Chateau Clos L’Eglise

Clos L’Eglise is best described as rich, full bodied and opulent, expressing ripe plums, chocolate and floral characteristics. The wine ages well and needs at least a decade after bottling to develop and mature, as well as allow the oak to integrate before drinking.

The estate of Clos L’Eglise is one of the older chateaux in Pomerol. Pomerol neighbouring appellation of Saint-Émilion. The predominant grape variety is Merlot, often with Cabernet Franc and smaller quantities of Cabernet Sauvignon. The mostly small-sized producers in this area of about 7.60 km²  produce red wines.

Back to the 18th century, the Chateau Clos L’Eglise was a large, 14 hectare property. The terroir of Clos L’Eglise is filled with rich clay and gravel based soil with iron deposits. The wine of Clos L’Eglise is aged in 100% new French oak barrels for between 16 and 18 months. The second wine is Esprit de L’Eglise.

2006 Clos l'Église
The color has lightened and secondary aromas of earth, truffle, cocoa, dark cherry and spice were beginning to make themselves known. Medium bodied, round, soft and filled with a melange of ripe cherries.

Chateau Lascombes 2006

Chateau Lascombes was founded in the early 1600's by the Lascombes family. The current chateau was built between 1875 and 1880. Lascombes earned a ranking as a second growth in the Medoc Classification of 1855. At that time it was owned by Chaix d'Est-Ange who was a general under Napoleon III. In the 1950's, Alexis Lichine purchased the chateau and began to realize its potential. The property was sold in 1971 to BASS, its current owners.

The vineyard at Lascombes is 84 hectares in all, although not all of sterling quality. The vines are 50% Merlot, 45% Cabernet and 5% Petit Verdot, with an average age of 35 years, planted on 101-14, Riparia and 3309C rootstock, and pruned in a Double-Guyot fashion that is typical of Bordeaux. The varieties planted are dictated by the terroir, which is a mix of clay-limestone and gravel, the former better for Merlot and the latter for the two Cabernets.

Harvesting of the grapes are always done by hand so as to discard grapes that are overripe or unripe. The wine is fermented in temperature controlled, stainless steel tanks. Varieties are vinified separately. The Merlots undergo malolactic fermentation in new French oak casks. Once the assemblage has been performed , the wine is aged in oak casks for 18 months. About 1/2 of the barrels for Chateau Lascomes first wines are new each year. For the second wine, Chevalier des Lascombes, about 1/4 of the barrels are new each year. A fining of the wines with egg whites is performed before bottling.

90 points Robert Parker: "One of the more modern-styled wines from the appellation of Margaux, always with a prominent overlay of toasty new oak, espresso roast, and sweet black fruits, this wine seems more restrained and has backed off its concentration with the 2006. It is a mid-weight, elegant wine with notes of licorice and black currants as well as a hint of tobacco leaf. The wine is concentrated and obviously outstanding, but the moderate tannins in the finish suggest cellaring it for 2-3 years and drinking it over the following 15-20."

TECHNICAL DATA FOR CHATEAU LASCOMBES 2006
Harvesting dates :
- Merlot : September 21 – October 5
- Petit Verdot : October 2
- Cabernet Sauvignon : October 3 – 13
84 hectares under vine comprising : 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot

Blend :
- 50% Merlot
- 45% Cabernet Sauvignon
- 5% Petit Verdot

Viticultural methods and vinification for the vintage :
- Elimination of lateral vine shoots
- First de-leafing (on the east-facing side) : June/July
- Severe bunch thinning : end of July
- Second de-leafing (on the west-facing side) : end of August
- Grapes are entirely hand picked in ten-kilo crates
- Sorting before and after de-stemming
- Light crushing of the grapes before going into vats
- Cold maceration for around 10 days at 8-10°C
- Traditional vinification with a gentle pumping over every day
- Vatting time : 30 – 35 days
- Running off : October 22 – November 12
- Malolactic fermentation in barrels : October 29 – November 29
- Stirring of the lees for four months with the Oxoline rack system
- Racking & Blending : beginning of March

Alcoholic degree : 13% vol
IPT : 85

Chateau Phélan-Ségur (St Estèphe) 2006

Chateau Phélan-Ségur dates from the early 19th century, when two St Estèphe estates were brought together, purchased by the wealthy M Phélan. The lesser of these was the Clos de Garramey, but the more impressive was Ségur, once part of the estate of Nicolas-Alexandre de Ségur, otherwise known as the Prince of Vines, who owned a few other estates that went by the illustrious names of Brane-Mouton, Lafite (both destined to come to the Rothschild family) and Latour. Hence, with the construction of a most imposing residence which puts many classed growth properties to shame, including an impressive chai and cellar, Chateau Phélan-Ségur was born.

