Opened 2h early. Good fruit and soft, food-friendly tannins, as before. It was surprisingly good with slow-cooked pork belly with all the trimmings. The fruit was richer, sweeter, and the soft acidity and tannins provided an excellent partnership with the food. Following the meal, it was even better. Lovely wine with plenty of life ahead.
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Gorgeous, given time to open. All the positive qualities in my previous note so no need to say more. Excellent with a rolled, boned shoulder of lamb and on its own later. A great buy en primeur.
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Three years on from our last bottle, this was opened and decanted 4h early. I still found it rather tannic at first but it softened and sweetened a little as the fruit emerged. My wife got lavender on the nose, then plums and violets on the palate with tarragon later. It retained a tannic backbone for me which I found a bit ‘mouth puckering’ at first. However, not surprisingly, it came alive with food (grilled beef) a little later and improved further and quite markedly in the glass. It became much richer with time and, at this stage, the fruit showed more dark plums than berries and cherries. Plum stones later. Well balanced and harmonious after our meal and it continued to develop over 6-8 hours post-decanting and showed more rich spice and cedar notes. It was still improving when we finished the bottle. Not a wine to pop, pour, or make a snap judgement on. We have over half a case, yet, and will not hurry to drink it. 91 (after it had time to open fully).
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Dark ruby red cherry, not much brown around the edge. Soft feel that builds into a feeling of spice and warmth in the mouth. The end is slightly caramel and burnt toast. Some fruit and pear drop feel with a blueberry rather than spicier fruit.
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Pop and pour. For me I was a little disappointed. A ripe nose upon opening with some dark blackcurrants, but I found the initial nose better than the taste. This is very rustic in style. Quite earthy, but maybe that’s it’s proximity to St Estephel.The palate is round and quite lush, with soft tannins but some bite. I felt this was already very evolved and fading, which is a surprise given this has been perfectly stored since purchasing in Nov 2013.. I have more bottles so let me decant next time.
Deep colour, restrained nose, as before. Decanted (there was a substantial sediment) and left for an hour. The palate was a little restrained early on but it showed mainly black fruits with good balance and length. I got hints of ‘farmyard’ at first. The wine was unusually soft for a Cissac at this stage. The nose opened nicely in the glass. The cedar pencil notes were quite prominent early and I found it a little austere still. In contrast, my wife found it soft with lots of dark fruits, as before - blackcurrant, dark cherry, blueberry - and still got the creamy character on the late palate. I found the fruit a little slower to emerge fully. It is improving but still needs time, I think. It got better with, and after, food. It has a good future. If you open it now, it is worth doing so early.
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Deep colour, restrained nose. Opened and left upright for an hour and then decanted and left for 3h (there was a fair sediment). The palate was a little restrained and austere at first but it showed mainly black fruits with good, juicy acidity and good length. My wife found 'black cherry ice cream' on the end taste. The nose opened nicely in the glass. The tannins were unusually restrained for a Cissac at this age but were quite enough to make this an excellent food wine. It was very good with a rare ribeye steak. Cedar pencil notes emerged late. Post food, it was very enjoyable. I'm sure my rating will rise with time. It was a good buy, en primeur and will last and develop for years, yet. 89+
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Tasted at the Whitewater Valley Wine Society, Hampshire, UK. Served to accompany parma ham stuffed chicken. Very popular in the room, though not the star of the night (which went to the Archangel pinot noir). Classic aromas of cassis fruit, plums, spice, vanilla cedar wood and pencil shavings. The palate was packed with rich, silky soft fruit and just a hint of spice – a serious wine that will reward further medium term cellaring!
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Drunk from a magnum, well drunk from a glass, but poured from a magnum. Big burly fruit, plummy. You can tell this was a hot year. Tannins now melty and soft but with a trace of bite left. Earthy and leathery with some pencil shavings. It’s a little blowsy and rustic, not the most elegant, but gives plenty of pleasure. No hurry to drink either.
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Opened and decanted one hour before drinking. Served to accompany griddled saddle of hare. Deep garnet colour. Plenty of blackcurrant and damsom fruit, still fresh and still showing youth, some earthiness, long finish. Drinking very well at the moment.
