Chateau Villemaurine 2016 Saint Emilion

Lisa Perrotti Brown im November 2018:

A blend of 56% Cabernet Franc. 22% Merlot and 22% Cabernet Sauvignon. the deep garnet-purple colored 2016 Chapelle d'Ausone sings of black raspberries. kirsch and plum preserves with hints of unsmoked cigars. pencil lead. lavender and chocolate box plus a waft of garrigue. Medium-bodied and fantastically elegant in the mouth. the red and black fruit layers are beautifully framed by firm yet fine-grained tannins and lovely freshness. finishing long and minerally.

 

Verkostungsbericht vom 03. Februar 2019:

Some gently smoky nuances with dark stones and a spicy edge to the ripe blackberries and plums that adds plenty of aromatic interest. The palate delivers a very succulent. smoothly rounded and attractive array of rich fruit in a lively. refreshing and expressively vibrant mode. A blend of 56 per cent cabernet franc. 22 percent merlot and 22 per cent cabernet sauvignon. Second wine of Ausone. Try from 2023.
 

Lisa Perrotti Brown 30. November 2018

Composed of 74% Merlot and 26% Cabernet Franc and aged for 18 months in 70% new French barriques. the 2016 Canon is medium to deep garnet-purple in color. and—WOW—it opens with the most stunning perfume of violets. red roses and kirsch. giving way to a core of black cherry preserves. chocolate box. licorice. warm plums and Chinese five spice plus an earthy waft of underbrush. Medium to full-bodied. the palate is completely filled with expressive. perfumed black berry layers accented by lively red fruits and exotic spices. supported by impressively fine-grained tannins and fantastic tension. finishing very long with jaw-dropping energy. Tasted three times. I had one opportunity to taste the 2015 and 2016 Canon side by side. While I love the bold. rich. seductive nature of the 2015. this 2016 kicks it up a notch in terms of polish. precision. depth and persistence. Most notably. the superbly ripe. exquisitely fine-grained tannins on this 2016 bring to the table a whole other level of sophistication. Bravo!

 

Neal Martin Verkostungsnotiz aus Januar 2019:

The 2016 Canon has the unenviable task of following the astonishing 2015. and it does a damn good job. even if it doesn’t reach the same ethereal heights. There is a pleasing strictness and poise on the nose; this is less immediate than the 2015. yet intellectual. a Canon that expresses its terroir rather than tons of fruit. The palate is medium-bodied with supple tannin. a fine bead of acidity. a smooth texture and a slightly savory but persistent finish. which feels a little plusher than the 2015. implying that this might drink a little earlier. But there is unquestionably immense breeding locked into this rejuvenated Saint-Émilion. which is now firmly ensconced among the top-flight Right Banks.

 

James Suckling im Februar 2019:

Complex aromas of blackberries. iodine. oyster shell and wet earth. Ever so perfumed. Full-bodied. yet reserved and tight with very silky tannins that are energized and minerally. Takes off at the end. The freshness lifts it. Try after 2024.
 

Antonio Galloni Januar 2019:

The 2016 Angélus is a total stunner. Despite its late bottling in September 2018. the 2016 is simply magnificent. Soaring aromatics and layers of bright. vibrant fruit are two of the main signatures in the 2016. The tannins. so often hard in young Angélus. are almost impossibly refined. Pomegranate. blood orange. raspberry jam. wild flowers and mocha are some of the many notes that race through the 2016. All the elements fall into place in a memorable. exquisite Saint-Émilion that is clearly one of the wines of the year. Don't miss it!

 

James Suckling Februar 2019:

Subtle and profound aromas of blackberries. wet earth and sweet tobacco. Hints of spice. too. Full-bodied and so deep. It’s incredibly vertical and long. Just like looking down a well. Firm and powerful tannins. yet polished and balanced. Goes on for minutes. One of the greatest ever. Try after 2025.

