2004 Horizontal Dinner (Tunglok Peking Duck Novena): Deep inky garnet, with a slight purple hue especially one the edges. Nose dominated by a fresh cool green menthol and ripe blackberry, then slight barnyard. Bright acids while the tannins still providing a bit of bite, while having flavours of medium ripe blackberry and cherry. Very lengthy, and having waves of greens and fruits. Nice!
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Opened this at Tunglok Signature (Orchard Rendezvous Hotel) with my best friend from my university days. We had Pan-seared French Foie Gras with Sliced Roast Irish Duck, Deep-fried Tiger Prawn with Supreme Soya Sauce, Crisp-Fried Cod, Pan-fried Spanish Iberico Pork, Pan-seared Beef Tenderloin, Crispy Rice with Fresh Crab Meat in Superior Broth, and Chilled Lemongrass Jelly with Aloe Vera topped with Lychee Sorbet.
Decanted for an hour before drinking. Dark purple with a brickish brown hue. Notes of fresh plums, ripe berries, forest mushrooms, with some aged leather, oak and mocha. Good structure and holding up very well after 18 years.
Can definitely improve with more ageing. Wait if you can, give it a long decant if you can't.
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Quick note from memory: In one way the fruit is surprisingly fresh, while some more mature St Julien notes are building. However, the acidity will surely outlive the fruit and already requires too much attention, tilting it a bit out of sync. I liked it much better 3-4 years ago (think this was my 11th or 12th bottle). Works pretty well with beef burgers. 90p.
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My previous impression was better. This time rather unbalanced and missing focus. The acidity and bitterness are too present, masking the fruit a bit. Also the wood is a bit too obvious. Showing red and black fruits, and spices.
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What a pleasure to see that Saint-Pierre has abandoned the brett of the 1980s and is making a clean, dark, dense, minerally pure St. Julien. More muscle than charm, I guessed this as 2005 Grand Puy Lacoste blind - but that's no bad thing. This is inland St. Julien after all and it's a mark of the quality that is apparently being achieved here. A lovely surprise.
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Medium garnet. Clean nose, pronounced aromas of ripe dark fruit - blackcurrant and blackberry, some dried fruit, hint of green leaf, spice - liquorice, oak - smoke, clove, mineral - graphite, tertiary - tobacco, cedar, savoury, Dry palate, medium acidity, medium (+) ripe tannins, medium alcohol, full body, pronounced flavours similar to the nose, dark fruits dominate but with some tertiary development, long finish. Outstanding classic St Julien, nicely balanced fruit and structure, great concentration and starting to develop tertiary complexity. Can be drunk now but suitable for further ageing. Definitely has a long life ahead of it - concentration and structure to age for many years.
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Absolutely delicious! Well balanced, intense bouquet, typical left bank Bordeaux. Still fruity and soft tannins, surprisingly round. Medium/long finish. Decanted 1h. Ready to drink.
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Opened my last 4 bottles of this for a BBQ. Tasted each on pulling the cork and it drank quite nicely on pnp (strikingly consistent), but very primary with quite (unlike 04) full throttle fruit. Afforded each bottle 2 hours in decanter and pulled back in bottle for another 5 hrs to slow ox before serving. Visually the wine is just starting to show some first signs of bottle age. On the palate though despite the air it was really still primary. The fruit here is surprising - more akin to a melange of 05 and 04 then just 04. This is a powerful wine, which will likely not peak before age 20. Unfortunately I drank my entire case already. Very well done St Pierre, especially in what was a more challenging vintage. If you can find this wine for a reasonable price (I bought mine 2 years ago for a mere 30 pounds - definitely a bargain), this comes highly recommended.
