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Tasting Notes for marcus_francois

(100 notes on 98 wines)

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Red
I thought this was good! I’m not a huge new world cab person but this was definitely good in the napa style for the price. Good concentration here. Black fruited, definite presence of new oak but not cloying. Reminded me of some 18 bdxs I had recently but this was much more accessible. Drank better on day 2, fruit was a bit more in balance.
White - Sparkling
1/1/2022 - marcus_francois wrote:
flawed
Not consistent with recent experiences so I’m thinking I had an off bottle here. Red fruit wasnt there, tasted distinctively like PM but not the good version. Aka tasted too earthy, mushroomy. In the past this was red fruit driven and not earthy at all.
White - Sparkling
N.V. Larmandier-Bernier Longitude Champagne Premier Cru Chardonnay (view label images)
I think this is my new favorite accessible bdb producer. This tastes not quite big house style and not quite grower. A bit of richness with cream and bread notes but not over the top. Good concentration here as well, a little bit of lemon and apple. Not that acidic so a good crowd pleaser.
White - Sparkling
1/1/2022 - marcus_francois wrote:
flawed
Bad provenance, tasted really short in the finish and a bit advanced.
1 person found this helpful Comment
White
Vin de soif 100%. Drank this on pnp out of the refrigerator. Great great purity. This tasted like a low sulfur, low intervention wine but in a clean style. Light lemon flesh, waxy, little bit of hazelnut. This will not impress on its concentration and finish but on its refreshing qualities.
Red
Not as tannic as I expected which is likely due to poor storage at the restaurant. Not a lot of fruit at first, more floral, violet and lavender, then animal notes and dark minerality. Very midpalate. Modest freshness here. With air, the fruit came out, more of like a ripe dark sour cherry. Decanter seems like the way to go.
1 person found this helpful Comment
White - Sparkling
My family and I dont drink this all that much anymore but this is still good! I think the qpr is not quite there to justify it, but its good in a basic way. If there is one champagne to chug, I think this is it. Some lemon, a little bit of chalky mousse afterwards.
1 person found this helpful Comment
Red
2016 Château Lafon-Rochet St. Estèphe Red Bordeaux Blend (view label images)
More classic styled bdx in an accessible style. Black cassis/black-purple fruit, dry classic old world ripeness, bit of tobacco and earth, medium plus bodied and fresh but not veering to a natural style. Some tannins and spiciness to finish. Became a little bit softer with air, showing more of new oak in form of vanilla. Drank from magnum which I was concerned about but this was not shut down at all. Good crowd pleaser at a family xmas dinner.
6 people found this helpful Comment
White - Sparkling
The benchmark for traditional style champagne. This seemed a little bit lighter and fresher than 167, but no complaints. Great acid balance and concentration. Lemon, baked apples, white floral notes. Great blending here as per usual. Has both characteristics of an aged champagne and a young one.
2 people found this helpful Comment
White - Sparkling
I think an off bottle. Did not match up with any of the previous notes here. Not sure what the problem was.
Red
Tasted very reduced and shut down. Improved with time in the decanter but this was just not enjoyable.
Red
The nose on this is sooo excellent. Super intense black pepper, fresh cut green pepper, cloaked by dark fruit. The palate unfortunately did not quite match up to the nose, but I think in time it will improve. Dark fruit like a very dry black sour cherry, supported by slightly green vegetal notes, dark minerals, earth, tobacco, red beets. Medium bodied. Good purity and freshness. Last glass showed serious promise. Feels like its easily 5-10 yrs away.
White - Sparkling
Huge change in character here. First hour this was very fresh. Red fruits, great purity and directness undergirding. A few hours later, this tasted firmly like an older champagne. More lemon extract, more minerality to finish. Great acidity here. In a more traditional champagne style so better to drink from a flute.