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Tasted at home with friends, the fourth of a 10 bottle vertical tasting of Chateau Cissac vintages from 2014 to 1975. Opened one hour before tasting. Dark Burgundian colour, with a dusty nose. Rich and full, good tannins, berry fruits and savoury. Warming in the throat. Still appearing rather young, not surprising from this excellent Bordeaux vintage. I think will keep at least another 5 years.
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Freshness. Dense colour. Good balance of acidity, tannin and fruit. A really good glass of claret. Let the bottle settle and decant; there's a lot of sediment and if you don't settle it out, it affects the taste.
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This is the first bottle of my case, just removed The Wine Society's reserves, where it has been stored since release. Drunk over 2 days, this note is based on second day tasting. Not decanted, but i will do in future as there was a reasonable amount of sediment. The colour is deep crimson. The nose shows eucalyptus, leather and plenty of young fruit. On the palate, it's dry but with a hint of sweetness. It's also got a hint of earthiness which i expect will become more evident as it matures over the next few years. My general impression is that it is still too young for my palate. However, my wife likes up front fruit and she thought it was good now. We drank it to accompany beef and enjoyed it very much. I shall enjoy drinking the rest of the case over the next few years.
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Cabernet Sauvignon 70%, Merlot 22% and Petit Verdot 8%
Medium body, mature but deep garnet color. Intense wild and black fruits aroma, cedar wood and vanilla. Black currants and plum palate with long spicy and mineral, slightly earthy finish. Rich, complex and silky, well balanced, lovely berries acidity and well integrated soft tannins. Food friendly, best match is medium grilled meat or duck, tasted with grilled vegetables. Serve 18º - 20º. Need aeration, open about one hour in advance. Drink now and next couple years.
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Regular lunch with the Weybridge mafia; our Friday haunt had dug up a few bottles ('10 & '09 - both noted) that they were letting out at a ridiculous price. No second thoughts!! Drunk after the '10 (90pts) - we didn't realise there were two vintages. Lacked any concentration and definition in comparison to the '10 and the acidity was too low to give the wine significant grip. Given the reputation of the twin 2009/2010 vintages I was more than surprised to be reporting a 3pt difference between the two wines. For drinking up.
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Bordeaux 2009 vs. 2010 - Check in on 50 well known Chateaux: Tasted at the Sampler, London. Medium ruby. Discrete nose of dark fruit, forest floor, earth, very good ripeness visible. Enters the palate medium bodied with good Medoc typicity. Fruit and structure well in place. This is well done. Drinkable now but will surely add more tertiary aromas as it matures further. 91+
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Coming along nicely, enjoyed this my third bottle drunk in the last 12 months and each one gets better with time. I think I will keep my other three bottles a little longer.
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Bordeaux Star Performers Tasting (8 Danks street, Sydney): Medium minus intensity aromas of charry black fruit, slight biscuit and saddle leather. In the mouth the wine is juicy with quite savoury fruit and the tannins are very drying. Hmm. Bit simple.
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Pleasant crunchy fruits and nice structure. Improves in the glass and I would broach another in a couple of years time when the tertiary flavours will be more obvious and (for me) more enjoyable.
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Berry Bros. & Rudd Bordeaux Tasting Evening (Amoy Street): Appearance is clear, deep intensity, ruby colour. Legs. Nose is clean, medium+ intensity, with aromas of blackberries, blackcurrant, toasted oak. Developing. On the palate, dry, medium+ acidity, medium+ alcohol, firm lively high tannins, full body. Medium+ flavor intensity, with flavours of ripe dark fruit - blackberries and blackcurrant, with toasted oak and little bit of tobacco. Medium+ finish. Good quality. Boosted by the excellent vintage of 2009. Too early to drink now. Will do well with further ageing.
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Garnet with no tears; Nose of brambles, black fruit, clack currant; Dry, full-bodied, lively medium dry tannins with powerful flavour of black fruit, brambles, cedar - fruity. Tannic to start but opened up well and had a good length. With steak and kidney pudding.
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Very young still should be able to wait for another 5-10 years Decanted for 1.5 hr, very dark red/purple colour with strong dark fruit, blackberry, oak, cedar nose. Mineral came out after 2 hrs. Pretty good quality as a CB and value for money.
