| 1996 Chateau d'Aurilhac - Haut-Medoc |
| The estate of Chateau d'Aurilhac comprises 16 hectares of vineyards, situated in the large appellation of Haut-Medoc. This appellation covers 29 communes, following a separation from the Medoc appellation in 1935. A very large number of chateaux are included in the Haut-Medoc, including five estates named in the 1855 Classification. Chateau d'Aurilhac is situated in the extreme north of the appellation, just a short distance north of the St. Estephe appellation.
The estate produces 9,500 cases annually from extremely fertile soil vineyards planted 67% to Cabernet Sauvignon, 27% to Merlot, 3% Cabernet Franc and 3% Petit Verdot. The blend in 1996 was made up of 30% Cabernet Sauvignon, 30% Merlot, 30% Cabernet Franc and 10% Petit Verdot. A severe selection of the Cabernet Sauvignon, in particular, kept the production down in 1996. The Cabernet Franc and Petit Verdot crops were quite successful. Dutch owner, Erik Nieuwaal, ages his wine an average of 18 months in oak barrels, 50% of which are new each year, and there is no filtering or fining employed.
Tasting Notes : ( October 26, 1998 )
Extremely deep coloured - black/purple - opaque ; a full measure of blackberry aromas, mixed with smoky oak - some herbs, spices, too; generous layers of dark berry fruit and oak on the palate - soft tannins - very good acidity level - very firm structure - round, sweet berry finish, with the oak coming through over the fruit. Most attractive - needs some time, but a very fine wine.
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| 1996 Chateau d'Osmond - Cissac-Medoc |
| Chateau d'Osmond is a small property, owned by Philippe Tressol, situated just West of the village of Cissac-Medoc in the Haut-Medoc appellation. This region of the Haut-Medoc lies to the West of Pauillac and St. Estephe, and this tiny part of the Haut-Medoc is the home of a number of highly rated estates.
Soil conditions here are primarily gravel, though not quite as dense as the four leading appellations of Margaux. St. Julien, Pauillac and St. Estephe. Nonetheless the soil is more than suitable for growing Cabernet and Merlot.
Just over 7 Hectares in size, the vineyards are planted to 50% Cabernet Sauvignon, 35% Merlot, 8% Cabernet Franc and 7% Petit Verdot. Production is just over 3,600 cases annually. The wines are aged in oak barrels, 20% of which are new each year. Tressol's vineyards are quite young, just over a decade in age, and each successive years seems to produce more depth in his wines. This is a property that shows excellent promise.
Tasting Notes : ( October 26, 1998 )
Lighter colour - bright ruby; aromas somewhat subdued, but showing some red currant; clean, easy on the palate - quite forward - not a lot of body - tannins are present but not agressive; some cherry fruit - very attractive wine for early consumption - finishes clean , with lingering cherry and red currant fruit. |
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| 1994/1995/1996 Chateau La Galiane - Margaux |
| Chateau Galiane is a small estate, comprising just 8 hectares, of which 5 hectares are under vine. It is situated within the commune of Margaux, near the village of Soussans. Merlot makes up the largest planting at 45%, with the balance being 50% Cabernet Sauvignon and Cabernet Franc, and 5% Petit Verdot. The vines are very old, ranging in age up to 85 years. Production is accordingly low - less than 3,000 cases in an abundant year. The property is owned by Rene and Jeanne Renon, who also own and operate another small estate in Margaux, Chateau Charmant. The property was inherited by Madame Renon, having been in the hands of her family for generations. Originally the estate was the country home of General Galiane, an English general who commanded the English troops engaged in the Medoc during the Hundred Years War.
The vineyards are carefully tended , ploughing under the natural nutrients. No chemical fertilizers or insecticides are used, and all of the picking is done manually. Fermentation is quite long, lasting up to 4 weeks in duration. The wine is then aged for 18 months in oak barrels, of which 25% are new each year.
( All tasted - October 26, 1998 )
Tasting Notes : ( 1994 Chateau La Galiane)
Medium dark ruby colour - slight purple tones ; full perfumy nose - smoky oak with the plum and black currant; quite well structured - plenty of tannins and acidity; more cherry flavoured - mineral - oak, that softens to a lengthy finish. This tasted better when it first arrived - now seems a bit awkward, and lacking in warmth.
Tasting Notes : ( 1995 Chateau La Galiane)
Much darker than the '94, some pink edges; on swirling the wine there is more body apparent; full penetrating aromas of blackberry and black currant; a lot of upfront fruit on the palate, with softer tannins than the '94; fatter in the mouth - quite rich and round ; finishes strong, with the fruit and some smoky overtones carrying through. This is quite an attractive wine.
