| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments Comment Date Community Score More... |
|---|---|---|
| Beer |
2001 Cantillon Brewery Grand Cru BruocsellaBrussels Malt, Grain more |
11/7/2015 - Xavier Auerbach wrote: NRA private dinner (at home): Not much life left, hardly any mousse, slightly oxidative style, yellow apple. Not unpleasant but not on great form either. |
| Spirits |
NV Grande Chartreuse VerteFrance White Blend more |
11/23/2017 - Xavier Auerbach wrote: 91 pointsA private lunch (Café Comptoir Abel, Lyon, France): This is the young, commercially available rendition of this liqueur. It has all the usual characteristics of citrus zest, green herbs and ginger bread, but without the finesse and intensity of older, aged examples. Length is very good, and the alcoholic heat (this is 55% ABV) on the finish burns away your sins.
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| White |
2020 Le Petit Cheval Bordeaux BlancSauvignon Blanc more |
12/8/2023 - Xavier Auerbach wrote: 92 pointsSimilar in style to the 2021 tasted yesterday, but not quite its equal in playful finesse. It has a bit more power and weight, the aromas display wax and lemon rather than flowers, quite soft in style on the palate but with a nice crispness to it, noticeable bitters, lemon and earth on the finish. Drink at cellar temperature or just above. Note: 1/3 was kept in the fridge overnight and restasted at lunch on the second day. I detected a whiff of straw on the finish. It looks like this wine is quite susceptible to oxygen.
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| Red |
1947 Lafitte CamblanesPremières Côtes de Bordeaux Red Bordeaux Blend more |
4/14/2001 - Xavier Auerbach wrote: 92 pointsDutch bottled by Sissingh & Menalda. Fully mature appearance, lively colour; aromatic, ripe Cabernet, vinous, hints of oak and milk chocolate, waxy topnotes; flavoursome, good weight, 1947-acidity in check, slightly firm tannins, smoke and vanilla; good length, drying finish. Simply amazing quality for what it is, old fashioned, a delicious drink.
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| Red |
2009 Domaine de ChevalierPessac-Léognan Red Bordeaux Blend more |
1/25/2020 - Xavier Auerbach wrote: 95 pointsHalenberg / Chevalier tasting-cum-lunch (Wine Bar 4850, Amsterdam, NL): So juicy and rich and structured and elegant and delicious, so complete and expressive, a “full organ” wine, seductive in spite of huge tannic power.
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| Red |
2019 Château Le Puy Cuvée EmilienFrancs Côtes de Bordeaux Red Bordeaux Blend more |
10/5/2022 - Xavier Auerbach wrote: 92 pointsA private lunch (Restaurant Café Amsterdam, Amsterdam, NL): Spices and fresh red meat, red berries and mild vegetal notes, lovely flavour intensity and flowing elegance, creamy texture, velvety tannins, excellent resonance and length. A refined and harmonious wine. I love it.
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| Red |
1999 Château HosannaPomerol Red Bordeaux Blend more |
2/15/2020 - Xavier Auerbach wrote: 92 pointsTXRhoneRanger is right, this is in a very good spot right now. Seven years ago it was still difficult and closed, and I wondered if it would ever come round. It has! Perfectly classical, rich Pomerol profile on the nose with raspberries and spicy red meat, blonde tobacco and forest floor, earthy with a lifted touch of mint; harmonious and energetic palate, fresh and minerally, with a good stuffing of crushed red berry fruit, grippy but not overbearing oak; tannic finish, but with good resonance and length. Lovely now, at peak, drink now - 2024.
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| Red |
2016 Château La ConseillantePomerol Red Bordeaux Blend more |
6/28/2022 - Xavier Auerbach wrote: 95 pointsChâteau La Conseillante dinner & Kabinett tasting (Groot-Ammers, Netherlands): Ex-Château. A blend of 80% Merlot and 20% Cabernet Franc, 14% ABV. Expressive nose, more complexity and spicy depth than the 2017, grenadine and peonies said Mariëlle Cazaux, richly textured but elegant palate, real elegance and finesse, already approachable, perfect balance, excellent resonance and length. A great wine, great future.
