For what is considered a lesser vintage and one of the less well know classed growths, this is brilliant value. I agree with some of the other comments that it is a little thin. But so smooth and for £20 for a Grand Cru you can't go wrong.
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Medium ruby red colour. Medium nose with forest floor, red cherry, mushrooms, vanilla and leather. Medium taste of red cherry, red plums, forest floor, mushrooms and vanilla. Long and dry finish. Medium acidity. Medium tannins. Medium body. A very good Margaux that drinks well now. Goes well with game or lamb.
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Garnet. black currant (cassis), black pepper and bell pepper and some forest floor. The body is medium. The wine has polished texture. The wine finishes medium. The wine has medium acidity.
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Light in color and fruit, the wine is already starting to show some secondary characteristics. Light, but fresh and sweet, drink this now for its fresh, sweet, red berry and peppery character. The wine was made from blending 80% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The amount of Cabernet Sauvignon in the blend for this vintage is a record for the property.
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Heart's Delight Tasting (Sofitel - Washington, DC): Vibrant red fruit on the nose with a fresh floral approach. Fresh and slick on the palate with velvety tannins and pretty red fruit. I get a deep sense of herbs, chestnut, bell pepper and savory spices that I find really attractive.
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UCGB tasting Bordeaux 2013 (Amsterdam): Fairly light color. In the bouquet as well as on the palate green herbs and bell pepper. Some red and dark berry fruits, ok acidity and fairly supple tannin. Elegant style. 87 - 88
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Light in color, medium bodied and forward, there is good freshness to the bright, red cherries and strawberry tones that carry through from start to finish.
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With fennel, spearmint, cocoa powder and spicy, crisp cassis, the wine is soft, polished and fresh. It makes up for its lack of depth with fresh red fruit and easy accessibility. The vintage uses the highest percentage of Cabernet Sauvignon in the history of the estate at 80% of the blend, along with 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The wine reached 13.2% alcohol and has a pH of 3.63 with yields of 36 hectoliters per hectare. The Grand Vin was made from 50% of the harvest. 89-91 Pts
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12/22/2022 - levicn wrote: 88 Points
醒酒两个半小时,中宝石色,闻香有草本植物的青味,黑醋栗,还有一点熏肉的味道,入口酸度中高,单宁紧致,颗粒细腻,几乎感觉不到,青椒,烟熏混合着黑果的香气,不错的结构感和酸度,酒体有点水感,余味偏短,感觉还没发挥就草草结束,表现相比较前几款酒有点弱,也许不需要这么长时间醒酒,早点饮用集中度会好一点。
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6/7/2021 - Jane22 Likes this wine:
Typische cabernet savignon dominante wijn. Lejkker, zeer goed op dronk, wel harder dan de typische margauxs.
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3/3/2021 - 163600 wrote:
very mellow. good
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1/29/2021 - ualbogeyman Does not like this wine: 83 Points
Bland and truly dissapointing
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1/16/2021 - timhoare Likes this wine: 89 Points
For what is considered a lesser vintage and one of the less well know classed growths, this is brilliant value. I agree with some of the other comments that it is a little thin. But so smooth and for £20 for a Grand Cru you can't go wrong.
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4/20/2020 - SuperSomm wrote:
Medium ruby red colour. Medium nose with forest floor, red cherry, mushrooms, vanilla and leather. Medium taste of red cherry, red plums, forest floor, mushrooms and vanilla. Long and dry finish. Medium acidity. Medium tannins. Medium body. A very good Margaux that drinks well now. Goes well with game or lamb.
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9/25/2019 - david bohm wrote: 89 Points
A while later the wine shows more depth and complexity. Enjoyed it especially with aged cheeses like pecorino, manchego and a Dutch hard cheese.
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12/3/2017 - david bohm wrote: 88 Points
Garnet.
black currant (cassis), black pepper and bell pepper and some forest floor.
The body is medium. The wine has polished texture. The wine finishes medium. The wine has medium acidity.
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7/12/2017 - Jeff Leve wrote: 88 Points
Light in color and fruit, the wine is already starting to show some secondary characteristics. Light, but fresh and sweet, drink this now for its fresh, sweet, red berry and peppery character. The wine was made from blending 80% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The amount of Cabernet Sauvignon in the blend for this vintage is a record for the property.
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5/27/2016 - pavel_p wrote: 89 Points
Bordeaux UGC 2013 (Singapore): Seems a bit thin on the palate and attack but shows more weigth on the mid palate with sweet and juicy fruit. 89-90
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3/11/2016 - isaacjamesbaker wrote: 90 Points
Heart's Delight Tasting (Sofitel - Washington, DC): Vibrant red fruit on the nose with a fresh floral approach. Fresh and slick on the palate with velvety tannins and pretty red fruit. I get a deep sense of herbs, chestnut, bell pepper and savory spices that I find really attractive.
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3/7/2016 - Xavier Auerbach wrote: 89 Points
Amsterdam UGC Tasting and Winemakers' Dinner (Grand Hotel Krasnapolsky / Café De Klepel): Very floral, light and Burgundian, almost Pinot Noir in character, juicy, very elegant, just a hint of pepper.
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3/7/2016 - Zweder wrote: 88 Points
UCGB tasting Bordeaux 2013 (Amsterdam): Fairly light color. In the bouquet as well as on the palate green herbs and bell pepper. Some red and dark berry fruits, ok acidity and fairly supple tannin. Elegant style. 87 - 88
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2/11/2016 - Jeff Leve wrote: 88 Points
Light in color, medium bodied and forward, there is good freshness to the bright, red cherries and strawberry tones that carry through from start to finish.
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1/30/2016 - RajivAyyangar wrote:
UGC Bordeaux Tasting - 2013 Vintage (Bentley Reserve, SF): Aromatic but all the aromas are underripe. Green stems, underripe cherry, cornflakes.
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4/23/2014 - hkm520240 wrote: 87 Points
2013 En Primeur Tasting (Crystal Wines shop, Valley Point): Dusty, smoky and austere palate with soft red fruits undertones.
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4/20/2014 - Jeff Leve wrote: 89 Points
With fennel, spearmint, cocoa powder and spicy, crisp cassis, the wine is soft, polished and fresh. It makes up for its lack of depth with fresh red fruit and easy accessibility. The vintage uses the highest percentage of Cabernet Sauvignon in the history of the estate at 80% of the blend, along with 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The wine reached 13.2% alcohol and has a pH of 3.63 with yields of 36 hectoliters per hectare. The Grand Vin was made from 50% of the harvest. 89-91 Pts
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