-- decanted for 45 min. before initial taste -- -- tasted blind over 3.75 hrs on Day 1; revisited on Days 2 and 3 --
NOSE: Day 1: deeper-pitched and earthier than #5 (2020 Pedesclaux); no funk or pencil shavings; tight; purple-fruited; most overt oak of the three; more similar to #9 (2020 Malescot) than to #5; light Ajwain seed. Day 2: very tight --- even moreso than on Day 1. Day 3: very dark, purple-red, fruits finally emerging.
BODY: magenta-violet color of medium-deep depth; medium bodied.
TASTE: Day 1: tight; a bit tannic (moreso than #5); quite tight @ 1.25 hrs. open mark; some bitter florals; still tannic at 4.5 hrs open mark, with oaky/austere tannins. On Day 1, this is the odd one out, in the sense that it’s clearly the “darkest” of the three --- this one being purple-fruited, earthy & tannic, whereas the other two are more red-fruited and less tannic. Day 2: dark; earthy; tight/closed. Day 3: Here we go! – lots of wet stones mineral; purple-fruited (black currants); still tight, but now opening-up to a meaningful extent, and now possibly my favorite of the three. Requires time in the cellar.
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WSET2 Course Notes; 10/22/2023-11/5/2023 (WineHouse, Los Angeles): Appearance: Deep ruby. Nose: Medium+ intensity. Vanilla is the most pronounced note. Cassis, blackberry. Coffee becomes more apparent as you look deeper. Earthy character. Palate: Dry, medium+ acidity, high and velvety tannin, full body, medium+ acidity. Green bell pepper, surprisingly. Blackberry jam. Warm and spiced long finish. 9/18. Very, very good.
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Blackberries and black currants define the nose, palate, and character of this classy Pauillac. The wine offers vibrancy, chewy textures, and nuances of mint, tobacco leaf, cedar, peppery spices, and tobacco wrapper. Classic, classy, refined, and with ample layers of sweet, lush, dark fruits with the tannins to age, this will drink well early, yet it will also evolve quite well. Drink from 2026-2050.
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(59% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc, 3% Petit Verdot, 13.3% Alkohol) Hat sich seit der Primeur-Verkostung gut entwickelt. Dunkle Frucht, rauchige Noten, etwas Kaffee, reife Pflaumen. Der Gaumen ist charmant und schon gut zugänglich, mittlerer Körper, feinmaschiges, leicht herbes Tannin. Im Abgang langanhaltend und mit würzigen Rückaromen. Authentisch. 2027-2040 (Verkostet am 8. November 2022 in Zürich) www.vvwine.ch
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CB: 93. Opened and was ready to drink immediately. Great nose and palate consistent of what I'd expect from a Bordeaux. Only didn't taste it higher because it's gotten a little bit subdued i think. It's drinking really well though and we are about to pair it with Neils pot roast recipe that has been in the slow cooker all day. I'll update my note after we have dinner.
JR: 92-93.
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89-91 vvPunkte (59% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc, 3% Petit Verdot, 13.3% Alkohol) Leicht reduktive Nase, muss etwas Atmen, deutet einen Mix aus roten und dunklen Beeren an, etwas Rauch, Mokka. Im Gaumen schlank, eher feminin, mittlerer Körper, markante Gerbstoffe, diese wirken etwas trocknend, stützen die delikate Frucht, rote Beerenfrucht. Mittellanger Abgang, mit floralen Rückaromen und etwas Süssholz. 2027-2040 (April/Mai 2021)
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Juicy, spicy, supple and fresh, the wine is medium-bodied, refined, soft and polished, finishing with ripe, red and black currants, savory herbs, tobacco leaf and hints of spicy pepper on the backend. The wine blends 59% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc and 3% Petit Verdot, 13.3% ABV. alcohol. 92-94
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Some salinity, this is notably lighter and elegant but has some expression, and good lift of fine cassis. The palate too is notably lighter, sinewy and savoury in parts, feels very fine and structured, feels serious.
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2/28/2024 - derekvangen@gmail.com Likes this wine: 91 Points
Young and more tannic with fruit. Good start will improve.
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2/8/2024 - grafstrb wrote:
-- decanted for 45 min. before initial taste --
-- tasted blind over 3.75 hrs on Day 1; revisited on Days 2 and 3 --
NOSE: Day 1: deeper-pitched and earthier than #5 (2020 Pedesclaux); no funk or pencil shavings; tight; purple-fruited; most overt oak of the three; more similar to #9 (2020 Malescot) than to #5; light Ajwain seed. Day 2: very tight --- even moreso than on Day 1. Day 3: very dark, purple-red, fruits finally emerging.
