6/1/2008 - chumpalumpa wrote:

Well..it is 2 years later and I still love this wine. I have bought 2 cases over the past 2 years and we open a bottle for those "special occasions"...or when we have run out of our usual supply of $12-$15 bottles of wine. This is one that I always want to have on hand as it is just reliably GOOD with everything.

6/11/2006 - chumpalumpa wrote:

I have mixed feelings about this wine. At first, my impression was..it was smooth..very smooth and unassuming. No complaints overall, but then again nothing that really stood out, espcially to justifty its hefty pricetag. It reminded me very much of the 2000 Chateau Guibon, which is 1/3 of the price but of the same mild and smootyh character. But as the meal progressed, I believ it is one of those small handful of wines I will remember for the long haul. But I am not sure is that due to the set of circumstances (good food---frilled chicken/london broil/zukes and squash with an appetizer of delallo olives and a mild blue cheese, good excercise today---yoga/jog and doing the lawn; and a great day with my kids metal detecting in the local park and finding a lot of "treasure"----66 cents to be exact), or is it really due to the wine being "that" good....or am I just a slave to a price tag, subliminally trying to justify that this wine really is extradinoary due to its high price. Who knows. All I know is that I am glad that I have a second bottle of this wine so that I may hold onto it and try it again...maybe a few years from now....

5/29/2006 - chumpalumpa wrote:

It was okay. Nice to drink an old vintage that is a pomerol, but I could not appreciate the value in this wine at that price level. I've had $9-15 bottles of bordeaux that were just as good if not more interesting.

5/28/2006 - chumpalumpa wrote:

Delicious..smooth yet with explosively delightful tannins, this wine went spankingly well with everything on the barbie: london broil, tuna, mushrooms and zukes. Would love it again..but the true question is...is this $30 bottle twice as good as an "average" non-pomerol 2000 bordeax in the $15 range? Since this is our first pomerol tasting, i'm reluctant to comment further, although I would agree we thoroughly enjoyed this wine.

5/19/2006 - chumpalumpa wrote:

What an amazing 2000 bordeaux is all about, is this wine. Smooth as silk, going great with all foods..time to go out and get another few more bottles. Had it with olives, cheese, home-made pizza and BBQ'ed pork ribs...it complemented all of it. Let's have more.

5/17/2006 - chumpalumpa wrote:

Velvety smooth...loads of fruit with not too much tannins, this bottle disappeared way before we wanted it to, and we wanted a second right there. A great bordeaux that we want more of. Let's go get more.

5/14/2006 - chumpalumpa wrote:

One of my favorite every-day drinkers...a "dilute" bordeaux made of 50% cabernet sauvignon and 50% Merlot; it is vinified in a fresh n' fruity style that makes it suitable for just about everything foodwise or by itself. Once the property of the monks at the Abbey of LA SAUVE, this beautiful chateau is now owned and run by Andre Lurton. Recommended serving temp is 62-65 F

5/14/2006 - chumpalumpa wrote:

The award winner in a group of 3 bordeauxs consumed by a panel of 4 very discerning wine critics. One said, "a very complex advanced wine not for the casual red wine drinker;" 2 others scrambled to write the name down of this one to get more of it. For me, it was a bit too heavy on the wood. I guess I am more into the $10-12 "dilute" tasting bordeauxs. Overall though in this group it was extremely popular.

5/14/2006 - chumpalumpa wrote:

Let this one breathe a bit before serving..it was much more approachable after 2 days uncorked. A bit heavy on the wood for my tastes, but overall with a BBQ of steaks for a party of 5 it was well received.

5/7/2006 - chumpalumpa wrote:

Interesting earthy, musty aromas, but the flavors just weren't there. My father described it as tasting like a home-made italian wine. To me it was too sweet, although it did improve with food (hamburger BBQ). To drink by itself without food was an overall disappointment, and the party of six that tasted this wine together all agreed it would not merit a re-buy.

3/11/2006 - chumpalumpa wrote:

Second bottle enjoyed with BBQ'ed london broil, lamb chops and scallops. Nice vanilla notes. Goes great with everything so far. My second favorite wine of all time, this seems to be so far.

3/5/2006 - chumpalumpa wrote:

Absolutely delicious. Thick and chewey...well balanced and unassuming..a bottle that you and the missus will fight over to finish. Definitely one to rebuy by the case and have on-hand as an everday drinker. Enjoyed with a codfish fish fry and it held up well with no problems with the fishiness. I will be going back to pick up more to stock up.

3/5/2006 - chumpalumpa wrote:

Total over-powering wood. Felt like I was drinking a cheap Caliornia wine. A miserable wine experience that I will be looking for to avoiding in the future.

2/12/2006 - chumpalumpa wrote:

Disappointing. Way too oaked. Blechhh.

2/12/2006 - chumpalumpa wrote:

Château Canevault is a small vineyard of 10 hectares, located in the municipality of LUGON (33). A sale of this Château established in 1763, confirms its very old origins.

This vineyard has a privileged situation. One part of it is found on the galleries formed in the past for the extraction of stones used to build the houses in the region. The other part is situated in a magnificent coomb, with Southwest exposure, surrounded by rocky walls amplifying the sun reflection. The vineyard is made of about 1/3 of vines over 50 years old, and it is carefully upkept by plantation of different varieties.

Besides the soil and the grape varieties age, the yield is and will remain very low. Wines from this small vineyard are vinified according to local tradition, produced in vats, and have all the qualities of great growths of Fronsac. The wines have fine bouquets and are "masculine", well-constituted, plenty of finesse, with great ability to age. They must be tasted at room temperature, can be served with game, red meat, wine-based sauces and fermented cheeses.

The curiosity of this growth relies on the underground galleries which cross of the vineyard's sub-oil, where all the bottles of Château Canevault are stored in ideal conditions (high hygrometry, calm, obscurity, constant temperature). During the warm periods of May to September, the vats are also stored here.

2/12/2006 - chumpalumpa wrote:

The Chateau Canevault has a deep ruby red color, and distinctive scents of ripe fruit and black currants on the nose, come together with fine tannins in this big, full-flavored red. 40% Merlot, 40% Cabernet Franc, and 20% Cabernet Sauvignon. Try it with beef tenderloin or hearty cheese.

2/12/2006 - chumpalumpa wrote:

A nice inexpensive 2000 Bordeaux great for everyday consumption.

2/12/2006 - chumpalumpa wrote:

Unique complex flavors in this 2003. Well balanced. Went great with olives, cheese and roast turkey. Both my wife and I were clamoring for more. We have been 2000 bordeaux vintage snobs, and this 2003 is one of our first out of that year that we would say definitely matches up to that quality. A definite rebuy.

2/8/2006 - chumpalumpa wrote:

I've been seriously interested in wine for just the last year, thus I've only been buying one bottle at a time--this is the first wine in my relatively new wine tasting "career" that I've been so enthralled with that I went back and bought 6 more!!! An excellent, intriguing wine (from a relative novice's perspective) that matched perfectly with a plate of camembert and olives, followed by broiled lamb chops. It's bliss we're talking here :)