Paired with Beef casserole. Good rich berry on the nose. A touch of oak and leather also. Standard Claret nose. Not stellar but pleasant. Mouth well rounded and mellow. A touch of alcohol burn at the finish, spoiling the length a little. Good value for price. Drink up.
Clear. Cedary nose. Overly acidic and a bit thin initially in the mouth, but as the taste went on the fruit thickened somewhat and found a savoury edge. I found it very long - the finish was more rewarding than the astringent midpalate. So I am curious, but not very excited, about the next bottle.
Intense wine. Persistent and long tears. Nose full of black fruit and butter with particular emphasis on notes of flowers (lavender). The palate is soft, delicate and persistent. A profusion of floral scents (night blooming jasmine and lavender). Pleasant aftertaste, but short.
Decanted 45 and tried on its own. Very young and fruity, some tangy acid, a touch of tannin still. Quite nice, big red & dark fruit. Strawberry, blackberry, a slight touch of sweet, ripe fruit. Very balanced but young. I don't notice any of the green that others mention, probably smoothed out now. With ribeye steak, 1.5 hour decant and this is good yet still young. Taking on some slightly more secondary aromas now: some coconut from oak, a touch of gravel. Then towards the end of the meal it seems more intense and bloody, oaky. Reminds me a little of a young 2001 Rioja Alta Ardanza just after release when oak was still quite intense (2011?). This is young even with steak. It's still developing: the green that others mention has shaken off but the oak still hasn't fully integrated, it just wasn't obvious at start due to intensity of fruit. Leaving half a bottle aside to try in a few days. Meanwhile trying a 2009 Ch Puy Garence, a Castillon petit chateau. Much dryer and greener, even a bit tart -- and this is 2009! Back to the Fourcas and its wonderful: soft sweet fruit, lots of coconut & even some coffee, less harsh - this is punching way about it's weight, but I do wonder if it's over oaked? It's the final drop in glass here so probably just the oak showing too obviously at that point. And it's all over the place, which a good wine should do. Clearly still developing.
Still quite austere. Blackcurrant and green peppers (tad green? can't be) with lead and pencil shavings on the nose. Opens up to a very solid Moulis style, rounded and well-balanced Bordeaux. Nothing sweet, over extracted or fruit bomb here, more restrained. Feels a little out of vintage (?). Great drink and similarly good the next day.
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