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9th bottle on record of this wine, and as far as I can remember the least enjoyable of them. Should add that it was opened late the night before, kept in bootle with vacuum and picked up again after 16 hours when it was decanted. Nose showing more evolvement, but the palate was stained by a piercing salty note building towards the finish and clinging to the after taste. Much to like here but overall this just put me off. 89p
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Beau nez encore fruité avec aussi de la menthe et du cèdre, bouche en demi-puissance, classique et élégante, belle fraîcheur de l'ensemble et tanins fins, beau vin
Barbecue season is comebacking, and again I am finding myself drifting to this wine. With beef burgers on the grill, this is consistently my go to juice. Time did not allow me the usual 3+h decant, but for sure it got to where it should be by that time. It gives a lot of St Julien pleasure and matches the beef burgers so well that I just want more of all. The 6-7 months since last bottle have done it good, but still think another 2-3 years is what it really needs. Of course not a great vintage but to the price (and pairing) it is super.
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Definite improvement since last year, this is starting to drink well. Still quite tannic, with a bitter twinge to the finale, but after a few hours in the decanter, enough spicy fruit emerges to make this a good St.Pierre, if not a great one. I still wonder if they couldn't have done better: the fruit will never have the intensity and sweetness of a great vintage, so less oak and extraction would have been more appropriate. Probably still two years away from its peak, but I wonder how long the fruit will enable it to last after that.
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Good pairing with lamb. This time given I took this to restaurant and had no chance to decant prior only about half an hour of decant time before consumed. It continued to get better with each glass, but was very primary. This wine is great, but it needs at least 3 hours of decant (ideally I'd say 6-10 hours) to get the maximum out of it today. Otherwise it sure will hold another 10 years +, it is build to last.
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Couldn't hold back on another of these after last week's experience. Gave it 7 hour decant and drank beautifully (very early plateau), sure this wine will last another decade +
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After having tasted a bottle of this a bit over a year back and having been hugely impressed, I managed to get my hands on a full case at a reasonable price of £325 via BBX exchange. Popped the cork and decanted a half bottle for up to 7 hours (tasted after 3 hours and left again for another 4 hours). It confirms my impression from a year ago - this really is a great, massively under the radar wine (especially for the vintage). It displays cherry fruit with slight herbs and forest floor. This is ready to drink, but at its early drinking window. If you open now I recommend decant 3-5 hours and enjoy not too cold, say 19-20 degrees centigrade (it started showing better and better as it warmed in the glass). This will continue to improve in my view for the next 5 years or so and drink well for 15 years from now. I doubt I will have any of these left by then though. For me this 2004 is on par with the 2004 Cos d'Estournel (which is also a lovely wine) and slightly superior to the 2004 Leoville Poyferre.
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Yet anoter encounter with this wine and beef burger. This time I gave it 4+ hours in the decanter. Still dense, meaty, powerful and perfumed. Excellent now for this pairing for sure. Have seen that Parker called it a sleeper of the vintage. Well it time to get up and kicking very soon. Another 2-3 years is probably what it needs. 92-93p
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Dense and robust. A bit tight at first (@1,5h decant), but opened up slowly when also the slightly fading(?) fruit balanced out better. Meaty, bit velvety and with good lenght. Really great match with beef burger.
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Very nice but not as convincing as the bottle 6 months ago. Decanted 30 min and drank over the following 2 hours. The spicy oak is still there but the fruit seems to be fading just a bit bringing things a little out of balance. Liked this more than the 04 Leoville Barton in its youth but I think the pendulum is now swinging towards the LB. After 2h in the decanter some leather notes appear as well. Planning to drink my last bottle over the next 2-3 years.
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robe carmin sombre avec qq marques d'evolution, nez relativement fermé sur des notes de pruneau alcoolisés, sous bois, terre en bouche des notes de pruneau encore, de moka, un reste de tannins bien intégrés, des fruits noirs très murs avec des amers sur la finale assez longue
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Given its been almost 3 years since my last bottle and some of the recent 2004 were more evolved and the fruit thinner than expected, I decided to open this. Slow ox'ed for about 1h, drank about half of bottle and put in the fridge to finish the rest about 2h later. Benefits clearly from more air. Color showing little evolution. Initially still fairly prominent oak which integrates nicely with the dark fruit, earth and spices over time. Tannins are fine to medium but solid structure is in great balance with the fruit. Can drink now but no hurry at all. Perhaps the best left bank 04 I have had
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We drank this over three days and it was much better on the third. Very intrusive tannins at first and a lot of oak on nose and palate. Aromas of coffee and redcurrant, before a spicy, rich mouthful which takes a while to reveal the redcurrant and cranberry that lurk beneath the mocha and oak. To me, the fruit tastes overcooked, although there was some freshness on the third day. I wouldn't be surprised if some 03 was blended with the 04 and vice-versa. It should improve, but after the nice surprise of the 02, which is drinking much better than this, a bit disappointing.
