My house
Tasted Saturday, November 15, 2008 by tarheel17 with 700 views
Nose: very red fruit centric, vanilla, and a little paint fume vegetable thing going on. The palate was balanced, and I would happily consume this again, given the price.
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nose had a hefty dose of barnyard/brett, which was somewhat offputting. The palate was very bloody/meaty, but with steady red fruit for balance.
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nose: stone and just a mild hint of haybarn. THe nose and the palate were actually pretty uninteresting to me, lacking fruit or much personality. My least favorite wine of the flight and the night.
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nose: pyrazines, blood, some wet animal notes, turning very toasty with some air. The finish left me a little bit underwhelmed with more tannin than fruit. I enjoyed the nose very much, however, the toasy nut flavors were quite pleasing.
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Boy, did I like this wine. nose had familiar pyrazine in green pepper form, some more rust than the Smith Haut Lafitte and also more intense fruit. The palate was so smoothly elegant I couldn't stop drinking it. Finished with really nice coffee notes.
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Nose: pyrazine, stony, with black tea aromas.
Palate: thicker, heavier mouthfeel with darker fruits than the Alter Ego Palmer, more intense on the dark chocolate, too. I found it heavier, but also a touch more rustic than the elegant Margaux.
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nose: black olives (pyrazines), tar, with hints of salty junkfood (something akin to cheezits, though no one really jumped on that descriptor for the nose when I said it out loud...)
palate: very plummy, and very smooth. I liked it at this stage. I wouldn't expect to gain much by aging it further.
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nose had some serious tar components, but I'm not sure if that was just my interpretation of Pauillac in general. No further notes, infortuantely - I must have gotten up mid-flight or something...
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Pyrazines on the nose, but a really nice chalky, melt-in-your-mouth mouthfeel. Burliest of the flight, but the one that stayed the longest (on tongue and in memory). WOuld have liked it to show some more fruit, though.
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My notes at this point in the evening had lost some detail...
appears I wrote down: milky, vanilla aromas and a chalky, heavy, bloody taste at the end. Very filling, but savory. I remember enjoying its weight on my tongue more than many wines from the tasting.
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notes are as follows...memory is hazy....
pyrazine and grill, campfire nose. "Blood-lite" aromas on the forefront.
as for taste/palate...we'd have to go back in time. My notes at least indicate that I liked the Ch. L'ancien 1999 (pomerol) better than this St Emilion.
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notes are as follows:
nose: goat cheese, salted caramel.
palate:____________
(I'm only writing this to remember what was tasted)
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Let's just say I'm glad I have more of this. My notes from the night are spotty. But the chorus of raves about this wine has melooking forward to tasting and analyzing at a later date.
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This flight featured 3 bordeaux blends from around the world. I was struck by the initial palate sweetness in comparison to the 14 previous bottles.
But the pyrazine and ripe fruit, dill, rubber nose on this was not for me. Too stewed, too industrial-funky. My least favorite of the flight.
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nose: sandpaper, wet stone, and dark fruit
paalte: much lighter and fruitier, and more acid that previously tasted bordeaux blends from Bordeaux. The fruit was so very focused and went straight to my tongue, like a laser. I guess I like lasers...
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nose: anise, black cherry, and just gobs and gobs of delicious fruit.
palate: dark chocolate, initial sweetness that fades to a great wine. Last wine of the tasting, and it still made quite the impression.
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2001 Château Patris 86 Points
France, Bordeaux, Libournais, St. Émilion Grand Cru
Nose: rusty olives, hidden fruit
Palate: red fruits, firm tannin, which was very obvious. Nothing too amazing.
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