Half-bottle. 14.5% ABV. Decanted for two hours, and followed over a period of another two. Boiled down dark fruit, overripe red berries, dark plum, blackberry, kirsch, high-class dark chocolate, graphite, mineral notes, espresso, tobacco, spices, vanilla, and liquorice, with medium-level acidity, ripe, fine, firm tannin, and great persistence. Complex and long, with great structure, and impressive concentration. Could almost be mistaken for an Australian Cabernet blend at this young age but the firm tannin, graphite, and intense minerality give it away. Should age well. Still, not my preferred interpretation of Bordeaux. Hold, and start drinking from 2034. 93(+)
Excellent young Bordeaux. Opaque purple-black core. Black currant, dark plum and black cherry very dark and brooding but very well integrated for only 8 years old. Some saddle and crushed gravel minerality. A great drink. 2016 Bordeaux are underrated. They will be long lived and GREAT. Highly recommended
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slight orange tinge; meaty and earthy on the nose, moderate fruit; acidic and rich, with fruit and subtle tannins on mid-palate; moderate to strong tannic finish. I don't agree with other comments that this is a big, compared to my typical $100-$200 Napa Cabs, this is a moderate wine. Most striking impression among many: interesting nose of earthy rich soil, meat components, and smashed ripe red fruit.
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Natural cork. Deep ruby in the glass. Quite a bit of alcohol zing on the nose with some lingering fruit. Very strong acid, and the grippy tannins leave my mouth extremely dry. These two characteristics are overpowering at the moment but I get the impression that there is a very beautiful wine hiding beneath. I let it sit in the decanter for a few hours and it honestly needs more time. I'll revisit in five years. Edit: Put what we had left from the decanter back in the bottle, cork back in, and put it in the fridge. 24 hours later I'm finishing it off, it's still tannic and acidic, but oh wow has it significantly improved. I suspect the second day would be better yet if I had any left. Starting to remind me of the 1996 I opened last year and really enjoyed. Bumping the points.
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3/23/2024 - burgundylover wrote:
Gave to Sansbury's
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3/18/2024 - PSPatrick wrote: 93 Points
Half-bottle. 14.5% ABV. Decanted for two hours, and followed over a period of another two. Boiled down dark fruit, overripe red berries, dark plum, blackberry, kirsch, high-class dark chocolate, graphite, mineral notes, espresso, tobacco, spices, vanilla, and liquorice, with medium-level acidity, ripe, fine, firm tannin, and great persistence. Complex and long, with great structure, and impressive concentration. Could almost be mistaken for an Australian Cabernet blend at this young age but the firm tannin, graphite, and intense minerality give it away. Should age well. Still, not my preferred interpretation of Bordeaux. Hold, and start drinking from 2034. 93(+)
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2/18/2024 - eschaefer Likes this wine: 94 Points
Excellent young Bordeaux. Opaque purple-black core. Black currant, dark plum and black cherry very dark and brooding but very well integrated for only 8 years old. Some saddle and crushed gravel minerality. A great drink. 2016 Bordeaux are underrated. They will be long lived and GREAT. Highly recommended
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2/9/2024 - winetennis wrote: 92 Points
slight orange tinge; meaty and earthy on the nose, moderate fruit; acidic and rich, with fruit and subtle tannins on mid-palate; moderate to strong tannic finish. I don't agree with other comments that this is a big, compared to my typical $100-$200 Napa Cabs, this is a moderate wine. Most striking impression among many: interesting nose of earthy rich soil, meat components, and smashed ripe red fruit.
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2/6/2024 - mcflytfc Likes this wine: 96 Points
Natural cork. Deep ruby in the glass. Quite a bit of alcohol zing on the nose with some lingering fruit.
Very strong acid, and the grippy tannins leave my mouth extremely dry. These two characteristics are overpowering at the moment but I get the impression that there is a very beautiful wine hiding beneath. I let it sit in the decanter for a few hours and it honestly needs more time. I'll revisit in five years.
Edit: Put what we had left from the decanter back in the bottle, cork back in, and put it in the fridge. 24 hours later I'm finishing it off, it's still tannic and acidic, but oh wow has it significantly improved. I suspect the second day would be better yet if I had any left. Starting to remind me of the 1996 I opened last year and really enjoyed. Bumping the points.
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