Bordeaux 2007 Tasting

2011/3/17
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未成年請勿飲酒,飲酒過量有礙身體健康。

Chateau de Reignac 2007


Bordeaux Superieur AOC. 2nd wine of Reignac.

Medium+ ruby. Many sediments.

Medium+ nose. Black berry jam, new barrel nose, fresh grass with wet soil. Fresh bouquet, mint and hazelnut noses balance the wild notes of black pepper and leather, and show an elegant style. Seems the winemaker pay a lot of efforts on this “not-very-good” vintage. After 30 mins breathing, concentrated bouquet of acacia and rose, burned brown sugar with chocolate.

Medium body, medium+ acidity of grapefruit note, medium+ tannin (young). Licorice with light bitterness, clove, black berry, black pepper. The palate drops too quickly, makes the ending (with bitterness and vegetable notes) is not so long and not so impressive as the nose.

Probably because it’s the 2nd wine… or it’s 2007 vintage, this 2007 Chateau de Reignac is not as impressive and strong as Reignac 2005. Though, it’s still good.



Bordeaux Superieur AOC. Reignac 的二軍酒。

中等紅寶石色澤。很多沈澱物。

香氣有黑莓果醬、新木桶香味、新鮮的濕潤草地氣息。清新的花香、播和與榛果味道和野性的皮革與黑胡椒味道呈現很美好且優雅的平衡。在這個比較沒那麼好的年份,釀酒師應該下了不少功夫。三十分鐘後出現洋槐花與玫瑰的香氣,煮糖漿的味道以及巧克力。

中等酒體,年輕的單寧。帶點苦味的甘草、丁香、黑莓、黑胡椒,以及帶有葡萄柚味的適中酸度。口中的味道維持得不太夠久,尾韻帶有點苦味及蔬菜味道。相較起來口感不似香氣那樣好。

也許是二軍酒的關係,或者是年份較差一點之故,跟之前喝過的 Reignac 2005 有段差距,不過還是不錯。


Chateau La Tour Carnet 2007


Haut-Medoc region.

Medum+ ruby with notable purple hue.

Medium+ nose begins with black cherry jam, blue berry jam and creamy chocolate. Follows black pepper and light green pepper, some bouquet and some smoky wood notes and sweet spice hints of vanilla and hazelnut. The fruity nose is denser after breathing, so are the black pepper, smoky and vanilla hint. The alcohol nose is a little not-balanced, this problem might disappear after more ageing.

Medium+ body, medium+ tannin (too young and too rough), medium acidity. Black pepper, black berry, notable vegetal flavor, bitter espresso, licorice, smoky tobacco. Medium length.



Haut-Medoc 區

中等紅寶石色帶有紫色色澤

香氣開始是黑櫻桃果醬、藍莓以及奶油巧克力味道。接著有黑楜椒以及些微的青椒,一點點的花香和煙燻木頭香氣,還有香草與榛果的氣息。醒酒之後果香變得更明顯,黑胡椒、煙燻及香草味道也是一樣。酒精的味道有點不夠平衡,或許再多放個幾年這個問題會比較減輕。

中等酒體,單寧太過年輕且有點粗糙,酸度跟單寧都不會太過火。入口有黑胡椒、黑莓、蔬菜味道、濃縮咖啡苦香、甘草、煙草味道。


Chateau Gruaud Larose 2007


Saint Julien

medium+ ruby. some sediments.

Medium+ concentrated nose. Black berry, black pepper, light chocolate. light veg, violet, light honey, light hazelnut. After breathing, notable vanilla and cream, and stronger bouquet. Balanced, steady and majestic image.

Medium- watery palate. Black berry, light milky, light chocolate, light black pepper, light green pepper. Licorice as the end after medium+ length. I think the watery feel in palate is the issue of 2007 vintage in Bordeaux, and also critical for aging. The other issue is the disparity in nose and palate, winemakers did pay lots of efforts in this vintage to enrich the wine, but seems these efforts just work on the nose.



紅寶石色。有些沉澱。

香氣中等,但集中度很好。黑莓、黑胡椒、些微巧克力、些微蔬菜味、些微蜂蜜與些微榛果味道。醒酒後有明顯的香草與奶油以及花香。均衡且沉穩宏大的感覺。

口感有點水水的。黑莓、淡牛奶、淡巧克力、淡黑楜椒與青椒味道。餘韻長度還不錯,帶有甘草味道。似乎 2007 年份的波爾多都有這種口感水水的問題,在陳年的時候應該會是一個很重要的因素。另一個問題是香氣與口感的不一致性,雖然釀酒師一定花了很多心力在釀造過程,但似乎只能在香氣上感受到,入口卻都有點落差的感覺。


Chateau du Tertre 2007


Margaux

medium+ ruby with light garnet hue.

Medium nose is dominated by black berry(not very strong) and caramel, with decorations of coffee, chocolate, cream, bouquet, smoky leather, dry black tea leaves and vanilla. Some alcohol nose is one of the shortcoming. The other is the salty pickled plum nose after 1.5 hour breathing, but this is just a 2007 (surprise me).

Medium body. Black berry, white pepper, light caramel and light chocolate. Tangerine skin medium acidity. Licorice and light salty notes at the end.