 

Lisa Perrotti Brown 29.03.2019

The 2016 Angélus is composed of 60% Merlot and 40% Cabernet Franc. aged 18 to 22 months in new barrels and foudres. Deep garnet-purple colored. it drifts effortlessly out of the glass with sensuous notes of lavender. candied violets. garrigue. Ceylon tea and iron ore with a core of warm black cherries. mulberries. ripe plums and aniseed plus wafts of cedar chest and cloves. Medium to full-bodied. the perfumed fruit whispers of great intensity and depth. with the vivacious fruit well knit into the plush. seductive frame of velvety tannins and seamless freshness. finishing long and mineral laced. Still very tightly wound with amazing tension at this stage. it truly needs a good 6-8 more years in bottle to deliver the fully expressed layers that this soft-spoken. profound beauty promises
 

Antonio Galloni Januar 2019:

The 2016 Pavie is simply magnificent. Gracious. perfumed and exquisitely beautiful. the 2016 has it all. I can't remember seeing a Pavie with this much translucent energy and nuance. Black cherry. plum. lavender. spice and menthol all infuse this explosive. young wine with tremendous character. In the glass. the 2016 is vivid. aromatically deep and full of saline-infused energy. It is without question one of the wines of the vintage. As it turns out Gerard Perse also opened the 2008. Although the two vintages (2016 and 2008) in question are quite different in style and quality. the trajectory Pavie has taken in recent years is evident. The 2016 is a thrilling wine. That's all there is to it. The blend is 60% Merlot. 22% Cabernet Franc and 18% Cabernet Sauvignon. Tasted two times.

 

James Suckling im Februar 2019:

Spectacular aromas of crushed berries. such as blueberries and raspberries. Fresh flowers with hints of sandalwood. Exotic. Saturated palate of so much fruit. yet remains agile and energetic. Great length and texture. Fills your mouth. This needs time. but a classic. Twin brother of the perfect 2015.

 

Lisa Perrotti Brown 29.03.2019

The 2016 Pavie a blend of 60% Merlot and 40% Cabernet Franc. Very deep purple-black in color. it needs a little coaxing to begin. slowly unfurling to reveal a fragrant perfume of violets. chocolate-covered cherries. crushed blueberries and eucalyptus over a core of preserved plums. kirsch. black raspberries and crème de cassis plus hints of licorice and chargrilled meat. Full-bodied and built like a brick house. it has a solid foundation of firm. super ripe. grainy tannins and seamless freshness interknit with the black fruit preserves and minerally layers. finishing very long and very decadent. Superb!
 

Lisa Perrotti Brown 30. November 2018

A blend of 92% Merlot and 8% Cabernet Franc. the medium to deep garnet-purple colored 2016 Belair Monange comes strutting out of the glass like a total rock star with gregarious red cherries. blackberries and warm plums scents plus hints of lavender. rose hip tea. powdered cinnamon. cigar box and camphor. Medium-bodied. it completely fills the palate with vibrant red and black fruit layers. framed by a firm backbone of grainy tannins and wonderful freshness. finishing long and perfumed.
 

Neal Martin im Januar 2019:

The 2016 Bélair-Monange is easily the most closed of all of J-P Moueix’s wines when I taste them together. It is stubbornly tight in the glass and then coquettishly unfurls mineral-rich red berry fruit mixed with rose petals; the perfume is captivating. The palate is well balanced. with velvety tannin and perfectly judged acidity. and very. very harmonious. More and more black fruit seems to join the chorus line toward the finish. which fans out gloriously. demonstrating superlative persistence. The best Bélair-Monange to date. and an accomplished. riveting Saint-Émilion. (tasted December 2018)
 

James Suckling Februar 2019:

Incredibly perfumed aromas of roses and violets. as well as blue fruit and lavender. Full-bodied and powerful. yet so full of finesse and vibrance. The height of elegance! Such depth of chalk and dark berries. It goes on for minutes. Drink after 2025.
 

Lisa Perrotti Brown am 30.11.2018

Medium to deep garnet-purple in color. the 2016 Fonplegade opens with a very savory nose of smoked meats. tapenade. sautéed herbs and beef drippings over a core of plum preserves. chocolate-covered cherries and cedar chest plus wafts of violets and cigars. Medium to full-bodied. the palate possesses both intensity and elegance. with the black fruit layers superbly framed by firm. fine-grained tannins and wonderful freshness. finishing long and mineral laced.

 

Galloni von Vinous bewertet den Chateau Fonplegade 2016 im Januar 2019 wie folgt:

The 2016 Fonplégade is just as compelling as it was from barrel. Silky and nuanced. the 2016 is super finessed from the very first impression. Sweet red cherry. espresso. blood orange and spice all pulse through this racy. impeccably balanced Saint-Émilion. while floral overtones add energy. Simply put. the 2016 is absolutely sublime. Proprietors Stephen and Denise Adams. along with their team. have done a brilliant job with their 2016. Tasted two times.

