Tonight's wine is a beautiful Right Bank Bordeaux, the Château D'Aiguilhe Comtes von Neipperg Côtes de Castillon. 85% Merlot and 15% Cabernet Franc and at this price point is a steal.
The aromas on the nose are of black cherry, plum, chocolate, clove, rose, sweet tobacco, green olive and graphite.
On the palate are beautiful well integrated fruits of raspberry, plum, black cherry and then there is a big dose of green bell pepper with licorice, rose petals and graphite.
This wine is full bodied with a smooth mouth feel, medium+ acidity and medium fine mouth coating tannins that lead to a long clean fruit filled finish. Enjoy your rest of the week and please be safe. Nostrovia! 🍷🍷🍷🍷 — 11 days ago
My favourite Pomerol in a great year 🏆 now sells @ £250-£285 😱 On its 6th try & it’s now much better integrated & drinking lovely but will age more 😉 A New Year’s Eve delight 😍 enjoyed with Lasagne 🍝
📍 Vieux Chateau Certan 1998 Pomerol
🏵 98 points for 1998 😁 & should improve
🍇 90% Merlot & 10% Cabernet Sauvignon
🍷 Garnet ruby w/ brick edge
👃 Nasal Nookie Gang Bang of creamy dark spiced damson plum in soft smoked oak & light cedar w/ soggy earth, wet leaves, liquorice, rock minerals, cracked pencil lead, dirty gravel, cocoa, black berry fruits, charred soot embers, mint & herbs - nasaltastic baby 😍
👄 Med earthy body of silky smooth ripe dark plum & black berry fruits w/ red cherry, raspberry liquorice & choc mocha in slight dry rock minerals
🎯 Long deep plum & dark berry earthy soft liquorice mocha choca cherry & a light dry mineral oaky seductive smack in your chops — 10 days ago
Dark reddish color. Opaque. Aromatic nose but not flashy. Notes of black fruit, earth, gravel, cassis, some cedar box and some iron. Smooth and supple in the mouth. Tannins fully resolved. Got better with air. Not as big or impactful as some other bottles of this I’ve had, but really nice. A share with the chef brought out some shaved white truffles for one of our dishes. It’s good to be the king. — 2 days ago
Surprisingly lovely for an 87! Perfect bottle from a private collection (and given to me for $30). Plummy fruit still in evidence with evolved notes of pipe tobacco a bit of moss/ash and red bell pepper. Medium in body with moderate finish, classic claret and really nice overall. Would hate to have tasted this in a lineup with other wines. On its own, it was lovable. — 4 days ago
The nose reveals, ripe, brightly floral dark & red fruits. Blackberries, dark cherries, blue fruit heaven, black raspberries, baked strawberries & rhubarb, cherries, prune notes, and dry, slightly burnt cranberries. Mixed berry cola, steeped tea, vanilla, touch of clove, allspice, used leather, limestone minerals, dry stone, whiff of graphite, faint herbaceous notes, dry underbrush, old cedar, tobacco leaf, with withering red & dark withering flowers with violets.
The body is medium to full. The tannins round, nicely softened but still a little tarry. The structure, tension, length and balance are are harmonious and starting its climb to their peak. The mouthfeel is gorgeous and sexy. Brilliantly, bright, laced; blackberries, dark cherries, blue fruit heaven, black raspberries, raspberries, baked strawberries & rhubarb, cherries, and dry, slightly burnt cranberries. Mixed berry cola, steeped tea, vanilla, touch of clove, dark medium spice with heat, allspice, used leather, some sweet tarriness, limestone minerals, rich dark soil, dry stone, whiff of graphite, faint herbaceous notes, dry underbrush, old cedar, tobacco leaf, with withering red & dark withering flowers with violets. The acidity was very good and the finish showed it’s Saint Julien elegance. It’s a beautiful wine now and over the next 15-20 years.
Photos of, Chateau Leoville Barton, the “Gentleman of Medoc”, Anthony Barton, harvest work of their Merlot and their barrel cellar.
An hour and a half in decanter.
— 20 hours ago
My favourite Cotes De Bourg wine in a top vintage @ £60 😁 will keep improving 👍 If you’ve never tried this tiny region of Bordeaux you should check it out as there are some great value bottles here; this being one of the more expensive as made by the folks behind Tertre Roteboeuf 😎
📍 Chateau Roc De Cambes 2010
🏵 93 points
🍇 75% Merlot, 20% Cabernet Sauvignon & 5% Malbec
🍷 Deep opaque ruby
👃 Cracked mineral rock & gravel through blackcurrant, dark plum & raspberry w/ cocoa, soggy earth, black cherry & herbs
👄 Med body of rich creamy plump fruit filled blackcurrant w/ dark plum, cocoa, dark cherry & raspberry liquorice
🎯 Long ripe dark fruit blackcurrant burst w/ a raspberry mocha liquorice cherry smacker of a kiss
— 19 hours ago
Very good surprise for a wine I expected very little from. Earth, black currant, menthol... Very nice. Superbly balanced palate with a srong acid backbone, some meaty, salty touches, a nice grip and some lively tannins. Some oaky touches here and there too. Long lasting finish with some oak, black currant, and a salty meaty thing. Quite a well crafted pomerol for a very competitive price (around 20€). — a day ago
Sunday night and went to my wine room for a Bordeaux to top off the weekend. Tonight's wine is the 2010 Château Daugay 50% Merlot and 50% Cabernet Franc.