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3 hours decant - the nose already told this was going to drink well that night... Nice depth of earthy flavors, well rounded, unquestionably very ready to drink now and for the next 10 years. Shame that was the only bottle I had from a very reliably source. A beautiful wine. Very good price value, way exceeded my expectations, would love to pick a couple more up at that price but unfortunately sold out from my usual source(s). This was the first time I tasted this chateau and I was impressed.
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Black Lion Wine Club - 2004 Bordeaux Tasting (Home in St Albans): Clear and bright, medium ruby red, lighter ruby rim. Clean nose, quite sweet and intense fruits - blackcurrant and blackberry, liquorice, graphite, cocoa, some spice. Medium palate, tannins quite evident but well integrated, fruits still to the fore, good structure. Medium finish. Very good, plenty of life ahead of it.
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Bon saint-julien, très équilibré, avec de jolies notes boisées et chocolatées, laissant apparaître cependant un léger creux en milieu de bouche. À boire dans les 3-5 ans.
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Appearance: Bright and clear, this wine is of deep ruby color, with legs. Nose: Clean, the nose shows medium intensity aromas of black fruit such as blackcurrant and blackberry, dried fruit of prune, oak notes of toast, pungent spice of liquorice, mineral notes of earth, kernel notes of mocha, animal notes of leather. The wine is youthful. Palate: Dry with medium acidity, medium (+) tannin of ripe of ripe and velvety texture, the wine has medium alcohol and is of medium (+) body with medium intensity flavors of black fruit such as blackberry and black cherry, oak notes of cedar, kernel notes of mocha, vegetal notes of black olive. The wine has a medium finish. Conclusion: Very good quality St-Julien with a reasonably intense nose showing good complexity, the wine is subtle but elegant, but probably too early to drink now without the development of more aromas and flavors. On the palate it is in balance and provides good structure, with a fair finish accompanying. Ready to drink now, the wine can benefit from further ageing of another 4-6 years.
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Ripe, with licorice, coffee bean, blackberry and jammy, cherry notes in the perfume, the wine is lush, round and soft, with a plush, black cherry and oaky finsh.
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Bordeaux 2004 (@ Bottles; Sas van Gent, Netherlands): Very luxurious bouquet with cassis, vanilla, cedar and cigar box; still a bit reticent. On the palate a beautiful mix of black forest fruits, smoke, coffee, mocha, chocolate and soft tannin with still a pleasant bite. Harmonious wine. Ready now and the next 4+ years.
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Bordeaux 2004 - an overview (Restaurant Bottles, Sas van Gent): Very pure and soft, carressing wine. Prunes, cherry and cream. Clear, transparent, good complexity. Wonderful tension throughout the wine leaving a very convincing impression. Alas, the finish is slightly clipped. Great wine, though. 18/20 (group scores: 91-94).
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Monthly Tasting Group HWS #074; Bordeaux: St. Julien (By BS): Beside the dark fruits a lot of coffee, cedar and creamy toasted oak in the bouquet. Same on the concentrated palate. Dark fruits. Good acidity and tannin. Very luxurious. A beautiful and complex wine in its early maturity stage. Probably at its peak around 2015.
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Pnp, drank three glasses over 4-5 hours and then the rest of the (vacuumed) bottle the following day. Dark garnet almost to the rim with even a touch of purple, dark berry, some spices, earth and some sous bois, toasted oak. On the first day fine tannins appear with some air. Medium finish. Clearly better in my eyes than say the recent 2000 Cantenac Brown as the fruit on the palate is much better defined and more precise. 91 on first day (as the palate seems a bit too sharp with too many edges), and then even better on the second with the very last glass at room temperature, showing a perfectly integrated palate and a solid 92. Very approachable and enjoyable now but needs another 1-2 years in my eyes to peak.
