Medium plus body, but enough acid o keep things light. Tropical fruit, with the mango lassi note I sometimes get from white Bordeaux blends. Nice now, no need to hold on to it.
Nose of cocoa dusted cassis, with more cassis and dusty earth on the palate. Medium plus tannin, which probably comes from the 9% petit verdot. A little rustic now, but this will end up in a good place.
Nose of high toned red fruit, with an odd coppery background. Medium plus acid, medium minus tannin--the reddest fruited and lightest bodied of all the Bordeaux drunk today. This is a solid bottle to drink now, but not one for the cellar.
Grapier on the nose, with some dark plum, damp forest, and a hint of the cabernet herbalness. Chalky tannins, medium acid. I like the herbs/green pepper on the finish.
Expansive nose of Christmas pudding, raisin, and plums. More plus/dark fruit on the palate, with a wallop of vanilla on the finish. Full bodied, with medium plus fuzzy tannins. A touch heavy on the alcohol as well.
France, Bordeaux, Libournais, St. Émilion Grand Cru
Nose of pure date, fig loaf. Some red fruit poking through. On the palate, this is a full bodied wine, with noticeable glycerol from the 15% alcohol. Medium plus tannin, just medium on the acidity though. Vanilla and baking spices on the finish.
To my personal taste, this seems a little heavy handed, but I can appreciate it as a good example of the style they were aiming for, and I could also see enjoying it a lot in a given context. I'm also not sufficiently familiar with the chateau to know whether it will calm down with age.
France, Bordeaux, Libournais, St. Émilion Grand Cru
Much more savory than the 2015 Grand Mayne which preceded it. Tomato leaf, some red fruit, leather. Definitely reflective of the vintage, but on the other hand not terribly expressive. Maybe this is going through a dumb phase?
Cabernet-heavy nose, with lifted red fruits, cassis, and capsicum. On the palate, there is more cassis and some baking spice alongside a pleasant savory note (a companion desribed it as 'veggie lo mein'). Coffee and cocoa dust, with more red fruit. Only medium/medium minus tannin, but plenty of acid to keep it lifted. This is quite nice now, but the acid will probably keep it fresh for a long time.
This was actually my favorite bottle of the tasting. On the nose, cassis and plum, with herbs and shaved pencil lead on the background. On the palate, more pencil lead, dark fruit, just a hint of baking spices/woodiness. Mouthfilling velvety tannins, medium plus acidity. Super now, will probably get better with time.
2018 Clos Floridene Blanc 88 Points
France, Bordeaux, Graves
Medium plus body, but enough acid o keep things light. Tropical fruit, with the mango lassi note I sometimes get from white Bordeaux blends. Nice now, no need to hold on to it.
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2016 Château Malescasse 89 Points
France, Bordeaux, Médoc, Haut-Médoc
Nose of cocoa dusted cassis, with more cassis and dusty earth on the palate. Medium plus tannin, which probably comes from the 9% petit verdot. A little rustic now, but this will end up in a good place.
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2016 Kalinda 88 Points
France, Bordeaux, Médoc
Nose of high toned red fruit, with an odd coppery background. Medium plus acid, medium minus tannin--the reddest fruited and lightest bodied of all the Bordeaux drunk today. This is a solid bottle to drink now, but not one for the cellar.
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2016 Les Brulières de Beychevelle 88 Points
France, Bordeaux, Médoc, Haut-Médoc
Grapier on the nose, with some dark plum, damp forest, and a hint of the cabernet herbalness. Chalky tannins, medium acid. I like the herbs/green pepper on the finish.
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2015 Esprit de La Commanderie 90 Points
France, Bordeaux, Libournais, Pomerol
Expansive nose of Christmas pudding, raisin, and plums. More plus/dark fruit on the palate, with a wallop of vanilla on the finish. Full bodied, with medium plus fuzzy tannins. A touch heavy on the alcohol as well.
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2015 Château Grand Mayne 91 Points
France, Bordeaux, Libournais, St. Émilion Grand Cru
Nose of pure date, fig loaf. Some red fruit poking through. On the palate, this is a full bodied wine, with noticeable glycerol from the 15% alcohol. Medium plus tannin, just medium on the acidity though. Vanilla and baking spices on the finish.
To my personal taste, this seems a little heavy handed, but I can appreciate it as a good example of the style they were aiming for, and I could also see enjoying it a lot in a given context. I'm also not sufficiently familiar with the chateau to know whether it will calm down with age.
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2012 Clos de l'Oratoire
France, Bordeaux, Libournais, St. Émilion Grand Cru
Much more savory than the 2015 Grand Mayne which preceded it. Tomato leaf, some red fruit, leather. Definitely reflective of the vintage, but on the other hand not terribly expressive. Maybe this is going through a dumb phase?
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2010 Château Latour-Martillac 91 Points
France, Bordeaux, Graves, Pessac-Léognan
Cabernet-heavy nose, with lifted red fruits, cassis, and capsicum. On the palate, there is more cassis and some baking spice alongside a pleasant savory note (a companion desribed it as 'veggie lo mein'). Coffee and cocoa dust, with more red fruit. Only medium/medium minus tannin, but plenty of acid to keep it lifted. This is quite nice now, but the acid will probably keep it fresh for a long time.
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2010 Château Poujeaux 92 Points
France, Bordeaux, Médoc, Moulis en Médoc
This was actually my favorite bottle of the tasting. On the nose, cassis and plum, with herbs and shaved pencil lead on the background. On the palate, more pencil lead, dark fruit, just a hint of baking spices/woodiness. Mouthfilling velvety tannins, medium plus acidity. Super now, will probably get better with time.
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