Red Bordeaux

Tasting Notes for Domaine de Chevalier, 2007:
Rated - No tasting note given Wine Advocate # 176 Apr 2008
Parker Points: 90-92
Drinking Period:  -

Tasting Notes for Ducru Beaucaillou, 2007:
Rated - No tasting note given. Wine Advocate # 176 Apr 2008
Parker Points: 90-92
Drinking Period:  -

Tasting Notes for Langoa Barton, 2007:
Rated - No tasting note given. Wine Advocate # 176 Apr 2008
Parker Points: 87-89
Drinking Period:  -

Tasting Notes for Petrus, 2007:
Rated - No tasting note given. Wine Advocate # 176 Apr 2008
Parker Points: 90-93
Drinking Period:  -

Tasting Notes for Ausone, 2006:
One of the handful of candidates for wine of the vintage is the 2006 Ausone. In fact, while tasting it, I was thinking, is there any estate in Bordeaux that, since 1998, has made as many legendary wines as proprietor Alain Vauthier has at his beloved Ausone? Boasting an inky/blue/purple color as well as an extraordinary, precise bouquet of minerals, flowers, blueberry liqueur, and black currants, this wine possesses fabulous fruit and great intensity, but what makes it so special is its precision, focus, and almost ethereal lightness despite substantial flavor intensity and depth. It is a ballerina with density and power. The abundant noticeable tannin is sweet and, not surprisingly, very finely grained. It should be cellared for a decade, and consumed over the following half century. Robert Parker-Wine Advocate # 181 Feb 2009
Parker Points: 98
Drinking Period: 2019-2069

Tasting Notes for Domaine de Chevalier, 2006:
Major progress is being made at Domaine de Chevalier as the wines are revealing less overt oak as well as better integration of all the winesÕ structural components. The 2006 possesses a savory, subtle nose of lead pencil shavings, sweet black cherries, currants, and earth. Pure, medium-bodied, and elegant with supple tannin, and substantial flavor interest and length, it should drink beautifully in 3-4 years, and last for 15-20. Wine Advocate # 170 Apr 2007.
Parker Points: 90-92
Drinking Period: 2010-2027

Tasting Notes for Ducru Beaucaillou, 2006:
Similar in style to the 1996, proprietor Bruno Borie continues to curtail yields, now producing just under 10,000 cases of the grand vin, and the rest of the production going into the increasingly high quality second wine, La Croix de Ducru Beaucaillou. The backward, tannic, dense purple-colored 2006 Ducru Beaucaillou offers sweet mineral-infused black cherry and cassis fruit interwoven with notions of graphite and truffles. Powerful, pure, rich, and intense, it should be at its peak between 2017-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 94-96
Drinking Period: 2017-2035

Tasting Notes for Ducru Beaucaillou, Magnums, 2006:
Similar in style to the 1996, proprietor Bruno Borie continues to curtail yields, now producing just under 10,000 cases of the grand vin, and the rest of the production going into the increasingly high quality second wine, La Croix de Ducru Beaucaillou. The backward, tannic, dense purple-colored 2006 Ducru Beaucaillou offers sweet mineral-infused black cherry and cassis fruit interwoven with notions of graphite and truffles. Powerful, pure, rich, and intense, it should be at its peak between 2017-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 94-96
Drinking Period: 2017-2035

Tasting Notes for Feytit Clinet, 2006:
Quality at this property has soared over recent years since their lease with the J. P. Moueix firm expired, and the 2006 boasts a deep plum/ruby/purple color as well as a sweet perfume of smoked meats, black raspberries, black currants, licorice, truffles, and charcoal. With outstanding purity, medium to full body, impressive depth, texture, and length, and noticeable, but sweet, velvety tannins, it should drink well for 15 or more years. Robert Parker- Wine Advocate Feb 2009
Parker Points: 91
Drinking Period: 2009-2024

Tasting Notes for Haut Bailly, Magnums, 2006:
This is historically one of the most ethereal and elegant wines of Bordeaux, and under the new proprietor, American banker, Robert Wilmers, backed up by Veronique Sanders, the granddaughter of the former proprietor, Daniel Sanders, Haut-Bailly is making its finest wines in nearly three decades. The 2006 boasts a dark ruby color along with a stunning bouquet of charcoal embers intermixed with sweet black cherry and black currant fruit, beautifully integrated, subtle oak, medium body, and a gorgeous texture. Despite impressive fruit intensity and impeccable length, it remains light on its feet. This classic Graves tastes like the Cheval Blanc of Pessac-Leognan. Anticipated maturity: 2012-2030. Wine Advocate # 170 Apr 2007.
Parker Points: 91-94
Drinking Period: 2012-2030

