International Wine Cellar | Rating: 91Good saturated ruby-red. High-pitched aromas of black cherry, licorice, violet and menthol. Thicker than the Bond Matriarch offering from the same winemaking team, but impressively vibrant for all its sweetness. Complex flavors of blackberry, raspberry, licorice, tobacco, smoke and iron are nicely framed by substantial firm-edged tannins.Author: Stephen TanzerIssue: May/June 2009
Wine Advocate | Rating: 91The 2006 The Maiden is a supple, forward, lush, full-bodied effort revealing notes of cedar, spice box, loamy soil, red and black fruits, and earth. It can be consumed now and over the next 12-14 years.Author: Robert Parker
Wine Spectator | Rating: 93Tightly wound, firm and concentrated, with a chewy core of dried currant, cedar, anise and mineral, yet for all its austerity there's a wonderful beam of ripe dark fruit that gains depth, nuance and length. Impressive for its structure and depth.Author: James Laube
Self | Rating: 91Author: Hal
Self | Rating: 90Decanted over an hour. Needed more time. Still relatively young, could use several years to finish mellowing.Drink Dates: 2014-2020Author: afikes
Self | Rating: 91Nicely integrated now with good structure, pleasant fruit but tending to firmer flavors such as a hint of cedar and some earthiness.Author: Jeffrey M989
See other similar producers:Opus One,Pahlmeyer,Sloan Estate
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
- 926 bottles owned
- 210 collectors
- Average collector rating: 91
(Out of 210 collectors)