17 Da Rene Gabriel
Dunkles, tiefes Granat, lila Reflexe. Aromatisches Bouquet, Zedernholznoten. Bleifstiftmine, blaubeerige Frucht, recht nobel und delikat. Fester Gaumen, gut stützende Tannin-Säurestruktur, noch etwas vordergründig, kann aber zu der nächsten Kategorie aufschliessen, wenn er seine Versprechen einhält. beginnen (2014 - 2028)
17 Da Rene Gabriel
Dunkles, tiefes Granat, lila Reflexe. Aromatisches Bouquet, Zedernholznoten. Bleifstiftmine, blaubeerige Frucht, recht nobel und delikat. Fester Gaumen, gut stützende Tannin-Säurestruktur, noch etwas vordergründig, kann aber zu der nächsten Kategorie aufschliessen, wenn er seine Versprechen einhält. beginnen (2014 - 2028)
91 Da Robert Parker
A blend of 80% Merlot and the rest equally split between Cabernet Sauvignon and Cabernet Franc, this wine has a dense purple color and a beautifully sweet nose of blackberry and blueberry fruits intermixed with acacia flowers, charcoal, and some subtle oak. The wine is nicely textured, medium-bodied, and very concentrated for a 2006 St.-Emilion, with a certain degree of opulence and sucrosite. This is a beauty, with moderate tannins in the finish. Anticipated maturity: 2013-2027. If you haven?t gotten on the Clos Fourtet bandwagon, now is the time, as demand will certainly increase.
After the prodigious 2005 and 2003, it is more difficult to get excited over what proprietor Philippe Cuvelier and his brilliant vineyard manager Tony Ballu, the producer of Pierre La Lune, have done, but this is a very strong effort. About 3,000 cases are made from this picture-postcard, fabulous vineyard on the deep limestone plateau just adjacent to the walls as well as the town of St.-Emilion.
91 Da Robert Parker
A blend of 80% Merlot and the rest equally split between Cabernet Sauvignon and Cabernet Franc, this wine has a dense purple color and a beautifully sweet nose of blackberry and blueberry fruits intermixed with acacia flowers, charcoal, and some subtle oak. The wine is nicely textured, medium-bodied, and very concentrated for a 2006 St.-Emilion, with a certain degree of opulence and sucrosite. This is a beauty, with moderate tannins in the finish. Anticipated maturity: 2013-2027. If you haven?t gotten on the Clos Fourtet bandwagon, now is the time, as demand will certainly increase.
After the prodigious 2005 and 2003, it is more difficult to get excited over what proprietor Philippe Cuvelier and his brilliant vineyard manager Tony Ballu, the producer of Pierre La Lune, have done, but this is a very strong effort. About 3,000 cases are made from this picture-postcard, fabulous vineyard on the deep limestone plateau just adjacent to the walls as well as the town of St.-Emilion.
90 Da Wine Spectator
Crushed blackberry, dark chocolate and spices on the nose follow through to a full body, with very soft tannins that turn silky and refined. Fresh, rich and racy. Better than previously reviewed. Best after 2013. 3,330 cases made. ?JS
90 Da Wine Spectator
Crushed blackberry, dark chocolate and spices on the nose follow through to a full body, with very soft tannins that turn silky and refined. Fresh, rich and racy. Better than previously reviewed. Best after 2013. 3,330 cases made. ?JS
Dunkles, tiefes Granat, lila Reflexe. Aromatisches Bouquet, Zedernholznoten. Bleifstiftmine, blaubeerige Frucht, recht nobel und delikat. Fester Gaumen, gut stützende Tannin-Säurestruktur, noch etwas vordergründig, kann aber zu der nächsten Kategorie aufschliessen, wenn er seine Versprechen einhält. beginnen (2014 - 2028)
