Nose: Cherry with a hint of baking spices
Body Light body- (CS on training wheels)
Palate: Acidity forward (which could be part of the BC flavor) hints of dark fruit, like plum and blackcurrant Would pair well with: Meatball w/red sauce. Prosciutto and mozzarella cheese. Potato Skins w/bacon, and bacon wrapped scallops — 8 months ago
2003. Last bottle was 3 years ago, and this one I liked better. Starts out austere with evidence of a difficult hot year. But after hours in the decanter it cycled thru some almost port like caramelized tapenades and ended the evening with a somewhat strange but delicious red crème brûlée thing. So if you have one… I suggest patience thru the awkward opening hours to get to the awkward good part. Cheers. — 2 years ago
Part of Roulot + Roumier tasting. Second bottle this week and this had more time in a decanter and it was hugely beneficial. Very hedonistic. Density of fruit is remarkable. — 3 months ago
Part of an Angelus dinner. Had hoped for a bit more out of this vintage, at least for the age. A bit lighter bodied / thinner than I would have expected and certainly compared to the 2015, 2014 and the Carillon 2016. Worked nicely, though, with a Camembert pastry as the combo cheese / dessert course. — a year ago
Really nice blend. 48% cab sauv, 21% cab franc, 21% Syrah, 10% Malbec. Nose was blueberry, earth, pepper and a hint of vanilla. Smooth mid plate with a medium weight and good balance of fruit and acidity. Oak, blackberry and raspberry with pepper, spice and forest floor that lingered for a long time. Enjoyable. — 3 years ago
Tannins, dry, med high alcohol, med high acid, — 5 months ago
Part of my brothers 60th birthday present direct from the Mount Mary cellars. Amazing. So delicate with an endless complex palate. — 6 months ago
Good Pomerol from one of the appellation’s largest estates, with around 12 hectares on the southern part of the Pomerol plateau, in an area known for its iron-rich clay subsoils. Known locally as “crasse de fer” or iron dirt, this type of subsoils have a high content of iron-oxide, which gives Pomerol wines their characteristic aromatic richness. It was also the inspiration for the estate’s name (“taille fer” translates to “carve the iron”). 81% Merlot and 19% Cabernet Franc, aged for 12 months in oak barrel (40% new). Aromas of dark fruit, plums, chocolate and earthy notes. Full-bodied, rich and concentrated. Noticeable tannins. — 2 years ago
Michael Greene
Part of Roulot + Roumier tasting. Flowers, mandarin. Open and expressive — 3 months ago