2006 Linden Boisseau

Community Tasting Notes (8) Avg Score: 89 points

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  4/20/2024 - timewithwine Likes this wine:

  This wine remains a fruit forward wine in the best sense that term. Despite the age, the fruit remains front and center with dark fruit, plum, pomegranate licorice, pepper, tobo wrapper leaf, aromas of tobo box with smoke, leaf and cedar, brambles, and, a very distinct finish of coffee. The lengthy, complex finish lingers very long. Between this and the ’06 Hardscrabble, there is no clear winner. Both wines shine. But if pushed for a personal favorite, the nod goes ever so slightly to the Hardscrabble. But, but, the finish and complexity of this wine makes me hesitate to even go that far. A blend of 43% Petit Verdot, 29% Cabernet Franc and 28% Merlot. 13.2% alc. With (beef) bone-in ribeyes from Yellow Umbrella. 04.20.24. Highly Recommended.

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  6/20/2020 - timewithwine wrote:

  Father’s Day Weekend in the midst of a global pandemic; self-quarantined since Wednesday when due to exposure to someone in a meeting who later tested positive or Covid-19. As we await test results, the frustration of not knowing - and the multitude of inconveniences - mounts. We worked remotely as best as we could. While we had hoped to have results Thursday or Friday, as it became apparent that we wouldn’t, we settled in for a Father’s Day weekend in isolation without Scion who thankfully was already ensconced away. By the time word came late this afternoon that a negative test, we’d already planned on Table 44 burgers. PM cruised into town. I happily came home from the (almost) vacant office just in time to order burgers. With all of us home and relief in the air, it seemed like a good time to both celebrate and open two bottles. What could be better than a side by side taste off of these two wines from the same vintage?
  
  When first opened, the Barboursville was the immediate winner. The bouquet lifted from the bottle - plum, cedar and maybe tobo. The Linden? Nothing. The same was true for the first pour; just an ounce or so. For the first taste, B’ville again was the initial winner. For being popped and poured, the B’ville was delicious with ripe fruit that tracked the nose and a decent length for a wine just opened. The Linden again withheld much and offered little, like a grumpy old man being jostled off a park bench. Time didn’t allow for a slo-ox opening, so I set them on the table and 40 minutes or so later we were tucking into some mighty tasty burgers - at least DD and I; PM opted for crabcake and then refused the wine.
  
  But in the time between opening the wines and joining dinner, the wines reversed themselves. The Linden was a touch darker in the glass with more garnet than maroon. The nose is deep with plum, cassis, mint, and a touch of licorice with vanilla. The B’ville holds on with its flavor profile - nothing missing - but it just isn’t evolving the way the Linden is. The length of the Linden extends, the B’ville not so much. Eventually, the B’ville develops a touch of pine resin on the finish with an off-putting bitterness. The Linden’s concentration deepens and the finish develops a chocolate note with a touch of grille pain. The mouthfeel is velvety smooth. The B’ville’s mouthfeel is lighter and not nearly as round. As DD observes, “the Linden is more balanced” and I would add, more complete. The Linden throws heavy sediment; the B’ville throws some. Neither bottle is finished. The comparison will continue another night. The Linden is a blend of 43% Petit Verdot, 29% Cabernet Franc and 28% Merlot (13.2% alc.), while the B’ville is 75% Cab. Sauv., 15% Merlot and 10% Cab. Franc (13.5% alc. ). With grilled (beef) burgers. Both Recommended, but the B’ville is qualified with “leaning toward Recommended with Reservations”.

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  10/25/2017 - timewithwine wrote:

  What an incredible wine! Plum, cassis, leather, mint, licorice, tobo, cedar, and vanilla. It opens with more concentration. G. Rodney is amazed at the intensity and clarity of the wine. The fruit concentrates through the finish only to bend and give way to toast. The mouthfeel is velvety smooth, yet powerful. Sediment in the final pour. A blend of 43% Petit Verdot, 29% Cabernet Franc and 28% Merlot. With grilled (beef) Flat-iron steak at The Shack with Rodney Young. Highly Recommended.

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  4/30/2017 - timewithwine wrote:

  Lost in the great computer crash of 2016 along with 10 months of TNs.

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  4/29/2017 - timewithwine wrote:

  Fruit forward still after 11 years. Plum and cassis leads the attack only to be quickly joined by licorice, tobo, cedar, mint, and vanilla. It all continues on the palate. The fruit concentrates through the finish only to bend and give way to toast. The mouthfeel is velvety smooth, yet powerful. A touch of green bell pepper slips in after awhile. Sediment abounds in the final pour. A blend of 43% Petit Verdot, 29% Cabernet Franc and 28% Merlot. With grilled (beef) ribeyes from The Meating Place. Highly Recommended.

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