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#TWSTaste: Your #faveSocietywines! [23rd May 2019 8-9pm]

twstaste

#122

It needs food for sure.


#123

Yes think I’ll give them a shout tomorrow. I’m a huge Bordeaux lover and, well, this is not it…


#124

I can’t decide if it needs a bit more time in the glass but this is ever-so slightly under-delivering for me, although possibly just because it has such a lovely nose. Or maybe I’m just more of a ‘big, bold red’ kind of lady. It is very smooth, though.


#125

I’m not convinced - too smoky for me. The others here think it’s quite smooth and doesn’t need food.


#126

Its got a grip around my throat… I’m not sure about this one, I think it still needs more time. I;m getting lots of tobacco with the menthol and the tannins very much present. The fruit is there but tbh I think its a little unbalanced.


#127

All agreeing with that. Have some gruyere and cheddar that are both going very well. And with chocolate!


#128

That’s what I thought a few hours ago. It’s still quite elegant. I’d have the society’s corbieres over this any day.


#129

Hmmmm… Dry, high acid, dusty fairy high tannins, quite thin mid-palate: plum & blackcurrant, cherry, cinnamon spice, a little vanilla sweetness but quite dry on the finish (med length). Hmmmm, not quite doing it for me — palate just a bit underwhelming…


#130

@Ewan Yes! That’s an interesting tasting note - Cola and blackcurrant leaves… Plum and pencil shavings for me.


#131

I just scrolled back up and noticed the petit verdot is 10%. I wonder if that’s adding an unexpected astringency?


#132

Now you see smooth I could never apply to this. each mouthful leaves me with fur on my teeth. Think I’ve got a dodgy bottle :frowning: Ho hum


#133

All of what @philip_currie said! Yep :smirk:


#134

Cold be - needs some time to settle in. Although 4 1/2 years is ‘some time’ …


#135

It should just add the bit of “spice” rather than astringency… I think its too young.


#136

Depends on how ripe it got in 2014 I guess…


#137

The 2005 regular bottling is still not there yet


#138

So aside from the cheesy goodness you guys have suggested so far, does anyone think this would be better with food? And if so, what?


#139

This is the problem with Bordeaux reds for me - there seems to be better wines elsewhere, even when you add food (which usually helps with Claret, I find). It would be interesting to taste a good Claret against a similar blend from SA, perhaps?


#140

Tastes good with dark chocolate cherry liqueurs (not just any…)


#141

Other Half says this is one of the best reds she’s had in a long time :+1:

Or is she talking about me… … … ? :stuck_out_tongue_winking_eye: