We did the consecutive vintages of 2013, 2014 and 2015 because these wines of Tenuta San Guido Guidalberto from Sassicaia are market-proven. Vintage 2013, a benchmark year for the winery, is, of course, darn good; 2014 was a challenging year and tasted unique; this 2015 is as good either because this is a delicious second wine from an excellent vintage (slight rain, then hot sum, breezy; Jancis Robinson and Decanter).
With soft, plump tannins, this 2015 Guialberto exhibits fruit freshness (plum and black cherry fruit). Tobacco and cedar notes lead onto a subtle, tapering finish. Compared to the more challenging 2014 vintage, which gives soft, supple tannin structures and an excellent balance of acidity and freshness. Guidalberto 2015 naturally shows a more complex and intense structure when compared. Nonetheless, we find that vintage 2105 cannot measure up to the performance of the 2013 vintage at this point of observation. While more reviews and tasting are expected for the 2015 vintage, Decanter has already been awarded a score of 91(and the first wine, Sassicaia 2015, got RP93), and we hope this second wine fetches a higher score months down the road. Despite significant Merlot, the ABV is just 13.5%. This 2015 gives pleasant drinking now and charges only a tiny fraction of the First Wine Price.
The 2015 harvest began with Merlot during the first week of September and continued with Cabernet Sauvignon from late September to late October. The hand-picked grapes arrived in the cellar healthy, crunchy, uniformly ripe with a spicy aroma of Winemaking. The very gentle crushing and de-stemming of the clusters of grapes is followed by fermentation in temperature-controlled stainless steel vats (between 30° - 31° C. This process uses the vineyard's native yeast). The skins lasted 9 to 12 days for Cabernet Sauvignon. Pump-overs of the musts and délestages followed it to soften the wine. Secondary fermentation (Malolactic fermentation) also occurs in stainless steel vats. Following the malolactic fermentation, the wine was aged 15 months in French and partially American oak barrels. It releases on the market after an additional few months. The vineyards, with their strong presence of limestone and relatively rich in clay, contribute to the wine's unique flavour profile. They are between 100 and 300 meters above sea level, facing south/southwest.
The scores are impressive; the comments are positive. For example, 95 Decanter Review Date: 03/2023, on which Decanter believed that "the grapes were of an excellent quality, perfectly ripened, pretty cool and crisp, giving wines with great structure and elegant, soft tannins.' This 2015 Guidalberto, served from magnum in which the wine tends to age more slowly than in the bottle, was just beautiful and one of the stars of the tasting for me. The wine is deeply coloured with intense, ripe, aromatic black cherry and blackcurrant aromas and flavours. Very bright and vivid, the wine opens gently on the palate with super-fine tannins and mouthwatering freshness. A lovely example of the vintage! 94
94 James Suckling, Review Date: 10/2017, who commented THE Fantastic fruit on the nose, with currant, apricot, and orange aromas that follow through to the whole body. Extremely fine tannins and a bright finish. This is a tight yet generous red with so much going on. It's the best ever.
93 Wine Enthusiast Review Date: 03/2018, on which commendation regarding very fresh redcurrants, blue flowers, cedar, and a hint of pine forest are some of the aromas of this fragrant red. A blend of Cabernet Sauvignon and Merlot, the bright, savoury palate doles out juicy raspberry, red cherry, tobacco and white pepper alongside fine-grained tannins. At the same time, a liquorice note graces the close.
92 Wine & Spirits Review Date: 04/2018 said this wine is fresh. Layers of relaxed mineral tannins infuse the wine with energy, guiding its flavours of plum, raspberry, and black currant as they flesh out to reveal notes of anise, tobacco, and green peppercorn. The flavours feel precise and tightly meshed, with plenty of freshness to merit ageing, but it's delicious now if decanted alongside seared steak.
