellington ili sporo kuvanih goveđih rebara. Takođe se sjajno kombinuje sa jelima od divljači poput srnetine ili pačijih grudi, kao i sa zrelim tvrdim sirevima poput Comté-a ili odležalog čedara.
95 points - James Suckling
Château Batailley 2018 is a powerful yet refined Pauillac, crafted from a blend of 74% Cabernet Sauvignon, 23% Merlot, and 3% Petit Verdot. It displays a deep, opaque ruby colour and an aromatic profile that is both complex and inviting. The nose layers ripe blackberry, cassis, and black cherry with hints of cocoa, cedar, graphite, oyster shell, and subtle notes of cured meats and sandalwood. On the palate, it is full-bodied and concentrated, with a core of dark, juicy fruit supported by firm, fine-grained tannins and a vibrant line of acidity. Flavours of blackcurrant, plum, and black tea intertwine with warm earth, spice, and a touch of smoke, building toward a long, structured, and polished finish.
This wine pairs beautifully with classic Pauillac-friendly dishes such as roast lamb with herbs, grilled ribeye steak, beef Wellington, or slow-braised short ribs. It also complements rich game dishes like venison or duck breast, as well as aged hard cheeses such as Comté or mature cheddar.