White
2017 Domaine de Chevalier Blanc Pessac-Léognan Sémillon-Sauvignon Blanc Blend (view label images)
Other tasting notes capture the general fruit quality here. Citrus, gooseberry, some wood spice at the end, light minerality. But I just wasnt that impressed here. This came off as a bit austere to me. Austerity can be fine if theres finesse but I didnt see much finesse/length. Maybe an off bottle. Was expecting more body.
1 person found this helpful Comment
Red
2005 Clos Manou Médoc Red Bordeaux Blend (view label images)
Unbridled fruit and new oak here. I usually am anti-new oak but this is an exception. Theres just so much fruit on this wine, the oak is needed to counter all that ripeness. On the nose, this smells like a cedar and vanilla bomb. On the palate, tons of dark red fruit, ripe blackberry, summer black plum underneath vanilla toasty oak notes. This needed about an hour in the decanter to explode from coy and cedary to super ripe and vanilla-ey. Some modest tannins were coaxed out with air.

The balancing factor to me here is foremost the freshness and then the acidity. This did not taste like a 16 yr old wine. Had the fruit of an 18 red burg but in a fuller profile. Probably best to drink/survey soon. Excellent pairing with beef wellington.
3 people found this helpful Comment
Red
12/18/2021 - marcus_francois wrote:
palate wise: pomegranate, warm baking spices, assertive spicy tannins, dried red roses, modest acidity, dried herbs. Nothing wowing here but this was very classic barolo. Opened with a decanter and stayed pretty level after an hour
1 person found this helpful Comment
White
12/17/2021 - marcus_francois wrote:
Super lemony. High acidity, very clean not a lot of wooly lanolin although some is present. Modest concentration and finish. This is mostly about that first wash of acid. Some chalky limestone minerals at the end. I had a ‘13 of this that was stunning and unfortunately havent had another on that level.
1 person found this helpful Comment
Red
first day was acid and tannin bomb but clearly some pedigree was there. sour black fruits, dark minerals. the next day the acidity died down a tad and then day 3 it was like archetypal syrah. blackberry, pepper, inky, full but fresh. Great balance. This will certainly be good 10 yrs out.
3 people found this helpful Comment
White - Sparkling
12/17/2021 - marcus_francois wrote:
Second time having this ehh. Better than last year but not super impressed here. Lemon, apple, nuts but not in an oxidative style. Clean grower champagne. Acidity and vinuousness all modest. Drinks way better approaching room temperature.
Red
2010 Château La Lagune Haut-Médoc Red Bordeaux Blend (view label images)
Not for me. Concentration is there but just too much cedary oak for my liking. Very red fruited, cherry, kirsch, leather, old world dryness, graphitey dark minerals; seemed pessac leognan like for comparison. Felt unbalanced to me in a way that i could drink it but am not looking forward to the next bottle i have. Screamed bdx from start to finish. Needed 30 minutes or so in the decanter to open up.
White - Sparkling
Ripe apple flesh, lemon, slight buttery feel, minerally, cleaner not oxidative or yeasty style. Decent concentration here but acidity is perhaps not quite there for the ‘10 vintage generally. Drank out of a grassl mineralite glass and this didnt quite show as that vinuous but gained character with air. First pour was very disintegrated so this definitely needs some air atm to show well.
Red
I bought this off a random retailer email along with the 19 aubert blanc, and man both turned out great! The first taste of this was the most expressive. Layers of blackberry and black summer plum, undergirded by black and green olives. Consequently this reverted to a much darker fruit profile. Seemed more consistent w other 18 n rhones which have blacker, ripe fruit and are full bodied. This also showed a bit of black pepper and baking spices, modest finish. Not that finessed, but had great purity and accessibility. Relatively light alc heat for the vintage. Drink this while you wait on gonon is my take. Preferred this to Faury VV.