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($60) Appearance: Purple, deep purple; Aroma: Some red fruit, a big tight and vegetal; Taste: Medium-full bodied, tannic approach but soft finish, some dark fruit, vanilla
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2nd of 3; Deep purple with ruby flecks. Big expressive nose of cassis, coffee, pencil shavings, herbs, and leather. At this stage the wine is still quite primary with more Pauillac characater than St. Julien. Tannins and structure are starting to intergrate nicely which makes me think this is just entering it's drinking window which should last another 10 years.
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Introduction to Bordeaux (The Wine Country, Signal Hill, CA): Fabulous nose showing blackberry and caramel. Gorgeous palate of dark profiled fruit, well-integrated oak, with great balance and firm tannins. Very long finish. This one needs more time to soften the tannins, but is very good right now. My favorite wine of the tasting.
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Introduction to bordeaux (Wine Country - Signal Hill, CA): Very nice and balanced wine. It may have some improvement yet in the bottle, but it is drinking very nicely now. Dark purple color with only a little fading on the rim. Nose of pine and cedar. Gunmetal and fresh tilled soil tastes leading to a balanced and lingering finish. Had a nice "taste of the place" as opposed to fruit which was dark blue and lurking just below the surface.
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Realizing that I opened this several years to early I was pleasantly surprised how approachable this was. Ran it through a venturi aerator with the typical Bordeaux stink upon opening with a strong aroma of black currents. After an hour or so the nose turned almost port-ish with well balanced left bank profile and well integrated tannins. Delicious.
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An easy afternoon with close friends. 2010-06: Bordeaux. (@ FD): Beautiful and exclusive bouquet with toasted oak and cassis. On the palate beautiful and soft cassis and other black berry fruits. Soft but still firm tannin and good acidity. Really beautiful and harmonious and a pleasant surprise this was a 2004. Given enough air already very enjoyable and certainly for the next 5+ years.
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This wine was drunk next to the 2005, which outclassed it, but is nevertheless a very nice Bordeaux. Already complex and surprisingly open, with notes of gravel, cassis, and dried herbs. Leaner than the '05, and without the other wine's sexy, lush texture, but this is balanced and delicious. I would drink it over the next 15 years or so.
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Starts promising. Not at all an overoaked fruit bomb, but a balanced Bordeaux with good fruit and good balance. I'll let it breath a bit to see how it evolves in the glass.
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7/14/2023 - vinhonotte Likes this wine: 93 Points
2004 Horizontal Dinner (Tunglok Peking Duck Novena): Deep inky garnet, with a slight purple hue especially one the edges. Nose dominated by a fresh cool green menthol and ripe blackberry, then slight barnyard. Bright acids while the tannins still providing a bit of bite, while having flavours of medium ripe blackberry and cherry. Very lengthy, and having waves of greens and fruits. Nice!
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3/11/2022 - stayhappy21 wrote: 91 Points
Opened this at Tunglok Signature (Orchard Rendezvous Hotel) with my best friend from my university days. We had Pan-seared French Foie Gras with Sliced Roast Irish Duck, Deep-fried Tiger Prawn with Supreme Soya Sauce, Crisp-Fried Cod, Pan-fried Spanish Iberico Pork, Pan-seared Beef Tenderloin, Crispy Rice with Fresh Crab Meat in Superior Broth, and Chilled Lemongrass Jelly with Aloe Vera topped with Lychee Sorbet.
Decanted for an hour before drinking. Dark purple with a brickish brown hue. Notes of fresh plums, ripe berries, forest mushrooms, with some aged leather, oak and mocha. Good structure and holding up very well after 18 years.
Can definitely improve with more ageing. Wait if you can, give it a long decant if you can't.
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7/3/2020 - BSA wrote: 90 Points
Quick note from memory: In one way the fruit is surprisingly fresh, while some more mature St Julien notes are building. However, the acidity will surely outlive the fruit and already requires too much attention, tilting it a bit out of sync. I liked it much better 3-4 years ago (think this was my 11th or 12th bottle). Works pretty well with beef burgers. 90p.
