| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Haut-Batailley 1996 |
| Item No.：FBPa082 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc |
| Classification：5th Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：89-91
Wine Spectator：90
Decanter:  |
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| Tasting Note： |
Wine Advocate#115(2/1998) Rating: 89-91points Drink: 2003 - 2015
While this may be the most impressive Haut-Batailley I have ever tasted, I am reluctant to go out on a limb and give this wine a higher rating until I can taste it a few more times from both cask and bottle. The wine exhibits a dense purple color, as well as a wonderfully sweet, classic Pauillac nose of black currants and cigar box notes. Powerful for Haut-Batailley (normally a light, elegant, supple Pauillac), the 1996 possesses intense fruit, medium to full body, ripe tannin, and a surprisingly long, layered finish. This appears to be a classic, and may merit an outstanding score. Readers need to take a serious look at this estate, which has always produced good but rarely inspiring wines. The 1995s and 1996s may merit an outstanding rating after a few years of bottle age. These are sleeper selections in both vintages. -Robert Parker
Wine Spectator(1/1/2007) Score: 90
Aromas of blackberries and cassis, with hints of toasted oak. Full-bodied, chewy and rich. A bit one-dimensional on the palate. Needs time. Best after 2010. –JS
Decanter Rating：
Tight and richly tannic, ripe, bold black fruits. Good length. 2-10 years+. |
| Food Match： |
Western food: Beef, poultry, cheese (Saint Nectaire, Edam, and Gouda), pasta with cream sauce, hearty stew, pizza, pork, veal, game. Perfect dinner wine for all meat entrees and cheese courses.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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