Wine Advocate | Rating: 92This is the first vintage to not be offered En Primeur, meaning this is the first commercial release for this wine. It is composed of 76% Cabernet Sauvignon, 22% Merlot and 2% Petit Verdot. Deep garnet-purple in color, it opens with expressive notes of creme de cassis, unsmoked cigars, charcuterie and tapenade on the nose with hints of kirsch and fertile loam plus a waft of menthol. Medium to full-bodied, the palate displays great concentration, sporting beautifully ripe, finely grained tannins, wonderful freshness and a long, savory finish. Just entering its drinking window and still possessing bags of fruit, it should continue to evolve and cellar for a further 15+ years.Drink Dates: 2018-2033Author: Lisa Perrotti-Brown
Jancis Robinson | Rating: 17Still redolent with dark fruit. Seductive maturity on the nose, a touch leathery but with a complex sweetness of decay and cigar box. Dry and fragrant on the palate, silky and so fresh. À point though the tannins still have a way to go.Drink Dates: 2018 - 2030Author: Jancis Robinson
Wine Spectator | Rating: 91Admirably rich for the vintage, with solid plum and black currant paste flavors, allied to a decidedly brisk and racy structure and backed by plum pit, iron and singed alder notes through the finish, giving this a rather linear feel overall. Should age well, and will likely always have more cut than breadth. Best from 2017 through 2025. 11,933 cases made.Author: James MolesworthIssue: Mar 31, 2015
See other similar producers:Chateau Haut Brion,Chateau Margaux,Chateau Leoville Las Cases
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
- 140 bottles owned
- 7 collectors