2017 vintage. The Côtes de Bordeaux is a fantastic playground for value seekers and this Castillon is no exception. To be honest I feel sorry for owner Patricia Aroldi that she has to sell a biodynamical wine of this quality at such a low price (4,95 euro consumer price, I kid you not!). A blend of 86% merlot and 14% cabernet franc. Bright red fruit and flowers in the nose. Good fruit concentration and ripe tannin structure with vibrant acidity and more than decent length. Very easy to drink now, but this should age well for a few years. Highly recommended. Abv. 13%. — 4 days ago
Medium ruby hue. Aromas and flavors of blackberry, cranberry, pepper, plum, toast, and vanilla. Medium-plus body; firm, medium-plus tannins and refreshing, medium-plus acidity. An rich, ripe bouquet of fruit and spice; a soft, well-integrated mouthfeel; and an easygoing finish (with a little heat on the backend). A solid, everyday wine. Blend of Grenache (50%), Syrah (30%), Carignan (10%), and Mourvedre (10%). — 2 months ago
Prompted to have this for Sunday lunch after David and Sofias note on their Clos Mogador white a few days ago @David Trumper Clos Mogador made by Rene Barbier arguably the father of modern Priorat. Dense Ruby with youthful purple tinges. Somewhat closed and brooding on the nose and arguably drinking this too young at 7 years. Rich and full bodied on the palate showing blue fruits and a definite minerality from all that slate. This story well told in the Documentary “Dreaming of Wine” where it looks impossible to grow vines in the slate with Daphne Glorian from Clos Erasmus saying you need dynamite to prepare the vineyard. With this wine it’s best is yet to come. — 4 months ago
Proteiny...like when you smell wet mushy fertile live earthwormy soil with cherries budding in the fleshy forest. A bit of farmy cheese funk. The palate showcases earthiness and young fruit, even red apple skins. Supple tannins and a finish that floats over that wet young ground. Pair with tapas leaning toward hard cheeses. Think manchego with hard salami. — 19 days ago
Nose has light yeasted bread, plum skin, vanilla bean, bruised yellow apple, (minor) cider vinegar, do much going on here, wow.
Palate has ripe plum flesh, candle wax, ripe pear, candied lemon, light oaky/vanilla notes on the long finish.
Very weighty wine, a white that could be paired with a roasted pork dish!
50% Macabeu / 40% White Grenache / 10% Cartoixã — 2 months ago
A great bottle for the price. Big red with notes of tobacco — 17 days ago
Barnyard unfurls to pure dark cherry. — 2 months ago
First full family meal at home ♥️ — 4 months ago