Today, my wife and I had the fortunate opportunity to join a wine excursion organized by the wine school we are attending (see my post “Wine School in Bordeaux: Firsthand Advice“). We visited Château Batailley, a Grand Cru Classé of 1855, located within the Pauillac AOC.
The name “Batailley” comes from the word “Bataille,” which means “battle.” This refers to the conflict that occurred between the French and the English on the same estate in 1453. Château Batailley is one of the oldest estates in Pauillac.
The Classified Growths of 1885
What is “The Classified Growths of 1885,” you ask? In a nutshell, a world’s fair was going to be held in Paris in 1855, known as the 1855 Paris Exposition (French: Exposition Universelle de 1855).
Emperor Napoleon III sought to showcase Bordeaux wines, which had already gained fame in the Middle Ages due to the marriage of Henry Plantagenet and Eleanor of Aquitaine, whose union had opened the Bordeaux region to the English market and eventually the world.
So, the Emperor requested that the French wine merchants (known as négociants) create a list of the best Bordeaux wines. The wine négociants ranked Bordeaux wines based on each château’s reputation and trading prices, which were directly tied to the quality of the wines produced by each château at that time.
The wine merchants compiled a list ranking the châteaux as first, second, third, fourth, and fifth most important “growths.” Thus, the “Les Grands Crus classés en 1855” (English: The Classified Growths of 1885) was born, and it stuck.
The Classified Growths of 1885 included 58 châteaux: four were ranked as first growths, 12 as second growths, 14 as third growths, 11 as fourth growths, and 17 as fifth growths. Château Batailley was ranked as a first growth.
Château Batailley, Grand Cru Classé en 1855
My wife and I have visited many wineries over the years, but this one stands out as the best. We started our day with a tour of the winemaking operations, led by the winemaker. We were fortunate to witness the process of recovering and pressing the “cap of marc” to obtain press wine that is rich in aromatics and tannins. It was the first time we had seen this done.
After the tour, we enjoyed a tasting of Château Batailley’s wines. This was followed by a lovely lunch hosted by the winery’s president. I cannot express enough how kind and generous our hosts were. The entire day was magical, and I extend my heartfelt thanks to everyone involved.
Recovering and pressing the “cap of marc.”
During alcoholic fermentation of red wine in a tank, yeast converts sugar into alcohol, producing significant amounts of carbon dioxide (CO2). This gas pushes solid components, such as grape skins, pulp, and seeds, upward to the top of the tank, forming a layer known as the “cap of marc.”
Throughout alcoholic fermentation, the cap is pushed down into the fermenting grape juice at the winemaker’s discretion. The technique used to break up the floating fruit skins and solids and push them back into the wine is called “punching the cap.” This practice enhances the wine’s flavor and varies in intensity depending on the winemaker’s goals. Instead of punching down, a winemaker may choose to use the “pouring over method.”
After alcoholic fermentation and any additional maceration are complete, the wine is “racked,” meaning it is transferred from the tank to another tank or barrel. At this stage, the wine is known as free-run wine, which is the liquid that flows out of the tank by gravity when the bottom valve is opened after fermentation.
When the free-run wine is removed, the marc cap, which consists of all the solid parts, such as grape skins and seeds, settles to the bottom of the tank. A person then climbs into the tank to shovel out this material, which is fed into a press to extract the juice known as “must” (using manual, hydraulic, or pneumatic methods). This is called “press wine.”
The “press wine” is collected, tasted, and typically stored in vats or barrels based on its quality. Normally, the winemaker combines the press wine with the free-run wine, depending on their objectives.
The remaining solids, known as pomace, are discarded or repurposed for other uses, such as producing spirits or fertilizers.
Tasting Note: Château Batailley, 5ème Cru Classé, Pauillac, 2017
We sampled a variety of wines, all excellent. However, I want to highlight the Château Batailley “first wine,” which is the winery’s flagship bottling. This wine is a Pauillac AOC wine and has been classified as a 5th Growth since 1855, as discussed above.
Bordeaux 2017: According to the Wine Cellar Insider, “The 2017 Bordeaux vintage is notable for the significant frost that affected the region in April. The best wines from this vintage come from the northern Médoc, with quality diminishing further south. On the Right Bank, Pomerol outperforms Saint-Émilion. However, the 2017 Bordeaux vintage is characterized more by localized terroirs than by specific appellations. The gravel slopes in the northern Médoc, particularly in Pauillac, produced powerful wines.”
Visual examination: A dark purple color with a cherry-copper rim and a deep ruby hue.
Olfactory examination: Medium plus intensity with notes of ripe fruit, such as blackcurrants, followed by spicy, dark chocolate notes, and a whiff of tobacco.
Gustative examination: Elegant, yet fresh. Structured with richness and tannins, revealing its good bottle-ageing potential. The finish is well-balanced with silky tannins and a persistence that leaves a lingering hint of dark chocolate on the palate.
Grape varieties: 80% Cabernet Sauvignon, 17% Merlot, 3% Petit Verdot
Serving Temperature: 16-18°C or 61 to 64°F
Aging potential: Drink now or in the next 10-20 years.
Reviews: 92/100 Wine Enthusiast
Food Pairing: Classic Entrecôte à la Bordelaise (Rib steak in red wine and shallot sauce) served with pommes pont neuf (thick-cut fries).
Summary: Château Batailley, a Grand Cru Classé since 1855, beautifully represents Pauillac, offering tremendous value for money with an average price of €33 or $38 on Wine-Searcher.
Note: The five châteaux from 1885 ranked as First Growths, or Premiers Crus Classés, are Château Lafite Rothschild, Château Latour, Mouton Rothschild, Château Margaux, and Haut-Brion.