Tasting Notes for La Conseillante, 2006:
La Conseillante has been hitting on all cylinders over the last several vintages, and the 2006 may rival both the 2005 and 2000. Made in an atypical broad, fleshy style, it exhibits a dark ruby/purple hue, plenty of structure and tannin, but superb concentration. Usually a Burgundian-styled, elegant effort, the rich, well-textured 2006 is a bigger, more blockbuster example displaying a deep ruby/plum/purple color. It requires 2-4 years of cellaring, and should last for two decades. Bravo! Wine Advocate # 170 Apr 2007.
Parker Points: 92-95
Drinking Period: 2009-2027

Tasting Notes for Lafleur, 2006:
A terrific example of Lafleur, the 2006 ,61% Merlot and 39% Cabernet Franc, is almost as good as their brilliant 2005. From yields of 28-32 hectoliters per hectare and a strict selection, proprietor Jacques Guinadeau used most of the young vine production in LafleurÕs second wine, Les Pensees, so there are only 1,000 or so cases of 2006 Lafleur. A noteworthy success, it boasts a deep ruby/purple color as well as a sumptuous bouquet of black cherries, kirsch liqueur, licorice, and minerals, sweet tannin, and a medium to full-bodied style. It is reminiscent of a richer, more bulked up, concentrated version of the 1999 or 1995. The 2006 will require a decade of cellaring, and should keep for four decades or more.
Parker Points: 93-95+
Drinking Period: 2019-2059

Tasting Notes for Lafleur, 2006:
A terrific example of Lafleur, the 2006 ,61% Merlot and 39% Cabernet Franc, is almost as good as their brilliant 2005. From yields of 28-32 hectoliters per hectare and a strict selection, proprietor Jacques Guinadeau used most of the young vine production in LafleurÕs second wine, Les Pensees, so there are only 1,000 or so cases of 2006 Lafleur. A noteworthy success, it boasts a deep ruby/purple color as well as a sumptuous bouquet of black cherries, kirsch liqueur, licorice, and minerals, sweet tannin, and a medium to full-bodied style. It is reminiscent of a richer, more bulked up, concentrated version of the 1999 or 1995. The 2006 will require a decade of cellaring, and should keep for four decades or more.
Parker Points: 93-95+
Drinking Period: 2019-2059

Tasting Notes for Lafleur, 2006:
A terrific example of Lafleur, the 2006 ,61% Merlot and 39% Cabernet Franc, is almost as good as their brilliant 2005. From yields of 28-32 hectoliters per hectare and a strict selection, proprietor Jacques Guinadeau used most of the young vine production in LafleurÕs second wine, Les Pensees, so there are only 1,000 or so cases of 2006 Lafleur. A noteworthy success, it boasts a deep ruby/purple color as well as a sumptuous bouquet of black cherries, kirsch liqueur, licorice, and minerals, sweet tannin, and a medium to full-bodied style. It is reminiscent of a richer, more bulked up, concentrated version of the 1999 or 1995. The 2006 will require a decade of cellaring, and should keep for four decades or more.
Parker Points: 93-95+
Drinking Period: 2019-2059

Tasting Notes for Langoa Barton, 2006:
Much like its more famous sibling, Leoville Barton, the 2006 Langoa Barton is a heady, ripe, dense, tannic, powerful wine possessing a deep ruby/purple color as well as aromas of underbrush, damp earth, creme de cassis, and licorice. Rich, layered, and impressive, it will be drinkable between 2013-2030. Wine Advocate # 170 Apr 2007.
Parker Points: 90-92
Drinking Period: 2013-2030

Tasting Notes for Larcis Ducasse, 2006:
Under the leadership of the extraordinarily talented team of Nicolas Thienpont and Stephane Derenoncourt, this 25-acre estate on the Cote Pavie (one of St.-EmilionÕs finest terroirs) has soared in quality. The monumental 2005 Larcis Ducasse has been followed by another brilliant effort in 2006. Unfortunately, production is less than 3,000 cases. The final blend of 89% Merlot and 11% Cabernet Franc (from yields of 27-34 hectoliters per hectare) has resulted in a soft, opulent wine revealing notes of cedar, roasted herbs, smoke, black cherry liqueur, plums, and cassis. This savory, fleshy, attractive St.-Emilion possesses good power and depth, but no hardness. It should drink beautifully for 15 or more years. Wine Advocate # 170 Apr 2007.
Parker Points: 91-94
Drinking Period: 2007-2022

