3/23/22, 6:13 AM - Is it mint or the oregano from the pizza?
11/14/21, 8:12 AM - What came in first?
8/25/21, 3:19 PM - I don't see anything about this wine is as you describe. Any bitterness you dislike would certainly go away in a few years once the tannins resolve. Good luck finding a top red wine that has no tannins.
5/3/21, 8:17 PM - Generally for all young wines we pop and pour, but drink less than 1/2 the bottle and put the cork back in and leave it on the counter. Drink the rest over the next day or two depending on the wine. We don't continue to do this if the wine is not as good or better the next day, but this wine holds up well. There are other wines that improve much more. I find that with most young Bordeaux you can't approximate the aging process very well by leaving the wine open. It just needs time to let the oak integrate (as this one does).
9/18/19, 5:21 AM - Does your aversion to oak extend to 1st growth Bordeaux, Guigal, virtually all top Spanish wines, etc...? Its a delicious wine now (though a tad bitter from the oak) , but it will improve with age. Even Jancis Robinson doesnt heckle the wine for this reason - she liked it quite a bit. It is helpful to me sometimes when a wine gets trashed since I can then pick alot up cheaply (which is true in this case $28), but it still seems unfair.
9/18/19, 10:46 AM - Thanks blackcrowb. I have run into people who criticize winemakers for heavy use of oak, but I dont often see Guigal tagged for it. I personally think his regular Condieu is overoaked. Domaine de Chevalier certainly doesnt skimp on the oak - I am waiting for mine to integrate - I think will be an excellent wine eventually(I see you liked the 2009).Anyway you appear to be somewhat consistent in hating oak, but it is not just Parker who likes it when used well.
4/30/21, 3:31 PM - The aversion to oak seems to me very much like the fad of hating gluten. In both cases there is truth. But for me I like both.
4/30/21, 7:12 PM - A baker and a winemaker! I'm sure you know most grapes can't handle oak well, but that doesn't mean that oak never makes a wine interesting. I would guess that the grapes that could handle oak well would be fairly expensive if available at all?
9/4/20, 6:24 AM - The 89 never shut down and was delicious from the get go though at least for several cases there was a lot of ullage from early on - it is amazing that I hear it still drinks well. I haven't had the ullage problem with latter vintages.
7/12/18, 7:09 AM - Have you retried the 2016 Malescot since 4/2017? I am curious if you think the 2015 and 2016 are on a similar level? I am guessing the 2016 may have improved some since 2017. I have bought a decent amount of both.
7/12/18, 8:57 AM - Thanks Jeff - you are so generous with your advice. I have tried the 2015 Malescot 5 times from half bottles and really enjoyed it every time. I do find it isn't quite as good the second day which has been true the 4 times I've had a little left over. I find the 2015 has a creamy semisweet tartness and already has complex flavours of berries and wood. It has that famous Margaux feminimity and along with very respectable length.
7/12/18, 10:24 AM - I do it all the time. Maybe it is not best for Bordeaux, but it works in favor of powerful young syrahs, pinot noirs, and CdPs. They are mostly better the next day if they are highly thought of on CT.
7/9/19, 1:16 PM - I agree with what Jeff says about the wine, but I have doubts about the wine’s longevity given that it does not show well the next day. I have tried the wine several times and each time it was much less interesting the next day. I think it would be wise to watch any wine you own and consider the merits of drinking or selling before the fruit is gone. If you like flashy young modern styled wines get it, but I wouldnt expect it to get better. I remember getting the opposite style of wine in its youth - the 1985 Lynch Bages - that was fun to drink young and complex and while forward it lasted 20 years. I wouldnt say the Malescot is that much fun to drink young.
7/9/19, 2:12 PM - I do hope you are right as I have a few cases of both 15 and 16. Its not our favorite but its flashy and fruity like a fun dessert.
7/9/19, 2:20 PM - I am very happy with all of the 2016s I bought - Carmes, Pavie, Beychevelle, Malescot, Tour St Christophe, Calon Segur, Haut Bailly, Canon, and Domaine de Chevalier.
7/9/19, 2:54 PM - I started today talking about the 2015 Malescot (which Ive tried several times) in response to a question from Vintage1949 about it. I havent tried the 2016 yet even though I have some. One of the nice things about Bordeaux is longevity. I have had my share of nice surprises.
2/27/19, 8:18 AM - Dont know if you tried, but it improves greatly if left open over night.
2/3/19, 1:39 PM - I found it much much better the 2nd day (open bottle)
8/2/18, 9:42 AM - I can only wonder when my mags will be ready drink. Oddly many tasters on CT liked this right out of the bottle. A well known US importer was telling me the acids will mean this wine won't be ready to drink for over a decade, but optimally much longer. My children can always sell the wine if they don't want it.
5/24/18, 9:49 AM - You like the wine, but you don't like it?
5/17/18, 11:41 AM - Just curious - you gave La Mission Haut Brion the same score which costs about $350 more - how would you compare these two? If you were trapped in a cellar would you flip coin as to which one you want to be trapped with?
5/17/18, 4:13 PM - Thanks - you seem to be the 1st to provide updated comprehensive reviews on new vintages of Bordeaux and We really appreciate them especially since based upon those 2015s I’ve tried they are accurate. Does the 100 pt scale you use give a wine a higher score for better aging potential or being more massive? I realize that score has too big a burden when it tries to take into account all the dimensions, but clearly as you approach 100 pts I would think you would be trying to convey that the wine is great in a way that makes it better than almost all other wines, right? Or are you saying that it is a 99 in its price category? I am asking this partly because I have haven't tried many of the young $500 bottles ha ha. Keep up the good work Jeff!
5/17/18, 6:43 PM - Having grown up (starting in the 1980s) with the Parker 100 pt scale I just assumed that most people using the scale followed the same train of thought. He has become infamous in someways for encouraging over extraction. He has also been a great nonelite critic who everybody has learned from to some degree. In any case I am thrilled that your scores don't have a density hurdle. I am getting old enough that I won't be buying too many more wines that start their drinking window in ten years so I have even less reason to pine for the 1st growths when the quality of the 5th growths has improved so dramatically! And now the unclassifieds are getting in the game in a serious way. I think the large percentage of Cabernet Franc makes this wine quite special in a totally different way from St Emillion. I would not have known about it if it weren't for your recent review. Thank you!
5/18/18, 11:12 AM - I have previously discovered your site and find it quite useful. I have made use of your CdP scores quite a bit. It is tricky buying wines I haven't tasted, but waiting until the wines become available is often too late. Your scores are particularly helpful because it seems our tastes are aligned. JD is also good on the Rhones.
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