4th Saturday Group: Old & Young (J&S): Blind. Deep color with notes of graphite, black fruit, plum, forest floor and lavender. Full-bodied. Flavors of mixed red and black fruit, green tobacco and spice, with an herbal element in the finish. Firm youthful tannin. Easy to pick out as our young Bordeaux in this flight.
This had been decanted for five hours, rebottled and poured another two+ hours later.
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Dark fruits on the nose, balanced on palate but still tight after 60 min decant. Mostly dark fruits with dark chocolate and hints of earthy notes. Tannins grippy but smooth. Would benefit from a few more years.
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Consumed side-by-side with the 2016. Notes from ~2hrs in.
Green, herbal, earthy, savory nose. Dark stewed fruit? The extra 1.5% abv compared to the 16 is notably hotter. Much less fruit, way more earth and herb on the palate, which fades to a moderate bitterness. Dark fruit returns on the finish. Medium+ tannins for this one, with a longer finish. Holds up to food better too. Definitely the preferred of the two. It would be interesting to taste this again several years from now.
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I love tasting wines young after they have arrived in bottle, and the 2018 Duhart Milon is a good reminder of why it’s beneficial to do that at home over a protracted period. 24 hours of air helps this wine develop greatly, allowing the fruit to unfurl and additional nuances to reveal themselves. Furthermore, as the fruit volume expands, it puts the ABV in better balance and surpasses some of the oaky notes which are age-appropriate at this stage of the wine’s life.
The fruit really is beautiful here, mostly on the blacker end of the spectrum, and with a fine natural sweetness that doesn’t feel overdone. There’s a pretty potpourri note that builds with air and some tapenade present on night one fades by night two. The alcohol, initially present on the palate if not the nose (which is interesting as it’s actually quite high, marked at 14.5%) seems better integrated as the fruit expands.
That said, does this offer the appeal of the cool, classically sculpted 2016? Will it keep its balance as long (the ABV poked out before the fruit expanded, so why shouldn’t it again as the fruit fades 20-30 years down the line)?
I could see this being the best Duhart Milon since 2009. I think that 2018 plays well into DM's stride to make drinkable, modern and jubilant wines from serious terroir. This was vey soft, modern, and definitely French. Nice adequate finish of roasted herbs and crunchy raspberries in graphite soil. I would give this a 5 year sleep or a 2 hour + decant for a date night. drink or Hold
Deep garnet in color, the wine offers spice, smoke, currants, tobacco leaf and cedar on the nose. With more depth than usual, the wine is round, lush, sweet and fresh, with lusciously textured red fruits in the silky finish. Give it about 5 years in the cellar as this will drink well early. Clearly this is a new era for Duhart Milon. The wine blends 65% Cabernet Sauvignon and 35% Merlot, 14.5% ABV.
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Woah. Best Duhart ever? I know that's cliché but my Duhart notes go back awhile and I think it's true. Packed with black fruit, pencil shavings, and cedar cigar box - essence of Pauillac, basically, and darker-toned than the norm for Duhart. More powerful and muscular than the norm, too - it's not going to compete with the top Pauillacs in terms of elegance despite checking all the flavor and aroma boxes. Still, this isn't anywhere close to the dryly tannic, backwards profile the '16 had on release. The fruit glosses over the tannin nicely and everything else is in the right place. And it does it with minimal blowsiness - there's a sensation of a tightly packed core.