 

Verkostungsbericht vom 03. Februar 2019:

A very suave. modern-style St.-Emilion with fine blackberry aromas and some bitter chocolate. Excellent balance of fruit. generous velvety tannins and lively acidity on the rich palate. Long. clean and supple finish. Drink or hold.
 

Lisa Perrotti Brown 30. November 2018

Deep garnet-purple colored. the 2016 Beausejour (Duffau Lagarrosse) slips seductively out of the glass with perfumed scents of candied violets. chocolate-covered cherries. lavender and baked plums with nuances of redcurrants. forest floor. mossy bark and new leather. Medium to full-bodied. the palate has bags of grace and finesse with a super fine-grained frame and lovely freshness lifting the intense. perfumed fruits to a very long. mineral-tinged finished. Gorgeous.

 

Antonio Galloni bewertet den BDHL 2016 im Januar 2019 wie folgt:

The 2016 Beauséjour Héritiers Duffau-Lagarrosse has come together beautifully since I last tasted it. Nearly seamless in the glass. the 2016 is rich. unctuous and potent. with all of its elements in the right place. Nothing really sticks out. Instead. I am simply blown away by the wine's intensity. explosive power and overall pedigree. Time in the glass brings out hints of graphite. smoke. cured meats. licorice and dark spices. but it is the wine's balance that is most impressive today. In 2016. Nicolas Thienpont and his team crafted a Beauséjour of mind-boggling intensity and purity. Tasted three times.

 

James Suckling Januar 2019:

The aromas of mushrooms. tobacco. vine bark. stones and black fruit. It changes so quickly and then comes back. Full-bodied and remarkably balanced. concentrated and structured. Such precision and beauty. Try after 2024.
 

Lisa Perrotti Brown beschreibt den Chateau Bellefont Belcier 2016 aus Saint Emilion am 30.11.2018 wie folgt: 

The 2016 Bellefont Belcier is blended of 65% Merlot. 20% Cabernet Franc and 15% Cabernet Sauvignon. It was aged for 20 months in 80% new and 20% one-year-old barrels. Michel Rolland consults for this wine. Deep garnet-purple in color. it gives delicate dried flowers. garrigue. dusty soil and smoked meats over warm black plums and blackberry preserves with hints of menthol. The palate is full-bodied. concentrated and muscular with a rock-solid structure and loads of layered black fruit in the mid-palate. with a lingering earthiness to the finish. 5.000 cases produced.

 

Verkostungsbericht vom 03. Februar 2019:

Very fresh with fine dry tannins that carry the concentrated and ripe palate very nicely. I love the floral and currant bouquet that’s very enticing. in spite of the wine’s youth. Lots of blackcurrant and tobacco. A blend of 65 per cent merlot. 20 per cent cabernet franc and 15 per cent cabernet sauvignon. Try in 2020.
 

Verkostungsbericht aus Januar 2019:

The 2016 Petit-Figeac is a gorgeous. silky second wine to drink now and over the next handful of years. Sweet floral notes add freshness and lift to this expressive Saint-Émilion. In 2016. Petit-Figeac has a bit more Franc than usual which also contributes to the wine's perfumed personality. This is impeccably done.

 

Verkostungsbericht vom 30.November 2018:

The 2016 Petit-Figeac is a blend of 41% Cabernet Franc. 36% Cabernet Sauvignon and 23% Merlot. Medium to deep garnet-purple colored. it opens with bold scents of warm black plums. black cherries and mulberries with touches of baking spices. potpourri. unsmoked cigars and dusty soil. Medium-bodied. it is very bright. elegant and minerally in the mouth. with plenty of vibrancy and freshness on the finish.

 

James Suckling Februar 2019:

Very cabernet on the nose with blackcurrants. walnuts and fresh herbs. Hints of dried earth. Medium to full body and firm. juicy tannins. Solid. Second wine of Figeac. A blend of 41 per cent cabernet franc. 36 per cent cabernet sauvignon and 23 per cent merlot. Try after 2022.
 

halbe Flasche 0.375 Liter

Verkostungsbericht aus Januar 2019:

The 2016 Petit-Figeac is a gorgeous. silky second wine to drink now and over the next handful of years. Sweet floral notes add freshness and lift to this expressive Saint-Émilion. In 2016, Petit-Figeac has a bit more Franc than usual which also contributes to the wine's perfumed personality. This is impeccably done.

