Pauillac

Beef, Lamb, Poultry, Game (deer, venison)

After a particularly rainy winter, bud break came slightly late. The 2018 vintage was then marked by two periods. The first saw relatively mild temperatures but heavy rainfall, from March to early July. The second period began mid-July with fine summer weather, hot temperatures and excessive sunshine. This had a strong impact on the phenological development and put a stop to the cryptogamic diseases that had begun in the first part of the season. Furthermore, the vineyard essentially composed of old vines with strong roots, coped very well with the water constraints at the end of the summer. All grapes were harvested exclusively by hand. The first Merlot grapes were picked from 21 to 25 September and the Cabernet-Sauvignon from 28 September to 8 October. A first sorting took place in the vineyard, before then transporting the harvest in 200 kg containers. A second and third sorting occurred before and after de-stemming.

14 months in French oak barrels (60% new wood)

Vatting took place over a period of three weeks, with successive cycles of pumping over and “rack and return”. Following running off, the wines underwent malolactic fermentation in vats before being put into barrels.

Château Haut-Batailley marks the entrance into the vineyard of Pauillac with the iconic Tour l'Aspic (Aspic tower) that dominates the estate. The estate is a classified growth, included in the Bordeaux Wine Official Classification of 1855. The actual vineyard of Château Haut-Batailley was defined in 1942 when the estate was divided into two separate properties (Batailley and Haut-Batailley). In 2017, a new and exciting chapter under the Cazes family of Châteaux Lynch-Bages and Ormes de Pez began…