On this Friday night I have opened the 2018 Château Saint-Pierre from Saint Julien of the Left Bank of Bordeaux. A blend of 77% Cabernet Sauvignon and 23% Merlot.
On the nose I am getting black cherry, black raspberry, black currant, clove, black pepper, herbs, menthol, smokey oak and dark earth.
On the palate there is black cherry, black raspberry, blueberry, black currant, floral notes, graphite, oak and earth.
This wine is full bodied that is tight in the mouth with medium + to high acidity and medium + to high grainy tannins that has a long dark fruit earthy finish. Have great weekend please be safe and stay healthy. Nostrovia! 🍷🍷🍷🍷 — 5 days ago
Murky, tawny and opaque. Old Bordeaux nose. Notes of dark fruit, hickory wood, some mocha and unsweetened dark chocolate, and some herbal thing. Silky in the mouth with tannins fully resolved. Fruit is absent in the overall impact. Medium finish. Drinks well, but its highest peak seems to be in the rear view mirror. — 3 days ago
On open, cedar and floral perfume exudes. Deep ruby with the start of an orange rim. Nice round mouth feel, medium minus acidity, high alcohol (a bit "hot"). Cherry, spices, and emerging soil. I suspect that this is just now getting ready to develop into a far more interesting version of itself. At 40 bucks, I'll probably pick up a few to cellar.
92+ points — 14 days ago
My first bottle opening of a 2009 Bordeaux. We’ve tasted a number of 2009’s, this is the first one we’ve opened. Showing the glory of 2009, even in a lesser bottling. I’ll say it again, for the value buyer of Bordeaux’s, buy good producers second, third or other wines. 2009, perhaps, the best Bordeaux vintage since 1982.
Good first look to judge better more expensive, quality producers of 2009 Bordeaux wines for when to best open your first. I would say those need another 8-10 years more in bottle to have them fully shine to buying expectations.
Family member from the Jean-Michel Cazes family that brings us Lynch Bages.
The 2009 shows better on its own than with our Wagyu Ribcap.
It simply shows the elegant beauty of the vintage. It brings similarities to 1982.
It shows velvet tannins with ripe, ruby fruits of; blackberries, black raspberries, black cherries, poached strawberries & raspberries. Bay leaf, wet clay, dark spice with heat, limestone, dry, crushed rocks, nutmeg, clove, soft cinnamon & understated vanillin, black licorice, dry twig, spearmint, tough leather, dry tobacco, graphite, oak barrel shavings with fresh & slightly withering; dark, red, purple florals. Acidity for days. Straight up; lush, well knitted and balanced finish that persists nicely for minutes.
Photos of; Chateau Ormes de Pez, Saint-Estephe vineyard, inside the Chateau-breakfast room and their barrel room.
1/15/21 — 12 days ago
90% Merlot the rest Cab Franc, aged in new oak for about 22 months. Deep Ruby, dark fruit aromas accompanied by cedar & spice. On the palate flavors of fresh ripe dark berries, plums, cacao and tobacco notes. Well balanced, lively acidity, perfect round tannins, long finish ending with fruit and mineral character. A joy to drink but cellar for at least 5 years, will last a couple of decades. A wonderful complex a Gem! Tasting Sample! — 9 days ago
Pop and pour. Every bit as good as my last btl, and even slightly more secondary. On the nose: soft cedar, blackberry, blueberry, charcoal, soft cola. On the palate: excellent acidity, blackberry, tar, char, soft vegetal.notes, fantastic density..more soft charred mear, blackberry and dense, grainy tannin on the finish. This will soften with age, but it's already so good. — 4 days ago
Worth the wait. It did not disappoint! Seems to be a wine many keep waiting for and I was hesitant to rush on this but couldn’t resist any longer. I thought it was fantastic. No rough edges to be found. I think this baby is more than ready to be enjoyed! Currants, earth notes, and subtle mature fruit. Consumed over about 5.5 hours and decanted in a magnum decanter. It was very good in the first hour and fantastic by the fourth where I personally think it peaked. Thankfully, I have one more bottle for the future! — 13 days ago
Football & Steak 🥩 wine. Didn’t realize this winery goes back almost 100 years. I see some 1937 out there still.
Even at 20 years old it needs a 2nd day 3 hour decant.
189, The Wine Advocate
Readers who require immediate gratification will dislike this wine, which is one of the most concentrated behemoths and tannic blockbusters of the vintage. This is very much in keeping with the proprietor’s intention to make wines such as they made in the 19th century, and ones that can last 50+ years. Still young, with plenty of noticeable new oak, this 2000 tastes like a 3 to 4-year old St.-Emilion. Plenty of barbecue smoke, graphite, blackberry, and plum characteristics are present in both the aromatics and flavors of this broodingly backward, massive monster. While fascinating, it is not for everybody. I originally gauged its maturity to be around 2010, but I would push that back to 2015-2040+. — 11 days ago
Blend of mostly Merlot & splash of Cab Franc, deep Ruby with aromas of red berry fruits and notes of cedar spice. On the palate black cherry and red plums with cacao, tobacco and woodsy spice. Lively acidity, firm tannins, nice balance, long finish ending with fruit, oak and earthy herb spice. Nice now. — 9 days ago
At first there is forest soil, mushrooms, then cedar, tobacco, and there is still fruit with black currant mainly. This is rather complex. At first the palate was a little bit harsh around the edges, with pointy tannins and a brutal mouthfeel. Getting it 3 hours of air helped the wine settle and now there is a velvety mouthfeel, tannins roll in mid palate and there is a bright fruit note all along. It's not powerful, but that might be a vintage thing, but it's subtle and complex. A long finish with fruit and a bit of a salty, meaty note comes up in the end. Not the best clos du marquis I've had but a good, solid wine in an off vintage. — 11 days ago