| Community Tasting Notes (average 90.8 pts. and median of 92 pts. in 23 notes) - hiding notes with no text |
| | Tasted by Matteo1 on 9/15/2022: High fill level, possibly recorked, or a very humid cellar. In a great place now, typical aromas of cherry, raspberry, cassis, tobacco with very mellow bell pepper notes. Round light to medium weight palate with a refreshing acid driven finish. Clean and well aged. Tasted best after a few hours of bottle being opened. (276 views) |
| | Tasted by gordoyflaca on 4/19/2019 & rated 92 points: crisp pure sour cherry with kiss of pepper (837 views) |
| | Tasted by timewithwine on 1/19/2019: Pulled for PMB on her first weekend home as a member of staff of Congressman Burchet. This wine probably paired quite well with the truffled cheese and bacon she added to the top of the seared beef ribeyes, what with the funky-earthiness of the wine. She preferred it to the Togni ’01 also served. DDB and I preferred the more polished Togni. (337 views) |
| | Tasted by timewithwine on 11/24/2018: No slow oxygenation this time. This wine seems to be the exception that proves the rule for slow ox: both this and the Grand Mont show best when simply popped and poured. This approach seems to best display the tell-tale raspberry, cherry and cinnamon brush broad strokes. While no green pepper colors splotch the canvas, the typical Bourgueil vegetal accents nevertheless frame the edges. Shades of a woodsy/earthiness come along side with the finish. 12.5% alc. With Shack attack (beef) burgers Thanksgiving weekend the night before PMB returns to Iowa. Recommended. (332 views) |
| | Tasted by drfloyd on 11/4/2018 & rated 93 points: Just slammin’ and showing few signs of age - wish I had more. No formal notes but loved it. (982 views) |
| | Tasted by timewithwine on 10/12/2018: With assorted cheeses and crusty bread and leftover (beef) London Broil. Pop and pour is the way to have this wine. (212 views) |
| | Tasted by timewithwine on 9/8/2018: It seems that pop and pour is the best way to go with this wine. With beef London broil. Over a couple of day. (189 views) |
| | Tasted by MikeATL on 8/22/2018 & rated 93 points: Terrific, with dark fruit and earth accented by a perfect touch of pyrazine. Still holding up very well. (940 views) |
| | Tasted by timewithwine on 8/5/2018: Slow oxygenation for about 4 hours. This remains somewhat of a chameleon with some bottles hitting right and others being a bit off. Its tell-tale raspberry, cherry and cinnamon brush broad strokes on the canvas while the green pepper accents the edges. A quiet woodsy/earthiness joins eventually shades into view without obtrusion or directness. The wine shades more toward the Bordeaux profile as the evening’s shadows lengthen. Past peak? I don’t know what “peak” is for this wine, but it certainly is a greater opportunity for disappointment. 12.5% alc. With huge grilled (beef) ribeyes. Recommended. See also chasse spleen 98 which was opened with this wine. (209 views) |
| | Tasted by Ikel73 on 7/21/2018 & rated 91 points: Nice drink. Really enjoyed. Light and well balanced. Dry. (859 views) |
| | Tasted by ablegrape on 5/3/2018 & rated 93 points: Parade of aromas: cassis, tobacco leaf, cola, hints of olive and wax (and god knows what else, since I was too busy enjoying the wine to take notes before the last glass.) Remarkably fresh and vibrant after 22 years. Medium bodied and delightfully long. No shortage of acid, but file under “delicious and pretty”, not “sear your face off.” Sadly the last bottle, but glad I hit it in a happy place. (1004 views) |
| | Tasted by timewithwine on 3/31/2018: Slow oxygenation for about 3 hours. Very similar to the most recent renditions including “raspberry, green pepper, cherry and cinnamon” as I’ve mentioned before. A touch of earthiness comes through without being barnyard-y. 12.5% alc. With grilled (beef) ribeyes while PMB is home for Easter. Recommended. (187 views) |
