Daou Cabernet Sauvignon 2018 Paso Robles

William Kelley bewertet den Optimus 2016 im Mai 2018 wie folgt:

A blend of 50% Syrah. 30% Cabernet Sauvignon and 20% Petit Verdot that checks in at 15.4% alcoho,. the 2016 Optimus reveals a lavish bouquet of crunchy berries, anise and creamy new oak. On the palate, it's full-bodied. spicy and richly tannic, with generous, oak-influenced flavors and a crunchy core of fruit. The finish is long and youthfully chewy. Bottled barely one month before I tasted it, this is already quite expressive and should begin to drink well after just a few years. The Optimus is Asseo's longest-running cuvée, realizing an ambition to blend Syrah and Cabernet Sauvignon he nurtured in his native Bordeaux.

 

im September im 2018:

Brilliant violet. Ripe dark berries, licorice, woodsmoke and candied violet on the deeply perfumed, spice-accented nose. Concentrated but lively as well, offering intense blackberry, cassis, cola and spicecake flavors that show impressive delineation and back-end lift. A very long, sappy finish features slow-building tannins, a hint of mocha and lingering smokiness. Drink 2024 – 2033.

 

Jeb Dunnuck im November 2018:

Moving to the wines from bottle and starting with the 2016 Optimus, which is always a great introduction into the wines of this estate, it’s a blend of 50% Syrah. 30% Cabernet Sauvignon and 20% Petit Verdot that spent 14 months in 60% new barrels. This full-bodied, rich yet also elegant and lively red gives up a big, sweet nose of crème de cassis, toasted spice, licorice, and graphite. With good acidity and impressive finesse and elegance as well as richness, it’s a no-brainer purchase to drink over the coming 7-8 years.
 

VORVERKAUF - Auslieferung gerne im ersten Halbjahr 2023 nach Absprache
(Ihre Bestellung vorausgesetzt)


Jeb Dunnuck im September 2020:

The 2018 Estate Cuvee checks 45% Syrah. 40% Cabernet Sauvignon. 15% Petit Verdot brought up in 90% new French oak. Tasting like the straight Cab. yet with more sex appeal. it offers a huge nose of crème de cassis. white flowers. crushed stone. graphite. and crushed flowers. This carries to a full-bodied. gorgeously textured red with incredible balance. no hard edges. a thrilling mid-palate. and a great. great finish. It's going to benefit from 5-6 years of bottle age and keep for upwards of two decades or more. Hats off to winemaker Stephan Asseo on another incredible wine. as well as. I suspect the wine of the vintage.

 

Erin Brooks im Februar 2020:

A barrel sample blended of 45% Syrah. 40% Cabernet Sauvignon and 15% Petit Verdot aging in about 90% new oak. the 2018 Estate Cuvée has a very deep ruby-purple color and explodes to crème de cassis. black cherries. blueberry and boysenberry preserves with accents of violet. grilled lamb. dried thyme. coffee. soil and chocolate with exotic spices in the undercurrent. The full-bodied palate is incredibly pixelated and silky with very bold freshness and a long. layered finish. I can't wait to see taste this beauty from bottle.

 

- 100% estate grown fruit from L’Aventure Vineyard
- 90% new French oak and 10% 1-year-old French oak. with malolactic fermentation in barrel
- Length of aging: 15 months
- No fining. no filtering

Stephan Asseo. founder and winemaker at L’Aventure Winery. began making wine in 1982 when he established Domaine Courteillac in Bordeaux. He and his family later purchased Chateau Fleur Cardinal (Saint-Emilion Grand Cru) and Chateau Robin (Cotes de Castillion). Over the next 15 years. Stephan developed into an artisan winemaker of fastidious craftsmanship. and gained a reputation as a maverick vigneron. However. his true desire was to be more innovative than AOC law would allow. In 1996. this led him on a quest for a great terroir. where he could pursue his ideal as a winemaker.

After searching for over a year among the world’s great wine fields. Stephan found Paso Robles. He immediately “fell in love” with the unique terroir. The rolling topography of the Santa Lucia Mountain Range. the deep calcareous soils. and the maritime influence of the renowned Templeton Gap all combine to produce a world class wine country. with the potential to craft some of the world’s greatest blends. It is here. in Paso Robles. that Stephan began his adventure. “L’Aventure”. His winemaking vision has quickly resulted in wines which have earned high scores and critical acclaim.


VORVERKAUF - Auslieferung gerne im ersten Halbjahr 2023 nach Absprache
(Ihre Bestellung vorausgesetzt)
 

Kultwein aus dem westaustralischen Wilyabrup und Einladung zu einem aromatischen Erlebnis mit Pflaumen, Cassis, Sandelholz, Zigarrenkiste und schwarzer Tee

Die 1971 auf eigenen Wurzeln gepflanzten Houghton-Klone des Cabernet Sauvignon sind die Basis des Spitzenweines der Estate.
 