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3/21/2020 - Kris G wrote: 88 Points
My previous impression was better. This time rather unbalanced and missing focus. The acidity and bitterness are too present, masking the fruit a bit. Also the wood is a bit too obvious. Showing red and black fruits, and spices.
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2/28/2020 - Lousyfreak wrote: 92 Points
When opened expressive on the nose. Good secondary notes de eloped. Good fruit on the palate. Best to drink now.
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6/30/2019 - Perthor01 Likes this wine: 93 Points
more 05 than 04 in style but very good....
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5/2/2019 - englishman's claret wrote: 91 Points
What a pleasure to see that Saint-Pierre has abandoned the brett of the 1980s and is making a clean, dark, dense, minerally pure St. Julien. More muscle than charm, I guessed this as 2005 Grand Puy Lacoste blind - but that's no bad thing. This is inland St. Julien after all and it's a mark of the quality that is apparently being achieved here. A lovely surprise.
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10/25/2017 - Andrewbdc wrote: 92 Points
Medium garnet. Clean nose, pronounced aromas of ripe dark fruit - blackcurrant and blackberry, some dried fruit, hint of green leaf, spice - liquorice, oak - smoke, clove, mineral - graphite, tertiary - tobacco, cedar, savoury, Dry palate, medium acidity, medium (+) ripe tannins, medium alcohol, full body, pronounced flavours similar to the nose, dark fruits dominate but with some tertiary development, long finish. Outstanding classic St Julien, nicely balanced fruit and structure, great concentration and starting to develop tertiary complexity. Can be drunk now but suitable for further ageing. Definitely has a long life ahead of it - concentration and structure to age for many years.
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8/12/2017 - ThalesGaspar Likes this wine: 93 Points
Absolutely delicious! Well balanced, intense bouquet, typical left bank Bordeaux. Still fruity and soft tannins, surprisingly round. Medium/long finish. Decanted 1h. Ready to drink.
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8/6/2017 - BenBlu Likes this wine: 92 Points
Opened my last 4 bottles of this for a BBQ. Tasted each on pulling the cork and it drank quite nicely on pnp (strikingly consistent), but very primary with quite (unlike 04) full throttle fruit. Afforded each bottle 2 hours in decanter and pulled back in bottle for another 5 hrs to slow ox before serving. Visually the wine is just starting to show some first signs of bottle age. On the palate though despite the air it was really still primary. The fruit here is surprising - more akin to a melange of 05 and 04 then just 04. This is a powerful wine, which will likely not peak before age 20. Unfortunately I drank my entire case already. Very well done St Pierre, especially in what was a more challenging vintage. If you can find this wine for a reasonable price (I bought mine 2 years ago for a mere 30 pounds - definitely a bargain), this comes highly recommended.
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4/30/2017 - BSA wrote: 89 Points
9th bottle on record of this wine, and as far as I can remember the least enjoyable of them. Should add that it was opened late the night before, kept in bootle with vacuum and picked up again after 16 hours when it was decanted. Nose showing more evolvement, but the palate was stained by a piercing salty note building towards the finish and clinging to the after taste. Much to like here but overall this just put me off. 89p
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7/15/2016 - sebastienjm wrote: 92 Points
Beau nez encore fruité avec aussi de la menthe et du cèdre, bouche en demi-puissance, classique et élégante, belle fraîcheur de l'ensemble et tanins fins, beau vin
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5/29/2016 - BSA Likes this wine: 92 Points
Barbecue season is comebacking, and again I am finding myself drifting to this wine. With beef burgers on the grill, this is consistently my go to juice. Time did not allow me the usual 3+h decant, but for sure it got to where it should be by that time. It gives a lot of St Julien pleasure and matches the beef burgers so well that I just want more of all. The 6-7 months since last bottle have done it good, but still think another 2-3 years is what it really needs. Of course not a great vintage but to the price (and pairing) it is super.
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3/6/2016 - Julian Marshall Likes this wine: 90 Points
Definite improvement since last year, this is starting to drink well. Still quite tannic, with a bitter twinge to the finale, but after a few hours in the decanter, enough spicy fruit emerges to make this a good St.Pierre, if not a great one. I still wonder if they couldn't have done better: the fruit will never have the intensity and sweetness of a great vintage, so less oak and extraction would have been more appropriate. Probably still two years away from its peak, but I wonder how long the fruit will enable it to last after that.
