"Odedi"

9.4

#AgedWineTuesday

Beautiful color of dark ruby with a wide reddish rim.

Strong nose of black currants, black plums, cooked cherries, dried fruits, cedar, vanilla, licorice, spices, chocolates, tobacco and herbs.

Full bodied and soft, with medium acidity and long legs.

Dry on the palate and fruit forward with blackberries, black currants, black plums, cherries, cedar, spices, dark chocolates, licorice, coffee, peppercorn, light eucalyptus, herbs, light vegetables, earth and black tea.

Long finish with fine grained tannins and tangy cherries.

This 20 year old Merlot from Saint Emilion is absolutely fantastic now. Elegant, chocolatey and rich.

Drinking beautifully right out of the bottle, extracted and complex. Nicely balanced and powerful, with a great mouthfeel.

Wine Advocate 98 points.

Drinking it with the wine maker, from his personal cellar, makes it even more special for me.

Drinking at its peak, and will continue to drink nicely in the next 10 years.

Fruit forward and good by itself as a sipping wine.

A blend of 80% Merlot and 20% Cabernet Franc. Aged in New French oak barrels for 18 months.

94 points.

$350. — 8 days ago

Tate Eller

9.0

Overripe berry, maybe Forrest floor. Light bodied, medium to light acidity, low tannins. Easy drinker — 8 months ago

edward Simpson

9.0

Ch du Tertre restaurant, St Emilion Grand Cru, well structured, hint of Tabac, Lavender, little treat for the driver — 2 years ago

"Odedi"

9.2

It is time for some Merlot on this #MerlotThursday. Let's bring Merlot back!

Dark ruby in color with a wide reddish rim.

Fruity nose of blueberries, currants, plums, tobacco leaf, cedar, licorice, light vanilla and black pepper.

Medium plus in body and smooth, with medium acidity and long legs.

Dry on the palate with black currants, blueberries, plums, cooked cherries, spices, light cedar, licorice, chocolates, dark coffee, herbs and black peppers.

Long finish with round tannins and tangy cherries.

This is a delicious Merlot blend from Saint Estephe. Rich, smooth and elegant.

This second wine from the Third Growth Chateau is showing nice complexity and a soft mouthfeel.

Good right out of the bottle, and better with airtime.

This 10 year old is drinking beautifully now, and will continue to age nicely in the next 10 years.

A great sipping wine. Plush and fruit forward.

A blend of 57% Merlot, 33% Cabernet Sauvignon and 10% Cabernet Franc. Aged for 17 months in (50% new) French Oak barrels.

13.5% alcohol by volume.

92 points.

$60. — 20 days ago

Jason Keefer

9.0

Calon’s third, but still very classic left bank! Bramble berries, cedar, a hint of graphite. Right in the sweet spot! — 4 months ago

Kenneth

9.1

15% alcohol, deep ruby, ripe plum, full body, fruity, black currant, jammy, med tannic, alcohol little over, need breath, high acidity, quite oaky, vanilla, tobacco. $295 good price — 9 months ago

Stefan Dolhain

9.0

2020 vintage. The last vintage for this wine as it was bought from the Bécot family ( owners of Beauséjour-Bécot) by the owners of Haut-Brion in 2021. It will be incorporated into Château Quintus (which is a merger of 3 estates: Tertre-Daugay, L'Arrosée and Grand-Pontet). Many Saint-Emilion estates disappeared, incorporated into other estates, some very good wines sadly disappeared like Curé Bon La Madeleine (now into Canon), Cadet-Piola (now into Soutard) and so on. The fact that Grand Cru Classés can legally be incorporated into Premier Grands Crus Classés tells you that you have to take the classification with more than a grain of salt. A bit shy on the nose, even after a few hours. Medium-bodied, nice value for a Saint-Emilion Grand Cru Classé. — 2 years ago

Scott@Mister A’s-San Diego

8.9

1989 vintage. From magnum. Nice fill and cork better than expected. Not decanted and first tasted after 7 (seven!!) hours after opening. Talk about task saturation...Light body with some brickish notes but back end concentration along with dark cherry and plum notes fronting earth + tobacco histories. Good length of finish. Drink whatever format ya got cuz it's definitely time unless you like playing wine pathologist and reconstituting tissue/flavors to flesh out what once was and rebuilding around the existing skeleton. Eminently doable as long as you're intimately familiar with the producer/wine, have previously tasted the wine and have really good notes/memory. 05.11.25. — 24 days ago

Christian Schumann

9.6

Eine Wuuuuucht. Voll ausgewogenes Buckett, Noten von roten und dunklen Beeren, leicht Pfeffer. — 5 months ago

edward Simpson

9.0

Restaurant La Tertre St Emilion, sauvignon, semillion and muscatelle, good citrus with lovely lemons, one of the best we've had so far. 😋 — 2 years ago