The '85 vintage in Bordeaux was generally about the best (though maybe '86 was marginally better) between '82 and '90, which were both better.

Haut Batailley and Batailley used to be the same, though they split apart for inheritance reasons early in WWII. Different parts of the same family own both (the Batailley side also owns the very elegant Ducru-Beaucaillou in St. Julien which I suspect has always received closer attention, since it was a 2eme class winery). Haut Batailley is a 5eme class growth (as is Batailley, since they were both the same chateau back in 1855), and as such is cheaper than Ducru and other higher-classed growths. It's in a good location, right next to the Chateau Latour vineyards that they tend to use for their second bottling, Les Forts de Latour (but which is also a very respectable wine in its own right, and that I've enjoyed many bottles of). I've tended to view Haut Batailley as good value for money, and always look for it in better vintages because it's generally a better buy. In that respect it's like Pontet-Canet, also a 5th growth (though personally I like Pontet-Canet even better than Haut Batailley).

I've had the '82 and '90, but not the '85. I think I have a couple of '86s buried somewhere in the cellar, but haven't tried them yet and won't for awhile since that was my daughter's birth year. In general I've found Haut Batailley to be somewhat tannic from mid-palate on, though not in a bad way and the wine always has quite good structure. The '82 had perhaps more acidity while the '90 had a very lovely sweet-fruit nose but didn't have as much fruit and sweetness on the palate as many in that vintage. They both stayed youthful for many years. I remember the '82 to be almost austere from the tannins, even backwards when young, but it opened up nicely after several years, and the '90 to be quite dark even a dozen years after it was bottled. They had a smoky aspect, the '82 more dark-fruit-smoky, while the '90 was more like a nice cigar-smoky. Both very pleasant wines, and I remember being quite happy about what I was getting for the price. I'll have to sit and really think for awhile to pull up further details since I haven't had either since the middle of this decade.

In summary, I think the wine is a very good one, and if it's been stored well it should be properly mature but not past its prime. You'll have a treat on your hands (and in your mouth) when you open it. Definitely a bottle to drink rather than try to sell, and to share on a special occasion with someone who will appreciate it.

For what it's worth, Parker gave it an 85/100 in '98. Here's what Michael Broadbent, who liked it better, had to say after tasting it in '94:
"Usually lean, crisp and elegant, the '85 is incredibly sweet and fleshy. Good, ripe fruit. Very attractive. One of my highest marks at the Decanter blind tasting of '85 Medocs."
He gave it a 5/5 in his rating system.
Bear in mind that the wine will be much more mature now than when they tasted it 10 to 15 years ago.

Here's the Snooth page, where you can see a retail price for the wine, in France. No reviews yet, so when you drink it, please post! ;-)
http://www.snooth.com/wine/haut-batailley-bordeaux-pauillac-5-me-cru-class-1985/

Well (ahhemm, Philip!), the matches posted for the wine on Snooth (look over on the right of the page) are:
--Spaghetti with Broccoli, Brie, and Walnuts
--Ginger and Garlic Broccoli
--Roasted Potatoes and Shallots
This is a relatively new feature on Snooth, and the algorithm they're developing is still undergoing a process of tweaks. I think one problem with the matches they give is not recognizing that the wine is very mature, and thus more delicate than a younger version. That being said, the spaghetti recipe might work fine if you're vegetarian. Definitely skip the ginger and garlic broccoli, while the roasted potatoes and shallot might work fine as a side dish to, say, some roast beef/prime rib. Roast beef is not a vibrantly modern dish, but tasty yet mild enough that it won't get in the way of the mature wine.

Beef is often thought of as a good accompaniment to cabernet sauvignon. The problem is, most of the recipes/matches you're likely to run across in a quick web search are aimed at younger, more 'Californian' (or New World), bigger-and-crazier cabs. Bordeaux in general, and an aged, classified growth, in particular, require a more sensitive touch.

I have to run out the door right now but I'll think about it and post later. In the meantime, what kinds of things do you like to eat? Perhaps someone else will step in before I get back, too...

Back on for just a moment. I queried a professional chef, who's also on Snooth, about the match and he seconded the prime rib and lamb dishes recommendation. In addition he proposed this:
"Something I would suggest, a roasted pheasant. I'd keep the sides simple, maybe some rosemary potatoes and saute of escarole or brussels sprouts with roasted garlic. I'd want a bitter green next to a palate cleansing starch."

To Drunk as a Skunk,,,depends,,,where do you live?