Red
11/27/2021 - marcus_francois wrote:
Needs lots and lots of air. Also seems to drink best a bit warmer than at cellar temperature. 3 hr decant seems to be about right; early on, this seemed very closed. At its peak, showed a lot of tart fruit, tart cherry, tart plum with lots of minerals. Not sure if this was grown on volcanic soil but it gave that sense. Loads of dark minerals, some leather, nutmeg, pepper. Fruit became increasingly warm-bodied and big, yet this always had a definite sense of dryness that at times came off as bitter. Not a lot of new oak presence on this.
1 person found this helpful Comments (1)
Red
1996 Peter Michael Les Pavots Knights Valley Red Bordeaux Blend (view label images)
11/26/2021 - marcus_francois wrote:
This was definitely surprising to me. I was expecting a bit more bdx characteristics here but this firmly was in the california wheelhouse for me. The fruit was a bit too sweet and ripe to be bdx. The surprising part here was the extraction level; this seemed relatively light on the napa and recent les pavots spectrum. Nose had a slightly earthy, red liquorice, candied dark red fruit feel. The palate was at first acidic then calmed down. Dark sun-drenched strawberries, stewed cherries, herbal midpalate feel that comes with old reds. Nice soft texture but not finessed imo. Id call this jammy but in a relatively balanced way for napa cabs.
White - Sparkling
Perennial buy for me. Not the most complex wine out there, but freshness and fruit quality is great for the price. I felt like I could drink the whole bottle by myself easily. Pure red tart apples, not a lot of minerality or finish here. Felt like a bit more fruit than the ‘14. Very good acidity, lots of tension. Not super vinuous so probably better out of a flute. Drank from a grassl liberte which was fine as long as consumed quickly, which was no hard feat.
White - Sweet/Dessert
This was my first time with tokaji, and I am immediately a fan. My first conception was this a more terroir oriented sauternes. Lots of orange fruit on this one. Apricot, intense orange. Fruit was very layered. Finish was not that minerally but an extension of the fruit. Orange flower honey. Sugar was not cloying at all to me. Loved the freshness and lack of new oak.
White
This was good on the overall chardonnay scale but on my roulot scale this was just okay. At first this tasted very dumb. Buttery, one dimensional, flabby. With air, this became way more interesting. The more air (about an hour or two) the more minerality and acidity came out. The ‘15 I had of this was amazing, super long and so finely detailed. This had finesse but not like the ‘15. Apples, hazelnuts, little bit of phenolics on the mid to back palate, ending w big chalky interlaced minerality.
White - Sparkling
I’ll echo previous notes that this is a good qpr proposition. Lots of lemon, mineral notes. This didnt drink that well out of a Grassl Mineralite glass, probably better out of a flute as this is more in the classic champagne style. Not a yeasty bdb but intensely mineral. Very good acidity here which seems to be the 08 defining feature. Certainly in the drinking window and could age further.
Red
Before I get started, this is too young. That being said this is much more accessible than gonon ‘18 sj which I had in late spring. This was very black fruited — which is consistent with other ‘18 northern rhone experiences —and ripe on the first pour. Very ripe blackberry, some blueberries and violets, lots of black olives and bacon fat. Tiny bit of alc heat. Some modest amount of freshness is still here. Modest chalky finish and finesse. Not too tannic. After a few hours of slow ox, the ripeness and disjointed-ness died down. I left a glass out for a while and it tasted like well peppered grilled beef. Appropriate qpr. I fully expect the fruit to settle down nicely with time in the bottle.
2 people found this helpful Comment
White - Sparkling
Drank this a few days after Val Vilaine ‘17. This tasted like a colder vintage for sure. Lots of chalky minerals to this, red skinned apples. Not the same level of ripeness, concentration or acidity as in 17 VV. A little bit more finesse here though. Really easy to drink.
White - Sparkling
I downed this bottle in a snap. Great acidity, freshness. A mix of green and red baked apples, puff pastry, white chalky integrated minerality. Nose was great as well. Very good concentration and ripeness for what is considered an entry level bottle. Had no issue with the lack of effervescence.