BODY: magenta-violet color of medium-deep depth; medium bodied.
TASTE: Day 1: tight; a bit tannic (moreso than #5); quite tight @ 1.25 hrs. open mark; some bitter florals; still tannic at 4.5 hrs open mark, with oaky/austere tannins. On Day 1, this is the odd one out, in the sense that it’s clearly the “darkest” of the three --- this one being purple-fruited, earthy & tannic, whereas the other two are more red-fruited and less tannic. Day 2: dark; earthy; tight/closed. Day 3: Here we go! – lots of wet stones mineral; purple-fruited (black currants); still tight, but now opening-up to a meaningful extent, and now possibly my favorite of the three. Requires time in the cellar.
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11/24/2023 - wineappellation Likes this wine: 92 Points
Prominent oak, bellpepper, just ripe fruits, mid weight.
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10/29/2023 - AD_jutant wrote: 90 Points
WSET2 Course Notes; 10/22/2023-11/5/2023 (WineHouse, Los Angeles): Appearance: Deep ruby.
Nose: Medium+ intensity. Vanilla is the most pronounced note. Cassis, blackberry. Coffee becomes more apparent as you look deeper. Earthy character.
Palate: Dry, medium+ acidity, high and velvety tannin, full body, medium+ acidity. Green bell pepper, surprisingly. Blackberry jam. Warm and spiced long finish.
9/18. Very, very good.
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7/5/2023 - PlanetX wrote:
Another tannic Pauillac which I found hard to decipher as the fruit is well hidden at the moment.
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3/21/2023 - Jeff Leve wrote: 93 Points
Blackberries and black currants define the nose, palate, and character of this classy Pauillac. The wine offers vibrancy, chewy textures, and nuances of mint, tobacco leaf, cedar, peppery spices, and tobacco wrapper. Classic, classy, refined, and with ample layers of sweet, lush, dark fruits with the tannins to age, this will drink well early, yet it will also evolve quite well. Drink from 2026-2050.
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1/9/2023 - vvWine.ch wrote: 92 Points
(59% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc, 3% Petit Verdot, 13.3% Alkohol) Hat sich seit der Primeur-Verkostung gut entwickelt. Dunkle Frucht, rauchige Noten, etwas Kaffee, reife Pflaumen. Der Gaumen ist charmant und schon gut zugänglich, mittlerer Körper, feinmaschiges, leicht herbes Tannin. Im Abgang langanhaltend und mit würzigen Rückaromen. Authentisch. 2027-2040 (Verkostet am 8. November 2022 in Zürich) www.vvwine.ch
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2/13/2022 - drcbarroso Likes this wine: 93 Points
CB: 93. Opened and was ready to drink immediately. Great nose and palate consistent of what I'd expect from a Bordeaux. Only didn't taste it higher because it's gotten a little bit subdued i think. It's drinking really well though and we are about to pair it with Neils pot roast recipe that has been in the slow cooker all day. I'll update my note after we have dinner.
JR: 92-93.
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5/22/2021 - vvWine.ch wrote: 90 Points
89-91 vvPunkte (59% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc, 3% Petit Verdot, 13.3% Alkohol) Leicht reduktive Nase, muss etwas Atmen, deutet einen Mix aus roten und dunklen Beeren an, etwas Rauch, Mokka. Im Gaumen schlank, eher feminin, mittlerer Körper, markante Gerbstoffe, diese wirken etwas trocknend, stützen die delikate Frucht, rote Beerenfrucht. Mittellanger Abgang, mit floralen Rückaromen und etwas Süssholz. 2027-2040 (April/Mai 2021)
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5/20/2021 - Jeff Leve wrote: 93 Points
Juicy, spicy, supple and fresh, the wine is medium-bodied, refined, soft and polished, finishing with ripe, red and black currants, savory herbs, tobacco leaf and hints of spicy pepper on the backend. The wine blends 59% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc and 3% Petit Verdot, 13.3% ABV. alcohol. 92-94
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4/21/2021 - Shrewsram Likes this wine: 91 Points
Some salinity, this is notably lighter and elegant but has some expression, and good lift of fine cassis.
The palate too is notably lighter, sinewy and savoury in parts, feels very fine and structured, feels serious.
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