The vineyards at Phélan-Ségur amount to 64 ha in all, approximately one third of the estate which is 180 ha all told. The vineyards are located on a gravelly mound, and are planted with 60% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc at a density of about 8500 vines/ha and an average age approaching 35 years.

The winery is high tech, with Gardinier being one of the few proprietors to admit to reverse osmosis, to which both the 1998 and 1999 vintages were subjected. Fermentation is temperature-controlled in stainless steel, all this kit being stored in Phélan-Ségur's capacious chai. The wine sees eighteen months in oak, 50% new, before fining, filtration and bottling.

2006
This has sweet, nutty oak and dark fruit evident on the nose. A supple, gentle character on the palate, but with a lot of tannins underneath, although admittedly with a ripe feel to them.

2009
A very dark hue, with a nose of macerated black cherry. The palate possesses a rather dry shell of fruit, supple and fairly reserved, and the tannins here seem quite well composed. There is nice acidity, and a touch of vigour to it. Only moderate concentration here, but as a whole it is sensibly done, and therefore admirable.

Louis Latour - Aloxe-Corton 2004

Aloxe-Corton has been the home of the Latour family and the heart of Domaine Louis Latour for centuries. Vinification, traditional open vat fermentation followed by 10 to 12 months ageing in oak casks.

This light ruby colored wine is complex with intense red pinot fruit aromas. Flavours of cherry are complemented with floral notes and some earthy hints. In the mouth, this 2004 Aloxe-Corton is very well-balanced, with supple tannins. A length and harmony that will evolve beautifully within a few years.

Chateau Lynch Bages (Pauillac) 2006

The finest Lynch Bages made since the 2000 (the vintages between 2000 and 2006 are certainly very good). It will be at its peak in 5-6 years, and should keep for 20 or more.

The 2006 is made from 79% Cabernet Sauvignon, 10% Cabernet France, 10% Merlot and 1% Petit Verdot. Elevage in 70% new oak with a third of the crop being relegated to the 2nd label - Haut Bages Averous. The 2006 is full-bodied finish with plenty of wrapping sweetness. The nose offers an attractive interplay between deep, buttery black fruits, Medocain minerals and a cool, minty Cabernet character.

"The wine has plenty of structure a la 1995 and a backward, muscular personality, but beautiful fruit on the attack and alluring purity and a nicely textured mouthfeel. The finish suggests cellaring for 3-5 years and drinking over the following two decades." -- (Score 92) Robert Parker, Wine Advocate (181), February 2009.

2001

Dark, smoky, nutty fruit on the nose. Lovely! Full textured palate. Ripe tannins with good acidity. May need eight years plus in the cellar. This is very good and has super potential.

Château Grand-Puy-Lacoste (Pauillac) 2004

The origins of Grand-Puy-Lacoste, as well as that of its twin Grand-Puy-Ducasse, lie in a single estate that existed in the northern parts of the commune around Pauillac in the Middle Ages. The Grand Puy, puy being another of the seemingly endless litany of words which refer to a hill or mound, lies a few kilometres inland of the town of Pauillac. Dejean was a fairly wealthy landowner, buying and selling land; he owned the nearby Lynch-Bages as well as the vineyards on the Grand Puy. In 1750 he sold some of the latter vineyards to Pierre Ducasse, and common sense would suggest that this was the origin of Grand-Puy-Ducasse. What remained with the family, subsequently inherited by one of his daughters, was the origin of Grand-Puy-Lacoste.

The estate incorporated the Grand Puy, one of the many gravel croupes which are a feature of the Haut-Médoc, and which often provide the perfect terroir for Cabernet, and as a consequence they have an association with many of the greatest estates of the region. The vineyards now cover 55 hectares of the Pauillac commune, lying across two of the all important gravel croupes. The vines are predominantly Cabernet Sauvignon, accounting for 75%, the remainder Merlot, planted at a density of 10000 vines/ha, and with an average age of 40 years. As might be expected, harvest is manual, the fruit destemmed and then fermented in temperature-controlled stainless-steel where it remains for up to three weeks before going into oak for up to twenty months. Of this, up to 40% will be new wood each vintage.