 

Verkostungsbericht vom 30.November 2018:

The 2016 Petit-Figeac is a blend of 41% Cabernet Franc. 36% Cabernet Sauvignon and 23% Merlot. Medium to deep garnet-purple colored. it opens with bold scents of warm black plums. black cherries and mulberries with touches of baking spices, potpourri, unsmoked cigars and dusty soil. Medium-bodied, it is very bright. elegant and minerally in the mouth, with plenty of vibrancy and freshness on the finish.

 

James Suckling Februar 2019:

Very cabernet on the nose with blackcurrants, walnuts and fresh herbs. Hints of dried earth. Medium to full body and firm, juicy tannins. Solid. Second wine of Figeac. A blend of 41 per cent cabernet franc. 36 per cent cabernet sauvignon and 23 per cent merlot. Try after 2022.


halbe Flasche 0.375 Liter
 

Zweitwein von Chateau Belair Monange
97% Merlot 3% Cabernet Franc / Der Ausbau erfolgte in 30% neuen Fässern über 16 Monate.

Tastingnote aus dem Februar 2019 von James Suckling:

What a lovely red-cherry and pomegranate nose this medium-bodied. elegantly structured St.-Emilion has. Very fresh finish with plenty of chalky minerality that builds on the long. clean finish. An excellent food-wine. Second wine of Bélair-Monange. A blend of 97 per cent merlot and three per cent cabernet franc. Drink or hold.

 

Château Bélair-Monange was born from the fusion of the vineyards of Châteaux Bélair and Magdelaine. both historic First Classified Growths of Saint-Émilion.

Château Bélair was acquired by Ets. Jean-Pierre Moueix in 2008. Tracing its origins back to Roman times. the vineyard is situated at the highest point of Saint-Émilion’s famed limestone plateau. Château Magdelaine. a contiguous cru acquired in 1952. has always been renowned for the remarkable elegance of its wines. Château Bélair-Monange expresses the unique style of the greatest parcels of these two complementary terroirs.

Following the restructuring of the estate initiated in 2008. another wine embodying the inherent qualities of the vineyard – minerality. concentration of red berries. balance and length – emerged in 2014: ANNONCE DE BÉLAIR-MONANGE

Produced in very limited quantities. ANNONCE enjoys the same attention as the Grand Vin: meticulous vineyard work undertaken with respect for the environment followed by a manual harvest once the grapes have reached optimal maturity. Vinification takes place in concrete and stainless-steel vats. where maceration and extraction are gentle and measured in order to allow the fruit its highest expression. The wine is then aged in French oak barrels.

Although ANNONCE exhibits great charm in its youth. a few years of cellaring or a few hours of decanting will be largely rewarded.
 

Doppel-Magnum in OHK

Antonio Galloni bewertet den Chateau Pindefleurs im Januar 2019 wie folgt:
The 2016 Pindefleurs offers good immediacy in a ripe, racy yet mid-weight style. Sweet red cherry, new oak, spice and white chocolate add to the wine's distinctly flamboyant flavor and textural profile. Medium in body and wonderfully persistent, the 2016 has a lot to offer. Bright floral notes add perfume to this engaging, creamy Saint-Émilion. Élevage has done quite a bit to give the wine balance. Specifically. the oak is now far better integrated than it was en primeur. Tasted two times.

 

Neal Martin bewertet den Chateau Pindefleurs im April 2017:

The 2016 Pindefleurs is a blend of 80% Merlot and 20% Cabernet Franc. It has a well-defined and harmonious bouquet that dishes out some wonderful black cherry and redcurrant fruit, the new oak neatly integrated. The palate is medium-bodied with very fine tannin, beautifully balanced with a structured, tobacco-tinged finish that is almost Médoc-like in style. This is a great Saint Emilion that is going places — a sublime follow-up to the outstanding 2015 Pindefleurs.

 

James Suckling bewertet den Chateau Pindefleurs 2016 im Februar 2019:

Very attractive chalky aromas with bright plums and berries on offer, as well as a dense and juicy core of ripe raspberry and red-plum flavors, carried on smooth, sturdy tannins. A blend of 90 per cent merlot and ten per cent cabernet franc. Try from 2022.

