Black currants, espresso, flowers, chocolate, and cigar wrapper nuances pop in the nose. The palate carries on with the theme in the nose with its layers of soft, elegant, black and red currants, mint and cocoa. There is a touch of chalky dust that lingers in the fresh, finish. The wine blends 63% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and 2% Petit Verdot. Drink from 2025-2045.
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Amsterdam UGCB Tasting (Zuiderkerk): Beautiful crisp Cabernet fruit, firmer tannins and less ethereal elegance than Clerc Milon, true to type, clean and pure, very good length.
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Kräftiges Rubin. Die Nase ist offen, erinnert an reife Himbeeren, Rhabarber, zeigt auch schwarze Johannisbeere, eine feine Würze und krautige Noten, Früchtetee. Im Gaumen weich im Auftakt, die Tannine stützen die knackige Frucht, überlagern diese jedoch nicht, wie oft mit einem frischen, und floralen Retrofinale sowie einem Hauch Blutorangen. Hat sich sehr gut entwickelt. 2027-2044 (Verkostet im November 2023 in Zürich bei UGCB)
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Union Des Grands Crus Bordeaux (New York City, NY, USA): Decent wine with a fleshy mouthfeel, rounded but still structured. Black raspberry fruit dominates. Finish is short, which was the key demerit to my taste of this. Lacked the "umpf" to get to the next level but attractive for near to mid term drinking.
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(90-92 vvPunkte) Kräftiges Rubin. Die Nase ist offen, erinnert an reife Himbeeren, Rhabarber, zeigt auch schwarze Johannisbeere, eine feine Würze und krautige Noten, Früchtetee. Im Gaumen weich im Auftakt, die Tannine stützen die knackige Frucht, überlagern diese jedoch nicht, wie oft mit einem frischen, und floralen Retrofinale sowie einem Hauch Blutorangen. Gefällt mir besser als im Vorjahr. 2027-2044 (Verkostet "En Primeur" im April 2022. UGCB/Mouton Rothschild) vvWine.ch
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Dark ruby in color, the wine is floral in nature, with black raspberries, cherries and spice on the nose. On the palate, the wine is medium-bodied, soft, approachable and focused on its freshness, sweetness and easy going charm. The wine blends 63% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and 2% Petit Verdot, 13% ABV. The wine represents 50% of the harvest. Drink from 2024-2044. 90-92
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En-Primeur campaign for the 2021 vintage; 4/25/2022-4/29/2022 (Bordeaux): Served at Mouton Woody, red over black fruits, slight cream, jubey notes here as well as a little sweet spice. Slightly meaty underpin. Juicy, medium plus intensity acidity, fruit is a little sour, tannins are chalky though the fruit persists with these drying tannins and a touch of yeast extract. Hmm.
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3/9/2024 - Jeff Leve wrote: 92 Points
Black currants, espresso, flowers, chocolate, and cigar wrapper nuances pop in the nose. The palate carries on with the theme in the nose with its layers of soft, elegant, black and red currants, mint and cocoa. There is a touch of chalky dust that lingers in the fresh, finish. The wine blends 63% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and 2% Petit Verdot. Drink from 2025-2045.
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3/4/2024 - Zweder Likes this wine: 93 Points
UGCB Amsterdam, walkaround tasting so just short notes.: Beautiful bouquet with dark berries, some smoke and beautiful oak. Good acidity and length. Beautiful wine. 92 – 93
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3/4/2024 - Xavier Auerbach wrote: 92 Points
Amsterdam UGCB Tasting (Zuiderkerk): Beautiful crisp Cabernet fruit, firmer tannins and less ethereal elegance than Clerc Milon, true to type, clean and pure, very good length.
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3/1/2024 - vvWine.ch wrote: 92 Points
Kräftiges Rubin. Die Nase ist offen, erinnert an reife Himbeeren, Rhabarber, zeigt auch schwarze Johannisbeere, eine feine Würze und krautige Noten, Früchtetee. Im Gaumen weich im Auftakt, die Tannine stützen die knackige Frucht, überlagern diese jedoch nicht, wie oft mit einem frischen, und floralen Retrofinale sowie einem Hauch Blutorangen. Hat sich sehr gut entwickelt. 2027-2044 (Verkostet im November 2023 in Zürich bei UGCB)
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2/12/2024 - Swintonblade Likes this wine: 90 Points
nice fruit and oak balanced.
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1/26/2024 - englishman's claret wrote: 91 Points
Fresh cassis and pencil, classic, light-footed but pleasingly Pauillac. 91-92.
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1/25/2024 - MRichman wrote:
UGC Bordeaux 2021, SF: Dark with mint. Fruit a bit flat, but the wine has balance. Ok, not one of the better wines of the day.
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1/22/2024 - oldwines Likes this wine: 92 Points
Union Des Grands Crus Bordeaux (New York City, NY, USA): Decent wine with a fleshy mouthfeel, rounded but still structured. Black raspberry fruit dominates. Finish is short, which was the key demerit to my taste of this. Lacked the "umpf" to get to the next level but attractive for near to mid term drinking.
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1/20/2024 - Dr.Cork Likes this wine: 92 Points
UGCB Millésime 2021 (Montréal, QC, Canada): Cassis, fruits noirs, graphite, épices. Élégant, précis, minéral, presque salin, équilibré. Très long.
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6/20/2022 - vvWine.ch wrote: 91 Points
(90-92 vvPunkte) Kräftiges Rubin. Die Nase ist offen, erinnert an reife Himbeeren, Rhabarber, zeigt auch schwarze Johannisbeere, eine feine Würze und krautige Noten, Früchtetee. Im Gaumen weich im Auftakt, die Tannine stützen die knackige Frucht, überlagern diese jedoch nicht, wie oft mit einem frischen, und floralen Retrofinale sowie einem Hauch Blutorangen. Gefällt mir besser als im Vorjahr. 2027-2044 (Verkostet "En Primeur" im April 2022. UGCB/Mouton Rothschild) vvWine.ch
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5/20/2022 - Jeff Leve wrote: 91 Points
Dark ruby in color, the wine is floral in nature, with black raspberries, cherries and spice on the nose. On the palate, the wine is medium-bodied, soft, approachable and focused on its freshness, sweetness and easy going charm. The wine blends 63% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and 2% Petit Verdot, 13% ABV. The wine represents 50% of the harvest. Drink from 2024-2044. 90-92
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4/27/2022 - chatters wrote:
En-Primeur campaign for the 2021 vintage; 4/25/2022-4/29/2022 (Bordeaux): Served at Mouton
Woody, red over black fruits, slight cream, jubey notes here as well as a little sweet spice. Slightly meaty underpin. Juicy, medium plus intensity acidity, fruit is a little sour, tannins are chalky though the fruit persists with these drying tannins and a touch of yeast extract. Hmm.
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4/25/2022 - Ben Christiansen wrote:
Tart ans tangy. Maybe theat is the method of the vintage .
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