Chateau de Pressac - Saint Emilion

Verkostungsbericht aus Januar 2019:

One of the sleepers in Saint-Émilion. Pressac is once again striking in 2016. Big and vertical in feel. with tremendous fruit density. the 2016 has a lot to offer. Inky dark fruit. graphite. menthol. plum and lavender mesh together in this dark. potent wine. The 2016 is wonderfully fresh and also quite structured. Readers will have to be patient. as it will be a few years before all the wine starts to drink well. As always. Cabernet Franc. Cabernet Sauvignon. Malbec and Carmenère play an important role in shaping the personality of one of Bordeaux's most unique and intriguing wines. The 2016 spent 18 months in oak. 50% new. Alain Raynaud consults. Tasted three times.
 

Verkostungsbericht vom 03. Februar 2019:

A very impressive wine for a chateau that’s not so well known. Deep and rich with a ton of elderberry and bitter-chocolate aromas. but still dry and very straight. thanks to the beautiful. fine-grained and lively acidity. A blend of 71 per cent merlot. 16 per cent cabernet franc. nine per cent cabernet sauvignon. two per cent carmenere and two per cent malbec.
 

James Suckling bewertet den Chateau de Pressac 2018 Saint Emilion wie folgt:

A layered and juicy red with dark berries. chocolate. and spice. Hints of hazelnuts. Medium body. Delicious finish.


 

Antonio Galloni bewertet den Chateau de Pressac 2018 Saint Emilion wie folgt:

The 2018 de Pressac is laced with inky red berry fruit. blood orange. mint. leather. menthol and sweet floral notes. In multiple tastings. Pressac has been quite closed and reticent. Even so. there is terrific depth and textural resonance that carries through to the layered finish. At this stage. Pressac appears to be less exuberant than it typical is at this stage. The blend is 65% Merlot. 10% Cabernet Sauvignon and the rest Carmenère. Malbec and Cabernet Franc.
 

James Suckling über den Chateau de Pressac 2019 Saint Emilion:

16 Feb, 2022 – Very beautiful aromas of redcurrants and ripe plums with bark and moss, following through to a medium to full body with firm, creamy tannins and hints of salt and fresh herbs. So attractive now, but much better in 2025 and onwards.

 

Antonio Galloni (Vinous) bewertet den Chateau de Pressac 2019 Saint Emilion:

The 2019 de Pressac is just as compelling from bottle as it was from barrel. A complex, mesmerizing wine, Pressac offers up an exotic mélange of black cherry, plum, chocolate, new leather, licorice, spice and menthol. All the elements are so well balanced. Espresso,, lavender, dried rose petal and cedar linger on the complex, beautifully delineated finish. The 2019 is seriously impressive. It's as simple as that.

 

Und Neal Martin (Vinous) zum Chateau de Pressac 2019 Saint Emilion:

The 2019 Château de Pressac has an intense bouquet of blackberry, raspberry and light cedar aromas, touches of mint coming through with time. The palate is medium-bodied with sappy black fruit and quite edgy, showing a cheeky touch of Earl Grey toward the finish. It needs time but has the substance to age well in bottle.

 

Der Chateau de Pressac 2019 Saint Emilion am Gaumen der Falstaff-Verköstiger:

Dunkles Rubingranat, violette Reflexe, dezente Ockerrandaufhellung. Tabakig-würzig unterlegte schwarze Waldbeeren, dunkle Herzkirschen, ein Hauch von Velour, Feigen, kandierte Orangenzesten. Saftig, komplex, feine Pflaumenfrucht, feine, gut integrierte Tannine, süß und anhaftend, gute Länge, salziger Nachhall, sicherer Entwicklungspotenzial.
 

Wir haben die 2020er Kampagne nun geschlossen.
Für das entgegengebrachte Interesse möchten wir uns bedanken.
Wir bieten in den nächsten Wochen den 2019er Jahrgang in der Arrivage an.
 

---

James Suckling schreibt zum Chateau de Pressac 2020 Saint Emilion Folgendes:

Blackberry, chocolate, walnut and spice with some hazelnut. It’s medium-to full-bodied with creamy tannins and a flavorful finish. I like the transparency and length to this.

 

Das meint die Vinous-Mannschaft um Antonio Galloni zum Chateau de Pressac:

The 2020 Château de Pressac is well defined, almost unassuming on the nose, gently opening to reveal blackberry and briar scents, the oak very well integrated. The medium-bodied palate makes a very pure entry, offering black currant and blueberry notes and a dash of white pepper. Velvety-smooth toward a finish of satisfying length. This should give 12–15 years of drinking pleasure.

 

Vom Falstaff-Magazin mit 92-94 Punkten bewertet

Dunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Feinwür- zig unterlegte reife Pflaumenfrucht, ein Hauch von Lakritze, dezente Edelholznu- ancen, tabakiger Anklang. Saftig, elegant und frisch strukturiert, reife Herkirschen, mineralisch und gut anhaftend, ein facettenreicher Begleiter bei Tisch.