Community Tasting Note
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wmccone54 wrote: 83 points
April 28, 2013 - Ended up drinking over two days. Medium weight, dark ruby color. Decanted, but the first glass smelled of Brett, wet leaves, and earth with some faint black fruit aromas below the surface. Very austere, tight, hard, tannic, and extremely rustic! After a glass, I poured it back into the bottle and vacuumed sealed it.
More approachable on day two, but still lean with the earth tones in the forefront and black fruits in the background. Seems a bit hollow at mid-palate, with a short finish. Needs much more time in the bottle or a really long decant over the intermediate term. Food will help this wine.2 people found this helpful 4,556 views
3 Comments
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Champagneinhand commented:
4/29/13, 11:39 AM - It seems that many wine from St.Estephe, both classified an Bourgeois, seem to be best after a good 20 years. Sherwood Deutsch from Century liquors, a man of 80 years, traveling to BDX 2x per year, has told me the best bottles of Montrose he has had were off years that had be tucked away for almost 50 years. He said these have been his favorite bottles of LB Bordeaux. I have Ormes de Pez and Ch. Serhilan that won't be touched for many more years.
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wmccone54 commented:
4/30/13, 6:04 PM - One thing is for certain, I've had a number of wines from St. Estephe over the years, and I've found them to be either really good or barely drinkable, like the Les Ormes Pez and the Petit Bosq! When they are bad, they have a tendency to be austere, herbal, lean, and just not ready. Good advice on letting them age to maximize enjoyment, but 20+ years is lot. Both of the Lilian Ladouys from both 2003 and 2009 were both ready in 10 years or less.
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Champagneinhand commented:
4/30/13, 6:40 PM - Totally agree with you on the warmer years. I've been quite impressed with what a value Lilian Ladouys is for 2009 and how good it is right now in its primary phase. Why drink substandard Napa when such a full flavored Bordeaux is available for a touch over $20?