The grand vin is Chateau Grand-Puy-Lacoste, of which there are up to 18000 cases per annum, and there is a second wine, Lacoste-Borie.

2004
A densely packed nose, full of sweet raspberry coulis, bright, vibrant and attractive. Nice flesh on the palate, with stony raspberry fruit and a little touch of greenness, well framed by the acidity. Good, slightly tarry tannins.

2009
Cabernet Sauvignon 80%, Merlot 18%, Cabernet Franc 2%. 70% new oak. Yield 44 hl/ha. Vibrant hue, cherry red core, and a bright pink-red rim. Dark and characterful fruit on the nose, full of Pauillac spice, with a crystalline tinge to the plum and cherry fruit. Beautiful texture on entry, it has the vibrant fruit of a cooler vintage than this, with a supple and elegant texture. Very well integrated and cottony-silky tannins, gently coating the mouth, together with lots of fresh acidity. Lovely fruit, but with fine structure for the future. Substantial finish with a good length.

Villa Maria Private Bin East Cost Gewürztraminer 2009

Gewürztraminer 2009
This wine was blended from fruit sourced in Gisborne, Hawkes Bay, Auckland, Marlborough and Waipara.

Each vineyard was harvested separately, destemmed, crushed and chilled to 6⁰c upon entering the press. To aid flavour extraction, the skins and free-run juice were held for a skin contact period of two to four hours prior to being gently pressed. The resulting juice was cold settled then racked clean and inoculated with aromatic yeast strains. Cool fermentation techniques were employed to promote fruit aromatics and intensity. Ferments were tasted daily and stopped to retain some natural residual sugar, enhancing mouth-feel and richness. The wine was then blended, lightly fined, cold stabilised and filtered prior to bottling.

WINEMAKER’S COMMENT
This wine shows delicate and classic varietal aromas of rose petal, quince and ginger spice. The palate reveals similar flavours, delivered with a seamless texture and balance.

Other’s comment
Full of aromatic tropical fruit and perfect with Chinese or Thai dishes. It has a floral bouquet plus hints of honey and ginger and a flavour of lychees. The wine is medium bodied with moderate acidity and goes well with Oriental food or creamy Indian curries.

Gewürztraminer 2006
The 2006 vintage varied across the regions where the fruit for this wine was sourced. Auckland and Gisborne experienced a warm, dry and disease free vintage, whilst Hawkes Bay proved more challenging to viticulturists, with rain during March slowing ripening. Marlborough was the best of the four regions with exceptionally warm and dry conditions leading to an early vintage of ripe and intensely flavoured fruit.

AWARDS
Gold – New World Wine Awards, 2006
Silver – NZ International Wine Show, 2006
4 Stars – Winestate Magazine, Dec 2006
Blue Gold & Top 100 - Sydney International Wine Competition 2007

Link: Villa Maria

Château Moulin Riche 2005 -Saint Julien

Château Moulin Riche is the second wine of Château Léoville-Poyferré. " Bordeaux and Its Wines by Order of Merit", the reference book by Edouard Féret and Charles Cocks in 1850 give an account of Château Moulin Riche's primacy among the Cru Bourgeois vintages of Saint Julien. In 1932 Château Moulin Riche was classified as a Cru Bourgeois Exceptionnel – the only wine out of the 11 Cru Bourgeois Saint Julien wines to be marked out as such.

The vineyard is made up of 62% Cabernet Sauvignon 28% Merlot 8% Petit Verdot 2% Cabernet Franc. The wines are concentrated, dense and powerful. They have smoky flavors of spiced black fruits and plum with a voluptuous finish, are tannic and age well. The addition of Petit Verdot to the blend of Château Moulin Riche since 1970 has helped to express the deep backbone of the wine.

Saint Julien
The Grand Vin Château Léoville Poyferré is a Second Growth (2ème Cru Classé) and lies in the appellation of Saint Julien. Saint Julien lies on two plateaus between Pauillac and Margaux on the left bank of the Gironde Estuary. It is divided into essentially 2 areas - the riverside estates around the village of Saint Julien and the southern estates around the village of Beychevelle where the area's Cru Bourgeois are also grouped.

