Haut-Médoc Red Bordeaux Blend

So, I am reposting this with realtime notes because I couldn’t a few weeks ago. I had it again tonight only with a Wagyu NY steak. While it went well with the steak, I think it shows even better on its own it’s that soft & elegant. I slightly over peppered my steak tonight and that could have contributed to that thought. I bought six more bottles last week for a ridiculous $39.99. For under $40, you’d be hard pressed to find a a better quality, drinkable Bordeaux at that pricepoint. I know if anyone researched the reviews on the bottling there would no scores 90 or above. Most or all I believe would be slightly below 90.

The thing that time & experience has taught me is trust in Clyde Beffa the owner of K&L Wine Merchants. He brings in older Bordeaux’s directly from Chateaux’s or Negotiants well after the fact as he has here and done very successfully for over 40 years. I have bought these kinds of older Bordeaux bottling’s to avoid drinking my wines that need cellaring too soon. Again, he has brought in a lesser Bordeaux regions and or Bordeaux producers that through long bottle evolution yielded magic after young critical reviews.

The nose reveals; older, musty funk on well aged, beautiful, ripe fruits of; soft blackberries, black raspberries, dark sweet cherry kirsch, stewy black plums, baked strawberries, dry rhubarb & cranberries. Baking soda, red fruit cola, steeped tea leaves, aged, dryish tobacco, well used leather, soft cedar to sandalwood, sandstone powder, mix of dry & fresh herbs, moist volcanic clay, limestone marl, dry river stone, well evolved and smoothed out lead pencil shavings, caramel hues, melted, warm, dark chocolate cake w/ frosting, classic older Bordeaux funk, withering to withering to dryish flowers that are dark & red.

The color isn’t even very brickish. Some barnyard, funk on well aged, beautiful, ripe fruits that are; soft blackberries, black raspberries, dark sweet cherry kirsch, stewy black plums, baked strawberries, dry rhubarb & cranberries. Baking soda, red fruit cola, steeped tea leaves, aged, dryish tobacco, well used leather, soft cedar to sandalwood, sandstone powder, mix of dry & fresh herbs, moist volcanic clay, limestone marl, dry river stone, well evolved classic, older, softened lead pencil shavings, caramel hues, melted, warm, dark chocolate cake w/ frosting, classic older Bordeaux funk, fresh to withering dryish flowers that are dark & red. Spring rainfall acidity with a well evolved, elegant, balanced, still nicely structured/tensioned, soft elegant finish that lasts two-minutes and falls on dry, well resolved tannins and perfect earthiness. Soft & complex as all get out! A steal at this price!

Photos of; the Chateau, stainless steel tanks, barrel room and Estate vineyards.

I wanted to take notes but it just didn’t workout. I will only say this $10-$15 bottle upon release was sublime last weekend. Well surpassed expectations.

Fruit still fresh, excellent integration, well balanced and a beautiful ride over the palate. Especially, with a Ribcap.

Fruit bomb. A background actor in last night’s stage.

The 2017 Citran has a powerful nose of black fruit laced with peppermint and light loamy aromas. The palate is medium-bodied with supple tannins, a fine bead of acidity and perhaps more refinement than suggested by the aromatics. As it coheres in the glass, this turns into a very fine Haut-Médoc that is probably punching above its weight. Very fine. (Neal Martin, Vinous, February 2020)

Vintage 2000 / mocca autumnleaves spicy and strict

Very direct and linear, trim, with a narrow focus. Nice energy though, and purity of fruit. Very well defined - tart red berry, currant, tobacco, bay leaf. Twangy, almost metallic finish. No brainer at €11...

The 1918 Citran came from a bottle recorked in 2003, one of those left-field ancient wines that throws a curveball not just by defying but ridiculing your expectations. At a century old, it looks around one-third of its age with just a thin tawny rim. The bouquet is light with remnants of dusky red fruit, tomato vine and as it responds to aeration, a touch of beetroot just. The palate is medium-bodied, balanced and remarkably fresh. Sure, it fades after 10 to 15 minutes but for a brief window it entranced. To think that it was made most likely by the women remaining at the vineyard at the end of the First World War. Tasted blind at Domaine de Chevalier. (Neal Martin, Vinous, May 2018)

Decanted. Nice Bordeaux nose. Tannins are there making me think this will be nice in another 10 years. 50% Cabernet 50% Merlot. SS

She dying a slow death.

Сухо, ягодно, просто. 15.5/20 (88/100)