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Langtons Chateaux of Bordeaux
Luna Park, Milsons Point
Tasted March 7, 2020 by chatters with 319 views
Introduction
More Bordeaux practice in preparation for the next trip. Also an opportunity to try some wines that I'd seen barrel samples of in bottle...
Flight 1 (23 notes)
White
2017 Clos des Lunes Lune d'Argent
Asparagus, slight nettle, gooseberry, a little green apple. Soft, a little alcohol warmth, green notes. Shortish. Bit meh for me.
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White
2016 Domaine de Chevalier Blanc
The supporting characteristics first....slight smoke and toast, a little butter, cream; guessing controlled lees manipulation, a little spice. A little apple and ripe gooseberry. Juicy, supple, the apple more to the fore here. All the supporting characteristics as well. Lightly textured. So young but so balanced and elegant. Complex. Yum.
1 person found this helpful
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Red
2016 Domaine de Chevalier
Red and black cherry, blackcurrant and a little plum, sweet spice, controlled polished oak, slight jubey elements. Juicy, savoury, very slight warmth, a melange of black and red fruits, a little raspberry as well, the jubey note translates here, grainy integrated tannins support the fruit. Balanced, elegant. superb.
5 people found this helpful
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Red
2016 Château Haut-Bailly La Parde de Haut Bailly
Plummy, earthy, sweet spice, a little cocoa powder over blackcurrant. Juicy acidity, talc textured tannins, plummy fruit backed by blackcurrant, that chocolate note is more softer here. Okay.
1 person found this helpful
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Red
2016 Château Haut-Bailly
Blackcurrant tends to Cassis with time, polished oak, sweet spice, a little toast. Juicy on the palate, slightly green tannins, the blackcurrant a little more serious and austere but joined by a little plum, sweet spice, savoury, long. There is a slight hardness here that I don't object to. Hmm. Needs time.
4 people found this helpful
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Red
2016 Château Brane-Cantenac Le Baron de Brane
Plummy, sweet spice, blackcurrant and cream on the nose. in the mouth it's juicy and plummy, lovely acid line, breadth on the mid palate, tannins are fine; grainy textured. Nice. SImple. Young.
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Red
2016 Château Brane-Cantenac
Slight green notes initially, blackcurrant and sweat...very slightly jubey notes, a little plums. In the mouth it's savoury, juicy, blackcurrant, again the acid line keeps things fresh, tannin and fruit hang off this acid line, long, slight warmth. Lovely.
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Red
2016 Château d'Issan
Hmm, smells quite merlot dominant, a little farty, cheesy, slight biscuit. Juicy and fleshy but a little hmm on the palate.
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Red
2016 Château Beychevelle
Black plums, blackcurrant, bold, cedar...Palate similar, the fruit perhaps a little extracted, tight tannins, time and lots of it for me.
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Red
2016 Château Langoa Barton
Earthy, crunchy, blackcurrant, brambles, savoury spice, cedar on the nose. In the mouth it's juicy with crunchy black fruit, talc textured tannins, simple, young. Nice.
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Red
2016 Château Léoville Barton
Cheesy, meaty, reductive, spiced black fruits, closed nose. With time the blackcurrant grows and sweet spice joins. Juicy acid, black currant fruit, plenty of tannins, very young and tending to the monolithic. Time.
4 people found this helpful
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Red
2016 Château Mauvesin Barton
Plummy, earthy, muddy, slight spice...it's a bit, ahh, uncouth on the nose. In the mouth it's savoury, lacks acid, broad though with some plum. Bit hmm for me.
Red
2016 Château Grand-Puy-Lacoste
Blackcurrant tending to cassis backed by plums, cedar, biscuit...In the mouth there is juicy acid freshening black fruits, cassis, chalky tannins. Yum for me but needs time.
3 people found this helpful
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Red
2016 Château Pontet-Canet
Polished oak, ripe black fruit that is big, boisterous, cream, slight vanilla, plum. Juicy medium plus intensity acidity, massive tannins, huge fruit but all, mercifully, in balance. Time...10-15 years for me based on previous experiences...
10 people found this helpful
Comments (3)
Red
2016 Château Pedesclaux
Hmm, smells annoyingly disjointed, a little blackcurrant, cedar, plum, sweet spice but all separate and doing their own dance. More of the same on the palate with the same level of disjointedness...Perhaps time will help.
4 people found this helpful
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Red
2016 Château Lilian Ladouys
Polished, slight cream, touches of vanilla, plums over sweet spice and muted brambles, slightly funky, almost bretty. Big tannins but it's a bit flat. Hmm.
4 people found this helpful
Comments (2)
Red
2016 Château Phélan Ségur Frank Phelan
Plummy, earthy, slight crushed rock, very slight cedar. Clean, smells 'fresh', slightly perfumed top notes. Juicy, fleshy and fresh, plummy fruit, a little short. Hmm.
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Red
2016 Château Phélan Ségur
Tomato leaf, quite green in fact, toast, with time a little blackcurrant. Juicy, a little flat on the palate. Meh for me on this taste.
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Red
2016 Château Larcis Ducasse
Rich, plummy, dense, alcoholic warmth. On the palate it's all alcoholic plums with quite astringent tannins. Hmm.
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Red
2016 Château Pavie Macquin
Polished oak, plums, sweet spice, very slightly lifted, a little meaty and savoury with time. More of the same on the palate with huge tannins. Bit of a beast! Time!!
6 people found this helpful
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Red
2016 Château Phélan Ségur Frank Phelan
Tried a second bottle. This one shows plummy, creamy, more generous, slightly meaty notes. Juicy, fruity, slightly tight tannins. Medium plus length. Nice.
Red
2016 Château Phélan Ségur
Second bottle. Tomato leaf and green quality, a little sour blackcurrant, slightly savoury and meaty on the nose. Medium plus intensity acid, the palate is more generous than the first bottle, tannins are weighty and structured, chalky textured. Better but still not quite there for me.
3 people found this helpful
Comments (2)
Red
2016 Château Larcis Ducasse
Second bottle. Plummy, creamy, a little earth, slightly herbaceous, red berry, jubey lozenge notes on the nose. big palate; alcoholic plums again but a little richer and more nuanced. Hmm.
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Closing
A lot of fun, as always with Bordeaux, and lots to like here.
Bumped into PG and he suggested (as a cork hater) that I retry the wines that were a little flat. I did six. One was tangibly different, two others less so - I'd argue it might have been psychosomatic - but I have recorded them here. The other 3 tasted the same (to me) so I didn't create any new notes. Other factors, of course, could have been the state of my nose and palate, as well as the amount of time the bottles had been open...fun exercise though...