Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:.....FYI - this bottle was cellared by the orginal owner since release in the early '70s. Sticker price: $20.99......
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:
1971 Chateau Petrus (Pomerol)
...and yet it was not the wine of the night, for me or the group!
FYI - this bottle was cellared by the orginal owner since release in the early '70s. Sticker price: $20.99.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Tim York wrote:I'm curious to know the identity of the WOTN in this company.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
AlexR wrote:What good would it do to put out names on WLDG? Can you find Château le Mayne, Côtes de Castillon at your neighborhood liquor store?
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Bellevue (Medoc)
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
There seems to be the following vicious circle for much affordale Bordeaux in the US: the wines aren't known because they're not available. They're not available because they're not known. And no one wants to stick their neck out... The importers/distributors/retailers in the cumbersome three-tier system are most interested in wines that are virtually "pre-sold", i.e. for which there is a pre-existing demand, often created by the press and/or wine critics.
To this must be factored in the idea many people in distant countries have that a Bordeaux needs to be a great growth to be good, or worthy of attention.
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
AlexR wrote:David,
You haven't indicated any vintages, but here goes:
Croix Mouton: this is a Janoueix wine that is generally well-made and good value for money. It used to be called just "Mouton", but that didn't sit too well with the Rothschilds, so it had to be changed.
Grand Bateau: do not know this one at all.
Mayne Vieil (Fronsac): used to sell this, do not know recent vintages. I would suggest it would be best in a riper year and drunk within 5 years of the vintage date
Brondeau : unknown to me.
Bellevue (Medoc): this belongs to a branch of the Mulliez family who own one of France’s largest supermarket groups, Auchan. The young man who took over unfortunately passed away, but his widow is doing good work. This is a feminine Bordeaux with lots going for it. Clearly the best of the bunch and I’ll be interested to hear your feedback on this.
Hourtin Ducasse (Haut-Medoc): good, traditional wine.
Tour Saint Bonnet (Medoc): a favourite of mine. Huge estate with a loyal following in the UK. Inexpensive, often enjoyable quite young.
Not a bad selection, really .
All the best,
Alex R.
Bob Parsons Alberta. wrote:Unable to match Tim`s wide ranging selection that he has just posted on, here is my first contribution to this months topic! Staff at Devines here in town were quite enthusiastic about the following Bordeaux Superieur, and as it turned out rightly so.
WTN: 2009 Chateau de Macard Bordeaux Superieur.
Located in Pessac-sur-Dordogne, up and coming producer. 50% CF, 30% Merlot, 20% CS. $20 Cdn, 13% alc, good natural cork, decanted one hour.
Color. Medium red ruby, looks attractive.
Nose. Cherry earthy nose, blackberry, herbal, spice tones in background. Some oak here but does not overpower.
Palate. Initial entry thought was bargain! Dry chalky tannins, good everyday drinker and held up overnight. Medium-bodied, chalky, black fruits, some raspberry. Very good structure and concentration of fruits. Soft tannins, "ready now, no need to hold" from across the table. Would be a good addition to any fine meal at the dining table. Mid-palate is tad chewy on day 2 and more blackcurrant. The 60% CF does not push other character into the background.
Food was roasted pork loin with rosemary, carrots and fondant pots.
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