International Wine Cellar | Rating: 89Red-ruby. Aromas of black cherry, licorice, mint and tarry oak; seems less evolved than the 2002 Quinault. Then dense, tightly wound and primary, and not yet showing the personality of the Quinault. Finishes with substantial but sweet tannins and good chewy length.Author: Stephen TanzerIssue: May/June 2005
Wine Spectator | Rating: 91This shows complexity and length. Plenty of blackberry and toasted oak on the nose follow through to a medium- to full-bodied palate, with a solid core of fruit and firm tannins. Long and silky finish. Lots going on in the glass. This is a new tiny-production, handmade wine that was fermented in 225-liter barrels. From Chateau Quinault.Drink Dates: 2007+Author: James Suckling
Oriel wines are handmade in miniscule quantities, because making great wine is a lot like making great food - to make a little with the very best ingredients is possible, to make a lot is not. Oriel wines are made especially for Oriel, just a few barrels at a time, and express the distinct characters of the vineyards they come from.
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
- 134 bottles owned
- 14 collectors