April 28, 2024 - This is drinking beautifully now. A bit of wet slate on the nose. The palate is full of blueberry and blackberry fruit with a bit of vanilla. Delicious now and another couple of years+
September 9, 2019 - Phenomenal St. Emilion. Wonderful aroma of ripe black fruit and earth notes that continued in the mouth. While it may have 1-2 years left, drinking great right now. Perfect with a steak with sauteed mushrooms. Incredibly balanced on the palette.
May 27, 2019 - Well made wine. Still going strong and not showing any signs of tiring. Still primary fruit with not much secondary notes. My last bottle so I won't see how far it could have gone.
March 29, 2019 - The trade off it seems in all Derenencourt made wines - plenty, and I mean plenty, of fruit, but not much complexity. Simple, but mouth filling and generous. What's not to like, but then again, what's to get enthused about? I'm confident Derenencourt's wines will never hit the heights, but I'm also confident they will never hit the depths. Seems to me, if nothing else, always a safe bet.
September 19, 2017 - I continue to really enjoy this wine.
July 23, 2017 - stored in my cellar since release. Drinking really well right now. I feel it is at the peak or starting it's downward descent. Very little tannins left.
June 11, 2017 - PnP with Vinturi. After some time in the glass, offered a satisfying nose of red and dark berries with hints of leather and gravel. Rich deep red color showing some bricking at the rim. Full-bodied. Mid-palate flavors of berries and dark fruit with minerality; tannins softened and integrated over 30 minutes. Nice accompaniment to filet steaks Hunter's style (modified veal recipe by Bocuse). Second of three bottles - this is at its prime and moving beyond it. Rewarding, fairly complex wine at a fantastic price. I'll be looking for more of this from another vintage.
November 6, 2016 - From a garagista, with S. Derenoncourt consulting, a very nice if not particularly distinctive right bank. Will seek it in a better year, although I have liked many 2004's
January 16, 2016 - Rich red with strong tannins. Needs to decant for at least 60 minutes. Good with beef or heavier meats. On the full body side of spectrum up front and once opened has a very smooth finish.
January 9, 2016 - Well rounded. Notes of terroir clear. Tannins are soft.