Wine Reviews Tasting Notes and Education for the Non-Snob, by Vino Joe, a Certified Specialist of Wine (CSW)

Red Wine Review: Chateau Lassegue 2006

Chateau Lassegue 2006 | Saint-Emilion, Bordeaux, France

chateau-lassegue-st-emilionYet another stellar example of right bank Bordeaux by brilliant winemaker Pierre Seillan.

Generous, open nose give opulent scents of ripe black fruit, earth, and mild hints of dark chocolate, tobacco, and something vegetal. On the palate it’s more restrained — really tight, not ready to offer the ample fruit waiting to erupt after a few years in the cellar. What you do get — after several rounds of double-decanting and allowing the wine to hang around in the open air — is complex layers of red and black fruit, earth, tar, and tobacco. What tips off the future greatness of this wine is its lengthy, perfectly balanced finish. No one element jumps out to be counted, but the subtle, complex flavors are preserved with appropriate levels of acidity and tannins. The finish goes on, in balance, for five minutes plus; even when it finally disappears from the palate, there’s no heat, astringency, nor bitterness taking away from the pleasure.

If you want a New World, fruit-forward, jammy ripe cocktail-hour wine that bursts in your mouth with upfront flavors right now (and goes better with a cigar than food), then stay away from this wine. However, if you prefer an understated, youthful, harmonic wine with structure to match with beefy or gamey dishes, then stock a case of this in your cellar, forget about for about five years, and start uncorking a bottle a year until it reaches its apex. It will be well worth the wait.

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Disclosure: I received this wine as a press sample

Red Bordeaux Wine Review: Chateau Lassegue

Chateau Lassegue 2005 | Saint-Emilion, Bordeaux, France

chateau-lassegue-st-emilionWow. That’s the initial impression on the nose, which is generous with aromas of numerous black fruits, spices, mineral, and earth tones. I could sit here and smell the wine all day, the fragrance is so lovely — and continuously evolving. Which takes me to a vital point: decant this wine, several times.

At minimum, I recommend “triple decanting,” which means, pour the wine out of the bottle and into a clean, dry, glass vessel — such as a decanter — then pour it into another vessel (or, back into the bottle, using a funnel), then pour it back into the decanter, then repeat the cycle one more time. This back-and-forth effort from one container to the other will aerate the wine, allowing the deep aromas and delicious goodness to begin to emerge.

I say “begin” because this wine is still quite young, despite being eight years “old.” There are many layers to this complex juice, and only a hint of them are showing themselves right now. Generally speaking, I like to drink high quality (read: expensive) wines when they’re younger than most serious enophiles and critics would recommend, but in this case, even I would stash this in a cool cellar for another four or five years — at minimum. I’m certain this wine will continue to develop and mature for 10-15 years at least before it starts a descent.

As with all wines I’ve tasted by winemaker Pierre Seillan, Chateau Lassegue is [Read more...]