Doppel-Magnum in OHK

Antonio Galloni Januar 2019:

The 2016 Clos Saint-Martin is absolutely gorgeous. Rich and sumptuous. the 2016 possesses exquisite balance and a sense of poise that is impossible to miss. Silky tannins and layered. ripe fruit give the 2016 tons of raciness. Dark red cherry fruit. blood orange. flowers and a hint of spice are some of the strands that come together in this alluring Saint-Émilion. The 2016 will be virtually impossible to resist in its youth. Today. it is flat-out gorgeous. Tasted two times.

 

Lisa Perrotti Brown im November 2018:

The 2016 Clos St. Martin is made up of 70% Merlot. 25% Cabernet Franc and 5% Cabernet Sauvignon. Medium to deep garnet-purple colored. it leaps from the glass with bold blackberries. warm plums and red cherries notes plus hints of baking spices. cedar chest. chocolate mint. forest floor and smoked meats. Medium to full-bodied and jam-packed with generous black and red fruits. it has a solid frame of grainy tannins and wonderful freshness. finishing long and spicy.

 

Verkostungsbericht vom 03. Februar 2019:

Extremely perfumed and pretty with dark berries. such as blackberries and blackcurrants with fresh flowers. Full body. firm and silky tannins and a long. flavorful finish. Fantastic structure and composure to this young and vibrant 2016. Try from 2023.
 

Lisa Perrotti Brown im November 2018:

The medium garnet-purple colored 2016 Cote de Baleau sashays out of the glass with redcurrants. red cherries and black plums scents plus hints of cinnamon stick and oolong tea. Medium-bodied. the palate has a great core of savory accented red and black fruits with a chewy texture and earth-laced finish.

 

James Suckling Januar 2019:

This has good intensity with dark berry and plum aromas. as well as alluringly spicy oak influence. There’s a dense and juicy core of very attractive. concentrated red plums and berries. framed in well-judged tannins. Try from 2022.


 

Antonio Galloni Januar 2019:

Readers will find a rich. flamboyant wine in the 2016 Barde-Haut. There is not a ton of subtlety here. but I am not sure that matters all that much given how immensely pleasing the 2016 is. Crushed rocks. graphite. lavender. blackberry. plum. and violet infuse a Saint-Émilion that offers tremendous textural richness as well as vibrancy. Most importantly of all. the 2016 is flat-out delicious. This is a decidedly opulent. dark Saint-Émilion with all of the elements impeccably balanced. I loved it.

 

Lisa Perrotti Brown im November 2018:

The 2016 Barde Haut is composed of 80% Merlot and 20% Cabernet Franc. Deep garnet-purple colored. it gives up expressive wild blueberries. kirsch. baked plums and spice box notes with hints of cracked pepper. lavender. garrigue and Provence herbs. Medium to full-bodied and richly fruited in the mouth. the palate bursts with blue fruits. framed by firm. rounded tannins and seamless freshness. finishing long.

 

James Suckling Januar 2019:

This shows such complex and beautiful aromas of flowers. lavender. light spearmint and currants. Medium to full body. very fine tannins and a long finish. All about finesse and length. Drink after 2022.
 

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.
 

Verkostungsbericht aus Januar 2019:

The 2016 Franc Mayne is creamy and voluptuous in the glass. with striking balance and tons of persistence. Mocha. dark fruit. orange peel and spice add aromatic nuance. but it is the wine's feel and textural finesse that stand out most. This is an especially flamboyant style. but it all works beautifully.
 

James Suckling - Verkostungsbericht aus Januar 2019:

A dense and fruity red with noteworthy focus. form and tension. Full-bodied. very tight and focused. Lightly angular tannins at the end with a salty undertone. A blend of 90 per cent merlot and ten per cent cabernet franc. Better in 2022.



 

Verkostungsbericht vom 30. November 2018:

The 2016 La Serre is a blend of 80% Merlot and 20% Cabernet Franc. It has a medium garnet-purple color and reveals a vibrant nose of red cherries. blueberry pie and fresh plums with nuances of pencil lead. wild sage and fertile loam. Medium-bodied. refreshing and wonderfully juicy in the mouth. it has a lovely soft texture and a pleasant herbal lift on the finish.

 

Verkostungsbericht aus Januar 2019:

The 2016 La Serre is plump and juicy. with plenty of immediacy that will make it nearly impossible to resist young. Succulent black cherry. plum. new leather. tobacco. spice and new oak all give the 2016 soft contours. Medium in body and yet quite fleshy. the 2016 is impeccable. La Serre could be a bit less monolithic. but it is undoubtedly quite tasty.

