Pure ripe notes of dark cherries and plum with black licorice structured by firm chalky tannins and balanced by fresh acid. A pleasant touch of cedar lifts the aromas. Still tight with moderate finish. If you thought Bordeaux no longer offered great value, think again. This wine shines with lamb but will benefit from further ageing; 7 to 10 years, I think.
First you smell a wave of sous bois and mushroom. Then, once you taste it, those aromas are lifted by crunchy sour cherries and raspberry notes. Light body with fine chalky tannins. Juicy and easy to drink. Delicious with duck confit.
Tasted in January, when no longer nouveau. Medium-deep purple-red colour. Strong nose of bubble-gum, grapey Gamay. Light bodied with high acidity: just what a good nouveau should deliver. But not the best of vintages; the fruit is a bit thinner and less in-your-face than one might wish.
Cabernet Sauvignon and Merlot blend. From a celebrated estate in the south of France, which gives a very deep garnet color and a ripe nose of cassis, black cherry and some toast in the background. Medium bodied and nicely balanced, tasting of blackcurrant and raspberry with a firm tannic structure—like a ripe fruity claret. Value. Drink up.
Light with juicy aromas of red plum and cherries with a pleasant herbal touch. Vibrant with bright acid and soft tannins. The perfect vin de soif. Hard to drink in moderation. Serve slightly chilled.
A Syrah blend. Dense ruby in colour with a cedary, spicy nose of blackberries with a light herbal note. Full bodied, dry, savoury. Rich black fruit flavours with notes of dark chocolate and black olive with lively acidity. Great mouthfeel with ripe cocoa powder tannins. A well-balanced wine.
I absolutely love this white wine and was charmed by it. But I recommend it with a few warnings. Be prepared to experience something different. The wine shows lots of evolution and has a lot of character: exactly while I like it. A beautiful amber colour, full body and exotic notes of honey, orange peel, dried apricot, lemon rind and almond. Still fresh and vibrant despite its evolution. A real gem. Made for quail served with kumquat sauce.