Community Tasting Notes 11

• Argrath wrote: 89 points

  November 14, 2015 - (Blind tasting)
  Mature and full nose. Good depth. Dense and smokey with plums, liquorice, barnyard and tobacco. Tertiary notes of leather and meat stock. Quite complex and also a whiff of freshness.
  Medium-fullish palate with fully melted tannins. Nice dark fruit, tobacco, cedar, plum, gravel and smoke. Slightly astringent and a tiny bit bitter in finish.
  At twenty years of age, this was considered a good performance for such a basic Pomerol.

  Comment

• jfarley3 wrote: 90 points

  January 4, 2014 - Decanted for two hours. Had a lot of sediment. Still has dark red color that is beginning to brown a bit. Structure is holding up, but fruit is beginning to fade. Notes of sour cherry, currant, earth, wet stone and plum. Has decent depth and short to medium finish.

  Comment

• italio39 wrote: 87 points

  March 30, 2013 - Opened and decanted... had thrown a fair amount of sediment. Blackberries, currants and a hint of pencil lead. A bit more acid than expected, medium body and a short finish. Changed dramatically over the first few hours. Very deep and complex flavor. Will gas and finish tomorrow! Hoping for a structure change in the acid.

  Comment

• Chimer wrote: 87 points

  December 15, 2012 - Evolved colour, still deep core but rim is now quite orange. Leafy, vegetal truffly nose - a wine for those who like tertiary aromas. Palate still has sweet fruit but finish is getting a bit dusty.

  Comment

• SimonG wrote:

  February 8, 2008 - Wine-Pages Pomerol Offline (Alba, London.): Slightly stewed fruit nose. Quite evolved. OK though. A little acidic on the finish. Would make a nice drink with an informal supper but outclassed in this company. *1/2

  Comment

Pro Reviews 0

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Wine Definition

• Vintage 1995
• Type Red
• Producer Château Plince
• Varietal Red Bordeaux Blend
• Designation n/a
• Vineyard n/a
• Country France
• Region Bordeaux
• SubRegion Libournais
• Appellation Pomerol

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 43 (44%)
• Consumed 55 (56%)

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