紅寶石色帶有點石榴石色澤

香氣主要是黑莓和焦糖,帶著咖啡、巧克力、奶油、花香、煙燻皮革、乾燥紅茶葉以及香草。酒精味道有點強烈,是個缺點。醒酒之後居然出現一點醃漬子的鹹味,但這只是07年份的酒,令人有點訝異。

入口有黑莓、白胡椒、輕微的焦糖與巧克力味道。中等的酸度帶有橘子皮的氣味。尾韻有甘草及一點鹹鹹的味道。


Chateau D’Issan 2007


Margaux. You can find more information about D’Issan and 03’~07′ vertical tasting notes here (in Chinese).

Medium ruby.

Pronounced- nose, directly, but not dense enough, a bit loose in nose. Black berry jam and chocolate with refreshing bouquet and grass note. Different to what I tasted last year, it also shows notable leather, black pepper, nuts and spices. It also has some unbalanced alcohol nose, but decreasing quickly. After breathing, more berries and bouquet dominate the nose, and the pepper notes are also denser, and shows up some cocoa powder aroma. After 1 hour, raspberry shows up. Last year, I think 07′ D’Issan is a young sweet lady, but this time I think it’s a active lady (still sweet) with sunny look.

Medium body with medium acidity. Palate includes plum, light strawberry, chocolate, light cinnamon and light grass. Ends with licorice and espresso bitterness. Tannin is medium and young, but the mouthfeel of tannin is much smoother than last year.

For this wine, more impressive than last year. That’s nice.



Margaux. 關於這個酒莊以及03’~07’垂直品飲記錄可以參考這邊(中文)

紅寶石色澤。

明顯而直接的香氣,但有點不夠集中。黑莓果醬、巧克力、清新花香與草地味道。跟去年喝到的時候不太一樣,這回還有皮革、黑胡椒、核果及香料味道,但也帶了一點不太均衡的酒精味道(雖然很快就散掉)。醒酒之後莓果味道及花香更是明顯,胡椒類的氣息也是,此外還出現一些可可粉的香味。一小時之後開始出現覆盆子味道。去年喝的時候會讓人感覺07年份的 D’Issan 是個青春甜美的淑女,但這回卻覺得多了點活潑陽光的氣息。

中等酒體與酸度。李子、淡淡草莓、巧克力、淡淡肉桂及些微草地味道。尾韻有甘草及濃縮咖啡的苦味。單寧中等且年輕,但單寧口感比去年柔順許多。

整體來說比去年喝到的感覺來得好許多。


Chateau Calon-Segur 2007


Saint-Estephe. About this chateau, you can find more information here (in English), and also the 01’~07′ vertical tasting note.

Medium ruby with light garnet.

Medium nose. Light hazelnut, light floral honey (but decreasing after breathing…), black cherry, light tobacco, burning wood, raw meat, light mint and light green pepper. After 30 mins breathing, the tobacco nose is denser, and smoky, leather, sweet bell pepper, black pepper, creamy (decreasing), light bouquet and caramel noses show up. One shortcoming is the nose is not as concentrated as the beginning after 1 hour.

Medium+ palate. Medium+ body with medium+ acidity and young medium+ tannin. Black berry, chocolate, leather, light green pepper.

Besides the firm structure, it also keeps the elegance.



Saint-Estephe. 關於這個酒莊可以在這邊(英文)找到更多介紹及01’~07’的垂直品飲記錄。

紅寶石色帶有石榴石色澤

香氣有榛果、花蜜香(可惜卻漸漸減弱…)、黑櫻桃、淡菸草、燃燒的木頭味道、生肉,以及一些薄荷與青椒味。醒酒30分鐘之後,醃草味道變得更明顯,另外還有醃燻、皮革、甜椒、奶油、淡淡花香及焦糖味道。缺點是覺得香氣在一小時之後開始減弱。

入口還蠻舒服的,中等的酒體。黑莓、巧克力、皮革以及些許青椒味道。

整體結構還蠻結實的,同時還兼具優雅的氣息。


Chateau La Gaffeliere 2007


Saint Emilion Grand Cru Classes B

Medium+ garnet with light ruby hue.

Medium nose of black cherry, leather, tobacco, light bouquet and a hint of honey. The bouquet becomes denser after 30 mins breathing. After 1 hr, the bouquet slightly decreases and turns into a mixture of Yulan magnolia and sugarcane skin.

Chocolate, plum, wooden spices in the medium body palate, with medium acidity. The tannin is not velvet, but smooth enough.



石榴石帶有紅寶石色澤。

黑櫻桃、皮革、醃草、淡花香與淡淡蜂蜜味道。醒酒30分鐘之後花香漸趨明顯,一小時後稍稍減弱,同時變得有點像是玉蘭花跟甘蔗皮的混合味道。

入口是巧克力、李子、木質香料。單寧仍不夠柔順,不過已經不錯了。


Clos Fourtet 2007


Saint Emilion Grand Cru Classes B

Deep- garnet.

Medium nose in a low tone style. Black berry jam, rose, chocolate and caramel with hint of tobacco. Wet soil and denser chocolate after 30 mins breathing. Smoky leather after 1 hr breathing.

Black berry, black pepper, chocolate. Stronger palate than Chateau La Gaffeliere. Medium to strong tannin. High- acidity meanders at the gums, but comfortable.



深石榴石色

低沉調性的香氣。黑莓果醬、玫瑰花、巧克力、焦糖以及淡淡菸草味道。醒酒30分鐘之後有濕土壤與更明顯的巧克力為。一小時後有醃燻皮革味道。

入口是黑莓、黑胡椒、巧克力。比啟Chateau La gaffeliere 要來的重口味一點。另外酸度略為偏高,且會在牙齦上感受特別明顯,但仍算舒服。


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