Title. Double click me.


The team did not taste the 2011 vintage for years. Therefore, it is more reliable to show the current tastings as follows:


This is one of the best wines from this chateau, with dense fruit and a robust, complex structure. Blackberries, plums, and a rich, generous character are all here, along with fine tannins. Drink this great success from 2018—94WE (edit).


The nose is fruity and offers minerality, a small concentration and deepness. It reveals notes of ripe strawberry, blackberry and slight notes of small black fruits associated with touches of cornflower, small blue fruits, as well as discreet hints of liquorice, mushroom and a discreet hint of Sichuan pepper. The mouth is fruity, fresh, mineral, and well-balanced and offers a beautiful definition, gourmandize an acidulous frame and precision. On the mouth, this wine expresses notes of fleshy blackberry, ripe wild raspberry and slight notes of very ripe small berries associated with a touch of dry violet; dry rose, and hints of racy minerality, mushroom and a very discreet hint of tobacco and cardamom. Tannins are elegant and well-built. 94VertdeVin. (Google translate, then edit).


Intense ruby ​​garnet, violet reflections, delicate ocher rim lightening. Ripe plums, a touch of herbs and spices, some velvet, delicately animal. Medium-bodied, subtle blackberry confit, integrated, spicy tannins, mineral notes, a hint of sweet fruit on the finish, a versatile food accompaniment. 92Falstaff(edit).


These are the spices that emerge from this Château de Camensac 2006. This is a nice Haut Médoc Cru Classé with fresh cassis fruit, roasted aromas, and peppery notes, which is delightful on the palate and has a typical character. of the region. It will be enjoyed with beautiful red meat to sublimate it even more. Thanks to the oenologists Michel Rolland and Eric Boissenot, this Haut Médoc is a wine that gives cru quality and excellent value. It is persistent in the mouth. Medium-bodied; with reasonably long length. The best score is 91 from Gilbert & Gaillard



Deep ruby; tight rim. Pretty rose tones—a good fruit profile with a fresh raspberry, strawberry, mint and tobacco scented bouquet. The nose reflects the palate with weight, intensity, concentration and density for the class. Dry tannins are well balanced and ageing well. Some complexities from the mix of varietals from 46% Merlot, 35% Cabernet Sauvignon, 16% Cabernet Franc, 2% Carmenere, and 1% P Petit Verdot. High-quality, fruity vintage for Potensac. Classic Bordeaux four-square style; 13.5% ABV. A charming medium-bodied bottle that drinks on and on. This property is owned by the Delon family (Léoville-Las-Cases) and is a powerful wine that will outlive most all wines in its class.


Decanter awards it 92 POints and writes, "After almost 20 years, the colour is only showing slight evolution. The nose is fragrant and charming, with blackcurrant aromas. Hefty in its youth, it has become supple and graceful, with lift and charm, though it still has the Potensac tannic backbone. Ready, but no rush to drink. (SB) (3/2020)"


This is a consolidation of the tasting and papers

written from 2006 to 2013. These write-ups had been with the orginal site Wine and Beyond, Yahoo, until the service stopped by Yahoo in September 2013.

 

For years I have been working with wines, either buying it, selling it to wine companies, lecturing and writing about it, and, not unimportantly, enjoying it with friends. If any of the articles on this site are worth reading it is due to my teachers, my mentors, my peers and friends, my students, and in particularly my editors who ignite in me a desire to communicate in wines.

 

Clinging to the trellis of wine, I started to get more and more involved with estates and winemakers, by supporting them with consultancy in communication and marketing. The more I spend my time outside Hong Kong, the more I sense a desire to be part of the international wine family.

 

Writing about wine represents a moment of reflection, curiosity, atitudes and a desire to analyse often hidden structures and history, in an effort to make the wealth of wine accessible to a targetted, and hopefully larger audience.

 

I am not sure if I can wine proivde more accessible to all through this blog. But I am sure to write in wine means being involved in wine and  to remain as impartial and objective as possible.

 

Kevin Tang.

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