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2/21/2016 - BenBlu Likes this wine: 92 Points
Good pairing with lamb. This time given I took this to restaurant and had no chance to decant prior only about half an hour of decant time before consumed. It continued to get better with each glass, but was very primary. This wine is great, but it needs at least 3 hours of decant (ideally I'd say 6-10 hours) to get the maximum out of it today. Otherwise it sure will hold another 10 years +, it is build to last.
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1/24/2016 - BenBlu Likes this wine: 93 Points
Couldn't hold back on another of these after last week's experience. Gave it 7 hour decant and drank beautifully (very early plateau), sure this wine will last another decade +
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1/18/2016 - BenBlu Likes this wine: 93 Points
After having tasted a bottle of this a bit over a year back and having been hugely impressed, I managed to get my hands on a full case at a reasonable price of £325 via BBX exchange. Popped the cork and decanted a half bottle for up to 7 hours (tasted after 3 hours and left again for another 4 hours). It confirms my impression from a year ago - this really is a great, massively under the radar wine (especially for the vintage). It displays cherry fruit with slight herbs and forest floor. This is ready to drink, but at its early drinking window. If you open now I recommend decant 3-5 hours and enjoy not too cold, say 19-20 degrees centigrade (it started showing better and better as it warmed in the glass). This will continue to improve in my view for the next 5 years or so and drink well for 15 years from now. I doubt I will have any of these left by then though. For me this 2004 is on par with the 2004 Cos d'Estournel (which is also a lovely wine) and slightly superior to the 2004 Leoville Poyferre.
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10/25/2015 - BSA Likes this wine: 92 Points
Yet anoter encounter with this wine and beef burger. This time I gave it 4+ hours in the decanter. Still dense, meaty, powerful and perfumed. Excellent now for this pairing for sure. Have seen that Parker called it a sleeper of the vintage. Well it time to get up and kicking very soon. Another 2-3 years is probably what it needs. 92-93p
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9/26/2015 - BSA Likes this wine: 91 Points
Dense and robust. A bit tight at first (@1,5h decant), but opened up slowly when also the slightly fading(?) fruit balanced out better. Meaty, bit velvety and with good lenght. Really great match with beef burger.
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8/6/2015 - pavel_p wrote: 91 Points
Very nice but not as convincing as the bottle 6 months ago. Decanted 30 min and drank over the following 2 hours. The spicy oak is still there but the fruit seems to be fading just a bit bringing things a little out of balance. Liked this more than the 04 Leoville Barton in its youth but I think the pendulum is now swinging towards the LB. After 2h in the decanter some leather notes appear as well. Planning to drink my last bottle over the next 2-3 years.
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4/24/2015 - zarped wrote: 88 Points
robe carmin sombre avec qq marques d'evolution, nez relativement fermé sur des notes de pruneau alcoolisés, sous bois, terre
en bouche des notes de pruneau encore, de moka, un reste de tannins bien intégrés, des fruits noirs très murs avec des amers sur la finale assez longue
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4/20/2015 - Atreyu wrote:
ren "blekkaktig" frukt med en del plomme. Kriblende og lang, kanskje litt ufokusert
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3/28/2015 - pavel_p Likes this wine: 92 Points
Given its been almost 3 years since my last bottle and some of the recent 2004 were more evolved and the fruit thinner than expected, I decided to open this. Slow ox'ed for about 1h, drank about half of bottle and put in the fridge to finish the rest about 2h later. Benefits clearly from more air. Color showing little evolution. Initially still fairly prominent oak which integrates nicely with the dark fruit, earth and spices over time. Tannins are fine to medium but solid structure is in great balance with the fruit. Can drink now but no hurry at all. Perhaps the best left bank 04 I have had
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1/14/2015 - Julian Marshall wrote: 88 Points
We drank this over three days and it was much better on the third. Very intrusive tannins at first and a lot of oak on nose and palate. Aromas of coffee and redcurrant, before a spicy, rich mouthful which takes a while to reveal the redcurrant and cranberry that lurk beneath the mocha and oak. To me, the fruit tastes overcooked, although there was some freshness on the third day. I wouldn't be surprised if some 03 was blended with the 04 and vice-versa. It should improve, but after the nice surprise of the 02, which is drinking much better than this, a bit disappointing.
