Margaux, Médoc, Bordeaux, France
An obvious step up in concentration and complexity from the first two wines in the Bordeaux masterclass, but not my favourite. Really lifted nose - high-toned dark berries punctuated by musky notes and dried herbs. Big fruit on the palate with one of the more resolved tannin structure of the lot, showing soft, not sticky, yet not directional. Blend turned out to be 42% Cabernet Sauvignon, 55% Merlot, 3% Cabernet Franc.
An obvious step up in concentration and complexity from the first two wines in the Bordeaux masterclass, but not my favourite. Really lifted nose - high-toned dark berries punctuated by musky notes and dried herbs. Big fruit on the palate with one of the more resolved tannin structure of the lot, showing soft, not sticky, yet not directional. Blend turned out to be 42% Cabernet Sauvignon, 55% Merlot, 3% Cabernet Franc.
Oct 19th, 2022
Mildly astringent Margaux with fine tannin and anise notes, served at Del Frisco’s Steakhouse, Back Bay, Boston
Mildly astringent Margaux with fine tannin and anise notes, served at Del Frisco’s Steakhouse, Back Bay, Boston
Dec 18th, 2024
I didn’t enjoy this much right out of the bottle, but really liked it after decanting for an hour (and letting the temperature increase a bit). Too dumb with wine to describe flavors other than tasty
I didn’t enjoy this much right out of the bottle, but really liked it after decanting for an hour (and letting the temperature increase a bit). Too dumb with wine to describe flavors other than tasty
Feb 10th, 2024
Necessary to decant a at least for 1 hour. Then its real taste can be enjoyed. This is Margaux's, but mellowed and fruity rather than elegant. Mid-body +. @1300, 5st-Vegetables,170125
Necessary to decant a at least for 1 hour. Then its real taste can be enjoyed. This is Margaux's, but mellowed and fruity rather than elegant. Mid-body +. @1300, 5st-Vegetables,170125
Jan 25th, 2017
