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| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 43 notes) - hiding notes with no text | | | Tasted by manemis on 3/23/2024 & rated 91 points: A bit thin initially but opened up nicely after 2 hours decant. Brownish brick along the rim but still deep red core colour. Leather. Well balanced. Medium length. Not too complex or concentrated but enjoyable to drink. Drink up. (103 views) | | | Tasted by James Kim on 2/24/2024 & rated 92 points: Stood up for 24h then decanted off sediment, which wasn't huge. Initially some funk which blew off. Took about 1.5h for that wine to come together. Now 3.5h after decant. Nice aromas of cassis and currants mixes with leather, cedar, old book mustiness(a good thing!), bark and a hint of dark caramel. Palate w tart currants, cassis, leather, cedar and bark. Elegant, light-med body with excellent acids and faint tannins. Lacks some concentration and depth and not that complex for me. Plenty of fruit but it is starting to dry out and become more tart. Still delicious thought. All in all, a fully mature and very nice wine which is probably on the other side of its peak and on a gentle downslope. Frankly, the wine more than met my expectations. (234 views) | | | Tasted by geoffreychambertin on 11/25/2023 & rated 94 points: This was firing on all cylinders tonight and is everything I want in older Bordeaux. (457 views) | | | Tasted by SussexSB on 7/26/2023 & rated 91 points: She lives on! Very mellow and no birds. Not complicated, PnP. but all there. Gently thinning, but structure and finish still there. Nose peng. Wanted an aged claret to go with some roast leg saged pork. Perfect. (609 views) | | | Tasted by empire80 on 10/8/2022 & rated 92 points: Wow, 7 years from my previous bottle, and this doesn't seem to have declined at all! Yes it is very tertiary and definitely for drinking now, but it's a beautifully complete mature claret, everything in place and just a warm mellow feeling as the finish gently fades. (1264 views) | | | Tasted by mzimberg on 8/12/2022: Pop and pour. Rusty rim. Immediate gorgeous aromas. Bell pepper, worn leather plums and candied orange. Pretty palate with great texture and a smooth long finish. This is in a really great spot. Textbook Bordeaux. (1219 views) | | | Tasted by Papies on 2/25/2022 & rated 91 points: Opened rested and served.
1990 delivers at this level of pedigree for those who like us love soft and well evolved classic claret. Well matured, very earthy, leathery wine and a joy to cross paths with it. Very pretty. 91 and drink sooner than later (1456 views) | | | Tasted by winesavant68 on 2/2/2022 & rated 85 points: Cigar box heaven. This wine is in a really good place and well defined at 32. It really tastes like you are drinking an unlit cigar box that just lingers. This is about half cab, 40% merlot and the rest petite Verdot and cab franc. This wine has a sweet smoky taste in your palate that goes on for at least 40 seconds. Just am impressive wine from the medoc. (1237 views) | | | Tasted by Michael Mackenzie on 8/22/2020 & rated 93 points: I bought this in 1997 and shipped it back to the UK from HK where it had been shipped!
Told that it was at its peak in 1997, it has proved completely otherwise. It is in a sweet spot now in spite of a bit of brett on the nose.
Colour: med deep red, broad rim with brown tinge.
Nose: after decanting for two hours, full, ripe, fleshy, good mature CS notes, coffee, blackberries, plum, liqourice
Taste: full, round, quite hot (although only 12%), good ripe CS fruit backed up by Merlot, long fresh finish with still some tannins at work.
A pleasure to drink after thirty years! (1953 views) | | | Tasted by Peter Siesing on 3/20/2020: Super flot stand.