The aromas I am getting are pungent dark fruits that seem to be on the over cooked side. There is black cherry, black raspberry, black currant, leather, licorice, tar and dark rich soils.
On the palate I am getting the dark fruit again, black cherry, black raspberry, green bell pepper, black currant, leather, black licorice and dark soils.
This wine is full bodied that has a smooth and supple mouth feel with medium + acidity and medium + grippy sandy tannins that lead right to a long finish that is filled with dark fruits. We are about to embark on a new week and I ask that you be safe and have a wonderful week. Nostrovia! 🍷🍷🍷🍷 — 7 days ago
First, let me say the 07 Bordeaux vintage was largely frowned upon by professional critics. When I tasted it upon release, I had some doubts. However, I have said many times, in all difficult vintages anywhere, there are still producers that made good wine. Especially, if you give them time to evolve in bottle. This 07 has blossomed with 10 years in bottle and an absolutely perfect steak wine.
The nose reveals; smoldering ambers, dry crushed rocks, limestone minerals, ripe blackberries, black cherries, black raspberries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, leather, cedar to saddle-wood, dark rich soils, stones, anise, graphite, old cigar with ash, hints of mushroom, steeped tea, fresh & withering red & dark floral bouquet.
The body is beautiful with; rich, round, velvety, smooth, tarry tannins. This 07 Poujeaux is in top form with plenty of life left ahead...another 7-10years easily. The structure, tension, length and balance are nicely knitted together. It glides effortlessly over the palate. A combination of dark currants & cassis. Ripe blackberries, black cherries, black raspberries, bright cherries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, dark chocolate, mocha bar, vanilla, clove, dark spice, leather, cedar to saddle-wood, dark rich soils, stones, smoldering ambers, dry crushed rocks, dry clay, limestone minerals, dry brush, anise, graphite, old cigar with ash, touch of pepper, hints of mushroom, steeped tea, beautifully, fragrant, violets, lavender, fresh & withering red & dark floral bouquet. The acidity is nicely balanced in the wine. The finish without the steak shows dusty, grainy tannins, good balance in fruit & earth, elegant, ripe fruit and persistent on the palate.
Photos of, the unassuming Chateau Poujeaux by Bordeaux standards, the rootstock & soil structure of the Poujeaux terroir, Cellar with concrete tanks & large oak vats and a wide shot of the Estate.
Producer history and notes...Chateau Poujeaux’s history can be traced back to the 16th Century. At that time, the owner of Chateau Latour, Gaston De L’Isle, owned the estate. Over the centuries, Chateau Poujeaux, like numerous Bordeaux estates has been the property of a multitude of owners.
In fact, the owner of Chateau Beychevelle Marquis François Etienne de Brassier was one of owners. Over the centuries, Chateau Poujeaux was bought, sold, split up and divided. It was not until 1921, when the Theil family became the owners of the property that all the previously divided sections were brought back together again.
The modern era for Chateau Poujeaux began more recently. It started in 2008, when Jean Theil sold Chateau Poujeaux to the Cuvelier family, who were already owners of Clos Fourtet in St. Emilion. Once the Cuvelier family purchased, Mathieu Cuvelier took charge and things changed for the better.
The winemaking facilities were modernized and the farming technique used in the vineyards of Chateau Poujeaux were also changed.
They reduced yields and began picking later, giving them riper fruit. They also moved to an organic vineyard management approach and are looking at biodynamic farming as well. All of this work in the vineyards have helped push the wine quality of the estate. You only need to open and taste some their newer vintages. You’ll notice the improvement in fruit quality and the winemaking practices.
The 68 hectare Moulis vineyard of Chateau Poujeaux is planted to 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The terroir is gravel based soils, typical of the area as show in the above photo. The average age of the vines is close to 35 years, although some vines are older.
The debut vintage under the Cuvelier family was the 2008. At Chateau Poujeaux, they are practicing serious vineyard management with the help of Stéphane Derenoncourt, who works with numerous Bordeaux Winemakers on both banks, including the Cuvelier’s property in St. Emilion, Clos Fourtet.
Chateau Poujeaux, fruit is whole berry fermented in a combination of small stainless steel vats, oak barrels and cement tanks with a 25-day cuvaison. Chateau Poujeaux is aged in about 40% new, French oak barrels for an average of 12 months. On average, Chateau Poujeaux produces close to 25,000 cases per year. — 8 days ago
Nose has leather, earthy strawberry, prune, cranberry and light cedar.
Palate has cherry-strawberry juice, tobacco, ripe plum, sweet flowers; soft tannins, so approachable! Drink up in the next few years, I do not believe this wine is for longer term aging, plus it's in a prime enjoyment window now!
57% Cabernet Sauvignon, 33% Merlot & 10% Petit Verdot
We paired this with a beautiful sirlion, cooked in the sous vide bath then finished on the stove, accompanied by roasted beets with local goat chevre. The earthiness of the beets is always a wonderful pair to Bordeaux, IMO. — a day ago