November 30, 2021 - A birthday celebration at Wimborne. Already Bordeaux decanted back into bottle 4hours beforehand. Drank over 2+ hours in Grassl 1855.
Appearance is clear, deep intensity, ruby colour. Coarse sediment towards end of bottle. Legs.
Nose is clean, medium+ intensity, with aromas of milk chocolate, dark toast oak, black cherries, blackberries, blueberries. Developing.
On the palate, dry, medium+ acidity, high alcohol (15%), rounded high tannins, full body. Medium+ flavour intensity, with flavours of milk chocolate, black cherrries, blackberries, blueberries, dark spicy oak toast, sweet spices. Long big finish.
Very good quality. Lots of oomph and pomp. Likely to remain at this place for a while. Not sure how much better it can get than this. Not my current preferred style.
November 13, 2021 - Ch. Tertre Roteboeuf 2009: Hedonisme i ei flaske. Ikke som nudistferie på Jamaica, heller som modne moreller, kaffe, oliven, vanilje, mild søt eik, spice, treverk. Lag på lag, bang bang, diggness på diggness. Fint tanninbitt på en lang utgang, litt - som i litt - alkovarme, likevel bortimot sjokkert da jeg så 15% oppgitt på flaska.
Flott frukt men litt ubalansert dag 1, etter 24t i kjøleskap har ting falt veldig, veldig fint på plass.
March 13, 2021 - Decanted for over 2 hours; medium bodied, earthy notes on the nose, particularly cedar. Licorice and cedar flavors, long finish with mocha notes. Drinks well now.
September 7, 2020 - Decant carefully ... needs time to open up and also threw a fair amount of sediment.
June 13, 2020 - 2 hr decant and this was ready to go. Early oak faded quickly, no hard tannic presence. Med-long finish. Raspberry, red sour cherry, hint of blueberry, bay leaf, dried herbs, mocha, coffee bean, cedar, pencil shaving, graphite, still the barnyard influence that lets you know Bourdeaux. This still has room to go on tertiary development. Plenty of fruit left if you like it. Best described as a BDX for Napa drinkers.
September 20, 2019 - It is hard to believe that its been 7 years since I last tasted this idiosyncratic beauty. The ripe, juicy, flamboyant raspberries and cherries are really starting to pop. From there you find a complex array of truffle, forest floor, licorice, espresso and jam notes that make you go back for more. . On the palate, the crushed rock, smoke, thyme and melange of red fruits really hits the spot! This is just starting to enter its prime time window. You can enjoy this now, or wait 3-5 more years. Either way, this is a winner!
September 11, 2019 - Fine Wines SG - BYOB “Whose Wine is it anyway?” (Praelum Wine Bistro): Very darkish, some chocolate and tar-like feels, with a plump Kirsch undertone. Well balance between the acid juiciness and tannin structure. Some caramel, and coconut, as if having Gula Meleka at the back. Fair finish. It’s only upon reading up the next day, that I realized that these interesting notes were actually brought about by very purposeful use of warmth during viticulture, vinification, and even aging in new Barriques. I think that’s a win, very well justifying the high prices
September 20, 2017 - The Wines of Francois Mitjavile, with Mark Savage MW (Handford Wines, London): Not as charming as the 2013 ( Papies 92 and young)
Richer nose, less herby more fruit , light oaky touches, light mocha feel. The fruit feels heavy at times as if the ripeness of the 2009 vintage was not managed well or is not a t a good stage now at least. Very approachable now and quite pleasant to drink but the heavier fruit does take away from the charming side and felt a bit lacking. We definitely expected more here. 90-92 score range from both of us.
December 11, 2016 - In keeping with the personality of the vintage, this is a ripe, extravagant and still rather primary wine of notable power and texture, and it will need time in the cellar to lose some of its fat, but this is a lovely wine, with all the classic signatures of this property in a ripe year.
June 29, 2015 - drinking really well. this is a big wine for a Bdx but still very restrained, very approachable. Not a touch of heat. Food friendly.