Chateau Batailley is Borie-Manoux's and the Casteja-family's flagship. The name is derived from the battle (bataille) that took place where the chateau and vineyard are today during the 100-years war around 1453. Vinification is fairly standard, with hand-harvested grapes fully de-stemmed before fermentation in stainless steel tanks. Malolactic fermentation takes place partly in tank, partly in barrel, and the wine is then aged in new French oak, 60% new, for about 16 months before bottling. Over the last 15 years there appears to have been a subtle change and we have noted a much greater emphasis on the quality of the fruit. The result has been wines of decidedly more finesse, but still true to their Pauillac roots.

Notes of coffee bean, white chocolate, forest floor, red and black currants and tobacco leaf are present in this dark plum-coloured 2003. There is a slight herbal tinge to the wine, but it is fresh, complex aromatically, and exhibits the vintage's opulence. Enjoy it over the next 5-8 years.

Chateau Batailley is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, and roasted, braised and grilled dishes. Chateau Batailley is also good with Asian dishes, hearty fish courses like tuna.

This wine never fails to surprise, glass after glass.