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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 88 pts. in 135 notes) - hiding notes with no text | | | Tasted by Zweder on 9/21/2023 & rated 90 points: In memoriam Bordeaux tasting for Piet Kuiper (@ RvD): Mature bouquet with autumn forest, tobacco and leather. On the palate juicy red berries, autumn forest, a touch of sweetness, fresh acidity and round, creamy tannin. Elegant wine. (977 views) | | | Tasted by Anna@WineCellar on 7/4/2022 & rated 89 points: Mature with ceder, oak and dark fruit. Added on the palate: earthy flavours, roots and then some black currant. Balanced with tannins like medium grained sandpaper. Good length. Very much bx. (1758 views) | | | Tasted by Harley1199 on 9/23/2021: Fifth of six. Bottle opened six hours before lunch. Without decanting, I only filtered the last third when presenting abundant fine-grained sediments. Cork in perfect condition, this time without crystals. Deep black colour with transparent rims. Fleshy notes of graphite or pencil shavings plus black berries and cherries. Also detected camphor and some asphalt. Clearly a male wine. On the palate stands out for a cleansing acidity, a soft texture, almost watery and unfortunately for a low persistence. Aftertaste of wilted violets. Better than the initial bottles but less round than the last one a year and a half ago. Last one for next 2024 or so.
Quinta de seis. Botella abierta seis horas antes del almuerzo. Sin decantar, solo filtré el ultimo tercio al presentar abundantes sedimentos de grano fino. Corcho en perfecto estado, esta vez sin pegotes. Color negro profundo con ribetes transparentes. Notas carnosas a grafito o virutas de lápiz con bayas negras y guindas. También detectó alcanfor y algo de asfalto. Claramente masculino. Al paladar destaca por una limpiadora acidez, una textura suave, casi acuosa y lamentablemente por una escasa persistencia. Retrogusto a violetas marchitas. Mejor que las botellas iniciales pero menos redonda que la última de hace un año y medio. La última para el 2024. (2714 views) | | | Tasted by scottyggg on 5/22/2021 & rated 91 points: This was delicious. Dark red. Opened up nicely after half an hour. Berry notes and raisin, giving way to notes of vanilla and chalk. Drank with Anders and Mayu with wagyu. Had a bit of an accident with the cork but salvaged it! (2720 views) | | | Tasted by Anna@WineCellar on 5/15/2021 & rated 88 points: Medium red with brownish edge. Developed to mature, medium intensity nose. Vanilla, blackcurrant, leaves, a touch of leather. Dry, medium(+) acidity, medium(+) grainy tannins, medium(+) body. Well balanced. Dark, discreet blackcurrant, plums, ceder, oak. Some complexity. Typical bx feeling.
50% Cabernet sauvignon, 40 % Merlot, 10% Petit verdot and Cabernet Franc (2635 views) | | | Tasted by Deryl on 5/25/2020 & rated 92 points: This was delicious. Perfectly aged and ready to drink. Decanted for 30 min, continued to evolve nicely through the dinner. Great QPR. (3141 views) | | | Tasted by Harley1199 on 3/22/2020: Fourth of a pack of six and surely the best to date by far. Not decanted but open three hours before lunch to breathe for a while and permit the stenches from barn to disappear. Impeccable cork and this time without added particles. Deep crimson colour with orange edges. After that time, you receive fleshy aromas of red and black berries along with mahogany and beeswax. There is a certain elegance and harmonious stillness.
It does also calm on the palate, presenting a smooth texture and a medium body. Balanced acidity and supreme digestibility too. Fair length and a delicious aftertaste. This time the experience was worth it.
Cuarta de seis y seguramente la mejor hasta la fecha de lejos. No decantada pero sí abierta tres horas antes del almuerzo para que respirase un rato y que desaparezcan los hedores a establo. Corcho impecable y esta vez sin partículas adheridas. Profundo color carmesí con bordes anaranjados. Transcurrido ese tiempo te reciben aromas carnosos de bayas rojas y negras junto a caoba y a cera de abeja. Se detecta cierta elegancia y quietud armoniosa.
Plena calma también al paladar, suave textura y cuerpo medio. Acidez equilibrada y suprema digestibilidad. Longitud justita y delicioso postgusto. Esta vez la experiencia ha merecido la pena. (2700 views) | | | Tasted by Mandiyu on 1/18/2020: Regalo para frderico y Matías x su naciento.en 2004 (2151 views) | | | Tasted by vespasian on 12/31/2019: Deep ruby colour; good nose showing developing red fruits, cedar, touch of herbs and spice, good vigour; medium weight, some sweet jewelly fruit. Fine tannins, a touch drying on the finish but not overly so. A little short and shows some tangy acidity at the close too. Pretty good. I wouldn’t age this any longer. (1994 views) | | | Tasted by Deryl on 2/17/2019 & rated 90 points: Decanted 4 hours. Paired well with chateaubriand. Excellent, everything nicely resolved and balanced. Ready now, no reason to hold. Great value.