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Meat carnivores lunch (Gitai Zamir, Tirah): color: dark red-purple nose: subtle dark fruits aromas, tobacco notes palate: med-full bodied, grip tannins, high acidity level, good harmony, rich dark mature dark fruits flavours, roasted coffee, vanilla-oak & chocolate flavours, long finish. ready to drink and enjoyable.
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Bordeaux Cru Bourgeois tasting (Wine-Route, Tel-Aviv): color: dark red-purple nose: subtle dark fruits aromas, tobacco notes palate: med-full bodied, grip tannins, high acidity level, good harmony, rich dark mature dark fruits flavours, roasted coffee, vanilla-oak & chocolate flavours, long finish. ready to drink and enjoyable.
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BODY: some sediment present; medium bodied; black-garnet color of medium-deep to deep depth.
TASTE: low-ish acidity; medium-fine tannins are very drying; moderate to strong oak presence, especially on the finish; a touch green/weedy/bitter; hint of dark chocolate; typical dark-fruited young Cabernet Sauvignon flavor; slight deep leather note, and a hint of background strawberry; 13.5% alc. is not noticeable; “dark” flavor profile is a bit muddled; drink in the near to mid term.
B: 50, 5, 11, 15, 6 = 87
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Big dark nose with ripe cassis, coffee and kirsch. Big, soft and a bit clumsy on the palate with quite a bit of oak. Good value though, and will no doubt improve with time. (nose 91+, taste 87 = 89)
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The Sampler Summer Tasting 2012 (London): Also very oaky: you risk splinters if you inhale too deeply. Decent palate though. Plums, some spice and drinking well already. Lingering.
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2/4/2024 - johnrm Likes this wine: 91 Points
Opened 2h early. Good fruit and soft, food-friendly tannins, as before.
It was surprisingly good with slow-cooked pork belly with all the trimmings. The fruit was richer, sweeter, and the soft acidity and tannins provided an excellent partnership with the food. Following the meal, it was even better. Lovely wine with plenty of life ahead.
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12/7/2023 - pdadams66 Likes this wine: 90 Points
Drinking better on day 2. Richer throughout, good classic fruit and tannins. Drinking well now.
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12/4/2023 - pdadams66 Likes this wine: 88 Points
Fairly classic Bordeaux. A little light in the middle. Good finish, moderate tannins. Good now.
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10/30/2023 - Alc13%byvol Likes this wine: 89 Points
Reliable everyday drinker. Good value and vintage. Couple of corked bottles but whizzing through these 2 cases as they will soon lose a bit of steam.
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10/22/2023 - johnrm Likes this wine: 91 Points
Gorgeous, given time to open. All the positive qualities in my previous note so no need to say more. Excellent with a rolled, boned shoulder of lamb and on its own later. A great buy en primeur.
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7/28/2023 - johnrm Likes this wine: 91 Points
Three years on from our last bottle, this was opened and decanted 4h early. I still found it rather tannic at first but it softened and sweetened a little as the fruit emerged. My wife got lavender on the nose, then plums and violets on the palate with tarragon later. It retained a tannic backbone for me which I found a bit ‘mouth puckering’ at first.
However, not surprisingly, it came alive with food (grilled beef) a little later and improved further and quite markedly in the glass. It became much richer with time and, at this stage, the fruit showed more dark plums than berries and cherries. Plum stones later. Well balanced and harmonious after our meal and it continued to develop over 6-8 hours post-decanting and showed more rich spice and cedar notes. It was still improving when we finished the bottle.
Not a wine to pop, pour, or make a snap judgement on.
We have over half a case, yet, and will not hurry to drink it. 91 (after it had time to open fully).
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1/4/2023 - Keith Cooper Likes this wine: 88 Points
Blackcurrant colour. More blackcurrant and spice on the nose. Mature, rich, dark, long, spice and red berry fruits, leather, marzipan.
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9/9/2021 - lloyd.cochrane@googlemail.com Likes this wine:
Dark ruby red cherry, not much brown around the edge. Soft feel that builds into a feeling of spice and warmth in the mouth. The end is slightly caramel and burnt toast. Some fruit and pear drop feel with a blueberry rather than spicier fruit.
