Tasting Notes and Scores
Dark red. Perfumed aromas of gingerbread, truffle and spices, with a surmuri character that calls to mind a Chateauneuf du Pape from Henri Bonneau. Creamy-thick and intensely spicy, with an almost confectionery sweetness. Very rich, powerful wine, with 15% alcohol, a high pH of 3.9 and 3.4 grams of residual sugar (using French arithmetic, Mitjavile told me the wine had one and a half grams of residual sugar, on the basis that he and his colleagues consider a wine with two grams or less of residual sugar to be dry). Best today on the huge mid-palate, where the wine shows a strong flavor of Cuban cigar tobacco. Finishes with dusty tannins and a distinctly raisiny note. "Serve this wine with aromatic Moroccan cuisine," recommends Mitjavile.
Stephen Tanzer
Vinous
2004-05-01
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