Easter Holidays 2016 Pre-sale Tasting

(from Telegraphe)

  1. Chateau les trois croix fronsac 1995. Rich extracted fruit, chocolate, raspberry, sautéed mushrooms, caramelized onions. Recalls lots of old Fronsacs about right to drink after 20 to 30 old years.

  1. Chateau Arnauld 1995, Haut Medoc(OWC). Amazing value. Dry plummy fruit; forest floor. Mineral. Claretic. A wonderful quaffer at the price.

  2. Chateau Larose Trintaudon 1997, Medoc. Quite a respectable wine within tasters’ circles. With the classic aromas of black currants(dry and ripe) and cedar and some ripe tannins on the finish with lifted acidity(at least not boring!), the Larose would make a great match for a grilled London broil steak with roast potatoes. Excellent value.

  3. Malartic La Graviere Reserve de le Sillage Pessac Leognan 1998. Claretic. Second label of Chateau Malartic Lagraviere. Before vintage 2007, La Reserve de Malartic was simply called 'Le Sillage'. Sold out.

  4. Chateau Langlais Organic 2000, Puissequin St. Emilion. Fully matured: garnet color, good intensity. Dry berry and cherry fruit, Kirch and spice. Well balanced with melted tannins. Ageing using 2 wine barrels for 12 months; so it is woody. The soil mostly clay and limestone is planted three varieties of Bordeaux: Merlot, Cabernet Franc and Cabernet Sauvignon. Old vines, so it may be too intense and deep for some tasters. Organic from the label sounds almost heavenly. Safer than some cheap and reckless wines from Napa!!

  1. Chateau Fleur Gueyrosse 2000. Second wine of Chateau Gueyrosse which we have been working with since its 1986 vintage. Basically this second wine nose the same as the First wine, but tastes is Relatively short and simple, and is fine and delicate . With amber rim, the wine nosed plummy with notes of leather and musk key behind the fruit and light woods. Tannins is very integrated. Interesting for those who do not like too heavy wines . The vineyard is planted to 85% Merlot, 12% Cabernet Franc and 3% Cabernet Sauvignon. The average age of the vines is 40 years. Through severe pruning in the spring, yields are kept exceptionally low, between 35 and 42hl/h, and no green harvesting is necessary. Harvesting is done manually by parcel to allow for full maturation. Fermentations are carried out with only indigenous yeasts and macerations last between 3 and 5 weeks. After vinification, the wine is aged in tank for 1 to 3 months for clarification and then in barrel (2 and 3 year old barrels) for up to 18 months. The wine is racked every 2 or 3 weeks, fined with egg whites but not filtered. The average production is less than 2,000 cases.

  1. Chateau Crabitey 2000, Graves Bouquet of plums, rancios and prunes. Ripe. Melted tannins. The homogeneity of the terroir serious (24 hectares out of 26) associated with the low density of vines feet of planting allows to develop the Château Crabitey a red wine of great finesse and a beautiful intensity.

  2. The assembly is made ​​with the following proportions: 60% of Merlot , 30% Cabernet Sauvignon and 10% Cabernet Franc . Lots of taste, structure and elegance. The barrel aging allows the wine to gain in complexity after 15 years of aging. . Medium, textured finish.

  3. Chateau Gazin Rocquecourt, 2000 Pessac leognan Light ruby colour. On the nose light raisin, sweet spice. On the palate slight wooden taste with hints of apricots. Claretic. Difficult to come by.

  4. Chateau Fontesteau Medoc 2002. Opaque with brick red edges nice bouquet on the nose. Softer and juicy palate. Short. Nice for general occasions. Claretic.

  5. Vieux Champs Montage St Emilion, 2007. Taste is dry blackcurrant and blueberries. Elegant, with good acidities, long finish. Smoky. The vineyards are in the jurisdiction of Saint-Emilion, landscape World Heritage Site by Unesco. The berries are then more concentrated nutrient dyes, tannic and aromatic. Hand picking in cases, careful sorting of grapes and berries, de-stemming. Maceration, cold fermentation under temperature control, and long maceration-you almost can feel it. And we also feel that the mild extraction yet great finesse and great concentration made possible through earnest expression of terroir made in the maximum elegance the wine maker can. This wine is best serving at 16°C to18°C. Grapes are Merlot 60%, Cabernet Franc 30%, Cabernet Sauvignon 15%.