Good deep ruby. Perfumed, utterly captivating aromas and flavors of blackberry, violet and iron. This boasts superb energy and grip, and an explosive aromatic character in the mouth. Complicating notes of bitter chocolate and minerals. Conveys a powerful impression of terroir The fine-grained, building tannins give this very rich, sappy wine the backbone for a graceful evolution in bottle. A great showing-but then this was a knockout from the very beginning. This fruit went to a co-op until 1999.
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Source Jancis RobinsonDrink Dates
Blackish crimson right out to the rim. Thick and solid with admirable density and some real electricity in the wine. Very superior with lovely texture and masses of both sophisticated fruit and very fine tannin. Still extremely young and callow and yet the tannins have been so well managed that you could – infanticide – drink this wine now. Cool rather than hot on the finish. Very distinctive – in a good way! Dry as opposed to sweet. I think this may be Pavie (see my note www.jancisrobinson.com/articles/20071209_3>here) but I still think it is very good wine!
This wine has turned out beautifully from bottle, far superior to the impressive barrel samples! Sadly, production is limited to a mere 350 cases. Dense purple to the rim, with a superb bouquet of acacia flowers, blueberries, black currants, and crushed rocks, the wine's oak component is completely obscured by the wealth of fruit and overall rich, concentrated style. As I have indicated in the past, this blend of 70% Merlot and 30% Cabernet Franc emerges from a vineyard averaging 100 years of age. Yields are a tiny 21 hectoliters per hectare. This exquisite St.-Emilion should be accessible in 5-7 years, and last for 25 or more. Kudos to the brilliant oenologist, Claude Gros, who produced this masterpiece.