Intense, bright garnet colour with violet highlights.
Fruity nose, complex, lingering with blackberry jam and cinnamon flavours.
Supple well-balanced taste with blackcurrant, prune and
This wine is powerful and particularly elegantand long finish.
ASSEMBLING 80% Merlot, 10% Cabernet Franc and 10% Cabernet Sauvignon
SOL Clay and limestone
VINE AGE 35-40 years
WINEMAKING Classic in cement tanks, maceration and FA without adding yeast. winding and punching. FML 50% in new barrels 50% in cement tanks
BREEDING 12-14 months with 55% new oak barrels and 45% from January to February wines
ALCOHOL DEGREE OF 15%
AGING POTENTIAL 15-25 years or more
COUNSELING 2-3 hours before serving
SURFACE AREA OF 16ha
Region / Village: Médoc bourgeois -Cru
Grapes: Cabernet Sauvignon (20%), Merlot (70%), Petit Verdot (10%).
Soil: Clayey-chalky gravel hills.
Alcohol: 13% VOL
Our Tasting notes: This wine had a WOW factor in a large line up of wines from the Médoc. Lifted nose with some floral (violet) notes and blackcurrant/cassis. Gorgeous mouth feel,soft, round and long with great balance. Complex palate , blackcurrants, liquorice notes and tobacco. As good as many classified growths.
GRAPE VARIETIES: 48% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc, 2% Petit Verdot
PLANTING DENSITY: from 6,700 to 8,700 vines per hectare
AGE OF THE VINES: 30 years on average
VINE MANAGEMENT TECHNIQUES: traditional with tilling of the soil
SPECIAL TECHNIQUES: systematic leaf and green fruit removal Château Charmail was the first to carry out leaf removal
HARVESTING: manual in all parts of the vineyard. A precursor in green harvesting
VATTING: the harvest is steeped for 15 days at 5°C, using dry ice; fermentation for 7 days; about 10 days of final maceration
ALCOHOLIC FERMENTATION: from 25 to 30°C with temperature regulation
AGEING: 1 year in barrels, one third of which are renewed each year
The Soil: Well drained, sandy alluvium with a gravel and clay-limestone layer which retains heat well.
The Vines: The vines have a southern exposure and have an average age of 35 years; production is deliberately limited in order to ensure quality worthy of a grand Saint-Emilion Grand Cru. The vineyard is composed of 80% Merlot and 20% Cabernet Franc. Harvest is manually done.
Vinification: After the harvest, pre-fermentation takes place just before the vatting. After fermentation, the wine ages in partially new barrels for 12-16 months. Fining, no filtration.
Winemaking: Manual picking when grapes are fully ripe; full de-stemming; long fermentation in small vats equipped with temperature regulation systems. Consultant oenologists: Michel Rolland and Christian Veyry.
Aged for 18 months in oak casks - between a third and a half of the casks are renewed every year
Our Tasting Notes: Lovely purple colour. Red fruit and plums on the nose. Palate is soft, round in the mouth with minerals and fine chalky tannins. Great balance and length. Delicious, classy merlot!
71% Cabernet sauvignon - 29% Merlot
This 2012 vintage is composed of a majority of ripe Cabernet Sauvignon (71%). This Haut-Batailley presents a bright, deep, ruby colour. On the nose, the wine reveals intense fruit aromas with a background of slight spiciness. On the palate, there is an elegant balance with lots of fruit and freshness. Round, smooth tannins convey a charming elegance and purity, typical
of the style of Haut Batailley.
Average age of the vines
35 years ol
In French oak barrels (60% new barrels each vintage) for between 16 to 18 months depending on the vintage.