April 6, 2021 - Pencil shavings and blackcurrant aromas, then a fairly classic mouthful of cool blackcurrant with hints of raspberry and loganberry. I should have decanted as the tannins were initially quite aggressive. The only downside is the rather lacklustre finish, where the fruit is fading, but overall I enjoyed the freshness and restraint. Not the best LR and presumably not one of the better 06s, but I enjoyed it.
December 11, 2020 - Great classic claret, smooth tannins and good balance, see other notes here. Very good drinking now, may not improve anymore.
November 6, 2020 - Silky mouthfeel, with fine tannins, and woodsy, earthy notes accented by black pepper and leather. Perhaps a year or so past its prime?
September 7, 2020 - Dark maroon. Colour shows deep concentration. Ripe prunes, dark plum, dried herb, earthy, fine oak, mineral, dark chocolate, tobacco. Firm tannins that soften after 30min. Full bodied and long finish. Magnum bottle.
September 5, 2020 - Lovely mature nose with leather, tar, sweet Tobacco, red berries. On the platemedium bodied, evident tannin that craves food, good balance and length. In a good spot right now, for those who enjoy classic claret.
August 9, 2020 - A rustic bouquet. Overtones of old leather, smoked tobacco, graphite and undergrowth with some black fruits at the core. The same notes are found on the dry and mineral palate. Smooth with just some velvety tannins on the mid-palate. Medium-bodied on a one dimensional structure. Finish is short.
June 13, 2020 - Decanted for 2 hours. Nose was rich cassis, herbs, licorice and tobacco. Colour dark purple with hint of brick on the rim. On the palate cassis, leather, cigar box, spice. Medium / full body. Still got a good, vibrant acidity, fine, soft tannins. Still feels youthful and fresh. Still got plenty of time in this. Sumptuous, very easy to drink, keeps you coming back for more.
June 5, 2020 - CB Wine Night #13 - CT 91 and up!: Notes to come
May 11, 2020 - First bottle from a half case purchased in 2011. A blend of 40% Cabernet-Sauvignon, 53% Merlot, 5% Cabernet Franc and 2% Petit Verdot, pH 3.56, TA 3.38 gr/l, 13% ABV. The last vintage with a Cabernet-Sauvignon content below 55%-60%. I waited a long time to open my first bottle, because of professional tasting notes referring to aggressive tannins and I guess they were right. Time has softened them a bit (2006 can be a difficult vintage for claret, marred by tough tannins and/or over-extraction), but there is something Barolo-like about the structure and character of this wine, especially on the finish. The nose is minty and earthy, the fruit is fading, the palate is dry, the tannins are sticky, the wine does not lack energy but it does not convey any sense of joy. Not sure what to do with this. It is not in danger of running out of steam, but it will dry out. Best with food, is the most benevolent suggestion I can think of.
May 2, 2020 - Double decanted 4 hours before tasting, and still a tannic monster. Fruit (black cherry, black currant) almost entirely overwhelmed by the tart, sharp tannins. A little rounder the next day, with some black and blue fruit, but by dinner time this one had collapsed in on itself and had that sour cherry smell you from musty old oak barrels. Maybe a little more time in the cellar?