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Average Retail:
$140.06 Details
W.Searcher Avg.: $140.06
W.Searcher Low: $87.91
W.Searcher High: $199.66
Avg Auction:
(of 14 listings - 24 months )
$96.54 Details
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1998 Troplong-Mondot Bordeaux Blend - France - Bordeaux - St Emilion - Red - Premier Grand Cru Classe B

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France - Bordeaux - St Emilion

Red Bordeaux Blend - Premier Grand Cru Classe B
Producer Notes

This St. Emilion estate, which dates back to 1745, was once part of the larger domaine that included Chateau Pavie. A century later it was bought by Raymond Troplong, whose name was added to the label. Later, Alexandre Valette, a Parisian vintner, bought the estate in 1980, his great-granddaughter Christine took over the estate. In 2006 the... More »

JR ...
IWC ...
Drink Dates
Comm: 2010-2025

IWC ...
Source International Wine Cellar
Issue Issue 96
JR ...
Source Jancis Robinson
Author Mcaz
Site / Blog   Trust Rating 96.377%
Tasted On 01/01/2014
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Author Koby
Site / Blog The Wine Forum Trust Rating 97.522%
Tasted On 01/05/2013

Probably one of, if not the most, complex wines of the evening. Mint, cherry, plum and floral notes mingled through the evening. This took some coaxing, about 3 hours to really start to show. Color: A dark crimson core, with garnet red edges. Nose & Palate: Some initial funk blew off and minty, cherry, plum and floral notes appeared, with some crunchy earth and fall leaves redolent of a mature wine. This wine is making its way to maturity, currently balancing the primary and secondary aromas and flavors. Medium bodied, the wine had a long, elegant finish full of acidity and supple tannins.

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Author gotwine
Site / Blog   Trust Rating 86.416%
Tasted On 12/09/2012
0 of 1 people found this useful
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Author GordonSze
Site / Blog   Trust Rating 100%
Tasted On 01/21/2010
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Author clover
Site / Blog   Trust Rating 100%
Tasted On 03/20/2009
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Author Thomas HW
Site / Blog   Trust Rating
Tasted On 06/16/2006
Drink Dates 2010-2025

Still in its infancy. Heavy tanins, very backward. Good fruit, but don't try this again until at least 2010.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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