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Bordeaux 2018 from barrel: some selections (Bordeaux): Director Eric Kohler says that it is “the best we have ever produced”. I am not sure, as the 2016 seems a bit more refined, but it is hard to dispute him. Why? Château Duhart Milon, a later terroir, was rather suited to the vintage, even if the 3.9 pH is “a bit high” Kohler allowed. Still, at 14.1% alcohol, I do get a touch of warmth on the finish. But enough of the bickering. Why is the wine so good from barrel? The blend of 35% Merlot and 65% Cabernet Sauvignon is rather sumptuous, dense and with refined and elegant tannins. The mid palate? Plenty of juice and sap. And, in spite of the high pH, there is a certain aromatic refreshing aspect to the finish. From the UGCB, I even got a certain delicate, Margaux like approach, no doubt due to the refined tannin. 94-96
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With a nice depth of color, the wine is medium-bodied, elegant, black currant filled wine with a touch of olive, tobacco and plum. Refined, forward, fresh and clean and already showing purity, silky textures and spicy, red pit fruits from start to finish, this is a solid wine, with real character, made from blending 65% Cabernet Sauvignon and 35% Merlot. The harvest took place September 17 to October 4. 94-96 Pts
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1e keer geproefd op de UGCB Pauillac op Château Batailley op woensdag 03.04.2019. 2e keer geproefd op Château Lafite Rothschild op woensdag 03.04.2019. Stevig donker braam fruit in de neus, stevige aanzet, fraîcheur, klassiek, drogende afdronk. Meer body dan de Carruades. Iets branderig van de alcohol. 88-90
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5/27/2023 - AllRed wrote:
4th Saturday Group: Old & Young (J&S): Blind. Deep color with notes of graphite, black fruit, plum, forest floor and lavender. Full-bodied. Flavors of mixed red and black fruit, green tobacco and spice, with an herbal element in the finish. Firm youthful tannin. Easy to pick out as our young Bordeaux in this flight.
This had been decanted for five hours, rebottled and poured another two+ hours later.
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1/28/2023 - jayhawkdds Likes this wine: 90 Points
Took about 3 hours in the decanter to finally loosen a little bit. 90 now, but the potential for 93+ in the future.
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5/30/2022 - Menez1192 Likes this wine: 94 Points
Dark fruits on the nose, balanced on palate but still tight after 60 min decant. Mostly dark fruits with dark chocolate and hints of earthy notes. Tannins grippy but smooth. Would benefit from a few more years.
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5/12/2022 - zachb1125 Likes this wine: 91 Points
Consumed side-by-side with the 2016. Notes from ~2hrs in.
Green, herbal, earthy, savory nose. Dark stewed fruit? The extra 1.5% abv compared to the 16 is notably hotter. Much less fruit, way more earth and herb on the palate, which fades to a moderate bitterness. Dark fruit returns on the finish. Medium+ tannins for this one, with a longer finish. Holds up to food better too. Definitely the preferred of the two. It would be interesting to taste this again several years from now.
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4/27/2022 - englishman's claret wrote: 93 Points
I love tasting wines young after they have arrived in bottle, and the 2018 Duhart Milon is a good reminder of why it’s beneficial to do that at home over a protracted period. 24 hours of air helps this wine develop greatly, allowing the fruit to unfurl and additional nuances to reveal themselves. Furthermore, as the fruit volume expands, it puts the ABV in better balance and surpasses some of the oaky notes which are age-appropriate at this stage of the wine’s life.
The fruit really is beautiful here, mostly on the blacker end of the spectrum, and with a fine natural sweetness that doesn’t feel overdone. There’s a pretty potpourri note that builds with air and some tapenade present on night one fades by night two. The alcohol, initially present on the palate if not the nose (which is interesting as it’s actually quite high, marked at 14.5%) seems better integrated as the fruit expands.
That said, does this offer the appeal of the cool, classically sculpted 2016? Will it keep its balance as long (the ABV poked out before the fruit expanded, so why shouldn’t it again as the fruit fades 20-30 years down the line)?
Drinking 2030-
65% CS / 35% M
14.5% ABV
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3/4/2022 - Tony Ling Likes this wine: 93 Points
Cabernet Sauvignon 65%, Merlot 35%. 14 months with 50% new barrels. 14.5% ABV.
PNP into Riedel Ouverture glass (“Leaf” day):
Sight: Deep purplish with ruby hues.
Nose: Cedarwood, spices, savory notes. Graphite and pencil shavings.
Darker fruits in general.