Tasting Notes : ( 1996 Chateau La Galiane)
Dark ruby, with a ridge of pink on the rim; more oak on the nose than the '95, but still showing strong berry fruit ; on the palate the wine is more elegant than the '95, with better definition - seems more harmonious. It doesn't have the upfront fruit of the '95 - tannins are quite velvety - easier on the palate - lengthy oak/red berry fruit finish. Noted some slight bitterness at the end. Nevertheless this is a very attractive wine, that will come forward after a few years in the bottle. |
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| 1996 Chateau La Mouline - Moulis-en-Medoc |
| The estate of Chateau La Mouline comprises 25 hectares of vineyards, situated in the small appellation of Moulis-en-Medoc. This is the smallest of the Medoc appellations, and its vineyards cover most of the entire surface of the commune. There are approximately 40 estates within the appellation, including the well-known Chateaux Chasse Spleen and Poujeaux. Cabernet Sauvignon is the dominant variety grown here, but Merlot is being gown in an increasing number of properteis, with small amounts of Cabernet Franc and Petit Verdot. The style of wines aspires to combine the sublety of Margaux and the power of St. Julien.
The vineyards at La Mouline are planted on rolling hills with a South and Southeast exposure. Plantings in these vineyards are 50% Cabernet Sauvignon, 45% Merlot and equal parts of Cabernet Franc and Petit Verdot to make up the balance of 5%. In 1996 the blend is 60% Cabernet Sauvignon and 40% Merlot, all aged in new oak barrels. The wine was bottled in April of 1998, making up close to 10,000 cases.
Owner Jean-Louis Coubris has outfitted the winery facilities with state-of-the-art equipment, including a metal rack stacking system for the oak barrels, similar to that employed in many California wineries. New oak is the order of the day, with 80% of the barrels being new each year. This high percentage of new barrels attests to the full extract and deep fruit of the grapes harvested at this estate.
Tasting Notes : ( October 26, 1998 )
Medium bright ruby in colour - some pink edges; scented, fat, and with a fragrant, fruity nose; elegant - rich - softer tannins - very harmonious wine; balanced, with a lot of substance in the mouth - new oak showing through, but generous levels of blackberry and cherry fruit. Fruit extends out through a long finish. This was the most complete wine of this tasting, at this stage of development. |
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| 1995 Chateau Branda - Puisseguin Saint Emilion |
| Chateau Branda is a small estate situated in the appellation of Puisseguin Saint Emilion, one of the satellite regions surrounding the town and region of Saint Emilion. This part of Bordeaux is located on the right bank of the Dordogne River, about 40 kilometres east of the City of Bordeaux. Its historical roots date back to the 12th Century, and its wines have been renowned for over 300 years. Back in 1650 King Louis XIV described the wines of Saint Emilion as " the nectar of the gods ".
Paul Bordes' estate of Chateau Branda is quite small, possessing just 5 1/2 hectares of vineyards, planted to 60% Merlot, 30% Cabernet Sauvignon and 10% Cabernet Franc. The soil is primarily chalky clay on a base of limestone, affording good drainage and forcing the roots to grow quite deep to find the nutrients necessary for growth. All fertilizers are organic, and no chemicals are used to kill weeds in the vineyards. Michel Rolland has been engaged as a consultant to oversee the actual winemaking process. At harvest each of the grape bunches is carefully checked on a sorting table to ensure that only healthy grapes are crushed, and fermentation is carried out in temperature controlled steel vats over a period of up to 28 days. The juice is pumped over twice daily. A final selection of the blend is made following several tastings, and the wine is then aged for 9 months in new oak barrels. The barrels are supplied by two barrel makers, and there are three toastings employed to provide further complexity in the wine. Racking occurs every 3 months. Egg whites are used to fine the wine prior to bottling.
Production is limited to approximately 1500 cases annually, with most of the wine sold in France. A portion is also exported to other countries in Europe, but we believe we are the only importers in North America.
Tasting Notes : ( October 26, 1998)
Medium dark ruby colour, stretching out to the rim; quite a full looking wine on swirling; kind of an earthy nose, mixed with the fruit- truffles and red currant aromas; round, a bit fat on the palate - clean, with good acidity; quite a lot of fruit - cherry/blackberry, with velvety soft tannins. The finish is tight, but the fruit carries through well. |
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