2006 Château Soutard

Community Tasting Notes (4) Avg Score: 88.8 points

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  9/17/2020 - Jeff Leve wrote: 86 Points

  Fresh, bright, crisp, firm, classic styled wine with oak, juicy plums, licorice and tobacco leaf notes on the nose and palate.

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  8/25/2018 - df1962 wrote: 90 Points

  PnD let air for 2hrs.
  
  Clear. Deep garnet.
  
  Clean. Medium intensity. Aroma of cassis plum blackberry tobacco and clay.
  
  Dry. High acid. Medium(-) body. High tannins. Flavours of cassis plum blackberry tobacco touch of anise and coffee.
  
  Medium(+) finish very good. Still youthful.

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  10/1/2011 - peterchoy wrote: 87 Points

  Appearance: Bright and clear red wine, medium (+) intensity ruby with legs
  Nose: Clean with medium intensity, developing aromas of blackberry, pepper, smoke, slight vanilla, sweet spice, plum and violet
  Palate: Dry with medium acidity, medium tannin which is supple, medium alcohol, medium body and medium intensity flavors of blackberry, white pepper, plum, cloves, oak, slight vanilla and vegetal. Medium length.
  Conclusion: Acceptable quality St-Emilion red with relatively simple characters on nose and palate. A smooth and integrated tannin is the most distinguished feature for this wine, but overall on intensity and length just falling short and of reasonable level only. Ready to drink now but has potential to ageing of another 3-5 years.

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  5/15/2011 - peterchoy wrote: 88 Points

  Appearance: Clear, deep intensity ruby color, with paler rims and legs
  Nose: Clean, medium intensity and developing aromas of black cherry, liquorice, blackberry, sweet spice (nutmeg), smoke and plum.
  Palate: Dry with medium (+) acidity, with medium tannin of ripe and fine-grained nature. Medium alcohol level and medium body and flavor intensity, showing blackberry, liquorice, vanilla, plum, hints of smoke. Medium length.
  Conclusion: Acceptable quality St-Emilion wine showing reasonable length and concentration. However, there is not much development on the nose and palate making this wine too simple. Ready to drink now and can be further developed for another 3-5 years.

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