International Wine Cellar | Rating: 93($125-$190; 13.8% natural alcohol) Bright ruby-red. Superripe berry and chocolate aromas, with a whiff of surmaturite Fat, sweet and large-scaled, offering extraordinary volume and an almost syrupy thickness leavened by surprisingly sound acidity. This saturates the entire mouth yet manages to avoid coming off as heavy. Finishes very long and sweet, with thoroughly integrated tannins. |The best vintage since 1961,| notes Jean-Luc Zuger. |This is the kind of wine I like.| He advises early drinkers to give this 2005 about four hours in a decanter.Author: Stephen TanzerIssue: May/June 2008
Wine Advocate | Rating: 96A beautiful wine, once again, from this property that has been on a superb qualitative roll for several decades. Dense ruby/purple with notes of graphite, background oak, youthful creme de cassis and blackberry fruit as well as a floral underpinning, it is medium to full-bodied, textured, rich and impressive. Still in a somewhat adolescent stage, it should hit full maturity in another 2-3 years and last at least two decades.Author: Robert Parker
Wine Spectator | Rating: 97Exhibits blackberry, mineral, currant and dark chocolate. Full and velvety, with lots of fruit and chewy tannins. Long and caressing, with incredibly sweet fruit and tannins on the finish. Goes on for minutes. A thoroughly gorgeous wine.Author: James Suckling
Jancis Robinson | Rating: 17Mid crimson without great colour concentration. Sweet, creamy nose. Then a pretty chewy cassis palate. Absolutely masses of tannins. This should come right in the end. But it certainly needs time. This may always be a bit chunky and less sophisticated than some but not overworked in any way.Author: Jancis Robinson
Anonymous | Rating:Drink Dates: 2015-2020Author: Aylward Justin
Self | Rating:Drink Dates: 2020-2030Author: ambd09
Self | Rating: 92Tight closed yet typical bordeaux nose. Still quite young but good structure, firm yet closed tannins, would wait at least another 5 years and cassis and sour cherry will come out. Rating should go up with maturation.Drink Dates: 2018-2030Author: Pierre T184
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
- 3076 bottles owned
- 300 collectors
- Average collector rating: 92
(Out of 300 collectors)