Meet the winemaker - MDDG with Samuel Guibert (WSET Bermondsey): Cabernet Sauvignon vines now 50 years old. Cabernet Sauvignon is separately fermented (for up to 4 weeks) to all of the other red varieties (which are co-fermented for ~2 weeks whilst the cabernet sauvignon is being picked). Pumped over twice per day in oxygen-rich environment for 5-days, before flushing the oxygen out with CO2. Pumping over minimised to a maximum of once per day towards the end of fermentation. Blended post-fermentation, and pressed after blending.
Screams youthful cabernet sauvignon on the nose - super cassis-y. Tannins surprisingly restrained. Samuel says drink this young and that tracks; doesn’t taste like this will make particularly old bones. Very light. I wonder if there’s anything whole-bunch-y going on?
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Dense purple with ruby reflections. Concentrated aromas of forest berries and plums on a complex nose, with delicate notes of blackberry and wild fruits. Dark fruits dominate the velvety palate with its fine minerality, beautiful interplay of spices, silky texture, and the fruity essence of blue fruits, supported by compact tannins and a marked astringency. A lovely smoky note lingers faintly on the finish.
Porpora denso con riflessi rubino. Concentrato di frutti di bosco e prugne al naso complesso, con delicate note di mora e frutti selvatici. I frutti scuri dominano il palato vellutato con la sua fine mineralità, il bel gioco di spezie, la sostanza setosa e il fruttato dei frutti blu, su tannini compatti e una marcata astringenza. Bella la nota fumè che si ritrova in parte minore sul fin di bocca.
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3/20/2024 - MaJeKu Likes this wine: 93 Points
In der Nase sehr frisch und tief mit Tabak, eingelegter Kirsche, dazu dunkler Stein, dunkler Rauch und etwas Minze.
Am Gaumen ebenfalls frisch, tief, komplex und pikant.
Sehr lang, eine Anreise mit reichlich Reserven.
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3/13/2024 - Jamieson12o Likes this wine: 88 Points
Meet the winemaker - MDDG with Samuel Guibert (WSET Bermondsey): Cabernet Sauvignon vines now 50 years old. Cabernet Sauvignon is separately fermented (for up to 4 weeks) to all of the other red varieties (which are co-fermented for ~2 weeks whilst the cabernet sauvignon is being picked). Pumped over twice per day in oxygen-rich environment for 5-days, before flushing the oxygen out with CO2. Pumping over minimised to a maximum of once per day towards the end of fermentation. Blended post-fermentation, and pressed after blending.
Screams youthful cabernet sauvignon on the nose - super cassis-y. Tannins surprisingly restrained. Samuel says drink this young and that tracks; doesn’t taste like this will make particularly old bones. Very light. I wonder if there’s anything whole-bunch-y going on?
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2/28/2024 - Bolognese Diner Likes this wine: 92 Points
Dense purple with ruby reflections. Concentrated aromas of forest berries and plums on a complex nose, with delicate notes of blackberry and wild fruits. Dark fruits dominate the velvety palate with its fine minerality, beautiful interplay of spices, silky texture, and the fruity essence of blue fruits, supported by compact tannins and a marked astringency. A lovely smoky note lingers faintly on the finish.
Porpora denso con riflessi rubino. Concentrato di frutti di bosco e prugne al naso complesso, con delicate note di mora e frutti selvatici. I frutti scuri dominano il palato vellutato con la sua fine mineralità, il bel gioco di spezie, la sostanza setosa e il fruttato dei frutti blu, su tannini compatti e una marcata astringenza. Bella la nota fumè che si ritrova in parte minore sul fin di bocca.
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11/12/2023 - Xavier Auerbach wrote: 92 Points
A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Magnum. Totally primary, still unformed, liquorice, clearly a cooler year, the fruit is in the grippy red register, quite tannic but no visible oak influence. Needs 5 years at least.
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11/8/2023 - Ben Christiansen wrote:
It smells just a bit like barnyard to it. Goes away on a second swirl. And good tension across the palate. Lively. Quite good.
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