2 people found this helpful Comment
White
I typically prefer old world to new world, but new world viogniers are definitely an exception. Not flabby or lacking tension here at all. Oily texture, white stone fruit, explosive white floral aromatics, some undergirding minerality, good freshness for a full bodied white. Needed some time to open up. I had this blind and was thinking sauvignon blanc but eventually went viognier when the aromatics showed up.
Red
So many secondary characteristics on this wine already its impressive. This was not about primary fruit at all. Exceptionally dry, tannins grew more prominent with air. Chocolatey raisins, cinnamon, then onslaught of herbals. Balsamic, dried savory baking herbs, leather, dried eucalyptus leaves. Food wine most definitely.
1 person found this helpful Comment
Red
10/17/2021 - marcus_francois wrote:
Second bottle of this was not showing like the first. Decanted it at the table and over 2-3 hours this never opened like the last bottle. Bottle variation would be my best guess. Seemed hollow.
2 people found this helpful Comments (1)
White
Agree with notes that this is showing more on day 2 than day 1. Barely offdry but a wealth of fruit. Ripe white peach, purple vetch honey aka light bodied honey, dark mineral notes, very light petrol. More phenolics and orange citrus notes on day 2 as it warmed up. This would be excellent on a hot summer day. Not as finessed as past experiences with Prum kabi which might be due to the provenance (stored at an non-ac’ed store). Summer water is first thing that comes to mind. Excellent freshness. Not so much a food wine; this was seriously overpowered by some sichuan leftovers.
4 people found this helpful
White - Sweet/Dessert
I had this a week ago but my opinion of it is improving after drinking a less than impressive kabinett last night. Man this was so intense. Tasted like the essence of ripe tangerines. While very very primary, there was depth in the fruit here. Not a lot of minerality or practically any secondary notes. Not a lot of RS here either, just big big fruit. Paired very well with sichuan food.
Red
10/10/2021 - marcus_francois wrote:
Completely closed. Opened it in the morning, recorked then decanted at dinner. First sip showed some fruit then it quickly receeded. This was surprisingly medium bodied and floral. While closed, this seemed like one of the least extracted cab blends I’ve had. At best, this showed some cranberry, blackberry undergirded by charcoal and purple floral notes. Not heavy handed oak usage here. Did not strike me as a restrained napa or a warm climate bdx, this seemed completely other. I think with age this might be compelling for a leaner palate.
Red
2015 Château La Chenade Lalande de Pomerol Red Bordeaux Blend (view label images)
First day this was just a wall of new french oak. No fruit to be found. Next day, the oak subsided and the fruit showed. There wasnt a lot to it on this one. Fruit tasted a bit sour. Tasted thin and structureless at cellar temp. As it warmed up and got air, this showed more ripeness. Some earth undergirding the plummy tobacco-ey dominant notes. I wont be looking for this one again.
1 person found this helpful Comments (1)
Red
After an excursion through young bdx, this was quite a relief. Nowhere near being overextracted and no semblance of new oak here. This had a great freshness to it despite being a medium-full bodied wine. Tobacco, plum, dark purple-black fruit, clay. Not a lot of length, structure here. Mostly about freshness and purity. Stayed pretty consistent the next day.
1 person found this helpful Comment
Red
Opened this in an all too early look at ‘18 Pomerol. Compred to Clos L’eglise and Feytit Clinet. This was the lightest handed approach of all 3 re new oak and extraction. Black plummy fruit, tobacco, light truffle notes (not as much as feytit clinet). Marked by its freshness and dryness. Did not scream warm vintage like the others. I was not taken aback here at any point over the 3 days I had it open.
Red
First pour was truffle and plum liqueur goodness. I drank this after taking another all too early look at ‘18 clos l’eglise, and this is definitely the more classically styled of the two. More purple fruited, plummy not tobacco-driven and tarry. Night one this seemed medium-full bodied but on second day, firmly full bodied. Day 2 this initially was very primary but showed an impressive amount of secondary characteristics with air. Truffle, gravel, graphite. Intensely floral and chocolatey. While this could pass as drinkable now with food, but much better will come to those who wait.
