Low acid, red currant, pretty tame. Oaky on the nose, easy drinking, medium bodied, ashy, tannings. Good! — 21 days ago
Dark & still very youthful, perfumed & elegant, full of energy, ripe dark fruit, with a beautiful fresh menthol-cedar wood note. Layers of Black currant & cassis with some lighter cherry and a touch of fresh raspberries. A hint of dark Ghana chocolate. Ripe & sweet yet savoury. Complex.
Surprisingly energetic on the palate, with a firm tannic frame yet the tannins are juicy, polished, velvety. This is filled with juicy ripe fruit and fresh acidity. Impeccably balanced and with great complexity & depth.
This is a beautiful wine that is just awakening, serious & profound yet so approachable. A spectacular bottle! — 2 days ago
Medium ruby core and medium ruby , garnet rim . Quite closed and complex , dark fruits , touch of spice , mineral hints . On the palate intense red fruit focused , cranberry , red cherry , earthy , wet stone touches . Touch saline on the good length finish , balanced acidity and quite refined but present tannins . Mineral , sea spray notes on the finish . Needs time, will improve over the next 5-10 years and last well a further 5-10. The most successful wine in the tasting , without a doubt — 23 days ago
A nice representation of Haut-Médoc. Red fruits, moderate tannin. The 2016 drinking nicely in 2024. — 5 days ago
ガボットにて
果実みのある華やかな味だがスッキリ
(柑橘?と言ってた)
シュナン・ブラン — 8 days ago
Jakub Kalinowski
Opens up very slowly, keeping a very youthful appearance. Shy black currant leaf, fresh black currants, a bit tobacco leaf, a smoky, earthy note, a faint whiff of orange peel. All interwoven, subtle, and yet, a bit underwhelming.
The wow happens on the palate - smooth and so polished… more silk than velvet.
Cool black currant, a touch of 100% cocoa chocolate, a bit of espresso savouriness
Not really rich nor broad… but the precision & depth are amazing. Harmonious, self assured, elegant. A finish that goes on forever
If only the nose would be as magical as the palate - what a grand wine this would be — 16 hours ago