Wine Advocate | Rating: 95This wine shows wonderfully exotic tapenade, licorice, Christmas fruitcake, cedar wood, blackberry and sweet cherry notes in its strikingly provocative aromatics. On the palate, the wine is dense and full-bodied, with stunning concentration, purity, texture and length. It is full-bodied, silky smooth and seems to have more in common with the 2009 than one might expect, although the freshness and tannin levels are slightly more elevated. Drink it over the next 20+ years.Author: Robert Parker
Jancis Robinson | Rating: 16Dark purple. A little lacking concentration next to some wines. This sample is looking a little lost with the jagged tannins and pronounced acidity pretty prominent.Author: Jancis Robinson
International Wine Cellar | Rating: 92Good bright ruby-red. Expressive aromas of black raspberry, cassis, licorice, caramel and smoky oak are complicated by leather and game nuances. Large-scaled, rich and sweet but with harmonious acidity giving shape to the broad black and blue fruit flavors. Finishes rich and long, with surprising lift and plush, sweet tannins that reach the incisors. This is pure and balanced from the start and should age gracefully for a couple decades.Author: Stephen TanzerIssue: July/August 2013
Wine Spectator | Rating: 96This takes the power of the vintage and puts it in its pocket for later, preferring instead to let mouthwatering briar, loganberry, mulberry and blackberry fruit strut its way forward, enlivened with roasted wood spice and supported by suavely but thoroughly embedded iron-tinged structure. Should cruise for two decades.Author: James Molesworth
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
- 238 bottles owned
- 41 collectors