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| Community Tasting Notes (average 91.7 pts. and median of 91 pts. in 14 notes) - hiding notes with no text | | Tasted by Nutty08 on 11/5/2022 flawed bottle: Rhone Birthday 2022; 11/4/2022-11/6/2022: Never really came around. Was cloudy. Tart profile with a distinct orange rind note. Didn't seem correct. (966 views) | | Tasted by jviz on 11/5/2022 flawed bottle: Same bottle as Nutty08. Stood up for a week but had the clouded appearance of being shaken just before. Cork was fully saturated, but a decent high shoulder fill. Tasted like angostura bitters and having a much tastier 75 next to it highlighted the difference. (921 views) | | Tasted by Wardyn on 2/13/2021 & rated 92 points: Expressive bouquet of blueberries, cassis, plums, menthol and bay leaves. Soft texture, medium bodied, with red currant, cassis, leather and earth. Round and mellowed tannins on the finish. Drinking very well, good bottle here. (1351 views) | | Tasted by Dibbs on 2/2/2021 & rated 89 points: Simple wine but a delicateness that was very enjoyable. The vintage is working against the producer. (1362 views) | | Tasted by melvinyeowq on 1/31/2021: After being wildly wrong on all previous guesses managed to get somewhere close based on the identity of the previous wines. Guessed a weak vintage from 70s because of the severe lack of fruit that was left and the brick red colour. Similar to the Cos previously, got to admire the history of the wine but wasn’t that stimulating on the palate. (1511 views) | | Tasted by bnqwallace on 1/30/2021 & rated 90 points: Fully mature and on the downward slope but when isn't a mature Pomerol a privilege? Still good acidity but fruit a bit short. Decanted for 90 minutes, perhaps a bit long. (1049 views) | | Tasted by ServandaUK on 8/17/2019 & rated 90 points: Brought to an anniversary dinner. Decanted 45-50 mins during orders (Great service on decanting, Phoenicia Hotel, Malta). Very dark crimson centre, fading to light ruby / tawny to the rim. Good delineation, classic Pomerol nose, nice leather, dark ripe berries, bramble fruits, violets, and undertow of mushroom and soft cedar. Great balance, and finesse, and surprisingly still rich on entry. Juicy dark fruit, tannins faded, the oak is there but not invasive. Classy and mature. Light to medium mid palate, refreshing finish, not super long, but a real treat for a 40 year old wine, made for a memorable celebration. Complete surprise given the vintage. 90+ points. Sublime with the veal and tonka bean ricotta parfait. (1436 views) | | Tasted by d'Auvenay on 3/12/2018 & rated 91 points: Wine opened for 1 hr and consumed in 1.5 hr. Level top shoulder. Tea, tobacco, leather, sous bous and light berry. Fully matured and don't wait. (1813 views) | | Tasted by kkkk1013 on 4/22/2017 & rated 88 points: Pulled the cork and left it to breathe in the bottle for 1 hour. Colour shoes its of age.. brown and the nose confirmed the aged wine. Was hoping for fruits to come out but this wine didnt really come around. Its definitely on the downhill... (2256 views) | | Tasted by mjdixon on 2/19/2017 & rated 93 points: Excellent mature Pomerol with the tannins pretty much gone Would have scored higher but it contained a fine sediment which gave it a dry taste (2268 views) | | Tasted by Goldstone on 2/19/2016 & rated 94 points: Friday Dinner at Jules Bistro (Jules Bistro, G/F, King-Inn Mansion, 13-15 Yik Yam Street, Happy Valley, Hong Kong): Popped and poured from Chef's private cellar......a perfect looking bottle by label and cork. No visual or nasal signs of over-ageing......a beautiful transparent but freshly jeweled ruby colour. The nose is immediately scented and alluring in classic Pomerol style......light but the epitome of elegance and with a definite tannic framework still in place. Palate is utterly femininely gorgeous and elegant, all secondary elements and nothing tertiary at all, a gorgeous fugue of velvet black rather than red plum and freshly acid briarberries wrapped in a lightly tannic framework. Dilute in mouthfeel but the aromatics in the nose and in the central cortex show real assertive presence and grace. Hard to pin down but really fantastic. I would revisit this in a heartbeat....but it was Chef's last bottle. (3314 views) | | Tasted by WineCellarTV on 9/25/2015 & rated 95 points: Exceptional, multilayered nose of black tea, some barnyard, tobacco leaf, forest floor, autumn, leather, fine, red fruit and more. The wine good rid of its fat and shines elegantly, healthy structured with a backbone of dusty tannins and fine, vital acidity. I´ve tasted this wine five times over the last year. When I tasted it exactly a year ago I wrote: “Balance, harmony and finesse in an exceptional wine, where sophistication and elegance meet power and presence. Continuously evolving and, by that, showing detail and endless complexity.” That was also true for this bottle. (2918 views) | | Tasted by WineCellarTV on 9/19/2014 & rated 97 points: Dark-red, Ruby. Vital and brilliant, yet little transparent. Intense aromatics right from the start with a lot of Tobacco Leaf, Forrest Floor, Leather and Animalistic Notes. After a while, Fine, Light-Red Berries took over. Black Cherries and Fruit in Rum. Elegant, sophisticated and multi-faceted with Decent Freshness of Mint and Fir Needles. Sweet Vanilla, Cedary Wood, some Bitterness of Feta Cheese, and some Kitchen Vegetables. Fantastic development over three to four hours of drinking with harmony, great complexity and surprise! Integrated Ripe and Dark Fruit on the palate. Berries and Black Cherry. Elegant and even light, but powerful and very present with tons of Dark Chocolate, Leather and (mostly) Tobacco Leaf and Dried Herbs. Hints of Vanilla Sweetness. Healthy structured with a backbone of dusty tannins and fine, alive acidity. Perfect Finish with finest Dark fruit, little Licorice and an intriguing play of sweet and tart. Amazingly harmonious, complex and truly fascinating!
