Wine Advocate | Rating: 94A magnificent sleeper of the vintage, the 2008 Duhart Milon is the shrewd consumerƒA?A?s wine to purchase by the case as prices do not yet reflect its qualitative resurgence. Composed of 73% Cabernet Sauvignon and 27% Merlot that came in at 13.09% alcohol, it is a surprisingly intense effort displaying a marvelous texture, plenty of black currant, licorice, unsmoked cigar tobacco and earthy characteristics, a full-bodied mouthfeel and stunning purity as well as density. Enjoy this top-notch 2008 over the next 20-25 years.Author: Robert Parker
International Wine Cellar | Rating: 90(73% cabernet sauvignon and 27% merlot) Saturated ruby-purple. Delicate aromas of blueberry and cedar are complicated by hints of graphite and tobacco. Delicate on the palate as well, with pretty black currant and cedar flavors. This wonderfully balanced midweight offers sneaky concentration and great precision to its classic, cabernet-dominated flavors, not to mention a long, smooth finish.Author: Ian D'AgataIssue: May/June 2009
Wine Spectator | Rating: 89Mint, sage and tobacco lead the way, backed by supple black cherry, roasted plum and dark currant notes. Flashes of game and roasted herb flitter in on the lightly roasted finish.Author: James Molesworth
Jancis Robinson | Rating: 17Purple. Extremely deep colour - deeper than Lafite! Fine, scented, aromatic and flattering on the nose. Lovely texture. Rather forward and fine tannined. Powdery texture. Lots of Cabernet (73%) but very ripe Cabernet. Very fine and neat - truly baby Lafite, except that of course it tastes much less embryonic in terms of development than its stablemate Lafite. A very successful seductive Duhart-Milon. Great balance.Author: Jancis Robinson
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
- 865 bottles owned
- 74 collectors