Wednesday, May 11, 2011

Tasting Notes

Margaux (Reds)

2004 Ch. Durfort Vivens, Margaux - had a sweaty barnyard character. Last tasted 2007 Drink now-2015 

2004 Ch. Labegourge, Margaux - really elegant, quite approachable and rather nice. The tannins were soft. Damien thought it was watery. Last tasted 2007 Drink now-2015 

2004 Ch. Lascombes, Margaux - this was more approachable than anything so far. I kept going back to this wine because I liked it so much!!! It was beautiful with cassis, dark purple berries and purple velvet colored. Most memorable of the whole tasting. I love elegant wines. Last tasted 2007 Drink now-2015 

2004 Ch. Siran, Margaux - kind of barnyard. Last tasted 2007 Drink now-2015 

2003 Château Larruau Cabernet (blend) – Margaux, (Bordeaux) France
If this were a person, it would be an elegant woman who enjoys smearing red lipstick on her lips to prove her femininity. The wine’s texture is like that of satin sheets, smooth and clean. ‘03 was a hot year, which means the grapes ripened easily. That’s a good thing. In off years, there’s a lack of sun, which makes for offensive bell pepper nuances. Last tasted 2007 Drink now-2015 

2002 Chateau Larruau, Margaux - Soft and elegant with lots of bouncy red fruit. It had the earthy complexity that many New World wines exhibit. It had a fruit-forwardness without feeling like someone sprayed perfume into your glass. It was a little watery, kind of one dimensional but a really approachable with youthful elegance. Last tasted 2007 Drink now-2015 

2001 Chateau Margaux $350 (9/26/07) – A little tight and a bit thin, right now. Gabe thought it was Italian because of the slight brettanomyces character. The customer didn’t ask me how I thought the wine would taste. Therefore, he drank 98-percent of the bottle and complained about the last sip. Last tasted 2007 Drink now-2015 

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Wine and Waves

Wine and Waves
I'm lucky to be a 31-year-old surf punk that gets to sample rare wines like the 1922 Pol Roger, the 1959 Petrus and the 2001 D.R.C. Richebourg--that doesn't mean those wines are always good, or worth the price. Since I've worked as a sommelier (in Monterey, CA) for high-end restaurants like Casanova, the Sardine Factory, and Marinus, I've honed my palate and I can choose a good bottle that won't break the bank. When I have enough time and money, I like to travel with my girl Lindsay Jackson to places with great wine and waves. I'm a certified sommelier (Court of Master Sommeliers) and am available to drink wine. Call: 831-521-8606 or e-mail: pwetterau@gmail.com

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