Mud House Sauvignon Blanc 2008

Named after a mud block house built in the founding vineyard, the Mud House Wine Company produced its first wines in 1996. Since then, the company has grown from 300 cases to well over 75,000 cases today.

Sauvignon Blanc's spiritual home is the Loire Valley, particularly the vineyards of Sancerre and Pouilly sur Loire. Here the best wines are intense, flinty and regarded as among the world's great whites. Outside France, Sauvignon Blanc has had massive success in New Zealand particularly in Marlborough, whose grassy, intensely gooseberry and currant wines are enjoying extraordinary popularity.

The fruit for this wine was sourced from Mud House’s Marlborough vineyard in the upper Wairau Valley, as well as carefully selected grower vineyards throughout the Wairau and Awatere Valleys. According to the company's website, each parcel of fruit was carefully monitored during ripening so it could be harvested as optimum maturity. The fruit parcels were transported with haste for immediate pressing with minimal skin contact to avoid juice deterioration. After settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.

Wine Spectator USA - Harvey Steiman, 30 April 2009

87 Points out of 100 "Light and fragrant, this is zippy with lime and passion fruit flavors, echoing nicely on the finish. Drink now. 50,000 cases made."

Goedhuis, August 2009

"Quintessential New Zealand Sauvignon Blanc, this 2008 offers luscious passion fruit, guava, gooseberry and grassy notes. A delicious wine which is refreshing and appealing."

La Demoiselle de Sociando-Mallet 2004

Sociando-Mallet is one of those chateaux which makes a mockery of the 1855 classification of Bordeaux. Never entered into the classification of Cru Classé chateaux, and subsequently classified as a Cru Bourgeois in 1932, it consistently turns out wines which outshine those produced by many of its more illustrious neighbours.
(Chateau Potensac 2004)

The history of Sociando-Mallet extends back at least as far as the early 17th Century, as records reveal that the estate was the residence of a Basque nobleman named Sociando in 1633. Otherwise the ancient history of the estate is sketchy, although the owner at the time of Revolution is known to have been a prominent lawyer named Guillaume de Brochon, who was prosecuted and stripped of his property which was broken up for sale. The new proprietor was a gentleman named Lamothe, although it subsequently passed to a naval captain by the name of Mallet, and thus the property was given the name Sociando-Mallet.

Sociando-Mallet was a somewhat dilapidated property in 1969 when acquired by Jean Gautreau. The vineyard and chateau sits right on the Gironde, in the commune of St.-Seurin de Cadourne, just to the north of St Estephe. The vineyard is on a gravel croupe that slopes away from the buildings at the top of the estate. The varieties planted are 55% Cabernet Sauvignon and 40% Merlot, the remaining 5% part Cabernet Franc and part Petit Verdot. The harvest is manual, and once in the cuvier the fruit is fermented in both concrete and stainless-steel vats, with temperatures up to 33°C to encourage the extraction of tannins. The wine is then macerated for three weeks, before going into oak, 100% for the grand vin, Chateau Sociando-Mallet (typically 20000 cases per annum), although in the case of the second wine La Demoiselle de Sociando-Mallet 20% goes into oak and the rest remains in cuve.

La Demoiselle de Sociando-Mallet 2004
50% Cabernet Sauvignon and 50% Merlot. Good depth of character on the nose, quite concentrated for a second wine, smoky, with a little sous bois. Rather lightfooted on the palate, nicely textured, with an appropriately low level of tannin. A good style, but the 2005 La Demoiselle that followed is eminently superior.

Chateau Sociando-Mallet (Haut-Medoc) 2004
A glossy hue, and a lovely nose of stylish, dark fruits. Quite fresh, cherry perfume, overall a very appealing style. The palate is supple and softly composed at first, but there is substance underneath it all, with nicely composed acidity and tannins.

Chateau Sociando-Mallet (Haut-Medoc) 2000
There is a lovely depth of aroma here, a nose full of leafy blackcurrant fruit, with a fresh and rather surprising seam of mint and a green peppercorn lift. Nice weight, softly composed, and still in possession of quite a grip and tannin beneath it all.

Los Vasco Grande Reserve 2006 Cabernet Sauvignon

While the Cabernet Sauvignon 2006 is light and balanced with good persistent tannins, the Grand Reserve is full bodied and dry. It is big in style with powerful and juicy plum and dark cherry fruit flavours on the palate. Well balanced with good complexity and a long finish that has layers of spice and subtle hints of cocoa.

