Decanted off moderate sediment and aired for a little over an hour.
Eye: Medium purple center to medium ruby rim.
Nose: Cherry kirsch, crushed violets. Cool mint. Cassis. Still very young and fruit forward. Touch of sous bois. Lightly vinous.
Palate: This is claret! Good acid, delicate velvet tannin. Crème de cassis, crème de violet. Rosaceous earth. Kirsch cherries. Black Forest cake; cacao and all. Meat and steel. Still just a touch of mint. Soy sauce and the occasional pop of something tutti fruity.
Finish: Long: Lingering cherry and cassis. Cacao gives way to roasted coffee. Graphite on the back palate.
Enjoyed with: Brisket and roast potatoes.
Overall: Simply incredible.
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Seemed a bit "juicy" at the moment, flickers of what this wine is supposed to be did appear, on the lighter side and somewhat enjoyable? Hopefully time will help this evolve - especially at this price! The 2015 was drinking so much better at this stage, and totally blows this one away! Fingers crossed. There really wasn't much going on here, sadly. Let it rest for a few years.
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Bordeaux Masterclass (Prince Sydney, 40 Hansard Street): Hmm, a little unripe for me; quite red fruit, spiced, a little jubey red berries, cinnamon. Sourly juicy, red fruit and spice, chalky tannins. This is pretty average stuff. Nah
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Ruby red in color, this is what Japan must smell like when the cherry blossoms are in full bloom. Followed by an array of sweet plum and earthy notes, this medium-bodied wine is elegant and sophisticated with sweet, fresh red berries in the finish. Balance, finesse, refinement is its mantra. The wine was produced from a blend of 84% Cabernet Sauvignon, 13% Merlot and 3% Petit Verdot, reaching 13% Alcohol with pH of 3.6. Of the harvest, 26% was used for Pavillon Rouge du Margaux.
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4/23/2024 - Janda_42 Likes this wine: 95 Points
Decanted off moderate sediment and aired for a little over an hour.
Eye: Medium purple center to medium ruby rim.
Nose: Cherry kirsch, crushed violets. Cool mint. Cassis. Still very young and fruit forward. Touch of sous bois. Lightly vinous.
Palate: This is claret! Good acid, delicate velvet tannin. Crème de cassis, crème de violet. Rosaceous earth. Kirsch cherries. Black Forest cake; cacao and all. Meat and steel. Still just a touch of mint. Soy sauce and the occasional pop of something tutti fruity.
Finish: Long: Lingering cherry and cassis. Cacao gives way to roasted coffee. Graphite on the back palate.
Enjoyed with: Brisket and roast potatoes.
Overall: Simply incredible.
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12/5/2021 - Marquis du Vin wrote: 88 Points
Seemed a bit "juicy" at the moment, flickers of what this wine is supposed to be did appear, on the lighter side and somewhat enjoyable? Hopefully time will help this evolve - especially at this price! The 2015 was drinking so much better at this stage, and totally blows this one away! Fingers crossed. There really wasn't much going on here, sadly. Let it rest for a few years.
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11/9/2019 - gcouch Likes this wine: 94 Points
Great
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8/31/2019 - chatters wrote:
Bordeaux Masterclass (Prince Sydney, 40 Hansard Street): Hmm, a little unripe for me; quite red fruit, spiced, a little jubey red berries, cinnamon. Sourly juicy, red fruit and spice, chalky tannins. This is pretty average stuff. Nah
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4/29/2017 - Jeff Leve wrote: 94 Points
Ruby red in color, this is what Japan must smell like when the cherry blossoms are in full bloom. Followed by an array of sweet plum and earthy notes, this medium-bodied wine is elegant and sophisticated with sweet, fresh red berries in the finish. Balance, finesse, refinement is its mantra. The wine was produced from a blend of 84% Cabernet Sauvignon, 13% Merlot and 3% Petit Verdot, reaching 13% Alcohol with pH of 3.6. Of the harvest, 26% was used for Pavillon Rouge du Margaux.
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