Red
Absolutely massive wine. Night one was a new oak fest, lots of vanilla and cloves. Ripe tarry black fruit underneath the oak. Day 2, the oak did not seem as obtrusive. Endless layers of fruit came out. Still intensely black fruit, tobacco with some red fruited undertones. Full bodied. Despite the fruitiness, a sense of dryness. Just a hair of alcoholic heat. New world feel not classic bdx style at all. Seems like at least 2 decades away from its drinking window.
1 person found this helpful Comment
White
Quality stuff here. Changed a lot over 3 hrs of being opened but good at every stage. Always gave me the impression that this was a well made wine. Lime, buttery lightly roasted pune nuts. At first gave off a more buttery, glycerine texture but with air the acidity became increasingly prominent, countering this oily texture. Always a sense of tautness. Not lacking much for concentration, intense floral aromatics in the mouth. Light bit of minerality to the finish, creating medium length but focus was on entry and midpalate.
White
third time having this in the last 18 months. Decant! Helps w slight co2 and adds more length. I drank this without decanting, and for first hour, every pour had some slight spritziness that dissipated by the end of the glass. This bottle seemed to have a lot more savory secondary notes than previous with intense ginger and some white tea notes. But fruit wise the same: concentrated lemon curd, pineapple. Lots of limestone minerality. Eleagant feel in natural style. Glad I bought before recent price spike. Opened up fully after an hour.
Red
Pacalet is one of my favorite winemakers and this was a perfect example of his style. Natural but flawless. Dry ripe blackberry fruit, so much pepper. Juicy, vin de soif, elegant. Tiny bit of dried meat, black olives, dark red florals but mostly black peppercorn. Medium body, little bit of acid to balance the fruit. Needed more than an hour in the decanter as first few tastes were a tad closed. I imagine only more will come out of this one with age.
Fruit/Vegetable Wine
This is definitely my favorite cider out there. Bought the whole range from this producer last year and trois pepins definitely was the top cuvee to me. At first this tasted a tad heavy with malic acid; with air and a rise in temperature, this struck a better balance. This was very integrated on the palate with light citrus and white floral notes. Medium-light body, a little acidity to hold it up. More detailed on midpalate than any other cider ive had. Just so easy to drink. Great purity and freshness.

I also drank this bottle last year. Last year the aromatics were more intense; this year a more harmonious palate was achieved.
Red
I had this about a year ago and I definitely do not recall this being as closed as it was tonight. Decanted 500 ml and left the rest in bottle, the decanter definitely helped this one out. This always showed a bit of reduction but less reduced out of the decanter. The front palate also showed a bit more out of the decanter. Initially black cherry and tarry but with air, this became redder in fruit. But man was this dry and tannic. Very peppery, dark minerals, medium-full body, meatiness. This was not about elegance at all. Chewy, mouth-drying tannins. No sense of new oak on this. Will improve with time.
1 person found this helpful Comment
Red
This is my second time with this cuvee but first time with this vintage. I have yet to be impressed with cuvee Camille. Step up in concentration from Morgon N ‘18 but lacking in elegance and vin de soif quality. Tastes drier but there is also a fleeting sense of alcoholic heat. Dark cherry fruit, red apple skin, red peppercorn, cinnamon, clove. The finish comes off harsh with some bitter tannins. More body shown on day 2 but I am not seeing much room for growth. I much preferred the Morgon N.
Red
Darker in fruit and slightly heavier than ‘16. On the nose it gives intense notes of very ripe blackberries, the palate matches with blackberries, red raspberries, a tiny bit of animal funk, dark minerals. Medium body and so easy to drink. Almost like a watery consistency to it with an elegant feel. I drank the cuvee marcel lapierre ‘18 recently and this definitely has less concentration, body and elegance but excels in its drinkability at the moment. Did very well out of the decanter and drank best at cellar temp.
1 person found this helpful Comment
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