Super for de 30 år men nok lige fem år over tid (1772 views) | | | Tasted by salil on 11/23/2018 & rated 93 points: What a fantastic showing. In a perfect spot of maturity now with the red and black fruited flavours still quite fresh, but now matched by layers of mature tobacco, earth, mushroom, and a whiff of leathery/slightly barnyardy Cordier funk that's just enough to add complexity without overwhelming or distracting from the other flavours. The texture is fantastic - it's medium weight and silken on the palate, and the tannin here feels fully resolved. Drinking wonderfully right now. (3086 views) | | | Tasted by arvidpalmqvist on 8/22/2018: Initially some broth and soy on the nose which made me think this wine would be less alive, it was however really vibrant with a good amount of acidity and aromas of coffee, cola, sous bois and (while not particularly fruity at all) some dried fruit. Felt less oaky than many Bdx, in a good way. (2461 views) | | | Tasted by humagne on 7/16/2018 & rated 93 points: Consistently a pleasure to drink. All in balance and quite ready now. Excellent. (2581 views) | | | Tasted by humagne on 1/21/2018 & rated 93 points: This is in good shape now. Lots of pepper and some barnyard. Still fruit left. Good attack on the palate and well structured. Tannins well integrated. Medium length. (2465 views) | | | Tasted by hadlieh2 on 8/18/2017 & rated 94 points: Pop -intended to open early but didn't. Poured 15 minutes before dinner -filet mignonette. Perfect match Delicious - no old smell wonderful. But last bottle (2842 views) | | | Tasted by Jeff Leve on 5/10/2017 & rated 90 points: Medium bodied, elegant, fresh and floral, with a sweet, red cherry and plum core of fruit, the is a refined, freshness to the bright, almost crisp, earthy fruits in the finish. Fully mature, this requires drinking. (3778 views) | | | Tasted by stayhappy21 on 6/19/2016 & rated 88 points: Drank this last night at Mu Liang Zai last night to celebrate Father's Day and my mum's birthday.
Colour is brickish red brown, showing off its age without a doubt. Sediments are also spotted at the bottom of the bottle.
Heavy notes of sour plums and oily liver. Wine opened up only after an hour and it was doing better as the dinner progresses. Notes of primary fruits are more or less gone, with the secondary notes well evolved and taken over.
This wine is clearly past its prime. If you have any more bottles left, do consider drinking it up soon, and give it some air before consumption. (3443 views) | | | Tasted by Wineteacher on 12/29/2015 & rated 91 points: Even better this time. This one is the last of my three. Nice and beautiful long cork. The wine has virtually no sediment. The color is surprisingly bright and medium dark. The bouquet was a beautiful combination of leather, tobacco and lead pencil. Very soft tannins but still in great youthful shape. Probably at peak but no huge hurry. An excellent wine of a great vintage. (3423 views) | | | Tasted by empire80 on 3/5/2015 & rated 91 points: Hint of farmyard on the nose, but unmistakeable cedar and pencil too. Clearly fully evolved and probably in gentle decline, but fading fruit compensated by leathery complexity. Served slightly on the cool side, which probably helped. Highly enjoyable. (3752 views) | | | Tasted by stiang on 6/26/2014 & rated 90 points: Meget bra klassisk bordeaux. Pent moden, men tåler å ligge lengre. (4249 views) | | | Tasted by Wineteacher on 6/17/2014 & rated 90 points: The cork was still in good shape and it came out nicely using a Teflon coated Pull Screw. The wine was decanted with only a light sediment left behind. The color was light with a slight tile on the edge. The bouquet was a beautiful cedar and tobacco with a bit of dead leaf and saddle. There is also a bit of iodine and minerality. The taste is consistent with the bouquet. there is very little tannins left in this wine. The texture was of medium body even though the color of the wine was very light with a great deal of transparency. It is a very enjoyable wine of great complexity and with still enough fruit to hold interest. The fruit was also very evolved although not at all over the hill. Some may consider this wine past the peak of the plateau but I feel that it is well compensated by utmost complexity and with just the right type of profile for a mature claret. A lighter wine is a very good thing when the flavor is full and the complexity is all there. I would consider this wine at peak maturity myself. Loved it with a properly prepared French menu. (3938 views) | | | Tasted by rossi.wine on 3/31/2014 & rated 88 points: Slight discolouration, orange-red, rusty. Also pretty evolved on the nose, cedar, spice box, earthy, leathery, plummy - expressive and pretty opulent. On the palate not a lot of concentration, a bit tired, mineral, hardly any tannins, subtle, round, lacking grip, medium- finish, nice, but not much depth. Drink up, past its peak. 87-88 (3189 views) | | | Tasted by empire80 on 1/12/2014 & rated 91 points: Text book mature claret, cedar nose and gently fading fruit. This may be gently declining, but this bottle was extremely enjoyable. (2872 views) | | | Tasted by Davyd Chong on 7/30/2013 & rated 91 points: Lovely mature Bordeaux nose, woody, very balanced and elegant wine, silky tannins, hints of dark chocolate, a bit of lime, lots of sweet dark fruits and cherries. Not too complex, and its flavour seemed on the decline, but still an easy drinking and enjoyable wine. Went perfectly well with my seafood dinner! (3392 views) | | | Tasted by Darren747 on 11/12/2011 & rated 91 points: Delicious again, but time to drink up! (3985 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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