Château Panet
Saint Emilion Grand Cru Red Bordeaux Blend
St. Émilion, Libournais, Bordeaux, France
2010 vintage. Robust for a merlot-based blend. Beautiful deep ruby color, high concentration and light magenta rim variation. Medium plus viscosity in the tears.
On the nose there is dark, ripe fruit. Cassis, plum, a hint of black cherry, so ripe as if they'll go bad tomorrow if you don't eat them! The fruit is hidden under strong savory herbs and there is a strong sense of wood and anise. Wet forest floor and and brown morel mushrooms are also strong on the nose. The palate confirms the forest and mushroom and wood, but is tighter on the fruit and anise. Medium plus alcohol, medium structure (the cab franc makes up for the flabby merlot) and medium acidity. This is a high complexity wine. Would go well with high fat dishes. Beef, venison, strong cheeses and other savory dishes would shine when paired with this wine. Would not recommend with white meat such as chicken or a delicate fish. This is a wine with meat on its bones and deserves a dish that can match it in herbal complexity and solid structure.
2010 vintage. Robust for a merlot-based blend. Beautiful deep ruby color, high concentration and light magenta rim variation. Medium plus viscosity in the tears.
On the nose there is dark, ripe fruit. Cassis, plum, a hint of black cherry, so ripe as if they'll go bad tomorrow if you don't eat them! The fruit is hidden under strong savory herbs and there is a strong sense of wood and anise. Wet forest floor and and brown morel mushrooms are also strong on the nose. The palate confirms the forest and mushroom and wood, but is tighter on the fruit and anise. Medium plus alcohol, medium structure (the cab franc makes up for the flabby merlot) and medium acidity. This is a high complexity wine. Would go well with high fat dishes. Beef, venison, strong cheeses and other savory dishes would shine when paired with this wine. Would not recommend with white meat such as chicken or a delicate fish. This is a wine with meat on its bones and deserves a dish that can match it in herbal complexity and solid structure.