Alessandro Dalle Carbonare

9.1

Piacevole e pronto presto. Fresco e semplice — 25 days ago

Alvaro Bustillos

9.4

Cena cna ugrch — a month ago

Stefan Dolhain

9.2

2019 vintage. — 2 months ago

Troy Dupuis

9.2

Fruit opens up after a while — 2 months ago

Conrad Green

9.2

Very dense and tightly packed. Lean… intense but hard to get to now. — 3 months ago

with Paul

Tom Heckert

8.9

Christmas dinner wine for beef tenderloin. Cherry chocolate and leather. Meet my expectations for the price point and everyone liked it. — 5 months ago

Marc Lehman

9.1

Very drinkable. Quite lovely blend of smooth, rich flavors. Let it air a bit before consuming. — 6 months ago

Jess

9.0

Deep ruby-garnet color.
Aromas of cherry, tomato leaf,
Dry. Flavors of black cherry, tomato leaf, earth, leather. Very savory. Rich firm tannins.

Intensity: 4/5
Complexity: 3/5
Balance: 4/5
Finish: 4/5 — 7 months ago

Justin Magnuson

10

Great bold French red — 9 months ago

Ron Lear

9.0

Sold and celery smooth. — 8 years ago

with Kevin

Saman Hosseini

Writer Maison Abattoir

9.0

A long underperforming 5th growth, that has undergone critical investments and seen dramatic turn around. Now under the same ownership/management as Lilian Ladouys. — 11 years ago

Alessandro Dalle Carbonare

9.0

Very different nose. Overall quite oaky. — 25 days ago

Jeroen Koenen

9.1

Astringency.. — 23 days ago

Stefan Dolhain

9.3

2019 vintage. A bit more Merlot than Cabernet, but the latter seems to dominate the nose. — 2 months ago

Matthew Lin

9.5

Deep forest. Moss, tobacco. Plum. Dried Fig — 2 months ago

Erika B

9.2

We enjoyed this bottle. — 4 months ago

Sipping Fine Wine

9.2

It’s great to grab a wine with a little age. Deep Ruby color with aromas of dark fruits, floral spice and cedar notes, blend of mostly Cabernet Sauvignon with some Merlot and Cabernet Franc, aged 75% on new oak. On the palate flavors of blackberry, ripe plum and black cherry with cacao, tobacco, licorice and spice. Fine developed tannins, well balanced on long finish, ending with fruit, cedar and earthy spice character. Very nice, tasting great now. — 4 months ago

Shengli Hu

9.1

Green bell peppers, tart red currant, tomato leaf, vanilla cream on the palate. Middling structures - moderate acidity / tannin / finish. — 6 months ago

Vino Joe

9.3

Mellowed fruit. Dark color. Drank over two nights. Better day 2. Reliable and solid. — 8 months ago

Paul Woolls

9.2

The elegance of a magnum with age. — 6 years ago

Lundmark Kvarnstrom

10

It's decanted and ready for you @Bill Bender, the only question is: Where are you? — 9 years ago

Delectable Wine

Follow to learn about our favorite wines & people.

9.0

The 1975 Batailley is a vintage poured at a vertical at the Pauillac estate with Frédéric Castèja a few months earlier, but perversely, this bottle shows better. There’s a strong marine influence on the nose, and kelp and crustacea intertwine with slightly rustic but attractive black fruit, austere, compared to recent vintages, albeit typical of that period for Batailley. The palate is gentle, perhaps a little angular, though this bottle exhibited a touch more black fruit on the finish to counterbalance its obdurate tannins, a trope of the 1975 Left Banks. The aforementioned vertical will appear this year. (Neal Martin, Vinous, April 2024)
— a month ago

Allison Heilman

9.1

Bringing it in Kyoto. Perfect for wagyu on our last night — a month ago

Jay Kline

8.9

The ullage was mid-shoulder but cork was intact and color looked decent (dark) in the bottle. Underneath the capsule, the top of the cork was all kinds of nasty (mold). I used a Durand to extract the cork which was completely saturated. The wine was decanted for sediment and presented after about an hour of air. In the glass, the 1966 poured a Burnt Sienna color with a translucent core; medium viscosity with no obvious staining of the tears. On the nose, the wine is vinous with notes of a bag of Jack Link’s Teriyaki flavor jerky, leather, forest floor, tobacco, dried Japanese plums, dates, tamarind, dried cherries (think Luden’s), and some spices. On the palate, the wine is dry with medium tannins (integrated) and medium acid. The acid is just barely keeping this thing together right now. The palate is even more tertiary than the nose and low on energy; mostly earth and pu’er tea like flavors. While this wine is very much alive, its life is fading. Fun to enjoy now if you have any in your cellar but I would urge anyone to drink whatever you have sooner than later. — 2 months ago

Pooneet K

9.3

In a wonderful spot. Decanted a couple hours which was a good call. Still some definite dusty tannins on the finish, but with food it’s a great pairing (specifically beef shank and short rib braised in wine and a lot of aromatics). Certainly Bordeaux. Quite enjoyable. Could go longer. — 4 months ago

Alex Watts

9.0

Spice notes are good. Full bodied but sits a little further back in the mouth than i prefer. — 6 months ago

Teresa S

9.0

Wow just wow. Still some fruit left. Acids too. Andy’s year. Red fruits and licorice. — 6 months ago

Scott Kahn

8.9

Requires some decanting time to open up by a really nice wine from a great vintage that I would recommend. Oak, tar, dark fruit. — 8 months ago

Patrick Hu

9.2

Graphite, green pepper. Classic. — 7 years ago

Niki Lin

9.5

Sill great nose, lively — 9 years ago