Zum Jahrgang 2015 (2016 wurde nicht bewertet) notierte Joe Czerwinski im Dezember 2017:

Despite exhibiting a bit of youthful austerity, the 2015 Diana Madeline should mature into an exemplary representation of Margaret River Cabernet Sauvignon (there's 11% Merlot, 1% Malbec and 1% Cabernet Franc in the blend). It's classic Bordeaux in style, meaning it's medium-bodied and streamlined and framed by firm but ripe tannins. Cassis fruit forms the core, although hints of cedar oak, pressed flowers and dried herbs add considerable nuance, picking up notes of chocolate on the taut, lingering finish. It's an early candidate for Cabernet Sauvignon of the vintage in Margaret River.
 

Und James Suckling, ebenfalls den Jahrgang 2016 nicht bewertend, meint zum Folgejahrgang 2017 des Diana Madeline (Juni 2019):

Extremely refined and full of tension with blackberry, currant and licorice character. Hints of wet earth. Medium to full body. Firm and silky tannins. Flavorful finish. From biodynamically grown grapes. Better after 2021. Screw cap.

Best Ever

Lisa Perrotti Brown / Aug. 2012:
Cullen Diana Madeline 2010

Composed of 77% Cabernet Sauvignon. 10% Merlot. 6% Petit Verdot. 4% Malbec and 3% Cabernet Franc. the 2010 Diana Madeline was aged for an average of 19 months in French barriques. 51% new. Deep garnet-purple colored. it offers an intense perfume of crushed black currants. blackberry preserves and mulberries with underlying clove. cedar. yeast extract. black olive and damp loam hints. The modest light to medium-bodied palate really packs the flavor into an elegant package with layer upon layer of youthful blackberry and spice flavors supported by a firm level of finely grained tannins and crisp acidity. finishing long. It should drink best 2015 to 2028+.


 

Die Weine von Louise M. Martini gehören zu den stärksten der USA, wenn es um Preis/Leistung geht. Der Louis M. Martini Sonoma County Cabernet Sauvignon 2018 macht da keine Ausnahme. Keine überkonzentrierte Extraktbombe, sondern ein Cab mit Finesse und Tiefe. In der füllig fruchtigen Nase finden sich Kirschen, Pflaumen, Cassis und Brombeere, ein Anflug Eiche und zarte Pfeffernuancen. Am Gaumen saftig, jedoch nie plump. Vielmehr ein eleganter Tänzer. Animierende Tanninstruktur, straff, dabei körperreich, weich und ewig lang im Abgang. Cabernet Fans aufgepasst. hier kommt ein Juwel ins Glas!

 

James Suckling schreibt im Januar 2022:

Dark plums, black cherries, grilled herbs and smoke on the nose. It’s full-bodied with firm, sleek tannins. Supple and juicy with fresh acidity. Savory, flavorful finish. Drink or hold.


 

Und Lisa Perotti-Brown meinte bereits im Februar 2021:
Der Louis M. Martini Sonoma County Cabernet Sauvignon 2018 hat eine tiefe granatviolette Farbe und verströmt Noten von geschmorten schwarzen und roten Pflaumen und frischen schwarzen Beeren mit einem Hauch von getrockneter Minze und Tabakblatt. Am Gaumen ist er mittelkräftig bis vollmundig, mit einem guten Kern aus saftigen schwarzen Früchten, einer weichen Textur und viel Frische, die mit einer minzigen Note endet.
 

Christian Balog beschreibt den Wein wie folgt:

Dichter und satter Kern, frische intensiv fruchtige Nase. süssliche kleine Beeren. Schwarzkirsche. Im Mund satt mit guter Frucht. Schöne polierte Tannine, weich, frisch und sauberes Finale. Seit einigen Jahren nun ist das Chateau Dalem für uns die Benchmark in Fronsac, daran ändert auch der JG 2018 nichts. 93+ Punkte

Ebenfalls möchte ich meine Empfehlung für die Weingüter aus dem Fronsac aussprechen: Chateau Fontenil, Chateau La Vieille Cure, Chateau Carlmagnus, Chateau La Dauphine, Chateau La Riviere.

 

James Suckling bewertet den Chateau Dalem 2018 Fronsac wie folgt:

An elegant nose of flowers, plums, red berries and cedar. It’s medium-bodied with silky texture. Shows balance and finesse, supported by polished tannins and a pretty drive. Lovely all around. Try after 2023.

 

James Mothels bewertet den Chateau Dalem 2018 Fronsac wie folgt:

Graceful in feel, this delivers cassis and bitter plum notes infused with bergamot and floral hints that all carry through a refined, mineral-tinged finish. A charming, understated wine. Merlot and Cabernet Sauvignon. Drink now through 2030.

 

Lisa Perrotti Brown bewertet den Chateau Dalem 2018 Fronsac wie folgt:

A blend of 90% Merlot and 10% Cabernet Franc, the 2018 Dalem has a deep garnet-purple color and compelling notes of blackberry preserves, wild blueberries and ripe, juicy black plums, with hints of dark chocolate, licorice and black olives. The full-bodied palate (15% alcohol) appears bright and fresh with the lively black fruits framed by soft, velvety tannins, finishing long and savory. Nicely done!

