Solid Bandol. My vague memory of opening one in 2009 was of a ripe, heavy wine. It's matured with more secondary notes. There is a bit of tobacco, mineral and earth to go with some profound dark fruit. Excellent.
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Mature - and very local; barnyard, sweet, heavyfruit, some garrigue, a bit of a fatso, really, but jolly and likeable enough for what it is. This is not the Bandol, Bandol would serve the Queen, and i would not hold on to this expecting more, rather enjoy it now or in a couple of years - at wintertime with food, daube, say ...
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Animalic, slightly volatile nose. Barnyard, old leather, burnt rubber and quite dirty. Behind those forceful aromas lingers some scared violets. Typical, but not very attractive. Fullish, robust, tannic palate. Dark fruit, meat stock, liquorice, and animal manure. Rough and dirty and volatile acids. Not my bag. Genuine, traditional, but not very attractive nonetheless.
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18c; no decant; clear, clean coppered red; gorgeous nose of smoke, pine, stilton, porcini mushrooms and provencal herbs; bright structure, with huge grip and very long finish; blue cheese, schist, raspberries, cherries, caramel, herbs (juniper, black pepper); complex and lovely evolution since my last tasting; (tasted next to a 2000 Carema, and I would have thought this was an aged nebbiolo in a blind tasting); 18.5
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Hmm. Lots of plum, dark plum, licorice, tobacco leaf and that flavor of salt from the ocean I often find in the reds from Pradeaux. But oh so young. Needs time, considerable time to soften up. Seem to have closed up since last bottle.
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7/1/2023 - theRealPepe Likes this wine: 92 Points
Solid Bandol. My vague memory of opening one in 2009 was of a ripe, heavy wine. It's matured with more secondary notes. There is a bit of tobacco, mineral and earth to go with some profound dark fruit. Excellent.
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7/4/2015 - beatles wrote: 88 Points
Mature - and very local; barnyard, sweet, heavyfruit, some garrigue, a bit of a fatso, really, but jolly and likeable enough for what it is. This is not the Bandol, Bandol would serve the Queen, and i would not hold on to this expecting more, rather enjoy it now or in a couple of years - at wintertime with food, daube, say ...
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11/15/2011 - Argrath wrote: 84 Points
Animalic, slightly volatile nose. Barnyard, old leather, burnt rubber and quite dirty. Behind those forceful aromas lingers some scared violets. Typical, but not very attractive.
Fullish, robust, tannic palate. Dark fruit, meat stock, liquorice, and animal manure. Rough and dirty and volatile acids. Not my bag. Genuine, traditional, but not very attractive nonetheless.
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8/27/2011 - chokkon wrote:
18c; no decant; clear, clean coppered red; gorgeous nose of smoke, pine, stilton, porcini mushrooms and provencal herbs; bright structure, with huge grip and very long finish; blue cheese, schist, raspberries, cherries, caramel, herbs (juniper, black pepper); complex and lovely evolution since my last tasting; (tasted next to a 2000 Carema, and I would have thought this was an aged nebbiolo in a blind tasting); 18.5
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8/15/2010 - pbaek wrote:
Hmm. Lots of plum, dark plum, licorice, tobacco leaf and that flavor of salt from the ocean I often find in the reds from Pradeaux. But oh so young. Needs time, considerable time to soften up. Seem to have closed up since last bottle.
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