Palate: Highly acidic, highly tannic but silky textured. Spices on the finish.
93-94 points.
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11/25/2021 - Orange Tsian wrote: 91 Points
香气上比较规整，带有些许艳丽感，黑醋栗、黑樱桃等黑果，似乎被包裹在打发了的奶油泡沫中，中后段有点泥土、铅笔屑、酸枣味和香料粉味。入口中等，集中度中，不太结实，整体比较圆，单宁中，呈比较细的粉质，黑醋栗、黑李子等占据主导，成熟新鲜，收尾有着细碎的香料之类的味道。91/100
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9/4/2021 - Purple Tooth wrote: 94 Points
I could see this being the best Duhart Milon since 2009. I think that 2018 plays well into DM's stride to make drinkable, modern and jubilant wines from serious terroir. This was vey soft, modern, and definitely French. Nice adequate finish of roasted herbs and crunchy raspberries in graphite soil. I would give this a 5 year sleep or a 2 hour + decant for a date night. drink or Hold
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3/9/2021 - Jeff Leve wrote: 95 Points
Deep garnet in color, the wine offers spice, smoke, currants, tobacco leaf and cedar on the nose. With more depth than usual, the wine is round, lush, sweet and fresh, with lusciously textured red fruits in the silky finish. Give it about 5 years in the cellar as this will drink well early. Clearly this is a new era for Duhart Milon. The wine blends 65% Cabernet Sauvignon and 35% Merlot, 14.5% ABV.
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10/22/2020 - Keith Levenberg Likes this wine: 96 Points
Woah. Best Duhart ever? I know that's cliché but my Duhart notes go back awhile and I think it's true. Packed with black fruit, pencil shavings, and cedar cigar box - essence of Pauillac, basically, and darker-toned than the norm for Duhart. More powerful and muscular than the norm, too - it's not going to compete with the top Pauillacs in terms of elegance despite checking all the flavor and aroma boxes. Still, this isn't anywhere close to the dryly tannic, backwards profile the '16 had on release. The fruit glosses over the tannin nicely and everything else is in the right place. And it does it with minimal blowsiness - there's a sensation of a tightly packed core.
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5/10/2019 - PanosKakaviatos Likes this wine:
Bordeaux 2018 from barrel: some selections (Bordeaux): Director Eric Kohler says that it is “the best we have ever produced”. I am not sure, as the 2016 seems a bit more refined, but it is hard to dispute him. Why? Château Duhart Milon, a later terroir, was rather suited to the vintage, even if the 3.9 pH is “a bit high” Kohler allowed. Still, at 14.1% alcohol, I do get a touch of warmth on the finish. But enough of the bickering. Why is the wine so good from barrel? The blend of 35% Merlot and 65% Cabernet Sauvignon is rather sumptuous, dense and with refined and elegant tannins. The mid palate? Plenty of juice and sap. And, in spite of the high pH, there is a certain aromatic refreshing aspect to the finish. From the UGCB, I even got a certain delicate, Margaux like approach, no doubt due to the refined tannin. 94-96
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4/19/2019 - Jeff Leve wrote: 95 Points
With a nice depth of color, the wine is medium-bodied, elegant, black currant filled wine with a touch of olive, tobacco and plum. Refined, forward, fresh and clean and already showing purity, silky textures and spicy, red pit fruits from start to finish, this is a solid wine, with real character, made from blending 65% Cabernet Sauvignon and 35% Merlot. The harvest took place September 17 to October 4. 94-96 Pts
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4/3/2019 - dvansteenderen Likes this wine: 89 Points
1e keer geproefd op de UGCB Pauillac op Château Batailley op woensdag 03.04.2019.
2e keer geproefd op Château Lafite Rothschild op woensdag 03.04.2019.
Stevig donker braam fruit in de neus, stevige aanzet, fraîcheur, klassiek, drogende afdronk. Meer body dan de Carruades. Iets branderig van de alcohol. 88-90
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