Tlf: 00 34 Fax: 00 34 Email: escuderos senoriodebocos. Tweets por Bocoswine. Skip to main content. Sunday, 13 October, Fer Cabello. Agus Brena. Lo mejor son sus vinos, agradables y serios como sus bodegueros. Ricardo Abad. Daniel Alonso Palencia. Vinous was only a year old, while International Wine Cellar was one of the most established and respected wine journals in the world.
Our initial agreement called for us to work together for three years; in the blink of an eye it turned into seven. With a career as a wine critic that spans over thirty-five years, it is hard to think of many people who have contributed as much to the education and appreciation of fine wine in the U.
His insightful tasting notes examined how great wines can walk the tightrope between power and elegance. Tasting in excess of ten thousand wines in a year is no walk in the park — Steve did it continuously for over three decades.
But this is essentially a soil-driven style, with the underbrush evident in the wine mingling with herbs, olive, pepper, and dark spices. Owing partly to its sheer size, the Clos des Lambrays is a rather heterogeneous site, with a meter difference in elevation between the bottom and top.
Brouin considers the Clos des Lambrays to be the center of Morey-Saint-Denis, and he maintains that it boasts greater soil diversity than Clos de Tart, with part of the vineyard higher than any other Grand Cru parcel in Morey-Saint-Denis. Brouin typically begins to assemble the blend during the first December. Owing to the whole-cluster vinification, the malolactic fermentations are usually early here.
Lesser barrels—for example, those with high levels of volatile acidity—may also be declassified right up to the end of aging, and the bottling typically takes place during the second March. Brouin has always described Clos des Lambrays as an elegant, cooler blue-fruit-and-mineral expression, compared with the bigger, more new-oaky, dark-fruit-driven nature of Clos de Tart, but I often find as much red fruits from the iron element in the soil?
Nor does it begin with color as deep as that of the Clos de Tart, in part due to its vinification with whole clusters. In cool vintages, Clos des Lambrays can come across as a bit spiky in the early going due to the combination of early harvesting and whole-cluster vinification, which can give the young wines distinct notes of pepper, spices, flowers, menthol and even eucalyptus.
It will be fascinating to see what the talented Jacques Devauges brings to this singular site in the coming years. Stephen Tanzer is an American wine critic and editor at Vinous. From until he joined Vinous in , Tanzer was the publisher of the critically acclaimed bimonthly International Wine Cellar , an independent journal read by wine professionals and other wine lovers in all 50 U.
Tanzer has particular expertise on the wines of Bordeaux , as well as other prominent wine regions, including Burgundy , California , Washington State, and South Africa. Tanzer's International Wine Cellar , which employed a modern wine rating system on a point quality scale, was considered in direct competition with Robert Parker 's The Wine Advocate , though Tanzer's "controlled prose" is in contrast to the more flamboyant style of Parker.
Tanzer still uses this scale in his ratings and reviews with Vinous. Tanzer's wine reviews are available to CellarTracker users who are also subscribers to Vinous. Tanzer samples well over 10, wines annually, spending several months each year tasting and discussing wines with their makers, both in the U.
Login or Register to view tasting. Very reticent nose hints at plum, noble herbs and musky mulch. Plush and utterly spherical in the mouth, delivering a rare combination of richness and weightlessness. Began with primary fruit taking a back seat to lower-toned, soil-driven smoke, minerals and underbrush, but lively raspberry and spice elements emerged with aeration.
The nose shows darker aromas than La T a che: berries, violet, Oriental spices. At once spherical and penetrating, with a silkiness that bathes the palate in berry, pepper, spice and mineral flavors.
Comes across as fatter than La T a che today, with a stronger early impression of sweetness. Boasts a three-dimensional texture and uncanny depth, but this is sure to shut down in the bottle. Perhaps most impressive now on the back end, which features great rising length and grip. Knockout nose offers wonderful lift and verve, with distinctly vinous aromas of cassis, medicinal black cherry, licorice, pepper, violet, bitter chocolate and fresh herbs Vosne-Romanee?
Wonderfully suave and understated on entry, then gripping and precise in the middle palate, and not at all overly sweet. Strong acids and a floral note of lavender contribute to the impression of lift in the mouth. As much great wine as it is great port, with a structure of steel. This showed even greater precision and spine with extended aeration.
It will be interesting to taste this and the Fonseca side by side in 20 years, but of course these are two markedly different styles.
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