 

James Suckling im Februar 2019:

This has aromas of hung meat. spicy red and dark plums and cherries with some chalky nuances. This leads to a succulent. juicy and vibrant array of fresh. crisp tannins that deliver fresh red-berry flavors. Try from 2022.

 

Antonio Galloni Januar 2019:

The 2016 Canon La Gaffelière is just as striking from bottle as it was from barrel. Bright. intensely aromatic and precise. the 2016 has it all. Sweet red cherry. pomegranate. blood orange and rose petal all race through this silky. super-expressive Saint-Émilion. In 2016. Canon La Gaffelière is especially polished. refined and nuanced. which means also less overly powerful than in the past. It was compelling both times I tasted it from bottle.

 

Verkostungsbericht vom 03. Februar 2019:

The aromas are very complex with sweet tobacco. black truffles. blueberries and blackberries. Subtle. Menthol. too. Full-bodied yet so elegant. Structure with finesse and purity. The tannins are melted in the wine. Fabulous young wine. Try tasting it from 2023.
 

Antonio Galloni Januar 2019:

The 2016 Larcis Ducasse is absolutely gorgeous. Fresh. vibrant and alluring. with tremendous vibrancy. the 2016 has so much to offer. Expressive savory and blood orange notes add brightness to the red cherry and plum fruit. with beams of firm yet well-integrated tannins that give the wine its shape and energy. In 2016. Larcis brings together undeniable raciness and power in a complete package that is irresistibly beautiful. Give it a few years in bottle for the tannins to soften.

 

Lisa Perrotti Brown im November 2018:

Deep garnet-purple colored. the 2016 Larcis Ducasse sashays gracefully out of the glass with beautiful Black Forest cake. red cherry compote. raspberry preserves and blackberry pie scents plus hints of cigar box. Ceylon tea. dried lavender and forest floor. Medium to full-bodied. the palate delivers gorgeous red and black fruit preserves flavors with a wonderfully plush texture and very long. perfumed finish.

 

James Suckling Februar 2019:

The aromas here are so spellbinding with shitake mushrooms. wet earth and moss. as well as tree bark and. finally. dark fruit. The palate is incredible as it builds and grows with full body. but always tight and reserved. It shows so much depth and complexity. Please try not to touch this until 2025.
 

Verkostungsbericht vom 03. Februar 2019:

Love the dark-berry and intense black-olive and chocolate aromas that follow through to a full body and firm and chewy tannins that deliver a rich and delicious finish. Such polish and. at the same time. finesse. But one of the cellar. A blend of 90 per cent merlot. seven per cent cabernet sauvignon and three per cent cabernet franc. Try from 2022.

 

Antonio Galloni Januar 2019:

The 2016 Clos Fourtet is vivid. explosive and simply captivating. Inky blue/purplish berry fruit. lavender. spice and white flowers are all vivid in the glass. but it is the wine's silky. seamless personality that elevates it into a place among the wines of the vintage. In 2016. Clos Fourtet is stunningly beautiful and utterly compelling. This is a tremendous showing from proprietor Matthieu Cuvelier and consulting winemaker Stéphane Derenoncourt. Tasted two times.
 

Antonio Galloni Januar 2019:

The 2016 Ausone is magnificent. Seamless and supple. the 2016 hovers with striking aromatic nuance and layers of finely-knit fruit that gradually open in the glass. A whole range of floral and citrus notes perk up the sweet red/purplish berry fruit. with hints of lavender. blood orange and jasmine that develop as the wine is in the glass. The 2016 is a bit reserved today. but it is unquestionably very. very beautiful.
 

Lisa Perrotti Brown am 30.11.2018

The 2016 Ausone is a blend of 50% Cabernet Franc and 50% Merlot. Deep garnet-purple colored. it's quite closed at first glance. slowly unfurling to reveal the most incredible perfume of violets. chocolate-covered cherries. warm black plums. Black Forest cake and roasted nuts with suggestions of charcuterie. wood smoke and cedar chest. The medium to full-bodied palate offers a quiet intensity of flavors that grow in the mouth to unveil layer after layer of black and red berries intertwined with beautiful savory notions framed by firm yet velvety tannins. finishing with epic length and amazing energy. It practically tingles on the palate!
 

