Meet the winemaker - MDDG with Samuel Guibert (WSET Bermondsey): Cabernet Sauvignon vines now 50 years old. Cabernet Sauvignon is separately fermented (for up to 4 weeks) to all of the other red varieties (which are co-fermented for ~2 weeks whilst the cabernet sauvignon is being picked). Pumped over twice per day in oxygen-rich environment for 5-days, before flushing the oxygen out with CO2. Pumping over minimised to a maximum of once per day towards the end of fermentation. Blended post-fermentation, and pressed after blending.
Much more concentrated than 2021. Tannins softening; this is really on the ‘Bordeaux’ end of the MDDG spectrum for me. Concentrated and pretty pungent. Really good, albeit in a bit of a ‘neither here nor there’ stage in terms of development. 90++
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BV93 - 38EUR - Definitely considered a cult wine by now. Whilst shopping at one of my local wine merchants spotted this '16 for a very attractive price. This was destined to come home with me. - Concentrated berry fruit, on the verge of overripe. Blueberry and cassis compote. Immediately getting the cabernet which is the majority of this massive international blend. Beautiful mountain herbs laced throughout adding complexity and alpine freshness. A combination of soft and hard herbs, think lemon verbena, tarragon, thyme, rosemary... In the background even getting a lovely wet rock; so complex and intoxicating. I almost don't want to taste it. This has a Burgundian hedonistic feel. I get the hype now. On the palate the jammy style fruit is confirmed, present but molten tannins and crisp acidity. On the finish elegant chocolate and coffee bean bitterness which rounds this out elegantly making it a complete wine. This is ready to drink showing great generosity, but could easily be cellared for another 10-15 years to enhance the complexity and acquire a softer tannic structure. This is on the verge of 94+ but not quite there yet, mid palate needs some weight. Felt like the middle ground between Burgundy pinot and Bordeaux cabernet; 2009 Pomerol comes to mind. Cheers.
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Cherries and dark berries in the herbaceous bouquet. On the palate still locked but a mouth full, firm dark berries, acidity and sticky tannin. Very juicy and also green herbs and spices. Great future. 91 - 92+
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3/13/2024 - Jamieson12o Likes this wine: 90 Points
Meet the winemaker - MDDG with Samuel Guibert (WSET Bermondsey): Cabernet Sauvignon vines now 50 years old. Cabernet Sauvignon is separately fermented (for up to 4 weeks) to all of the other red varieties (which are co-fermented for ~2 weeks whilst the cabernet sauvignon is being picked). Pumped over twice per day in oxygen-rich environment for 5-days, before flushing the oxygen out with CO2. Pumping over minimised to a maximum of once per day towards the end of fermentation. Blended post-fermentation, and pressed after blending.
Much more concentrated than 2021. Tannins softening; this is really on the ‘Bordeaux’ end of the MDDG spectrum for me. Concentrated and pretty pungent. Really good, albeit in a bit of a ‘neither here nor there’ stage in terms of development. 90++
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11/12/2023 - Xavier Auerbach wrote: 94 Points
A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Magnum. Has closed down in the last years, it was one of the stars of my 2020 Gassac tasting, very high acidity (the highest in the history of the estate), very structured, tight and grippy, but it will re-emerge gloriously. The fruit is there, do not worry, just be patient.
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6/8/2023 - Bonvivant99 Likes this wine: 93 Points
BV93 - 38EUR
-
Definitely considered a cult wine by now. Whilst shopping at one of my local wine merchants spotted this '16 for a very attractive price. This was destined to come home with me.
-
Concentrated berry fruit, on the verge of overripe. Blueberry and cassis compote. Immediately getting the cabernet which is the majority of this massive international blend. Beautiful mountain herbs laced throughout adding complexity and alpine freshness. A combination of soft and hard herbs, think lemon verbena, tarragon, thyme, rosemary...
In the background even getting a lovely wet rock; so complex and intoxicating. I almost don't want to taste it.
This has a Burgundian hedonistic feel. I get the hype now.
On the palate the jammy style fruit is confirmed, present but molten tannins and crisp acidity. On the finish elegant chocolate and coffee bean bitterness which rounds this out elegantly making it a complete wine. This is ready to drink showing great generosity, but could easily be cellared for another 10-15 years to enhance the complexity and acquire a softer tannic structure.
This is on the verge of 94+ but not quite there yet, mid palate needs some weight. Felt like the middle ground between Burgundy pinot and Bordeaux cabernet; 2009 Pomerol comes to mind. Cheers.
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1/19/2023 - Zweder wrote: 92 Points
Cherries and dark berries in the herbaceous bouquet. On the palate still locked but a mouth full, firm dark berries, acidity and sticky tannin. Very juicy and also green herbs and spices. Great future. 91 - 92+
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12/10/2021 - Christoph4204 wrote: 92 Points
A cult wine, made from 21 different grapes, of which 73% Cabernet Sauvignon. A fantastic wine with plenty of fruits, definetely for the long haul.
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