Chateau Haut-Batailley 2009
Winery Technical Data
Date of harvest 26th of September to 7th of October 2009
Blend 78% Cabernet Sauvignon - 20% Merlot - 2% Cabernet Franc
Tasting notes: This wine presents a deep colour. The bouquet offers a lot of fruits slightly spiced. In the mouth, this wine reveals a beautiful and elegant weave, balanced, with much smoothness. The unit very charming shows his tempting side which makes all the character of Haut-Batailley.
Vineyard surface under production 22 hectares
Average age of the vines 35 years
Soil - Terroir Very deep coarse gravel
Vineyard grape varieties 70% Cabernet Sauvignon - 25% Merlot - 5% Cabernet Franc
Density of planting 10 000 vines/hectares
Rootstock Riparia gloire and 101.14
Growing of the vines Mechanical ploughing of the soil Viticulture practices: Spraying kept to the absolute effective minimum
Harvest Exclusively hand picked
Grape sorting Two successive selections before and after the de-stemming process
Vinification A long period of maceration (about 3 weeks)
Ageing In French oak barrels (55% new barrels each vintage) for between 16 to 18 months depending on the vintage.
Owner M. François-Xavier BORIE
Cellar Master M. Philippe GOUZE
Vineyard Manager M. Marc DUVOCELLE
Consultant oenologist MM. Jacques and Eric BOISSENOT
Public relation Miss Emeline BORIE
Blend 78% Cabernet Sauvignon - 20% Merlot - 2% Cabernet Franc
Tasting notes: This wine presents a deep colour. The bouquet offers a lot of fruits slightly spiced. In the mouth, this wine reveals a beautiful and elegant weave, balanced, with much smoothness. The unit very charming shows his tempting side which makes all the character of Haut-Batailley.
Vineyard surface under production 22 hectares
Average age of the vines 35 years
Soil - Terroir Very deep coarse gravel
Vineyard grape varieties 70% Cabernet Sauvignon - 25% Merlot - 5% Cabernet Franc
Density of planting 10 000 vines/hectares
Rootstock Riparia gloire and 101.14
Growing of the vines Mechanical ploughing of the soil Viticulture practices: Spraying kept to the absolute effective minimum
Harvest Exclusively hand picked
Grape sorting Two successive selections before and after the de-stemming process
Vinification A long period of maceration (about 3 weeks)
Ageing In French oak barrels (55% new barrels each vintage) for between 16 to 18 months depending on the vintage.
Owner M. François-Xavier BORIE
Cellar Master M. Philippe GOUZE
Vineyard Manager M. Marc DUVOCELLE
Consultant oenologist MM. Jacques and Eric BOISSENOT
Public relation Miss Emeline BORIE