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8/22/2021 - msauer Likes this wine: 88 Points
reliable quality. typique cru bourgeois, excellent vintage
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6/26/2021 - msauer Likes this wine: 89 Points
un digne représentant de l'appellation. un très solide cru bourgeois
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6/1/2021 - _water.into.wine_ wrote: 89 Points
Pop and pour. For me I was a little disappointed. A ripe nose upon opening with some dark blackcurrants, but I found the initial nose better than the taste. This is very rustic in style. Quite earthy, but maybe that’s it’s proximity to St Estephel.The palate is round and quite lush, with soft tannins but some bite. I felt this was already very evolved and fading, which is a surprise given this has been perfectly stored since purchasing in Nov 2013.. I have more bottles so let me decant next time.
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10/30/2020 - johnrm Likes this wine: 90 Points
Deep colour, restrained nose, as before. Decanted (there was a substantial sediment) and left for an hour. The palate was a little restrained early on but it showed mainly black fruits with good balance and length. I got hints of ‘farmyard’ at first. The wine was unusually soft for a Cissac at this stage. The nose opened nicely in the glass. The cedar pencil notes were quite prominent early and I found it a little austere still. In contrast, my wife found it soft with lots of dark fruits, as before - blackcurrant, dark cherry, blueberry - and still got the creamy character on the late palate. I found the fruit a little slower to emerge fully. It is improving but still needs time, I think. It got better with, and after, food. It has a good future.
If you open it now, it is worth doing so early.
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3/7/2020 - gout wrote: 89 Points
Still evolving but drinking nicely. Soft tannins, good fruit and long finish.
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2/29/2020 - johnrm Likes this wine: 89 Points
Deep colour, restrained nose. Opened and left upright for an hour and then decanted and left for 3h (there was a fair sediment). The palate was a little restrained and austere at first but it showed mainly black fruits with good, juicy acidity and good length. My wife found 'black cherry ice cream' on the end taste. The nose opened nicely in the glass. The tannins were unusually restrained for a Cissac at this age but were quite enough to make this an excellent food wine. It was very good with a rare ribeye steak. Cedar pencil notes emerged late. Post food, it was very enjoyable. I'm sure my rating will rise with time. It was a good buy, en primeur and will last and develop for years, yet. 89+
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9/12/2019 - Keith Cooper Likes this wine: 90 Points
Tasted at the Whitewater Valley Wine Society, Hampshire, UK. Served to accompany parma ham stuffed chicken. Very popular in the room, though not the star of the night (which went to the Archangel pinot noir). Classic aromas of cassis fruit, plums, spice, vanilla cedar wood and pencil shavings. The palate was packed with rich, silky soft fruit and just a hint of spice – a serious wine that will reward further medium term cellaring!
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5/17/2019 - henrygjeffreys Likes this wine:
Drunk from a magnum, well drunk from a glass, but poured from a magnum.
Big burly fruit, plummy. You can tell this was a hot year. Tannins now melty and soft but with a trace of bite left. Earthy and leathery with some pencil shavings.
It’s a little blowsy and rustic, not the most elegant, but gives plenty of pleasure. No hurry to drink either.
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5/9/2019 - Bordeaux Expatriate Likes this wine: 89 Points
Smooth berry notes. Better next day
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2/13/2019 - Jeff Leve wrote: 87 Points
Light, bright red fruits from start to finish in this medium bodied, austere, tobacco and cedar accented wine.
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11/18/2018 - Keith Cooper Likes this wine: 90 Points
Opened and decanted one hour before drinking. Served to accompany griddled saddle of hare. Deep garnet colour. Plenty of blackcurrant and damsom fruit, still fresh and still showing youth, some earthiness, long finish. Drinking very well at the moment.
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9/29/2018 - Keith Cooper Likes this wine: 90 Points
Tasted at home with friends, the fourth of a 10 bottle vertical tasting of Chateau Cissac vintages from 2014 to 1975. Opened one hour before tasting. Dark Burgundian colour, with a dusty nose. Rich and full, good tannins, berry fruits and savoury. Warming in the throat. Still appearing rather young, not surprising from this excellent Bordeaux vintage. I think will keep at least another 5 years.
