Deep ruby-red, this looks like a 2003. Unusual high-toned, estery aromatics. In the mouth this is much fresher than the Ambroise with a really strong floral dimension to the fruit – hard to believe that this is the same appellation as the other wines. I find it as impressive as I found it off-putting; To be honest I couldn’t drink this as the ‘gag-mechanism’ started working because I found it ‘too chemical’ – to be fair some people really liked this – not rated.
Deep ruby with a cherry edge – this wine has the depth of colour you would expect from a much higher appelation. The nose starts with toasted oak and an almost ‘corky’ note. Given 20 minutes aeration, fortunately the corky note disappears along with much of the oak. What remains is a burnt wood note, a little spice, perhaps cinnamon and resin. Eventually there is also a cooked red fruit note. The palate is certainly quite concentrated with reasonable acidity and very good, fine tannins. At the moment it’s certainly quite hard to get at the fruit due to the wood induced structure. A wine that has been made in a very serious and expensive way, possibly a match for many village wines. I’d say this needs at least 4-5 years to reduce the impact of the wood – should be very interesting to see what the result is.
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