Although 2003 was not a classic vintage in Bordeaux (it was extremely hot), this is a classic styled Montrose at age 17. 2003 Château Montrose is a blend of 63% Cabernet Sauvignon, 33% Merlot, 3% Cabernet Franc and 1% Petit Verdot. Purple in color. Opaque and bright. The nose has some barnyard along with cassis, and a slight char. What a great texture. Luxurious, almost gelatinous. Lots of cassis fruit over some char and earth. Complex layers. Long finish. This seems to be at or close to peak but should be here for at least a decade. Drinking very well on its own and will work w
The 2003's a general rule are all drinking at peak now. It was a very hot vintage. Some wines got very ripe and others, stayed green when the plants shut down due to the heat. Inky purple in color. Opaque and bright. The nose has cassis, spice and cinnamon. Very clean. On the palate, this has light to medium tannins, still plenty of cherries and black cherries. Ripe bit not over the top although concentrated. Long finish. This probably won't get better but should be good for another ten to fifteen years. it will work well with grilled or roasted meats or on its own.
This house may be better known now for their reds, but they make some fantastic whites as well. And, as this bottle shows, they can be quite age worthy. Medium golden in color. The nose is nice with lemons, lemon peel, along with spice and vanilla. There is a fair amount of oak still on the nose. On the palate, plenty of lemons, slight wax, vanilla and spice. Mild oak tannins. Long finish. There is still plenty of fruit left but also plenty of oak. This should continue to slowly age out from here, but won't get any better. Good finish. This will work well with salmon or roasted d
This is a white Bordeaux from the heart of the Graves region where some of the best white wines come from. It is a blend of 70% Sauvignon Blanc and 30% Sémillon. This is truly a wonderful wine that is just starting to get close to its peak. Light golden in color, clear and bright. The nose is gorgeous. Slightly waxy with pears, a touch of honey and citrus. Very clean. On the palate, this has just a bit of viscosity. Lots of pears, slight apricot/honey and slight vanilla. It is dry with good balance and acidity. Lots of depth. Long finish. Probably at its peak for the next ten ye
This was opened and poured and enjoyed over six hours. It is still young and really hit its stride after around four hours though the last glass was the best. A wonderfully delicious wine. Deep purple in color; shiny, bright and opaque. The nose is great with black cherries, dark chocolate, slight soy, plum and char. On the palate, this still has firm tannins though they are not overwhelming. Lots of black cherry fruit with some underlying gravel and also some chocolate. This is not a baby at age 15, but still needs about ten years until peak. The finish is long, smooth and has a ni
This is the second wine of Beaucaillou. I have always thought that as second wines go, this is one of the best. This is drinking beautifully right now. Purple/ruby in color. No real sign of it being 23 years old. The nose is dusty with cassis, slight cedar and just a bit of tobacco. There is also some volatile acidity. On the palate, this is surprisingly fresh and lively. It has a lovely texture. Plenty of cassis fruit. Medium tannins. Some depth. Moderate finish. This drinks more youthfully than expected. If this bottle is representative, this should easily go another ten to
This was a good showing for this wine from what is a very hard and slow to mature vintage. At age 24, however, this one seems to be about at peak. Ruby in color with some browning. The nose is tight but eventually shows cassis, dust and slight soy sauce. On the palate, this again takes some time to open. This was pop and pour, but an hour decant might have been a good idea. Eventually, it shows cassis over a forest floor. It unwinds in the glass showing nice layering. Mild tannins. Medium finish. This should certainly drink well for the next decade. It works better with food and
This has always been a controversial style. Perhaps it is because it was release in an excellent vintage and a ripe one at that, but is made in an older, less ripe style. It depends on what you are looking for. Ruby in color with some browning. The nose is very earthy with tobacco, slight bell pepper and black cherries. On the palate, this has light tannins, cherry fruit and some complexity. The bell pepper returns a bit on the finish. It is quite enjoyable but certainly not a thrill ride that Mouton can, at time, provide. It won't get any better from here and is either at peak or a
This was initially very dusty on opening. I thought there might be some TCA, but it was just bottle stink as it blew off. After that, it kept getting better for the next couple of hours. Ruby in color with some browning, a bit flat. The nose had dust, cassis, dried currents and a bit of funk. On the palate, this has slight tannins still. Cherries and dried cherries. Some complexity. Probably a bit past peak but still drinking quite well. It works better with food and was excellent with stuffed mushrooms. This probably needs to be consumed sooner than later although it should still
Any time one gets a chance to drink Mouton it is special. Even if it wasn't from a stellar vintage. Such is the case here. Sort of a dark brown/ruby in color. The nose has cinnamon but not really much else going on. On the palate, this has tart acidity. Slight dried cherry fruit. It does have a nice texture. It is certainly drinkable if old. No point waiting on these any longer. It will work better with food. This was consumed with a group and a couple of them really enjoyed it. Such is wine.