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7/24/2018 - InVinjeVeritas wrote: 90 Points
Still good fruit and tannins. Rustique taste of plums. Needs food.
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4/9/2018 - Yagil wrote: 88 Points
see my previous TN
solid BX Cru Bourgeois
requires 3-5 hours advanced uncorking
can age 6-10 years more
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1/14/2018 - thatsbabymakinwine Likes this wine: 89 Points
Freshness. Dense colour. Good balance of acidity, tannin and fruit. A really good glass of claret. Let the bottle settle and decant; there's a lot of sediment and if you don't settle it out, it affects the taste.
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10/29/2017 - Keith Cooper Likes this wine: 90 Points
This is the first bottle of my case, just removed The Wine Society's reserves, where it has been stored since release. Drunk over 2 days, this note is based on second day tasting. Not decanted, but i will do in future as there was a reasonable amount of sediment. The colour is deep crimson. The nose shows eucalyptus, leather and plenty of young fruit. On the palate, it's dry but with a hint of sweetness. It's also got a hint of earthiness which i expect will become more evident as it matures over the next few years. My general impression is that it is still too young for my palate. However, my wife likes up front fruit and she thought it was good now. We drank it to accompany beef and enjoyed it very much. I shall enjoy drinking the rest of the case over the next few years.
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8/25/2017 - vlzat wrote: 90 Points
Cabernet Sauvignon 70%, Merlot 22% and Petit Verdot 8%
Medium body, mature but deep garnet color. Intense wild and black fruits aroma, cedar wood and vanilla. Black currants and plum palate with long spicy and mineral, slightly earthy finish. Rich, complex and silky, well balanced, lovely berries acidity and well integrated soft tannins. Food friendly, best match is medium grilled meat or duck, tasted with grilled vegetables. Serve 18º - 20º. Need aeration, open about one hour in advance. Drink now and next couple years.
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7/9/2017 - gout wrote: 89 Points
Evolving nicely, cedar & black currant nose, lovely ripe fruit on the palate with a good balance and length. Ready but will keep.
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7/7/2017 - NickBurwood wrote: 87 Points
Regular lunch with the Weybridge mafia; our Friday haunt had dug up a few bottles ('10 & '09 - both noted) that they were letting out at a ridiculous price. No second thoughts!!
Drunk after the '10 (90pts) - we didn't realise there were two vintages. Lacked any concentration and definition in comparison to the '10 and the acidity was too low to give the wine significant grip. Given the reputation of the twin 2009/2010 vintages I was more than surprised to be reporting a 3pt difference between the two wines.
For drinking up.
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11/27/2016 - gout wrote: 86 Points
Still youthful, needs another year or two to evolve
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2/5/2016 - Collector1855 wrote: 91 Points
Bordeaux 2009 vs. 2010 - Check in on 50 well known Chateaux: Tasted at the Sampler, London. Medium ruby. Discrete nose of dark fruit, forest floor, earth, very good ripeness visible. Enters the palate medium bodied with good Medoc typicity. Fruit and structure well in place. This is well done. Drinkable now but will surely add more tertiary aromas as it matures further. 91+
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11/28/2015 - gout wrote: 86 Points
Still youthful - evolving bouquet of moderate cedar/cassis , nice fruit, still firmish tannins.Will keep. Reserve judgement at the moment.
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7/24/2015 - UncleBuncle Likes this wine:
This drinking very well at the moment, almost delicious, and is very much 'a point'. enjoying it much more than the 2005.
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2/6/2015 - Buddrow Likes this wine: 89 Points
Coming along nicely, enjoyed this my third bottle drunk in the last 12 months and each one gets better with time. I think I will keep my other three bottles a little longer.
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8/19/2014 - chatters wrote:
Bordeaux Star Performers Tasting (8 Danks street, Sydney): Medium minus intensity aromas of charry black fruit, slight biscuit and saddle leather. In the mouth the wine is juicy with quite savoury fruit and the tannins are very drying. Hmm. Bit simple.
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6/28/2014 - Lordswood wrote: 85 Points
Pleasant crunchy fruits and nice structure. Improves in the glass and I would broach another in a couple of years time when the tertiary flavours will be more obvious and (for me) more enjoyable.