 

Antonio Galloni bewertet den Chateau Dalem 2018 Fronsac wie folgt:

The 2018 Dalem is quite backward on the nose, opening gradually to offer blackberry, licorice and very light menthol aromas; you just want to give the aromatics a polite kick up the backside. The palate is medium-bodied with supple tannins and a fine bead of acidity. Quite juicy in the mouth, delivering black cherries and cassis toward the well-defined, persistent finish. Excellent, but give it 24 months in bottle, because the nose needs time to find its mojo.
 

Monica Larner im November 2020:

The Frescobaldi 2016 Brunello di Montalcino CastelGiocondo shows dark fruit, plum and spice. The wine offers good density and richness, but the aromatic intensity is downplayed compared to some of its peers from this classic vintage. Other than that, all the wine's elements are in the right place with cherry, wild plum, rose and tilled earth. Production is an ample 300.000 bottles.

 

James Suckling im Oktober 2020:

Black-cherry and blackberry aromas with minerals and fresh flowers, following through to a full body with firm, silky tannins that are polished and intense. Lovely finesse and length. Drink after 2023.


 

Eric Guido im November 2020:

Sour cherries, spiced orange and dusty dried flowers open in the glass, as the 2016 Castelgiocondo Brunello di Montalcino slowly blossoms. The textures are creamy, contrasted by cooling minerality and juicy acids, as tart red berries saturate under an air of sweet herbs and inner florals. This finishes dry yet long, with chewy tannins and remnants of crunchy red fruit. The 2016 Castelgiocondo needs some time to come together, yet it has all of the balance necessary to mature into a real beauty.
 

Dog Strangler, Estrangle Chien - ein eher weniger bekanntes Synonyme für den australischen Mourvèdre, den Mataro

Den Namen hat sich die Traubensorte durch ihre mitunter doch aggressiven Tannine "verdient". Einige Jahre der Flaschenreife sind dann erforderlich, um den Wein genussfähig zu machen. Nicht so in Barossa. "Hier können wir weichere, vollere Weine mit herrlich pikanten, würzigen Aromen erzeugen, die gut reifen werden, aber auch schon viel früher zugänglich sind", meint Winemaker Kym Teusner. Für den Jahrgang 2019 vergibt der Sommelier Aaron Brasher, er gehört mit zu den einflussreichsten Vertretern der australischen Weinindustrie, 95 Punkte: "Blaubeeren, Anis, geräuchertes Fleisch, asiatische Gewürze, wirklich schöne Aromen und anregende Dinge, die im Glas passieren. Köstlich fleischige blaue Früchte, dunkle Kirsche, Gewürze und Lakritze. Die Tannine und die Säure arbeiten nahtlos zusammen, um der dunklen, geschmeidigen Frucht die Struktur und den Schliff zu geben, den dieser Wein braucht."
 

James Suckling zum Teusner The Dog Strangler 2019 Barossa Valley (August 2021):

Intense blueberry and blue plum with some slate-like, dark-stony notes and a tarry edge. The palate is rich and smoothly rendered with super ripe black fruit, as well as blueberries and dark chocolate. Soft, essence-like build. More bark than bite. Drink over the next five years. Screw cap.

Der Brancott Estate Reserve Sauvignon Blanc 2021 Marlborough bietet alles. was man von einem Neuseeländischen Sauvignon Blanc erwartet - und unserer Meinung nach für das Preissegment noch einiges mehr! Die Nase überzeugt mit sorten- und regiontypischen Aromen von Stachelbeere. Limette und leicht grasigen Nuancen. Zarte Extraktsüße. die sich auch am Gaumen widerspiegelt und mit der Zitrusfrucht wunderbar vereint. Dazu leichte Exotik von Honigmelone. im langen Abgang spürbare Mineralik. Gross. was Brancott Estate hier auf die Flasche bringt.


 

Stephan Reinhardt's Verköstigungsnotiz zum Claude Riffault Les Chailloux AOC Sancerre 2020 (31. Januar 2022)

From 41- to 48-year-old vines on silex soils at 250 meters in altitude, Stéphan Riffault's 2020 Sancerre Les Chailloux shows a deep, complex and intensely mineral bouquet with ripe, intense, elegant and rather yellow-fleshed fruit aromas and iodine notes. Aged on the lees for more than a year prior to the bottling at the end 2021, this is a pure, dense and intense Sancerre with texture and generous physalis notes. There is a tropical sensation here, whereas the finish is coolish, flinty and full of tension. Fruits and minerals as well as structure and acidity are perfectly interwoven here. It is still tight and closed (if not austere) but a very promising and full-bodied wine. 14% stated alcohol. Natural cork. Tasted in January 2022.


Die im Dorf Sury-en-Vaux eher seltenen Feuersteinböden, verursacht durch eine geologische Verwerfung während des Eozäns vor rund 40 Millionen Jahren, befinden sich am Rande des Forêt de Charnes, am lieu-dit Les Chailloux. Nicht mal ein Hektar besitzt Claude Riffault in diesem Terroir, mit Rebstöcken im Alter zwischen 13 und 40 Jahren. Der daraus gewonnene Wein ist geradlinig und mineralisch. Die Frucht drückt sich auf ihrer rauchigen Seite aus. Am Gaumen ist er präzise und straff.