James Suckling Januar 2019:

Very exotic and fascinating with dark-berry. floral and violet aromas that follow though to a full body that is tight and polished with ultra-fine and driven tannins. They really are amazing. A wine with such strength and finesse at the same time. Confident and real Ausone. A blend of 50 per cent merlot and 50 per cent cabernet franc. Better after 2025.
 

Vinous / Neal Martin Januar 2019:

The 2016 Ausone was mightily impressive from barrel. Bottled in July 2018. it has a very intense bouquet of black cherries. cassis. cedar and light pencil box aromas emanating from the 50% Cabernet Franc. The palate is medium-bodied with supple. filigreed tannin that belies the density and structure of this Ausone. There is something agile about Alain and Pauline Vauthier's wine this year. Yet the wine also reveals considerable depth and concentration. gently but insistently gripping the palate with a touch of white pepper and Earl Grey toward the persistent finish. There is not a hair out of place on this Ausone ­­– one of the finest produced in recent years.
 

Lisa Perrotti Brown 30. November 2018

A blend of 92% Merlot and 8% Cabernet Franc. the medium to deep garnet-purple colored 2016 Belair Monange comes strutting out of the glass like a total rock star with gregarious red cherries. blackberries and warm plums scents plus hints of lavender. rose hip tea. powdered cinnamon. cigar box and camphor. Medium-bodied. it completely fills the palate with vibrant red and black fruit layers. framed by a firm backbone of grainy tannins and wonderful freshness. finishing long and perfumed.
 

Neal Martin im Januar 2019:

The 2016 Bélair-Monange is easily the most closed of all of J-P Moueix’s wines when I taste them together. It is stubbornly tight in the glass and then coquettishly unfurls mineral-rich red berry fruit mixed with rose petals; the perfume is captivating. The palate is well balanced. with velvety tannin and perfectly judged acidity. and very. very harmonious. More and more black fruit seems to join the chorus line toward the finish. which fans out gloriously. demonstrating superlative persistence. The best Bélair-Monange to date. and an accomplished. riveting Saint-Émilion. (tasted December 2018)
 

James Suckling Februar 2019:

Incredibly perfumed aromas of roses and violets. as well as blue fruit and lavender. Full-bodied and powerful. yet so full of finesse and vibrance. The height of elegance! Such depth of chalk and dark berries. It goes on for minutes. Drink after 2025.
 

Weitere Informationen:
Die Blend für den Chateau Haut Brisson 2016 besteht aus 90% Merlot und 10% Cabernet Franc. Die Trauben für den Chateau Haut Brisson 2016 wurden zwischen dem 2. und dem 15. Oktober gelesen. Der Ausbau erfolgt in 35% neuen Barriques 35% Zweitbelegung 30% Drittbelegung. Der Alkoholgehalt wird bei der Auslieferung bei 14.5 Vol.% liegen.

 

Antonio Galloni bewertet den Chateau Haut Brisson 2016 im Januar 2019 wie folgt:

The 2016 Haut Brisson is terrific. Plush and succulent in the glass. with tons of textural intensity. the 2016 has so much to offer. Dark red cherry. chocolate. mocha and spice all build in a beautifully textured. racy Saint-Émilion that is already quite delicious. The 2016 has really come together quite nicely over the course of its aging.
 

Lisa Perrotti Brown 30. November 2018

Blended of 90% Merlot and 10% Cabernet Franc. the deep garnet-purple colored 2016 Haut-Brisson is quite oaky on the nose with underlying plum preserves. baked cherries and dried mulberries plus wafts of bay leaves. damp soil and cigars. Medium to full-bodied. it has firm. rounded tannins. seamless freshness and plenty of muscular fruit going long in the finish. 5.000 cases produced.
 

Verkostungsbericht vom 03. Februar 2019:

This has great clarity of ripe red plums and mulberries. as well as attractive. floral nuances. leading to a very focused feel on the palate that offers a succulent and fluid array of ripe red fruit that holds fresh and even. Ever so fine tannins. Try from 2022.
 

Antonio Galloni Januar 2019:

The 2016 Angélus is a total stunner. Despite its late bottling in September 2018. the 2016 is simply magnificent. Soaring aromatics and layers of bright. vibrant fruit are two of the main signatures in the 2016. The tannins. so often hard in young Angélus. are almost impossibly refined. Pomegranate. blood orange. raspberry jam. wild flowers and mocha are some of the many notes that race through the 2016. All the elements fall into place in a memorable. exquisite Saint-Émilion that is clearly one of the wines of the year. Don't miss it!

