International Wine Cellar | Rating: 91(76% cabernet sauvignon, 12% merlot, 9% cabernet franc and 3% petit verdot) Superripe aromas of black fruits and roast coffee; just this side of porty. Sweet, lush and deep, with flavors of blackberry, bitter chocolate, spices and minerals. Quite firmly built, even a bit youthfully austere. Finishes with ripe, building tannins and a note of menthol. This boasts excellent energy and grip.Author: Stephen TanzerIssue: May/June 2005
Wine Spectator | Rating: 96Saturated blackberry color, with a dense, rich, enormously concentrated center of dark fruits built around currant, wild berry, black cherry and blackberry. Tightly wound yet revealing a supple, fleshy texture while the finish zooms on, coating the palate. Yet for all its size and concentration, this is notable for its elegance and finesse and should reward cellaring. 630 cases made.Author: James Laube
Self | Rating: 93Author: Edward O88
Self | Rating: 96One of the best 2002s tasted and a worthy follow up to the 2001. Deeply concentrated dark fruits (plum) and oak in the nose and mouth. Excellent length. Tannins are high but still well integrated and the wine?s acids are virtually perfect. Aged or 20 months in 100% new French oak. 82% Cabernet, 7% Merlot, 7% Franc, and 4% Petit Verdot. After some rather ho hum initial vintages, both the 2001 and 2002 Gemstone from barrel have been extremely impressive. Pam Starr has managed to cram lots of power into the wines without resorting to sugar and without sacrificing elegance and complexity.Author: Daniel B
Self | Rating:Young (From 2010 To 2020)Author: tiberite
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
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
- 470 bottles owned
- 67 collectors
- Average collector rating: 94
(Out of 67 collectors)