No pellets on the cork. Cork was in perfect shape. Very little sediment in the bottle. (2815 views) | | | Tasted by ZaphodB on 1/23/2019 & rated 91 points: Deep ruby red with red brim. Lovely, mature nose with notes of black currants, plums, leather, some tobacco and a whiff of eukalyptus. Mouthfeel is medium bodied, mature, with good fruit, nicely integrated tannins and notes of plums, black currants, leather and some fresh tobacco. This is drinking beautifully right now, and will probably not get much better, but will probably hold together for at least a few years more. (2205 views) | | | Tasted by dragan o on 12/24/2018 & rated 90 points: - Crimsom color. It's balanced with a medium/full body. Fleshy texture with a medium finish. (2614 views) | | | Tasted by Harley1199 on 11/9/2018: Popped and poured giving this wine a new chance.
Once again those enormous pellets of sediment glued to the cork. (Pictured).
Shy nose offering few notes of dark fruit and vanilla, perhaps dried herbs or aubergine what usually is not a good thing in B'dx.
On the palate somewhat meaty but definitively watery with badly integrated elements, mainly that acidity.
Half case drank already and really disappointed. Fortunately I never been a compulsive buyer of these 'classic vintages'.
Descorchado e inmediatamente servido, dándole a este vino una nueva oportunidad.
Una vez más, esos enormes gránulos de sedimento pegados al corcho. (En la foto).
Nariz tímida que ofrece algunas notas de fruta negra y vainilla, tal vez de hierbas secas o a berenjena lo cual normalmente no es una buena cosa en Burdeos.
En boca es algo carnoso pero definitivamente acuoso con un elementos mal integrados, principalmente esa acidez.
Medio caja bebida y estoy realmente decepcionado. Afortunadamente, nunca he sido un comprador compulsivo de estas 'añadas clásicas'. (2524 views) | | | Tasted by Iceman08 on 11/2/2018: Approachable and not objectionable, but flat (no fruit) and no length. Not sure that it’s past it’s best, but hope for better from the remaining 3 bottles in the case. (2324 views) | | | Tasted by ve23 on 3/25/2018 & rated 88 points: 88/100
Fa too much new oak, vanilla and cream, then cocoa, dark berries and such. Heavy, extractive, dense and robust palate, missing balance and elegance.
Demi bottle, so I thought it would be well developed already - but naw, there’s woody astringent tannin.
Umm, I dunno. (2669 views) | | | Tasted by chrisanderika on 2/3/2018 & rated 87 points: Over the hill, at least this bottle. (2731 views) | | | Tasted by ProfByron on 9/28/2017 & rated 90 points: I'm pleased to report this bottle is better. Stern strong flavoured, green pepper Bordeaux, but much more vibrant, clean, than last bottle.
Will turn into something interesting, classic. Good bottles at least.
Will last another decade easily.
{13%, cork} (3667 views) | | | Tasted by oboeurenius on 8/7/2017 & rated 89 points: Liked the 2006 better, but few things are like the Bordeaux feel, and that are of course present her in Chateau Cantemerle 2004. Spice and fruit inn the nose, with vanilla, nut and black berries. Round and balanced wine with soft tannins. Medium to long aftertaste. Ready to drink now. (3613 views) | | | Tasted by Harley1199 on 1/28/2017: After the fiasco of a flawed bottle during the 2nd Judgment of Madrid, I decided to open another to see if all the bottles were the same.
The beginning was not very hopeful: Enormous pellets of sediment glued to the cork. We do not speak of pure tartan crystals (KC4H5O6) but of gummy elements. How do these people stabilize their wines? An ultralight fining does not seem good enough ...
After five hours breathing, this wine on the nose had elegent yet restricted aromas of violets or of a pastry freshly opened in the morning. However, in Chianti I have better examples...
On the mouth is very muted. Correct without further more. A classic vintage? A beautiful euphemism to say poor vintage .. Really afraid for the rest of the case.
At this point doesn't worth it's fifth status.
Después del fiasco de una botella fallida durante el 2do Juicio de Madrid, decidí abrir otra para ver si todas las botellas estaban igual.
El comienzo no fue muy esperanzador: Enormes pegotes de sedimento pegados al corcho. No hablamos de cristales del tartárico puros (KC4H5O6) si no de elementos gomosos. ¿Cómo estabilizan sus vinos esta gente? Un ligazón ultraligero no parece suficiente...