| | Tasted by timewithwine on 3/9/2018: With no time for a slow oxygenation, we simply popped and poured. Surprisingly the wine woke up faster than I thought showing its garnet rather quickly. The ladies picked up barnyard more than I did. The telltale raspberry, and Old Spice/sandalwood came through in spades. Some bits and bites of green pepper, but not so much to distract. Raspberry gives way to art cherry by the mid-palate that smooths out to a finish of cinnamon, tobo, smoke, and maybe some mocha. 12.5% alc. With (beef) Shack attack burgers while PMB is home for a portion of her final spring break before graduation. Recommended. (187 views) |
| | Tasted by timewithwine on 12/25/2017: Just like the Grand Mont, we used a slow oxygenation for 7 hours for opening this. Dark maroon in the glass but not opaque ... more translucent garnet. Barnyard, a bit of green pepper, but plenty of cinnamon, tobo with some sandalwood along with tart cherry through the mid-palate. The finish segues to smoke and mocha. 12.5% alc.With (beef) roasted prime rib with chili rub (and au jus), smashed potatoes, sweet potato pudding, green beans. BBH, PPH, PMB, DDB and me for Christmas dinner. Recommended. (188 views) |
| | Tasted by timewithwine on 1/18/2016: Dark maroon in the glass but not at all opaque ... at least at first. While initially translucent, the wine opens and deepens until after a couple of hours, until it becomes an opaque garnet. The nose initially exudes barnyard elements with hints of green pepper, then becoming cinnamon, sandalwood, and tobo. The palate profile tracks the nose ... but then, as the wine awakes ... cherry appears on the attack and carries to the midpalate where it relinquishes to raspberry and graphite at its core with sandalwood carrying the wine to the finish along with something striking of mocha. Smoke also appears on the midpalate and carries to the finish. This wine is just now coming into its own, but has the tannic stuffing to carry it for years. Hold. 12.5% alc. With beef ribeyes (from Meating Place) as selected by the scion ’afore she begins her treck to St. Andrews. Recommended. (187 views) |
| | Tasted by drwine2001 on 7/1/2014: The last of 3 bottles. Even, light ruby. All olive and herb. Light weight, high acidity, the antithesis of "fruity". Uncompromisingly dry and mineral-this begs to be drunk with food. A take no prisoners, old fashioned Loire Cabernet Franc without the slightest amount of make-up. Either you like it or you don't. I do. (1767 views) |
| | Tasted by timewithwine on 11/13/2013: Missing in inventory 111313 (184 views) |
| | Tasted by drwine2001 on 2/19/2013: Healthy red color. This is full of brettanomyces, but with air, this let up to reveal secondary perfume, herbs and pretty red fruit. Typical light weight, oregano and pepper, strong minerality. Lean and stops short of being austere. Unlikely to improve from here. (2196 views) |
| | Tasted by drwine2001 on 3/5/2011: Medium to light ruby, slightly dull appearing. Earthy, highly perfumed nose whose secondary tones leap out of the glass and trump the typical dill Cabernet Franc notes. Light and high acid without seeming malnourished, its weedy fruit achieves a reasonable degree of ripeness. Mature, fascinating, very intellectually satisfying Loire red. Old style and not at all manipulated or made up to hide the essential elements. (2234 views) |
| | Tasted by vulgar little monkey on 6/2/2007: Druet’s top site and certainly showed it’s pedigree. Still had some primary pitted fruit lingering and showed more of a mineral aspect to the mid-palate and finish. Unfortunately, it didn’t hold up as well under later scrutiny, as it seemed that the center could not hold after a couple hours of air. I’ve had better bottles and this may have suffered in comparison to the following wines. (2772 views) |
| | Tasted by vulgar little monkey on 10/26/2006: Took a long time to unravel. Very good bottle, but needs to be decanted next time. (2909 views) |
| | Tasted by andrewstevenson.com on 6/9/2006 & rated 83 points: An International Challenge: Languedoc vs. South Africa (World Service Restaurant, Nottingham): A murky young ruby. Rubbery, greenish cool climate fruit nose. Elegant, fresh attach, following through onto the palate. Presumably cabernet franc. Tannic and doesn't excite me one little bit. Good. (3318 views) |
| | Tasted by timewithwine on 10/18/2003: 1996 Druet, Bourgueil Vaumereau: high toned red fruit, violets, herbs and minerals in the nose, quite complex; big and tannic. (188 views) |