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| Red |
2019 Château ClinetPomerol Red Bordeaux Blend more |
3/15/2022 - Xavier Auerbach wrote: 95 pointsAmsterdam UGCB Tasting (Beurs van Berlage): Very complete, firm but ripe tannins are finely grained, lovely weight and concentration, nothing out of place, totally classical, the Merlot is rich and the Cabernet-Sauvignon is ripe, big but effortless tannins, excellent resonance and length. Top notch.
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| Red |
2009 Vieux Château CertanPomerol Red Bordeaux Blend more |
9/21/2017 - Xavier Auerbach wrote: 96 pointsAcadémie des Cinquante Bordeaux visit; 9/20/2017-9/23/2017: A rich and rounded rendition of VCC, ripe but fresh fruit, great presence and potential, but at present without the complexity and nuance of the 2006, velvety tannins, beautifully integrated oak, excellent length. Great wine, quite solaire for VCC, drink from 2024 if you want to go in search of the finer points.
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| Red |
2012 Château Pavie MacquinSt. Émilion Grand Cru Red Bordeaux Blend more |
1/28/2017 - Xavier Auerbach wrote: 92 pointsA blend of 84% Merlot, 14% Cabernet Franc and 2% Cabernet-Sauvignon, 14.5% ABV. I am really in two minds about this wine. On the one hand I can't help but admire how well this was made, with its ripe but fresh fruit, perfectly judged oak, lovely balance (the elevated alcohol does not get in the way), delicate flavours, very good length, and sheer drinkability. This latter aspect I also find a bit disconcerting, as there seems to be hardly any tannic backbone. If it's already completely open for business and that seems a bit early for a Premier Grand Cru Classé B. Or is it just precocious? How will this age? My hunch is that this should be enjoyed in the first 10-12 years of its life. I do not get the hint of green, noted by Jancis Robinson. For me it is just charming and delicious.
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| Red |
1974 Château Patache d'Aux MédocRed Bordeaux Blend more |
4/18/1995 - Xavier Auerbach wrote: 84 pointsChristie's Pre-Sale Tasting (Amsterdam): Brown-orange colour, some red left; nice nose, biscuity; on the palate fresh, acidity just avoids being edgy; decent length.
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| Red |
2019 Château La LaguneHaut-Médoc Red Bordeaux Blend more |
3/15/2022 - Xavier Auerbach wrote: 89 pointsAmsterdam UGCB Tasting (Beurs van Berlage): Quite tight and drying. There is floral lift, but the wine feels clenched, especially on the finish.
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| Red |
1997 Château Malescot St. ExupéryMargaux Red Bordeaux Blend more |
10/13/2006 - Xavier Auerbach wrote: 85 pointsA private tasting (The Hague): A bit scraggy, light and vegetal, old-fashioned, somehow atttractive anyway.
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| Red |
2011 Château GiscoursMargaux Red Bordeaux Blend more |
2/17/2020 - Xavier Auerbach wrote: 91 pointsAmsterdam UGCB Tasting and Winemakers' Dinner (Beurs van Berlage / Eden Hotel): Magnum. Lively and vigorous but starting to show maturity, quite a full body but balanced and fresh, the tannins are softening.
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| Red |
2017 Château Durfort-VivensMargaux Red Bordeaux Blend more |
2/17/2020 - Xavier Auerbach wrote: NRAmsterdam UGCB Tasting and Winemakers' Dinner (Beurs van Berlage / Eden Hotel): Trade tasting, brief note. Hard to assess, slightly disjointed today, not rated. I notice that I also did not rate this last year, for a similar reason. Coincidence?
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| Red |
1978 Château Malescot St. ExupéryMargaux Red Bordeaux Blend more |
11/2/1993 - Xavier Auerbach wrote: 93 pointsChristie's Pre-Sale Tasting (Amsterdam): Dark and powerful, rich and complete, structured and tannic. Excellent.
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| Red |
2005 Château PalmerMargaux Red Bordeaux Blend more |
2/25/2023 - Xavier Auerbach wrote: 100 pointsA private tasting (Buurtcafé De Tros, Amsterdam, NL): A blend of 53% Cabernet-Sauvignon, 40% Merlot and 7% Petit Verdot. Amazing, perfumed nose, perfect proportions on the palate, everything in the right place, incredible richness of ripe mulberry fruit, floral lift and spicy depth, voluptuous and feminine but firm and lively, magical balance and elegance, satiny tannins, real concentration but such a lightness of being, effortless line and length. Huge promise. The new 1961? My guess is that it is, and for me this was a perfect bottle.