Balance, harmony and finesse in an exceptional wine, where sophistication and elegance meet power and presence. Continuously evolving and, by that, showing detail and endless complexity. Probably best now.
See more details at www.cellartv.wordpress.com (2779 views) |
| Château L'Evangile Producer Website – Read more about Chateau L’EvangileRed 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 RimmermanLibournais Libournais (Conseil Interprofessionnel du Vin de Bordeaux) - Read more about St. Emilion and its wines - Read more about Pomerol and its wines
Saint Emilion Grat Classified Growth, Classified Growths, Grands Crus Classes, GCC In 1954, while the "Graves" growths had just published their own classification, the wine syndicate of Saint-Emilion, composed by wine growers, brokers and wine traders with the approval of the INAO - Institut National des Appellations d'Origine (A.O.C), decided to work on a classification for the wines of Saint Emilion. Initially, four grades were defined. These were reduced to two - First Great Classified Growth (A and B) and Great Classified Growth - in 1984.
As of Medoc's 1855 historical grading, the Saint-Emilion Great Classified Growth classification is not only based on qualitative criteria by tasting the wines on a ten years period previous to the assessment, but also on commercial considerations such as: - sales price levels - national and international commercial distribution - the estate's reputation on the market
Properties who don't manage to join the club of about sixty Classified Growths are given the denomination of Great Growth ("Grand Cru"), while the remaining wineries of the A.O.C are simply reported as "Saint-Emilion". It is to be noted that the owners must officially apply to appear in the official classification. Thus for example the famous Chateau Tertre-Roteboeuf, whose quality and reputation would easily justify to be listed among the First Great Classified Growths, does not appear here by the will of its owner, François Mitjaville.
The Saint-Emilion Great Growth classification was revised in 1969, 1985, 1996 and 2006. The only two guaranteed vintage (A.O.C) who can apply to the classification are the "Saint-Emilion Grand Cru" and "Saint-Emilion" areas.
By grading 61 properties, the 2006 revision confirmed many growths from the former classification, but also caused a number of surprises and a few inevitable disappointments. Many observers thought that the impressive progression of Perse's Chateau Pavie since 1998 would be rewarded by an upgrade into the First Great Classified Growths (A) category, but finally such was not the case.
Among the estates promoted to the First Great Classified Growths B category are Chateau Troplong-Mondot and Pavie-Macquin, whose efforts made since the Nineties fully justify their new grade. It should be noted that no First Great Classified Growth was relegated to the lower Great Classified Growth class.
Promoted growths from the status of Great Growth ("Grand Cru") to Great Classified Growth ("Grand Cru Classe") are: Chateaux Bellefont-Belcier, Destieux, Fleur Cardinale, Grand Corbin, Grand Corbin-Despagne and Monbousquet.
The demoted growths from the status of Great Classified Growth to Great Growth are: Chateaux Bellevue, Cadet Bon, Faurie de Souchard, Guadet Saint-Julien, La Tour du Pin-Figeac (Belivier), La Tour du Pin-Figeac (Moueix), Lamarzelle, Petite Faurie de Soutard, Tertre Daugay, Villemaurine and Yon-Figeac. If the recent samples of some of the above mentioned properties may justify their current downgrade, there are great chances that estates like Bellevue, Tertre Daugay or Yon-Figeac will be upgraded to their previous rankings by the next revision in 2016 as the progresses noted after 2000, but not entering in the range of vintages (1993 - 2002) appointed for the criteria of selection for the 2006 classification, are noticable.
The two following estates have completely disappeared from the Saint-Emilion Grand Cru Classification: Curé-Bon-la-Madeleine (integrated meanwhile to Chateau Canon) and La Clusière (integrated meanwhile to Chateau Pavie).
Finally, no estate considered as "garagiste" has integrated the classification. Valandraud, Mondotte, Le Dome, Bellevue-Mondotte or Magrez-Fombrauge have, for the least, the potential to be ranked as Great Classified Growths. In sight of the very fine quality reached by the above mentioned estates in recent vintages as well as all the innovative wine making methods used by the "garagistes", it remains to be seen whether the authorities will dare to cross the line in 2016..?Pomerol Wikipedia | French wine guide - Read about Pomerol |
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