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11/14/2014 - BenBlu Likes this wine: 93 Points
3 hours decant - the nose already told this was going to drink well that night... Nice depth of earthy flavors, well rounded, unquestionably very ready to drink now and for the next 10 years. Shame that was the only bottle I had from a very reliably source. A beautiful wine. Very good price value, way exceeded my expectations, would love to pick a couple more up at that price but unfortunately sold out from my usual source(s). This was the first time I tasted this chateau and I was impressed.
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11/14/2014 - Andrewbdc wrote: 89 Points
Black Lion Wine Club - 2004 Bordeaux Tasting (Home in St Albans): Clear and bright, medium ruby red, lighter ruby rim. Clean nose, quite sweet and intense fruits - blackcurrant and blackberry, liquorice, graphite, cocoa, some spice. Medium palate, tannins quite evident but well integrated, fruits still to the fore, good structure. Medium finish. Very good, plenty of life ahead of it.
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3/30/2014 - Jeanda Likes this wine: 89 Points
Bon saint-julien, très équilibré, avec de jolies notes boisées et chocolatées, laissant apparaître cependant un léger creux en milieu de bouche. À boire dans les 3-5 ans.
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12/25/2013 - zarped wrote: 91 Points
trés racé avec une matiere soyeuse, des petits fruits noirs bouche serrée, bonne longueur un peu sur le zan belles bouteilles
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12/10/2013 - Philippe Studer wrote:
RVF 08 17/20
Doux et racé
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9/22/2013 - peterchoy wrote: 91 Points
Appearance: Bright and clear, this wine is of deep ruby color, with legs.
Nose: Clean, the nose shows medium intensity aromas of black fruit such as blackcurrant and blackberry, dried fruit of prune, oak notes of toast, pungent spice of liquorice, mineral notes of earth, kernel notes of mocha, animal notes of leather. The wine is youthful.
Palate: Dry with medium acidity, medium (+) tannin of ripe of ripe and velvety texture, the wine has medium alcohol and is of medium (+) body with medium intensity flavors of black fruit such as blackberry and black cherry, oak notes of cedar, kernel notes of mocha, vegetal notes of black olive. The wine has a medium finish.
Conclusion: Very good quality St-Julien with a reasonably intense nose showing good complexity, the wine is subtle but elegant, but probably too early to drink now without the development of more aromas and flavors. On the palate it is in balance and provides good structure, with a fair finish accompanying. Ready to drink now, the wine can benefit from further ageing of another 4-6 years.
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7/26/2013 - Jeff Leve wrote: 90 Points
Ripe, with licorice, coffee bean, blackberry and jammy, cherry notes in the perfume, the wine is lush, round and soft, with a plush, black cherry and oaky finsh.
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5/31/2013 - Zweder wrote: 93 Points
Bordeaux 2004 (@ Bottles; Sas van Gent, Netherlands): Very luxurious bouquet with cassis, vanilla, cedar and cigar box; still a bit reticent. On the palate a beautiful mix of black forest fruits, smoke, coffee, mocha, chocolate and soft tannin with still a pleasant bite. Harmonious wine. Ready now and the next 4+ years.
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5/31/2013 - jkoenen wrote: 92 Points
Bordeaux 2004 - an overview (Restaurant Bottles, Sas van Gent): Very pure and soft, carressing wine. Prunes, cherry and cream. Clear, transparent, good complexity. Wonderful tension throughout the wine leaving a very convincing impression. Alas, the finish is slightly clipped. Great wine, though. 18/20 (group scores: 91-94).
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12/20/2012 - wkphang Likes this wine: 89 Points
Not a great year but this still shows it stuff, good but not great.
