Deep, dark almost black core with dark red cherry color shining as you move toward the rim. Fresh, youthful, and clean.
Aromatics are not forthcoming at first. But right away, you can smell that spiced red cherry, raspberry scents. After a few hours, additional notes of toasted cedar wood, creamy liquor, wild mushroom.
Youthful structure as expected. Dense but velvety tannin, medium to medium plus body, good acid giving the wine its necessary dimension. At this point, fruits are buried underneath oak dominant characters. Coca cola, baking spices, violet, lavender, mint chocolat with some earthy, funghi notes. Finish is slightly bitter and dry.
The big question with this wine is whether or not the fruits will emerge above the currently dominant oak frame. I hope so because I still have some more in the cellar. The wine will probably close down in the next year or so and be back up for its 10th birthday. See you then. 89-91.
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Bordeaux Masterclass (Prince Sydney, 40 Hansard Street): Plummy, cream, slight chocolate, the beginnings of a touch of cork taint perhaps. That taint is on the palate with a little plums and lots of tannins. I'm guessing FLAW
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1/31/2024 - DJL41 Likes this wine: 89 Points
Drinking very nice in 24
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11/17/2023 - 33 Likes this wine:
The wine looks ruby colored. The body is medium/full. The wine has round texture. Somme vanilla notes. Not much aroma.
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4/3/2021 - El_Dougo wrote:
Too young for me to rate sensibly.
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4/26/2020 - NarunP wrote: 89 Points
95% Merlot 5% Cabernet Franc
Deep, dark almost black core with dark red cherry color shining as you move toward the rim. Fresh, youthful, and clean.
Aromatics are not forthcoming at first. But right away, you can smell that spiced red cherry, raspberry scents. After a few hours, additional notes of toasted cedar wood, creamy liquor, wild mushroom.
Youthful structure as expected. Dense but velvety tannin, medium to medium plus body, good acid giving the wine its necessary dimension. At this point, fruits are buried underneath oak dominant characters. Coca cola, baking spices, violet, lavender, mint chocolat with some earthy, funghi notes. Finish is slightly bitter and dry.
The big question with this wine is whether or not the fruits will emerge above the currently dominant oak frame. I hope so because I still have some more in the cellar. The wine will probably close down in the next year or so and be back up for its 10th birthday. See you then. 89-91.
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9/21/2019 - Jeff Leve wrote: 90 Points
Medium bodied, forward, ripe, plummy and fresh, with ripe, sweet fruits, some flesh and a lot of Pomerol charm.
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8/31/2019 - chatters wrote: flawed
Bordeaux Masterclass (Prince Sydney, 40 Hansard Street): Plummy, cream, slight chocolate, the beginnings of a touch of cork taint perhaps. That taint is on the palate with a little plums and lots of tannins. I'm guessing FLAW
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2/25/2019 - Zweder wrote: 90 Points
UCGB tasting Bordeaux 2016 (Beurs van Berlage, Amsterdam.): Perfumed bouquet with beautifully dosed oak, creamy red and dark berries and juicy acidity. Quite lactic at the moment.
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2/25/2019 - Xavier Auerbach wrote: 91 Points
Amsterdam UGCB Tasting and Winemakers' Dinner (Beurs van Berlage / Café De Klepel): Already quite forward and expressive for Pomerol, creamy and rounded, all component parts are in place, should turn out well in 5 years or so. A lovely wine, and a score of 87 is just ridiculous. Sorry Jeff.
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2/25/2019 - FransS wrote: 94 Points
The 2016 vintage UGCB tasting in Amsterdam 2/25/2019; 2/25/2019-2/27/2019 (Amsterdam): Creamy in the nose and some edges at the right places in the midtaste; smooth and finishing with lovely tannins.
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5/29/2017 - PanosKakaviatos wrote:
Juicy yes; but a bit too much oak derived tannin on the palate, it seems. 88-91
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4/29/2017 - Jeff Leve wrote: 87 Points
Medium bodied, forward, soft and focused on cherry with a licorice whip, this is an agreeable, early-drinking Pomerol.
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