Jancis Robinson | Rating: 17Dark crimson. Very gamey and ambitious with amazingly soft tannins. This one virtually crawls towards the consumer asking them to love it. Interesting chalky finish. Some freshness. Pretty damned good! But for early consumption.Author: Jancis Robinson
International Wine Cellar | Rating: 90Inky purple. Pretty aromas of ripe black cherry, cassis and truffle. Then dense and almost massive on the palate, with rich flavors of black plum, cassis and cocoa coating the palate. My enthusiasm was muted by a mouth-puckering tannic astringency. This big, full-bodied Pomerol might yet come around, but I doubt it will ever be remembered as a particularly graceful or charming Le Gay. This struck me as rather heavily extracted.Author: Ian D'AgataIssue: May/June 2010
Wine Advocate | Rating: 96Tiny yields of 25 hectoliters per hectare and a final blend of 90% Merlot and 10% Cabernet Franc have produced an enormously concentrated, black/purple-colored wine exhibiting notes of roasted meats, smoked game, blackberries, coffee, incense and forest floor. This distinctive, large-scaled, viscous, thick Pomerol may be as concentrated as some of this estate's all-time classics (1947 and 1950). I am puzzled by why I could not see this a few years ago. In any event, this is one of the most profound Le Gay's ever produced. Forget it for at least a decade and drink it over the following half century.Author: Robert Parker
Wine Spectator | Rating: 94Very fresh and pure, this displays a lovely tobacco streak cutting through the enticing core of crushed plum, mulled raspberry and dark fig fruit. Long and racy on the finish, with singed cedar nicely embedded. Has opulence but stays focused.Author: James Molesworth
Self | Rating: 94Author: winecellar
Self | Rating: 93Author: winecellar
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
- 109 bottles owned
- 14 collectors
- Average collector rating: 93
(Out of 14 collectors)