Wine Spectator | Rating: 89A bit one-dimensional but the fruit concentration is very good, with velvety tannins and a rather short fnish.Author: James Suckling
Wine Advocate | Rating: 92A spectacular effort, the 1998 exhibits an opaque purple color as well as a gorgeous bouquet of overripe black cherries intermixed with blackberries, blueberries, licorice, and smoky oak. Full-bodied, low in acidity, opulent, fleshy, and undeniably disarming, it offers layers of fruit in addition to sweet tannin in the finish.Author: Robert Parker
International Wine Cellar | Rating: 93Deep ruby. Primary aromas of blackberry liqueur, griotte cherry, bitter chocolate and minerals. Sweet, fat and dense, with excellent clarity of flavor thanks to bright acids. At once fruit-driven and powerful, with hints of exotic wood spices. Finishes very long and pure, with firm but thoroughly ripe tannins coating the entire palate.Author: Stephen TanzerIssue: May/June 2000
Self | Rating: 93One of the garagistes that before 2000 struck fear in the hearts of Left Bank producers, this wine hails from a 4.4 acre vineyard. The producer practices strict green harvesting to keep yields low. Alain Vauthier, of Chateau Ausone, makes the wine. Very dark blood red colored wine with thick moderately colored legs. A big nose of soy sauce, raspberries, smoke, and oak. Gorgeous on the palate with moderate tannins and low acidity. A lengthy finish ?how can Bordeaux do so much with Merlot when very few elsewhere in the world do anything with the grape? This wine is surprisingly plush and accessible now but in my estimation time will only help the wine improve.Drink Dates: 2003-2012Author: Daniel B
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 254 bottles owned
- 32 collectors
- Average collector rating: 94
(Out of 32 collectors)