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6/20/2014 - Derek Darth Taster wrote:
Berry Bros. & Rudd Bordeaux Tasting Evening (Amoy Street): Appearance is clear, deep intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of blackberries, blackcurrant, toasted oak. Developing.
On the palate, dry, medium+ acidity, medium+ alcohol, firm lively high tannins, full body. Medium+ flavor intensity, with flavours of ripe dark fruit - blackberries and blackcurrant, with toasted oak and little bit of tobacco. Medium+ finish.
Good quality. Boosted by the excellent vintage of 2009. Too early to drink now. Will do well with further ageing.
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5/10/2014 - rossi.wine wrote: 87 Points
Lots of red fruit, smoky oak and herbal notes on the nose. Fresh and very linear, good balance but not overly generous or long. Fades quickly.
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4/12/2014 - Cellarunderstairs wrote: 91 Points
Garnet with no tears; Nose of brambles, black fruit, clack currant; Dry, full-bodied, lively medium dry tannins with powerful flavour of black fruit, brambles, cedar - fruity. Tannic to start but opened up well and had a good length. With steak and kidney pudding.
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2/23/2014 - Knfkwan wrote: 88 Points
Very young still should be able to wait for another 5-10 years
Decanted for 1.5 hr, very dark red/purple colour with strong dark fruit, blackberry, oak, cedar nose. Mineral came out after 2 hrs. Pretty good quality as a CB and value for money.
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2/19/2014 - mukden wrote: 87 Points
YES-maybe. High acidity that's immediately pleasant ultimately masking a vacuous emptiness in the follow through.
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1/31/2014 - Yagil wrote: 87 Points
Meat carnivores lunch (Gitai Zamir, Tirah): color: dark red-purple
nose: subtle dark fruits aromas, tobacco notes
palate: med-full bodied, grip tannins, high acidity level, good harmony, rich dark mature dark fruits flavours, roasted coffee, vanilla-oak & chocolate flavours, long finish.
ready to drink and enjoyable.
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1/30/2014 - Yagil wrote: 87 Points
Bordeaux Cru Bourgeois tasting (Wine-Route, Tel-Aviv): color: dark red-purple
nose: subtle dark fruits aromas, tobacco notes
palate: med-full bodied, grip tannins, high acidity level, good harmony, rich dark mature dark fruits flavours, roasted coffee, vanilla-oak & chocolate flavours, long finish.
ready to drink and enjoyable.
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1/29/2013 - grafstrb wrote: 87 Points
-- decanted immediately before initial taste --
-- tasted non-blind over a few hours –
-- Cabernet Sauvignon; Merlot; Petit Verdot --
NOSE: blackberry jam; moderate oak; dark soil aspect; purple-fruited; slight pencil lead/mineral note.
BODY: some sediment present; medium bodied; black-garnet color of medium-deep to deep depth.
TASTE: low-ish acidity; medium-fine tannins are very drying; moderate to strong oak presence, especially on the finish; a touch green/weedy/bitter; hint of dark chocolate; typical dark-fruited young Cabernet Sauvignon flavor; slight deep leather note, and a hint of background strawberry; 13.5% alc. is not noticeable; “dark” flavor profile is a bit muddled; drink in the near to mid term.
B: 50, 5, 11, 15, 6 = 87
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1/13/2013 - JBsquared wrote:
Still very primary, but showing the quality of the vintage, with lots of dark red fruit and cocoa, generous round tannin and good length. Recommended.
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9/29/2012 - mmh wrote: 89 Points
Big dark nose with ripe cassis, coffee and kirsch. Big, soft and a bit clumsy on the palate with quite a bit of oak. Good value though, and will no doubt improve with time. (nose 91+, taste 87 = 89)
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9/1/2012 - JBsquared wrote:
Still wound a little tight, and obviously not really ready, but already offering lots of graphite and black fruit with a silky mouthfeel.
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7/4/2012 - davestenton wrote:
The Sampler Summer Tasting 2012 (London): Also very oaky: you risk splinters if you inhale too deeply. Decent palate though. Plums, some spice and drinking well already. Lingering.
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