Sunday, May 30, 2010

2000 Du Tertre (from Margaux)

I think this is the first 2000-vintage bordeaux i've had that lives up to the hype when the wines came out. In 2001-02 there was much "great vintage" discussion, but that seems to have been forgotten, and for good reason in my experience. Whether the extremely over-hyped (by the out of business wine store in NC) 2000 Terre du Lion, or the Giscours and a horrible previously discussed cru bourgeois whose name thankfully escapes me, i've found the wines acidic and relatively simple. So i was pleased to smell the Du Tertre, which was an old favorite in the 1983 vintage (an outstanding one for the Margaux commune). It has the same deep violet look, aroma and taste I remember from long ago, and nice blueberry, cocoa, vanilla and currant complexity. The finish is moderately long. Though tannins have softened, i'd bet it'll develop a bit more of the Margaux distinctive perfumed bottle bouquet in a year or two and drink well till 2015 or so. I'd give it 91 points.

Jancis Robinson gave it 17/20 when she retasted in March 2010
Dark ruby with quite a bit of evolution. Very rich and rewarding on the nose. Lots of interest and development. Pretty wine. A little sweet and chocolatey underneath. But capable of providing lots of pleasure for not too much money, I'd have thought. Just a tiny suggestion of greenness underneath. I'd drink sooner rather than later.

Parker gave it 91. He certainly has a discerning palate:

A dense purple color is followed by layers of concentrated blackberry fruit intertwined with damp earth, mushroom, and sweet, toasty barrique smells. With ripe tannin, medium to full body, a layered texture, and a concentrated, impressively endowed finish, this is the finest Du Tertre since their 1979. This is a property on the move ... up! Anticipated maturity: 2004-2018. (last tasting note from 2003)

Sunday, May 16, 2010

2008 Beckmen TLV(?) 70% Syrah 30% Cabernet

This along with '08 Beckmen Grenache arrived via UPS having spent the day (or more) at 90 degrees or higher temps. Taking wine out of the styrofoam, the wine bottles were more than lukewarm. I thought they'd be ruined. So I opened this bottle on Saturday (yesterday) and after Vinturi oxygenation, was pleasantly surprised that it was quite nice. It is now Sunday evening and wine has held up quite well. Blackberry with lavender overtones and maybe raspberry too. A bit reminiscent of the L'Aventure Estate Cuvee which is a similar blend of cab and syrah, but not as deep, complex and compelling. Still, considering I thought for sure it was essentially cooked at high temp, it's a fine wine. 90+ points. At right is picture
of Beckmen's beautiful vineyards, which we visited, outside
Los Olivos.