Wine Advocate (Neal Martin) 92-94/100 The Haut-Batailley ’10 is a blend of 78% Cabernet Sauvignon and 22% Merlot. It has what you might describe as a very “natural” bouquet with wild blackberry, raspberry, just a touch of pencil lead and wet limestone. Not an intense nose, but very well defined. The palate is medium-bodied with very precise tannins, good acidity, just a little hardness at the front-palate, but this will soften. The backbone is very impressive, the finish very masculine, classic, the Cabernet Sauvignon dominating and imparting great purity and expression of terroir. Superb. As always, one of Pauillac’s over-looked gems. Drink 2017-2040.
James Suckling (James Suckling) 92-93/100 An impressive intensity of fruit here, with blueberries and lemon character. Full and very well-integrated, with ultra-fine tannins and a long, long finish. Better than 2000?
Decanter Magazine (Steven Spurrier) 17/20 Very good depth of elegant Cabernet fruit and lovely fragrance and lift, a perfectly poised Haut-Batailley.
Pauillac is Bordeaux’s most acclaimed appellation, the only one with three Premier Cru properties: Château Lafite-Rothschild, Château Mouton-Rothschild and Château Latour. These and other Pauillac chateaux produce robust, full-flavored and long-lived red wines made from Cabernet-based blends. Though winemaking techniques and microclimates vary throughout Pauillac, producing some variations in style, classic Pauillac wines have juicy flavors of blackcurrant and cedar, often with coffee, chocolate and graphite notes. Pauillac, part of the Médoc region on Bordeaux’s Left Bank, has gravelly and well-drained soils that force vines to grow long and strong roots. Struggling a bit for water, the vines produce grapes with high tannins and concentrated juices. Nearby rivers and the Atlantic Ocean modulate temperatures, preventing the grapes from ripening too quickly. Such grapes make powerful wines that may age and improve for decades. However, in Pauillac, as in other old-world wine regions, some winemakers are working to develop softer red wines that maintain the local wines’ traditional substance and flavors, but are more approachable immediately upon release.