Best decanted for an hour to really open up the wine before drinking.

Hardys Oomoo Unwooded Chardonnay 2005

This is the inaugural vintage of Oomoo Unwooded Chardonnay produced at the historic Tintara Winery in McLaren Vale. It represents all the great qualities of a McLaren white with its reliability and abundance of ripe fruit flavours.

The Oomoo Unwooded offers a tight and full palate that carries pleasant, well balanced creamy Chardonnay tones set against a backdrop of tart but mellow citrussy flavours. Pale yellow with green hues, this wine displays lifted aromas of fresh peach, melon and fig with underlying citrus tones. There lies a perfect balance between sweet fruitiness and cakey, dry white qualities. The wine sits comfortably on the palate and is full flavoured. It shows characters of ripe peach, honeydew melon and lemon combined with a long elegant finish.

James Halliday’s 2005 Top 100 (selected)
Reds under $25
Hardys Oomoo Shiraz 2004 (94 points $12.95)
Hackersley Merlot 2004 (95 points $24)
Chalkers Crossing Hilltops Cabernet Sauvignon 2004 (95 points $24)
Ferngrove Majestic Cabernet Sauvignon 2003 (95 points $25)

Whites over $20
Peter Lehmann Reserve Riesling 2001 (96 points $24)
Hardys Eileen Hardy Chardonnay 2002 (96 points $38)
Leeuwin Estate Art Series Chardonnay 2002 (97 points $80)
Tyrrell’s Vat 1 Semillon 1999 (97 points $40)

Chateau Potensac 2004 Cru Bourgeois Exceptionnel

The vineyards of Potensac are located in Ordonnac, in the Médoc appellation, and incorporate the vines of three properties managed as a single entity, these being Potensac, Gallais-Bellevue and Lassalle. There is a rigorous selection for the grand vin Chateau Potensac, with about 40-45% of the crop going to the second wine, which today is bottled as La Chapelle de Potensac, although Chateau Lassalle has also been used as a second label in the past.

During recent decades the vineyard has been slightly dominated by Cabernet Sauvignon which accounts for about 60% of the vines, with approximately 25% Merlot and 15% Cabernet Franc in addition, planted at an average 8000 vines/ha. But with the purchase of new Merlot vines there is naturally a swing towards this variety, and it is notable that the 2005 vintage included more Merlot than Cabernet (41% Merlot, 40% Cabernet Sauvignon, 19% Cabernet Franc) in the final blend. Yields are restricted to approximately 35 hl/ha, and once harvested by hand the fruit is fermented at a maximum temperature of 28ºC in stainless steels and concrete vats, with 15 to 18 days maceration and constant pumping over.

Like Sociando-Mallet, Potensac is yet another chateau which illustrates the defunct nature of the 1855 classification of Bordeaux. Potensac regularly turns out wines of classed growth quality, but has only a Cru Bourgeois designation, although in the Cru Bourgeois classification of in 2003 (which subsequently collapsed following a legal challenge), it was accorded Cru Bourgeois Exceptionnel status, a short-lived recognition of the quality to be found here.

2004
Youthful hue, quite attractive, although this isn't matched on the nose which is quite closed down, with just a suggestion of some dark fruits when the wine is worked hard. A cool style, quite well textured, good tannic grip, but it is in keeping with the rest of the wine. An admirable style with good potential.

1996
A dark, claretty hue, with a cherry red rim. The nose is dark, smoky, with crisply bright yet deep, meaty fruit. More of the same on the palate, where the fruit has a precise, admirable presence with a warm, roasted yet fresh style. This has a very well defined structure, very upright, classic in nature, with a fine grip beneath. There is some bitterness to the fruit, which adds a delightful complexity.

Grape varietals : 46% Cabernet-sauvignon, 16% Cabernet-franc, 36% Merlot, 2% Carmenere.

Chateau Paradis Casseuil 2006

Château Paradis Casseuil gets its name from the combination of the registered name of the main parcel of vineyards called “Vines of Paradise” and Casseuil county. Taken under Domaines Barons de Rothschild (Lafite)’s wing in 1984, Château Paradis Casseuil then included 14 hectares of vines. In 1989, the estate grew by 9 hectares, and chais were included in the heart of the Sainte Foy la Longue vineyard. The Château Paradis Casseuil chais, located in the heart of the Sainte Foy la Longue vineyard are used for producing red wines. White wines are made at Château Rieussec, benefiting from the technical capacities of that great estate.

