Château Laroque
Saint-Émilion Grand Cru Red Bordeaux Blend
This gem from Chateau Laroque was opulent and fresh. Coming in at 15% alcohol this Bordeaux blend, comprised mostly of merlot, was very well balanced. Jammy nose with slight oak followed by fresh cassis and cranberry on the palate. This was a bit young for a 2010 but I've got another stashed away for a rainy day in the future.
This gem from Chateau Laroque was opulent and fresh. Coming in at 15% alcohol this Bordeaux blend, comprised mostly of merlot, was very well balanced. Jammy nose with slight oak followed by fresh cassis and cranberry on the palate. This was a bit young for a 2010 but I've got another stashed away for a rainy day in the future.
2 people found it helpfulJan 10th, 2016Slowly, graphite, chocolate and vanilla come to the front with a supple texture of cherries and radishes to finish. Better after 2020.
Slowly, graphite, chocolate and vanilla come to the front with a supple texture of cherries and radishes to finish. Better after 2020.
Apr 30th, 2017Delicious! Love the tannins, balance and sturdy finish. This was a joy to drink on VDay with a seared filet mignon.
Delicious! Love the tannins, balance and sturdy finish. This was a joy to drink on VDay with a seared filet mignon.
Feb 15th, 2017Still a bit closed but shows glimpses of concentrated brilliance with plenty or black and red currants and berries rough off the bush along with subtle tobacco. Can't wait to taste in 4 years
Still a bit closed but shows glimpses of concentrated brilliance with plenty or black and red currants and berries rough off the bush along with subtle tobacco. Can't wait to taste in 4 years
Mar 11th, 2016Closed up out of the bottle. Mouth filling tannins, good acid. After an hour or really opens up. Luscious fruity nose, complex fruit on the tongue. This wine should continue to evolve and improve.
Closed up out of the bottle. Mouth filling tannins, good acid. After an hour or really opens up. Luscious fruity nose, complex fruit on the tongue. This wine should continue to evolve and improve.
Mar 1st, 2016