Tasted the Chasse Spleen 2010 and 2011 completely blind beside each other, only knowing it was Bordeaux. This will be one comparative tasting note. The 2010 showed a lot of vanilla and toast in the bouquet at first. Later it was a bit dusty with good cassis and graphite. The 2011 had the same toast, cassis and graphite, but also showed some smoke and peach(?). On the palate the 2011 was harmonious with the bouquet with dark forest fruits, oak, smoke, some sweetness, juicy acidity and mild tannin. The 2010 was 2 or 3 steps better on all points. Much more beautiful cassis and other dark berry fruits, some good bell pepper, firm but good acidity and oak, sticky tannin and firm bitterness. The 2010 still needs many years so it all can integrate. The 2011 was, with some air, much easier to like. Maybe most significant at the moment was the difference in color. The 2011 fairly light and even a bit transparent, while the 2010 was still purple and quite dark. Overall two nice wines with each their own merits; the 2011 probably at its peak between 2020 and 2025, but the 2010 will probably reach its maturity around 2024 and will most likely be really nice until at least 2030. My scores: 2011 87 - 88. 2010 91 – 92.
Aroma: embers of smoked teak or oak. The nose reminds of of walking into a room built with fine wood in some cabin. Hints of blueberry and bell pepper. Slight band aid (after just opening). Best to let the glass decant for a bit longer. Taste of just opened pour: Definitely spicy and peppery (bell pepper and jalapeno). Tight tannins but pleasant. Oily leather on the nose and palate. Elegant, like a really great leather handbag. Great wine to enjoy before and during your meal of pepper steak and polenta or simple tarragon garlic mashed potatoes (without any sauce). For seafood, a hearty firm fish like swordfish steak with a sweet sauce or chutney like mango chutney or a nice raspberry cream sauce with poppy seeds. Any pasta noodle with simple tomato sauce would be perfect as well (top with basil pesto and some basil leaves for garnish). Enjoy!
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