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12/12/2012 - Zweder wrote: 92 Points
Monthly Tasting Group HWS #074; Bordeaux: St. Julien (By BS): Beside the dark fruits a lot of coffee, cedar and creamy toasted oak in the bouquet. Same on the concentrated palate. Dark fruits. Good acidity and tannin. Very luxurious. A beautiful and complex wine in its early maturity stage. Probably at its peak around 2015.
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7/16/2012 - pavel_p wrote: 92 Points
Pnp, drank three glasses over 4-5 hours and then the rest of the (vacuumed) bottle the following day. Dark garnet almost to the rim with even a touch of purple, dark berry, some spices, earth and some sous bois, toasted oak. On the first day fine tannins appear with some air. Medium finish. Clearly better in my eyes than say the recent 2000 Cantenac Brown as the fruit on the palate is much better defined and more precise. 91 on first day (as the palate seems a bit too sharp with too many edges), and then even better on the second with the very last glass at room temperature, showing a perfectly integrated palate and a solid 92. Very approachable and enjoyable now but needs another 1-2 years in my eyes to peak.
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1/11/2012 - andrew.schoen wrote: 94 Points
($60) Appearance: Purple, deep purple; Aroma: Some red fruit, a big tight and vegetal; Taste: Medium-full bodied, tannic approach but soft finish, some dark fruit, vanilla
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9/24/2011 - PatrickinKW wrote: 93 Points
2nd of 3; Deep purple with ruby flecks. Big expressive nose of cassis, coffee, pencil shavings, herbs, and leather. At this stage the wine is still quite primary with more Pauillac characater than St. Julien. Tannins and structure are starting to intergrate nicely which makes me think this is just entering it's drinking window which should last another 10 years.
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3/25/2011 - PIntag wrote: 91 Points
Introduction to Bordeaux (The Wine Country, Signal Hill, CA): Fabulous nose showing blackberry and caramel. Gorgeous palate of dark profiled fruit, well-integrated oak, with great balance and firm tannins. Very long finish. This one needs more time to soften the tannins, but is very good right now. My favorite wine of the tasting.
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3/25/2011 - Grenik wrote: 90 Points
Introduction to bordeaux (Wine Country - Signal Hill, CA): Very nice and balanced wine. It may have some improvement yet in the bottle, but it is drinking very nicely now. Dark purple color with only a little fading on the rim. Nose of pine and cedar. Gunmetal and fresh tilled soil tastes leading to a balanced and lingering finish. Had a nice "taste of the place" as opposed to fruit which was dark blue and lurking just below the surface.
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1/16/2011 - PatrickinKW wrote: 92 Points
Realizing that I opened this several years to early I was pleasantly surprised how approachable this was. Ran it through a venturi aerator with the typical Bordeaux stink upon opening with a strong aroma of black currents. After an hour or so the nose turned almost port-ish with well balanced left bank profile and well integrated tannins. Delicious.
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10/30/2010 - Zweder wrote: 92 Points
An easy afternoon with close friends. 2010-06: Bordeaux. (@ FD): Beautiful and exclusive bouquet with toasted oak and cassis. On the palate beautiful and soft cassis and other black berry fruits. Soft but still firm tannin and good acidity. Really beautiful and harmonious and a pleasant surprise this was a 2004. Given enough air already very enjoyable and certainly for the next 5+ years.
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4/8/2010 - Kris G wrote: 91 Points
good middle pallet and afterdronk, still very young of course, performed best on 2nd day
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1/22/2008 - Spencer wrote: 91 Points
This wine was drunk next to the 2005, which outclassed it, but is nevertheless a very nice Bordeaux. Already complex and surprisingly open, with notes of gravel, cassis, and dried herbs. Leaner than the '05, and without the other wine's sexy, lush texture, but this is balanced and delicious. I would drink it over the next 15 years or so.
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10/2/2007 - Double-A Likes this wine: 93 Points
Currant, toast, coffee, and mineral nose. Rich and balanced palate with black fruit and toasty mocha flavours; solid, ripe tannins; good finish.
4.5/5
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7/11/2007 - Jozefs wrote: 90 Points
Starts promising. Not at all an overoaked fruit bomb, but a balanced Bordeaux with good fruit and good balance. I'll let it breath a bit to see how it evolves in the glass.
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