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| Red |
2000 Château Marquis de TermeMargaux Red Bordeaux Blend more |
10/28/2014 - Xavier Auerbach wrote: 90 pointsClassic, mature Margaux, warm and complete, gravel and fruit, slender and elegant, medium weight, lovely length. Slightly drying finish, at peak.
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| Red |
2009 Château GiscoursMargaux Red Bordeaux Blend more |
8/25/2015 - Xavier Auerbach wrote: 92 pointsA blend of 55% Cabernet-Sauvignon, 40% Merlot and 5% Petit Verdot. A wonderfully balanced wine - even straight from the cellar and at 11C the tannins were so well enveloped in fruity flesh that the wine was very attractive to drink. At 18C and after two hours in the bottle (I chose not to decant), the bright (Cabernet) and ripe (Merlot) fruit really shines in the glossy, deep and broad nose, and is complemented by earth, spice and a hint of vanilla; the palate is still a bit tight, but energy and harmony are exemplary and the firm structural elements are beautifully integrated, whilst the flavours are pure and très Giscours; complete finish with potent tannins, very good length. It is still early days, but this bodes well for the future. I don't think this will close down so I would suggest drinking this between now and 2030+.
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| Red |
2011 Château du TertreMargaux Red Bordeaux Blend more |
3/7/2016 - Xavier Auerbach wrote: 91 pointsAmsterdam UGC Tasting and Winemakers' Dinner (Grand Hotel Krasnapolsky / Café De Klepel): Much more depth than the very light 2013, spicy and with good fruit, no dryness on the finish, delicious.
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| Red |
2015 Alter EgoMargaux Red Bordeaux Blend more |
3/25/2022 - Xavier Auerbach wrote: 93 pointsA private dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): Palmer-light. Everything I like about Palmer in a more gentle and approachable fashion. Ripe mulberries, warm spices, hint of vanilla, mild tannins, perfect balance, seamless and satiny texture, soft but fresh acidity, complete finish with lovely resonance and length. Extra point for sheer deliciousness.
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| Red |
2000 Château GiscoursMargaux Red Bordeaux Blend more |
12/29/2016 - Xavier Auerbach wrote: 93 pointsSixteen years old now and almost in full bloom. Excellent nose, mature but lively, completely classical, very typical for Giscours and for Margaux, fragrant but deep, pure and cool; the palate is on the slender side (it has lost weight in the last four years), but fresh, elegant and perfectly balanced, with layered flavours and just the right amount of grip; hint of eucalyptus on the fragrant finish, very good length. A wine of style and some substance - I expect it to reach its peak in full maturity in 2-4 years and it should last for a decade after that. Six bottles left to follow its further development.
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| Red |
2009 Château PedesclauxPauillac Red Bordeaux Blend more |
3/21/2019 - Xavier Auerbach wrote: 89 pointsVinoLaprisco Tasting (Restaurant De Karpendonkse Hoeve *, Eindhoven, Netherlands): Ripe and supple style, juicy and rich, luxurious but not dominant oak, attractive but a bit toasted, may be slightly overworked, more plummy expression than real depth, oaky finish. Holds up well on the second day, but dull on both nose and palate, lacks sparkle and transparency.
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| Red |
2009 Château BatailleyPauillac Red Bordeaux Blend more |
4/3/2019 - Xavier Auerbach wrote: 91 pointsNot decanted this time, and that suites the wine well. It remains fresher for longer, without much loss of expression. But like the bottle tasted some two weeks ago, this essentially is a medium-bodied, bright Pauillac, built around its crisp (74%) Cabernet-Sauvignon fruit, fresh and lively for such a warm vintage, but with a mild lack of concentration mid-palate. At peak, time in hand. Winedoctor got this absolutely right in his very polite way in October 2011, when he talked about its “understated presence” on the palate, and its “gentle structure”. Nice enough, but it has become expensive for what it is.
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Comment posted by Xavier Auerbach:
11/23/2016 6:21:00 AM - @Crestfall: you are right about the mousse - I didn't realise at the time. Good point. All the same, even on the basis that it was flat to begin with, it seemed tired and flabby to me, having lost its freshness, with the tell-tale note of dried yellow apple. If this is indeed how it's supposed to taste (as you suggest), I guess I just don't like it. It must be one of my blind spots (see Matt Kramer in Wine Spectator, 15 November 2016).