Tasting Notes for Larcis Ducasse, 2006:
Under the leadership of the extraordinarily talented team of Nicolas Thienpont and Stephane Derenoncourt, this 25-acre estate on the Cote Pavie (one of St.-EmilionÕs finest terroirs) has soared in quality. The monumental 2005 Larcis Ducasse has been followed by another brilliant effort in 2006. Unfortunately, production is less than 3,000 cases. The final blend of 89% Merlot and 11% Cabernet Franc (from yields of 27-34 hectoliters per hectare) has resulted in a soft, opulent wine revealing notes of cedar, roasted herbs, smoke, black cherry liqueur, plums, and cassis. This savory, fleshy, attractive St.-Emilion possesses good power and depth, but no hardness. It should drink beautifully for 15 or more years. Wine Advocate # 170 Apr 2007.
Parker Points: 91-94
Drinking Period: 2007-2022

Tasting Notes for Larcis Ducasse, 2006:
Under the leadership of the extraordinarily talented team of Nicolas Thienpont and Stephane Derenoncourt, this 25-acre estate on the Cote Pavie (one of St.-EmilionÕs finest terroirs) has soared in quality. The monumental 2005 Larcis Ducasse has been followed by another brilliant effort in 2006. Unfortunately, production is less than 3,000 cases. The final blend of 89% Merlot and 11% Cabernet Franc (from yields of 27-34 hectoliters per hectare) has resulted in a soft, opulent wine revealing notes of cedar, roasted herbs, smoke, black cherry liqueur, plums, and cassis. This savory, fleshy, attractive St.-Emilion possesses good power and depth, but no hardness. It should drink beautifully for 15 or more years. Wine Advocate # 170 Apr 2007.
Parker Points: 91-94
Drinking Period: 2007-2022

Tasting Notes for L'Arrosee, 2006:
Totally closed at present, this 2006 reveals notions of crushed rocks, and sweet kirsch and raspberry notes in a medium to full-bodied, elegant style. Its elevated tannins suggest that this wine may not turn out as well as I had hoped. Good purity and potential complexity are there, but the tannins are worrisome. Robert Parker- Wine Advocate #181 Feb 2009
Parker Points: 89
Drinking Period: 2012-2020

Tasting Notes for L'Eglise Clinet, 2006:
Potentially the wine of the vintage, proprietor Denis Durantou has fashioned a profound 2006 of great intensity and complexity. Its intense purple hue is accompanied by a glorious nose of melted red and black fruits, spring flowers, truffles, and spice. With massive concentration as well as intensity, but no hard edges, it is a tour de force in winemaking. Multilayered, with incredibly texture and purity as well as a finish that lasts over 60 seconds, this brilliant Pomerol should be accessible in 3-4 years, and last for three decades or more. Bravo! Wine Advocate # 170 Apr 2007.
Parker Points: 96-98
Drinking Period: 2010-2037

Tasting Notes for Leoville Barton, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Barton, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Barton, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Barton, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Barton, 2006:
Not surprisingly, this wine is closed, masculine, but super-rich, with a denser, more complete and full-bodied style than its sibling, Langoa Barton. Some toasty vanillin is apparent in the black currant aromas intermixed with tobacco leaf, cedar, and spice box. The wine is full-bodied and has a boatload of tannin, not unusual for this estate, as well as an impressively pure, long finish. Everything is here, but this wine, made with uncompromising vision, is meant to be cellared for an exceptionally long period of time.
Parker Points: 91+
Drinking Period: 2020-2035

Tasting Notes for Leoville Barton, Magnums, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Barton, Magnums, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Barton, Magnums, 2006:
This classically made, dense purple-hued wine exhibits enormous potential, but currently it is forebodingly backward, dense, and broad. Once again, proprietor Anthony Barton delivers a wine with superb concentration, a classic style, and the possibility of three decades or more of ageability. Like most of the finest Leoville Bartons, considerable patience will be required. The 2006 will need 8-10 years of cellaring, and may even rival the 2005. Anticipated maturity: 2016-2035. Wine Advocate # 170 Apr 2007.
Parker Points: 92-94
Drinking Period: 2016-2035

Tasting Notes for Leoville Lascases, 2006:
Perfectionist owner Jean-Hubert Delon believes the 2006 Leoville Las Cases recalls the greatness of the 1986 and 1996. The natural alcohol came in at 13.3%, and only 40% of the production made it into the final blend of 85% Cabernet Sauvignon, 14.5% Merlot, and a dollop of Cabernet Franc. This backward, deep ruby/purple-hued effort exhibits sweet, pure black cherry, raspberry, and cassis characteristics, soft, ripe tannin, and medium body. It reveals a strong similarity to its next door neighbor, Chateau Latour. The 2006 Las Cases will require 5-8 years of bottle age, and should drink well for 25-30 years. Wine Advocate # 170 Apr 2007.
Parker Points: 93-95
Drinking Period: 2012-2037