Beef and Bordeaux
My House
Tasted Saturday, August 16, 2014 by df1962 with 357 views
Introduction
Four 2004 Bordeaux.
Opened at he same time and decanted for two hours.
Served with grilled T-bones with yam fries.
Finished with Ch. Myrat Sautrenes with Creme Brulee followed by trio of blue cheeses.
Flight 1 - Main (4 Notes)
Flight 2 - Dessert (1 Note)
Closing
Wines were all drinking very well. Still young.
2004 Château Beausejour (Duffau Lagarrosse) 90 Points
France, Bordeaux, Libournais, Saint-Émilion Grand Cru
PnD let air for 2hrs. Classic color for claret. Cassis cigar box aroma. Medium weight. Spicy cassis and cherry flavours. Lingering grippy finish. Still young.
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2004 Château Larcis Ducasse 90 Points
France, Bordeaux, Libournais, Saint-Émilion Grand Cru
PnD let air for 2hrs. Bright fresh red cherry and cassis nose. Ripe red fruit with cassis and plum. Ripe lingering finish. Still young.
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2004 Château Léoville Barton 93 Points
France, Bordeaux, Médoc, Saint-Julien
PnD let air for 2hrs. Classic lead pencil and cassis nose. Medium weight sleek yet grippy tannins (like perfectly brewed tea)/ Hugely elegant with casiss coffee cigar box licorice and dark chocolate. Classy minerally finish. WOTN out of the four 2004 Bordeaux reds.
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2004 Château La Confession 91 Points
France, Bordeaux, Libournais, Saint-Émilion Grand Cru
PnD let air for 2hrs. Plummy cassis nose with ash and cigar box note and a touch of Indian spices. Medium weight grippy black tea tannins. Blackberry and grippy sour cherry on the palate. Smoky finish.Still young.
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