Updated: Nov 3, 2024
Château La Couspaude is a Saint-Emilion Grand Cru Classe that has been part of the Aubert family's heritage since 1750. The 2007 vintage stylistics is unique, though. The 2007 fruit was expressive yet suppressed; it was the traditional approach of using new oak and extended oak fermentation. This process results in a wine with a light and soft texture, ripe red and black fruits, and an herbal finish on the palate. While it may lack some complexity, these unique characteristics make it a wine that still pleases the senses. It is elegant and exhibits a well-integrated grip with a medium mineral finish. This standard's high and consistent scores testify to its unique qualities. For example, WE 93 describes it as a dense wine full of tannins and black currant fruit, solid and concentrated. It has a dark, firm character with fine ageing potential. It is a well-balanced wine with good ageing potential and a recommended drink from 2023.
Andreas Larsson's 93 comment is as follows. Dense dark colour with a purple hue. Ripe nose with wild berries, cassis, fine oak, tobacco, and sage. The palate is ample with lush dark fruit, finely balanced by vibrant acidity and grainy tannin—Digest fruit flavours with finely tuned oak and a long lingering finish.
The Wine Independent also gave 93.
Château La Couspaude consistently garners high scores from wine critics, with most ratings falling in the 90-point range. These scores are a testament to the wine's exceptional quality and unique character, as recognized by experts in the field. The wine's distinctiveness, resulting from the winery's unwavering commitment to quality, will pique your curiosity and invite you to explore its nuances.
RP did not score this wine; he only scored the 2018 vintage, which was RP94. Old and new vintages blend roughly 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon from grapes grown on a 7-hectare vineyard with vines averaging 50 years old. Older vintages used aged oak to surface fruit in the 1990s, 2000s, and early 2010s. Newer vintages use new oak to increase species, structure, palate length, and complexity over the long term. Regardless of vintages, the grapes are hand-harvested in small crates and chosen by plot. This meticulous process, from the careful selection of grapes to the manual punching of the cap during pre-fermentation maceration and the 18 to 20-month ageing period, ensures a wine of exceptional quality and character. This commitment to quality is a hallmark of the winery and is reflected in every bottle of Château La Couspaude.
Many thanks to Olivier Sublett of CHateau De Roque. If not for Oliver Sublett's introduction to the Auberts, I would not have been able to taste La Couspaude vintages to that extent.
Dark ruby colour with a tight rim. The nose presents fresh cassis, lead pencil, mineral, mint, and liquorice. The wine is still tight and quite fat on the palate, with blackcurrant and black-cherry flavours, accompanied by dark chocolate and liquorice. It is less concentrated than the 2009 and 2010 vintages but still provides fruit structure, weight, and depth. Batailley 2011 is made with 85% Cabernet Sauvignon, 11% Merlot, 3% Petit Verdot, and 1% Cabernet Franc, undergoing laborious work with harvest dates and two green harvests to concentrate fruit. The wine is aged 55% new oak, producing only 38hl/HA.
Consumers compare Batailley and Haut Batailley, which are both 5th Growth. Batailley is fuller-bodied and warmer, echoing a classic Pauillac, while Haut Batailley, also a Pauillac, has a St Julien personality and is more structured to some. The Tasting Team prefers Batailleys in most instances because regardless of vintage, they can age and nurture higher complexity over time.
Consistent comments on the 2011 vintage make these bottles safe for prudent drinkers. Wine Enthusiast awarded it 94 points, describing it as a severe and dense wine with dark, concentrated texture and rich blackberry flavours, balanced with apparent wood ageing. The drinking window is suggested from 2017 to 2027. According to Parker et al., Batailley 2011 is ready years back, with a suggested drinking window from 2017 to 2030, recommending a one-hour decanting session to appreciate its nuances fully. The RP score of 91 further validates its quality and ageing potential, reassuring collectors. James Suckling awarded it 92 points, describing it as having a beautiful length with silky tannins, a juicy finish, and medium to full body. Wine Spectator gives it 91 points, noting solid plum and cherry flavours, integrated toasted vanilla, and a lightly pebbly edge on the finish.
