Found in the cellar leaking with a cork that subsequently feel away - so poor level and had clearly taken on some air. But this is a long lived vintage especially for Cabernet Sauvignon (around 40%) and this turned out to be an enjoyable drink over a few nights in classic style. Drink or hold.
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WineJet №66 "Margaux", SPb. В цвете поблекшая вишня, слезы длинные растекающиеся. В аромате вначале подвал, теплое, сдержанное, далее появляется пряный тон, дальше раскрывается живыми темными ягодами. Во вкусе вначале чуть жжется, хорошая кислотность, med-full body, раскрываетя сладостью, темными ягодами, чуть болгарского перца, дальше появляются животные ноты и в финале - чуть палой листвы, через час начинает падать, появляется выраженная жженая резина, через 2 падает совсем; таннин бархатный, ощутим, но красив, дает очень приятную шероховатость; в послевкусии очень долгое, фруктово-пряное, чуть терпкое, чуть дуба и трубочного табака. У вина еще есть потенциал - выглядит как созревшее, живое, в нем все цветет. CS 59%, ME 23%, CF 18%. In color pale cherry, tears are long, spreading. In aroma in the beginning the cellar; warm, low-key, appears further spicy tone, reveals live dark berries further. In the palate it is slightly burning in the beginning, good acidity, med-full body, reveals sweetness, dark berries, slightly paprika, then come animal notes and in the final - slightly fallen leaves; in an hour starts falling, there is an expressed burned rubber, through 2 falls absolutely; tannin is velvet, we feel it, but it is beautiful, gives very pleasant roughness; in aftertaste very long, fruit and spicy, slightly tart, some oak and pipe tobacco. Wine still has a potential - looks like ripened and alive one, in it everything blossoms.
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Rubinrød med liten orange kant. Duft av vinkjeller, mørke bær, lær. Årgangstypisk (86). Strukturert. Pent utviklet tertær aromaer som jord, cedar som balanseres fint med den mørke frukten. Fin lenge. 90p.
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This bottle was in a not too great state (high to top shoulder). The cork came out nicely though. We drank this without decanting, which was a mistake. We also drank it too cold (around 15 to 16 degrees celsius). Thus, at first it was quite repelling with a decent reduced nose (some crushed red berries) and harsh acidity and tannins on the palate. With some time in the glass and the wine warming up a bit, it gained and gained in texture and flavour. In the end, we had a super nice classic claret, which made a very young appearance. In the nose, there were griotte cherries, red currant and some strawberries, there was also some goat's cheese and mushrooms. On the palate, it was silky and smooth. As a result, I'd recommed to decant it for one or two hours and serve it at at least 18 degrees celsius.
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3/4/2019 - finewinebuff57 wrote: 89 Points
Found in the cellar leaking with a cork that subsequently feel away - so poor level and had clearly taken on some air. But this is a long lived vintage especially for Cabernet Sauvignon (around 40%) and this turned out to be an enjoyable drink over a few nights in classic style. Drink or hold.
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11/20/2018 - paulst Likes this wine: 88 Points
Light manura nose; some lead pencil and tar; earthy blackberry; light finish.
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10/14/2018 - paulst Likes this wine: 92 Points
Leather-cherry; textured and smooth with rustic and earthy character and smooth finish.
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10/8/2018 - paulst Likes this wine: 88 Points
Manura; light; austere; linear; some soft blackberry.
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6/12/2018 - paulst Likes this wine: 89 Points
Mature; earth and cedar with cherry and sweet blackberry; light and washed at times but good balance; well done.
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11/13/2017 - 3fifty3 wrote: flawed
Oxidized
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12/4/2015 - Mirrina Likes this wine: 91 Points
WineJet №66 "Margaux", SPb. В цвете поблекшая вишня, слезы длинные растекающиеся. В аромате вначале подвал, теплое, сдержанное, далее появляется пряный тон, дальше раскрывается живыми темными ягодами. Во вкусе вначале чуть жжется, хорошая кислотность, med-full body, раскрываетя сладостью, темными ягодами, чуть болгарского перца, дальше появляются животные ноты и в финале - чуть палой листвы, через час начинает падать, появляется выраженная жженая резина, через 2 падает совсем; таннин бархатный, ощутим, но красив, дает очень приятную шероховатость; в послевкусии очень долгое, фруктово-пряное, чуть терпкое, чуть дуба и трубочного табака. У вина еще есть потенциал - выглядит как созревшее, живое, в нем все цветет. CS 59%, ME 23%, CF 18%.
In color pale cherry, tears are long, spreading. In aroma in the beginning the cellar; warm, low-key, appears further spicy tone, reveals live dark berries further. In the palate it is slightly burning in the beginning, good acidity, med-full body, reveals sweetness, dark berries, slightly paprika, then come animal notes and in the final - slightly fallen leaves; in an hour starts falling, there is an expressed burned rubber, through 2 falls absolutely; tannin is velvet, we feel it, but it is beautiful, gives very pleasant roughness; in aftertaste very long, fruit and spicy, slightly tart, some oak and pipe tobacco. Wine still has a potential - looks like ripened and alive one, in it everything blossoms.
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1/29/2015 - hvoslef wrote: 90 Points
Rubinrød med liten orange kant. Duft av vinkjeller, mørke bær, lær. Årgangstypisk (86). Strukturert. Pent utviklet tertær aromaer som jord, cedar som balanseres fint med den mørke frukten. Fin lenge. 90p.
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7/26/2014 - MLR wrote: 85 Points
Mostly passed, but was fun to taste.
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11/28/2010 - octopussy wrote: 90 Points
This bottle was in a not too great state (high to top shoulder). The cork came out nicely though. We drank this without decanting, which was a mistake. We also drank it too cold (around 15 to 16 degrees celsius). Thus, at first it was quite repelling with a decent reduced nose (some crushed red berries) and harsh acidity and tannins on the palate. With some time in the glass and the wine warming up a bit, it gained and gained in texture and flavour. In the end, we had a super nice classic claret, which made a very young appearance. In the nose, there were griotte cherries, red currant and some strawberries, there was also some goat's cheese and mushrooms. On the palate, it was silky and smooth. As a result, I'd recommed to decant it for one or two hours and serve it at at least 18 degrees celsius.
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5/15/2004 - Xavier Auerbach wrote: 91 Points
Académie des Cinquante Du Tertre / Giscours Tasting (Hostellerie van Gaalen, Heeze, the Netherlands): Wonderfully firm and ripe, cream, excellent Du Tertre typicity, well-developed, lively, lovely wine.
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