WTN: 2000 Château La Fleur de Boüard

In anticipation of "Bordeaux March Madness" I opened this new purchase.

2000 Château La Fleur de Boüard (Bordeaux, Lalande de Pomerol)

Wonderful nose, full, dark, deep and smoky with a light floral character. This wine is slightly sweet with a dark base. It has a smooth, suave profile with some toasted oak, tobacco and leather, and light juicy tannins. It has a sweet character without being too sweet, tight tannins, and a long dark finish. I think this has more to give and will open up well with a little more age. Currently it comes off just a bit flat.
B

[David M. Bueker]

Flat?

That sounds very odd. This is a wine that has always been a big, in your face, slobbering puppy dog. Flat sounds like a touch of TCA or something.

I detected no TCA. I think a bit closed.

Thanks for the note, Matt.

I had this wine just recently. While I found it ripe, I thought that it was nicely balanced and quite delicious. FYI, I had the bottle uncorked for 6 hours prior to having it with dinner.

Ramon

thanks, matt. I think I'll continue to hold

thanks, matt. I think I'll continue to hold

Me, too. I've just got a single bottle that I picked up at Garnet the first time we visited you.

Mark Lipton

Flat?

That sounds very odd. This is a wine that has always been a big, in your face, slobbering puppy dog. Flat sounds like a touch of TCA or something.

I apparently misunderstood (and therefore have misused) the term flat. I thought it was a sensation that is caused by lack of acidity, minerality or other features that could cause liveliness in a wine. With this (mis?)-interpretation, it made perfect sense to me.

-O

[David M. Bueker]

Flat?

That sounds very odd. This is a wine that has always been a big, in your face, slobbering puppy dog. Flat sounds like a touch of TCA or something.

I apparently misunderstood (and therefore have misused) the term flat. I thought it was a sensation that is caused by lack of acidity, minerality or other features that could cause liveliness in a wine. With this (mis?)-interpretation, it made perfect sense to me.

-O

You are not misinterpreting Otto. I just have never found the wine in quesiton flat & thus thought maybe a slight touch of TCA might be involved thus muting the wine.

I think I use the term flat when a wine has a lot of flavors but they aren't fully expressed. Like a sine wave that has the peak cut off. You think you're going to get to that peak, but you just don't quite get there.

I think I'll hold my remaining bottles a bit longer or decant for a long time if I open another.