Coravin fun - Bordeaux: Potensac, Haut Bailly, Grand Puy Lacoste

More Bordeaux tasting after Dubai debacle denying me EP this year and I had the pleasure to be joined by Peta and Vanessa from one of my tasting groups.

I had an 85 for this bracket but the cork began to sink into the bottle when I was trying to open it which means the 85 & 86 will be going off for lunch or dinner as a brace shortly...

Not the best tasting of Potensac I've had.

• 1986 Château Potensac

  France, Bordeaux, Médoc

  From Coravin. A little oxidation here married to red and black autumn fruits, a little Asian five spice, cedar, leather, forest floor, a touch of cellar stink. In the mouth it has tart red fruits are dried out, meaty, mushroomy notes here, tannins still present; drying, slightly woody, a little savoury spice and pepper persists past this. Drink up though.

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• 1996 Château Potensac

  France, Bordeaux, Médoc

  From Coravin. Yeast extract, slightly meaty underpin, brambles, slight blackcurrant, leather, mushroom, undergrowth, sweet spice, opens with time to show more fruit generosity. The initial impression is of tartness and sourness; touch chewy tannins and more red then black hued fruits finishes leathery and dry. Meh.

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• 2000 Château Potensac

  France, Bordeaux, Médoc

  From Coravin. Medium minus intensity aromas initially show a little candied note, chalky minerality, clay here as well, muted black fruits, even with agitation this remains quite closed though time helps this to open showing brambles, wild blackcurrant, cedar, a little almost oyster shell. Juicy, savoury, wild black and red fruits, talc textured tannins burr, it all feels a little muted though. Hmm.

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I do like Haut Bailly; the 78 a bit tired, others more splendid.

• 1978 Château Haut-Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Tertiary; soy, earth, sous bois, a little baked earth, bacon fat, savoury spices; Asian five spices, a touch of rotten undergrowth. Juicy, savoury, textured grip, mushroom, earth, meaty, fully tertiary. Drink up

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• 1986 Château Haut-Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Red berry, raspberry, touch of tomato leaf, brambles, a little blood and metallic notes, sous bois. Fruit tea on the palate, juicy, fleshy, fresh, savoury brambles and red berry fruit, woody textured grip, long. Nice.

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• 1988 Château Haut-Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Fruit tea, brambles, leather, wet earth, sweet spice; clove, touch of porcini, farmyard, Autumn leaves. More fruit tea, brambles on the palate, silky tannins, sous bois, earth/mushroom. Medium plus length. Yum.

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00 was nice

• 2000 Château Haut-Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Brambles, blackcurrant, sweet spice; clove, cedar, a little plum and mulberry in support as well as pencil shavings/graphite and slightly meaty notes in support with time some forest floor. Nice nose. Savoury, slightly sour brambly fruit, fruit tea, tooled and textured tannins are chewy, flavours persist, more time to come together but nice.

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• 2001 Château Haut-Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. A touch of yeast extract/beef stock initially, tomato leaf and sweet spice over slightly muted black and red fruits, clay, a little forest floor and a little fruit sweet core and vegetal notes. Juicy, savoury, brambly fruits have a vegetal underpin, tannins are drying, chewy, slightly woody and green. Hmm.

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• 2005 Château Haut-Bailly La Parde de Haut Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Bacon fat initially then blackcurrant and brambles, baking spice, cedar, slight leather, a little sweet fruit core, cream, slight caramel. This proves quite savoury and austere on the palate with tight tannins in the ascendancy, they are woody and drying, oaky in fact. Like licking oak staves, the fruit doesn't really come through. Meh.

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Nice to try the first and second wines next to each other...

• 2010 Château Haut-Bailly La Parde de Haut Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Slightly herbaceous underpin, black fruit shows blackcurrant with time, toast, sweet spice, a little earth, cedar, simple though pleasant nose. Juicy, fleshy, blackcurrant, slight plums, slightly chalky tannins, sweet spice here as well as a little graphite and non intrusive alcohol warmth on the finish. S'okay

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• 2010 Château Haut-Bailly

  France, Bordeaux, Graves, Pessac-Léognan

  From Coravin. Dense and more concentrated smelling than the La Parde; black hued fruits are non-delineated but ripe, bold, a little cigar box, cedar, sweet spice; nutmeg/clove, with time a touch of tomato leaf and baked beans. Juicy, black hued fruits, joined by a little tomato leaf, slightly bitter tannins are drying, fruit persist long with this, very long in fact. Time but yum.

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Poor(ish) man's Lynch Bages...this was showing very well

• 1979 Château Grand-Puy-Lacoste

  France, Bordeaux, Médoc, Pauillac

  From Coravin. Red currant, bramble, baked earth, leather, cigar box, forest floor; very Autumnal, a warm over note, mushroom tends to truffle. Fruit tea, red and black fruits are dried out, cats tongue rasp across the mid palate, touch of soy on the finish. Leather notes, mushroom, long. Nice, lovely in fact.

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• 2003 Château Grand-Puy-Lacoste

  France, Bordeaux, Médoc, Pauillac

  From Coravin. Slightly baked black fruits; blackcurrant, plum, touch of tomato leaf/baked beans, mint, sweet spice, touch of dusty earthy, fruit grows with time, baked blackcurrant, a little cherry. Juicy, big bold, that tomato leaf note is to the fore initially then the baked black fruits take over ably support by very slightly drying tannins, all travel long carried by alcohol warmth. Woof.

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• 2006 Château Grand-Puy-Lacoste

  France, Bordeaux, Médoc, Pauillac

  From Coravin. Blackcurrant, yeast extract, plums, sweet spice, cedar, savoury and meaty underpin, a little alcohol prickle. Juicy with slightly bitter and savoury black fruit, that meaty underpin shows here as well, tannins are coarse flour textured, grippy and drying, finishes with a little herby woody note. Hmm.

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• 2008 Château Grand-Puy-Lacoste

  France, Bordeaux, Médoc, Pauillac

  From Coravin. Blackcurrant tends to cassis; cedar, polished oak, baking spice; almost a little cinnamon, a jubey boiled sweet note and compote with a touch of rhubarb, blood. Lovely nose. Juicy tends to medium plus intensity acidity, black over red fruits; that rhubarb note lends an almost volatile quality, tannins are drying though powdery and in support. All travels medium plus length. Nice.

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• 2015 Château Grand-Puy-Lacoste

  France, Bordeaux, Médoc, Pauillac

  From Coravin. Quite closed, even after 30 minutes in the glass, alcohol prickle lenes a peppery quality, black hued fruits are non-delineated, polished oak, a little creamy quality. With agitation a touch of crème du cassis, black cherry, cedar. Juicy, medium plus intensity acidity, black fruits are closed down by plentiful drying tannins which are quite chalky and woody, there is a lick of alcohol warmth here that feels a little cumbersome though does help to carry the fruit joined by a little rhubarb compote. Long but today, for me, it's a bit hmm

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• 2019 Château Grand-Puy-Lacoste

  France, Bordeaux, Médoc, Pauillac

  From Coravin. Baked black fruits are quite concentrated which lends a savoury quality here; plums and blackcurrant, polished oak. More open on the palate; equally concentrated black fruit and plenty of chewy oaky tannins, ripe, finishes with a touch of bitterness and that rhubarb compote again. Time

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fun fun fun, lovely to taste with some chums as well.