The Following 2006 Bordeaux Wines were Tasted at the Bently Reserve in San Francisco at the Union des Grands Crus de Bordeaux tasting:
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.
Whites:
Ch. Carbonnieux - Pessac-Leognan - 2006 - (Food Wine, Classic) - Lemongrass, chive, cut grass nose. With lemon and lime zest, chalk and seaspray in the mouth. Balanced with high acid.
Domaine de Chevalier - Pessac-Leognan - (Food Wine, Classic) - Strong kiwi, lychee and white peach nose. Green gooseberry and white peach on the palette. Balanced with high acid.
Ch. de Fieuzal - Pessac-Leognan - (Classic, Ager, Food Wine) - Green fig, white fig, white peart and wood smoke bouquet. Heavy smoke in the mouth, creamy. Long finish.
Ch. de France - Pessac-Leognan - (Classic, Ager, Food Wine) - Led with green melon, chive, lemon and lemon grass, and heavy spice. Smoky in the mouth, spicy and almondy.
Ch. La Louviere - Pessac-Leognan - (Classic, Ager) - Heavy matchbook nose with white peach, lime and flint. Finished with heavily smoked barrel notes.
Ch. Latour-Martillac - Pessac-Loegnan - (Modern-Classic, Showpiece) - Opened with a bouquet of green tree fruits: figs, pears, peaches, limes, plums etc. Had admirable tannin levels for a blanc de Bordeaux. Finished very smoky in the mourth.
Ch. Malartic-Lagraviere - Pessac-Leognan - (Classic, Food Wine) - Light cinnamon, chive, oregano, green apple and green fig. Light handed with the wood means more fruit in the mouth: kiwi, lime, green apple. High in acid and green in every way(except it's not underripe).
Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Almond, chive, green melon and green herb mix in the nose. All that, AND smoky creamy components to boot on the finish. High in acid and balanced.
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
No comments:
Post a Comment