 

James Suckling Februar 2019:

Subtle and profound aromas of blackberries. wet earth and sweet tobacco. Hints of spice. too. Full-bodied and so deep. It’s incredibly vertical and long. Just like looking down a well. Firm and powerful tannins. yet polished and balanced. Goes on for minutes. One of the greatest ever. Try after 2025.

 

Lisa Perrotti Brown 29.03.2019

The 2016 Angélus is composed of 60% Merlot and 40% Cabernet Franc. aged 18 to 22 months in new barrels and foudres. Deep garnet-purple colored. it drifts effortlessly out of the glass with sensuous notes of lavender. candied violets. garrigue. Ceylon tea and iron ore with a core of warm black cherries. mulberries. ripe plums and aniseed plus wafts of cedar chest and cloves. Medium to full-bodied. the perfumed fruit whispers of great intensity and depth. with the vivacious fruit well knit into the plush. seductive frame of velvety tannins and seamless freshness. finishing long and mineral laced. Still very tightly wound with amazing tension at this stage. it truly needs a good 6-8 more years in bottle to deliver the fully expressed layers that this soft-spoken. profound beauty promises
 

Lisa Perrotti Brown im November 2018:

A blend of 56% Cabernet Franc. 22% Merlot and 22% Cabernet Sauvignon. the deep garnet-purple colored 2016 Chapelle d'Ausone sings of black raspberries. kirsch and plum preserves with hints of unsmoked cigars. pencil lead. lavender and chocolate box plus a waft of garrigue. Medium-bodied and fantastically elegant in the mouth. the red and black fruit layers are beautifully framed by firm yet fine-grained tannins and lovely freshness. finishing long and minerally.

 

Verkostungsbericht vom 03. Februar 2019:

Some gently smoky nuances with dark stones and a spicy edge to the ripe blackberries and plums that adds plenty of aromatic interest. The palate delivers a very succulent. smoothly rounded and attractive array of rich fruit in a lively. refreshing and expressively vibrant mode. A blend of 56 per cent cabernet franc. 22 percent merlot and 22 per cent cabernet sauvignon. Second wine of Ausone. Try from 2023.
 

Lisa Perrotti Brown bewertet den Chateau Grand Mayne 2015 am 21.02.2018 wie folgt: 

The 2015 Grand Mayne is medium to deep garnet-purple in color with an earthy nose of damp soil and fungi with a core of red and black plums. black berries and dried herbs. The full-bodied mouth is rich and earthy with a firm structure and plenty of freshness. finishing long.
 

Tastingnote Februar 2018:

The 2015 Grand Mayne is powerful. ample and racy. with notable textural breadth and resonance. Super-riper red cherry. tobacco. mint. orange peel and spice all develop in the glass. Forward and sumptuous. as it was from barrel. Grand Mayne is gorgeous today. Michel Rolland and Louis Mitjaville consult.
 

Doppel-Magnum in OHK

Antonio Galloni bewertet den Chateau Pindefleurs im Januar 2019 wie folgt:
The 2016 Pindefleurs offers good immediacy in a ripe, racy yet mid-weight style. Sweet red cherry, new oak, spice and white chocolate add to the wine's distinctly flamboyant flavor and textural profile. Medium in body and wonderfully persistent, the 2016 has a lot to offer. Bright floral notes add perfume to this engaging, creamy Saint-Émilion. Élevage has done quite a bit to give the wine balance. Specifically. the oak is now far better integrated than it was en primeur. Tasted two times.

 

Neal Martin bewertet den Chateau Pindefleurs im April 2017:

The 2016 Pindefleurs is a blend of 80% Merlot and 20% Cabernet Franc. It has a well-defined and harmonious bouquet that dishes out some wonderful black cherry and redcurrant fruit, the new oak neatly integrated. The palate is medium-bodied with very fine tannin, beautifully balanced with a structured, tobacco-tinged finish that is almost Médoc-like in style. This is a great Saint Emilion that is going places — a sublime follow-up to the outstanding 2015 Pindefleurs.

 

James Suckling bewertet den Chateau Pindefleurs 2016 im Februar 2019:

Very attractive chalky aromas with bright plums and berries on offer, as well as a dense and juicy core of ripe raspberry and red-plum flavors, carried on smooth, sturdy tannins. A blend of 90 per cent merlot and ten per cent cabernet franc. Try from 2022.

Doppel-Magnum in OHK