Wine Advocate | Rating: 86Fully mature and not nearly as intense as more recent vintages since 2005, this wine has a plum/garnet color, with some noticeable lightening at the edge. Roasted herbs intermixed with damp earth, charcoal, barbecue smoke, and red and black currants give it a very appealing attack and mid-palate, but it narrows out quickly in the abrupt finish. It is fully mature and best drunk up.Author: Robert Parker
International Wine Cellar | Rating: 89Moderately saturated ruby-red. Slightly medicinal, spicy aromas of cherry, licorice and currant leaf. Rather backward and a bit tough in the mouth, with black fruit, plum and violet notes and modest sweetness. Finishes with very firm tannins.Author: Stephen TanzerIssue: May/June 2001
Wine Spectator | Rating: 89Refined and silky. Spice and cedar, with hints of meat and berries. Full-bodied, with well-integrated tannins and a medium finish. Better than from barrel. Best after 2008. 13,330 cases made.Author: James Suckling
Self | Rating: 93Ph?lan S?gur deserves more notoriety than it currently commands. Raised in 50% new oak for 16 months, the wine?s blend consists of 60% Cabernet Sauvignon, 35% Merlot, and 5% Franc. Tons of spice and sweet plum on the nose. Very smooth and supple with intense aromas of dark chocolate, tar, and deep dark fruits.Drink Dates: 2013-2025Author: Daniel B
Self | Rating: 90Very nice nose that could be nothing other than Bordeaux. Not a profound wine, but very solid, especially for the price. No rush on this one. It still has some in reserve.Drink Dates: 2011-2020Author: Tphilca
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
- 101 bottles owned
- 39 collectors
- Average collector rating: 92
(Out of 39 collectors)