Château Haut-Batailley Verso 2019
| Distrikt | Pauillac |
| Druvor | Cabernet Sauvignon, Merlot, Petit Verdot |
| Årgång | 2019 |
| Fyllighet | 8 |
| Fruktsyra | 8 |
| Strävhet | 8 |
| Procucenter | Château Haut-Batailley |
| Artikelnr | Haut-Batailley 907 |
| Lagerstatus | |
| Fraktkostnad | 169:- |
| Avnjutes mellan | 2026 - 2036 |
Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.
Falstaff
Dark ruby garnet, purple reflections, delicate edge brightening. A hint of nougat, black cherries, fine blackberry confit, candied orange zest. Elegant, balanced, pleasant berry fruit, integrated tannins, mineral and fresh on the finish, already accessible, a multi-faceted food companion.
Jeb Dunnuck
The 2019 Château Haut-Batailley Verso is incredibly floral and perfumed, with beautiful red and blue fruits as well as lead pencil, tobacco, and sappy herb nuances. A medium-bodied, elegant second wine, it has the tannins, mid-palate, and overall balance to drink well for two decades if properly stored.
Druvor
54% merlot, 43% cabernet sauvignon & 3% petit verdot
Tasting note
The 2019 Château Haut-Batailley Verso is incredibly floral and perfumed, with beautiful red and blue fruits as well as lead pencil, tobacco, and sappy herb nuances. A medium-bodied, elegant second wine, it has the tannins, mid-palate, and overall balance to drink well for two decades if properly stored.
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The early start of the season was nerve-racking because of the mildew pressure,” Jean-Charles Cazes said. “We had to monitor the vines constantly and react. But we were equally worried about the dry period. We were concerned about getting vine blockage, like in 2003, but it didn’t happen. The rains we had in the spring really helped the vines sail through and reach full maturity. Our harvest dates are pretty much on average, a little early for Lynch Bages, but again not like 2003. Sorting wasn’t really a problem, everything was sanitary. The vintage reminds me of 2010, but more forward, like 2016.”
I asked Cazes about their biggest challenge this year. “The challenge was not to overdo extraction," he said. "That was the biggest challenge in the cellar. We had smaller berries, so the ratio of skin to juice was high. This is also why there is so much richness.”
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