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2009 Verite - Le Desir Proprietary Blend - USA - California - Sonoma - Red

USA - California - Sonoma

Red Proprietary Blend
Producer Notes

"The name Verite, French for truth, stands for wines that reflect their soil with integrity." The artisanal project of the late legendary California wine pioneer Jess Jackson, Verite sets out to produce serious Bordeaux-quality wines, with distinct California charm. To carry out his vision, Jackson imported Bordelais winemaker Pierre Seillan to craft three separate cuvees, each in the style of... More »

Score
WA 93
94
IWC 96(+?)
Drink Dates
WA: 2017-2047
Buy from Vinfolio
750ml $350.00
Bid
1 for sale
Go

IWC 96(+?)
Source International Wine Cellar
Issue Issue 168

(Pierre Seillan's St. Emilion blend, based on 74% cabernet franc): Deep ruby-red. Vibrant nose offers cassis, blackberry, licorice, minerals, tobacco leaf and violet. Rich, tactile and deep, offering outstanding energy for the vintage. Boasts a rare combination of explosive fruit intensity and elegance. Builds and echoes dramatically on the vibrant, nuanced finish, which saturates the palate with dark fruits and minerals. This shut down in the glass but my recorked bottle showed uncanny freshness after three days in the refrigerator.

Professional content appears courtesy of Vinfolio
WA 93
Source Wine Advocate
Issue 210
Drink Dates 2017-2047

Another big red is the 2009 Le Desir, a blend of 74% Cabernet Franc, 13% Merlot, 9% Cabernet Sauvignon and 4% Malbec. The densest, most tannic, and most forbiddingly backward of the 2009s, it exhibits an inky/purple color along with copious aromas of graphite, spring flowers, blackberries and blueberries as well as a crushed liqueur of chalk-like character, and a huge, multilayered and multi-dimensional finish that lasts nearly 50 seconds. It requires 4-5 more years in the cellar, and should keep for three decades. If you have not yet experienced the wines of Verite, they are true connoisseurs' efforts that should be purchased by those with cold cellars and long lifelines.

Professional content appears courtesy of Vinfolio
Author Thaddeus Phoenix
Site / Blog   Trust Rating 100%
Tasted On 11/11/2013
I found this useful: Yes | No
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.