Tras tres horas respirando, el vino ofreció en nariz elegantes aunque restringidos aromas a violetas o a pastelería recién abierta por la mañana. No obstante, en Chianti tengo mejores ejemplos.
En boca está muy apagada. Correcta sin más. ¿Añada clásica? En bello eufemismo para decir añada pobre... Realmente temo por el resto de mi caja.en este momento no merece su posición como quinto CC. (5411 views) | | | Tasted by Bourgognefreak on 12/20/2016 & rated 89 points: A pleasant surprise. Rather developed with classical Bordeaux notes of cigarbox, pencil and quite mineral. Some sweetness has evolved here but still there is an underlying minerality which cuts through ox meat. (4407 views) | | | Tasted by soundzlikesander on 12/18/2016 & rated 90 points: Great Classic style left bank, bouquet of black fruit (plum and cassis), pencilshavings and allready a little tertiaire aromas. Great depth and a long finish, great value for money (€25). (4259 views) | | | Tasted by frankophilius on 12/10/2016 & rated 88 points: 2 Stunden geöffnet. Sehr dunkel rubinrot im Glas mit wasserhellem Rand, noch keine Farbverschiebung nach braun-orange. Duftet nach Cassis und Vanille. Recht schlank und rassig im Geschmack mit deutlich mineralischer Komponente, Cassis, Blaubeere, Rauchfleisch, Gartenkräutern. Gut integriertes Tannin und anhaltender Abgang. Für eine höhere Note fehlt ihm etwas Fleischigkeit und Opulenz. Bordeaux im eher klassischen Stil. (3382 views) | | | Tasted by Harley1199 on 11/26/2016 flawed bottle: Second Judgment of Madrid, Still an Aficionados' Matter (Restaurante Garcia de la Navarra - Madrid): Badly corked. Perfectly substituted by a 2000 Haut-Batailley bottle.
Con demasiado aroma a corcho. Fue perfectamente sustituida por una botella de Haut-Batailley 2000. (4138 views) | | | Tasted by Zweder on 8/22/2016 & rated 88 points: Weekly tasting group #226; A mixed set fully blind tasted. (@ The factory by MN): In the bouquet dark forest fruits, cassis, vanilla, some toast and bell pepper. On the palate dark berries, juicy red fruits, vanilla, cinnamon, laurel, good acidity and tannin. The wine is in its maturity stage now and can easily last until 2020 an if kept well even a bit longer. (3430 views) | | | Tasted by Machiavellian on 4/8/2016 & rated 88 points: Mature but uninspiring. (3405 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château Cantemerle Producer websiteChâteau Cantemerle Producer's pageRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Haut-Médoc Read more about Haut Medoc and its wines Long-standing fame The legally created division into Médoc and Haut-Médoc dates from 1935. But as long ago as 1815 a Chartrons broker, whose word carried weight, spoke of great red wines in the Haut-Médoc, so recognizing the high quality successfully achieved by this region's growers in the eighteenth century. The same Bordeaux broker revealed that the business world of the Chartrons and the great Bordeaux proprietors had established a sort of league-table of the parishes in which the vine-growing communes of today's Haut-Médoc appellation showed up well.
The Haut-Médoc appellation stretches over some thirty seven miles from north to south, from Saint-Seurin de Cadourne to Blanquefort. Within this area, certain zones produce wines exclusively with the Haut-Médoc appellation. It has terroirs of remarkable quality. And although we may note a certain predominance of layers of gravel (essentially Garonne gravel) from the Quaternary, all these sites are characterized by their wide diversity. Today in the southernmost communes of the appellation, the suburbs of Bordeaux, numerous vineyards which existed at the beginning of the twentieth century have disappeared, victims of urban expansion. But the vines live on... because man has retained his devotion to them.
The astonishing variety of different terroirs, the result of the very extent of the area, explains the diversity of Haut-Médoc wines, a fact which is rare within one and the same appellation.
But, over and above the differences, linked to this mosaic of climatic and geological influence, all these wines have the same family traits of character.
Alert and lively, full-bodied without being too powerful, and harmoniously balanced, they acquire a rare bouquet over the years.
In order to have the right to the Haut-Médoc appellation of controlled origin, red wines must:
- come from the communes of Blanquefort, Le Taillan, Parempuyre, Le Pian, Ludon, Macau, Arsac, Labarde, Cantenac, Margaux, Avensan, Castelnau, Soussans, Arcins, Moulis, Listrac, Lamarque, Cussac, Saint-Laurent de Médoc, Saint-Julien, Pauillac, Saint-Sauveur, Cissac, Saint-Estèphe, Vertheuil, Saint-Seurin de Cadourne "excluding all the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (48 hectolitres per hectare).
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