International Wine Cellar | Rating: 87($45-$65) Good dark red. Expressive aromas of currant, licorice, mocha, leather, graphite and spices. Then slightly hard-edged in the mouth, with a peppery element to the dark fruit and spice fla vors. Finishes a tad pinched, with dusty, palate-saturating tannins. I'd give this a couple years in the bottle to harmonize.Author: Stephen TanzerIssue: July/August 2010
Wine Spectator | Rating: 87Aromas of currant bush and dark berries lead to a medium body, with velvety tannins and an interesting combination of currant, sweet tobacco and cedar on the finish. Fresh and clean. Not a great Duhart, but attractive.Author: James Suckling
Wine Advocate | Rating: 90Showing better than it did from cask, this soft, generous, dark ruby/purple-tinged 2007 exhibits sweet black currant fruit intermixed with cedar, roasted herbs, and subtle smoke. Round, hedonistic, and already complex, this blend of 73.5% Cabernet Sauvignon and 26.5% Merlot should drink well for 12-15 years.Author: Robert Parker
Jancis Robinson | Rating: 16Sweet oaky spice and leafy cassis. Then chocolatey on the palate. Very smooth, though the underlying energy seems a little dampened by the oak at the moment. Still some grip on the finish. (JH)Author: Julia Harding MW
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
- 230 bottles owned
- 10 collectors