Lively and intense ruby color. Fine nose, red fruit and slight licorice aromas. The attack is supple (slight sensation of sweetness) with silky tannins.

2007
After a wet winter, the high temperatures in March and April helped give a good start to the vegetation. The following months were moderate until August. The fine weather settled early September encouraging the ripening of the grapes.

Beautiful crimson colour. A fresh nose with a touch of redcurrant and mint. The first impression on the palate is pleasant, frank with intense fruit. This wine can be appreciated now or kept for a few years when it will have reached its peak.

2006
The winter of 2005/2006 was dry and cold and the spring months were mild with little rain. August was disconcerting – cool and wet – and at the beginning of September ripeness levels were very low. However, the weather then became summery allowing the grapes to finish ripening well.

Beautiful straw yellow colour with hints of green. Discreet on the nose, but when swirled, the aromas are revealed with a fine lime bouquet. The attack is supple and the finish is fresh.

2005
The end of 2004 and the first few months of 2005 were dry. Moreover, maturation took place in perfect conditions.

Pale yellow colour. Notes of citrus fruit, mainly grapefruit, on the nose.

First impressions on the palate are full, lively and well rounded, leading to a silky finish marked by hints of hazelnuts.

2004
The year was marked by stormy weather until July, with no effects on the vines.
The beginning of the year was warmer than in 2003, but from March onwards the trend was reversed and an average drop of 2°C was noted. Rainfall was about the average for the past three vintages, with a dry June. July and August were very damp. Maturation was therefore slow but at harvest time the grapes for the dry whites were ripe.

Pale yellow colour. Very open and fresh on the nose: aromas of white flowers and violets.

Delicate first impressions on the palate. Notes of fresh fruit and Granny Smith apples.

Region : Sainte Foy la Longue, Médoc
Grape Varietals : Cabernet Sauvignon 50%, Merlot 45% and Cabernet franc 5%
Average wine production : 12 000 cases per year.

Chateau Sainte Barbe 2004 Merlot

Blind Test

After a blind tasting of 350 Bordeaux wines by the Belgium Wine tasting committee of the Revue Vino magazine, Merlot Sainte Barbe 2004, Chateau Sainte Barbe 2003 & 2004 were selected amongst the finalists and Chateau Sainte Barbe was awarded 2 Bacchus.

The wine's taste is fruity with harmonious aromas of ripe grapes, plums and white flowers. On the palate (roof of the mouth), it combines a well-balanced structure with a velvety (closely woven fabric of silk), fine and voluptuous flavour. Evolution: 3 to 5 years

Region: Gironde, right bank of the Garonne, Bordeaux
Grape Varieties: 100% Merlot



Reference
"In 2004, observing how some parcels were reacting to our husbandry, we decided to produce a still higher quality wine, called 'Cuvée VSP' lowering the yield to an extreme 4 bunches of grapes per vine, using picking boxes for hand harvesting and making malolactic fermentation directly in 100% new oak barrels.

The results have exceeded even our expectations."



Complex wine with an aroma of blackberries, blackcurrants, chocolate, and expresso. Medium to full bodied with rich ripe tannins.

Los Vascos 2006 Cabernet Sauvignon

Under the direct control of Domaines Barons de Rothschild (Lafite), Los Vascos, one of the oldest wine estates in Chile, is located in the Colchagua valley. The pre-phylloxra Bordeaux rootstock, Cabernet Sauvignon is the grape that made the estate famous.

Cabernet Sauvignon 2006 has a very red fruit nose and chocolate and bay leaf touches. It is fresh in the mouth, light, very fruity and balanced with good persistent tannins well blended into the wine. Highly concentrated with strawberry & cherries fruit notes and marked spices. International Wine Cellar 2006 Cebernet Sauvignon 88 point rating. Other years: 2004 (better), 2005.

Region: VALLE CENTRAL, Chile
Sub-Region: RAPEL
Grape Varieties: CABERNET SAUVIGNON

Chevalier de Lascombes 2004 Margaux, Bordeaux

Chevalier is the second wine of Chateau Lascombes in the commune of Margaux.

It's great for early drinking, but can also be kept until about 2009 when it will have developed some more complex earthy tones.

Grape varieties: Cabernet Sauvignon / Merlot
Style : Full Bodied