Very, very roast-beef meaty on the nose. It's like opening the oven when the edges of that sirloin roast have just started to caramelise – if you're a carnivore, this smell would make your mouth water instantly! There's a sharp, earthy, red-fruitiness to the palate that tastes like a mélange of slowly oven-roasted tomatoes and mushrooms, sumac and ras al hanout spices, tamarind and strawberries. And there is leather. And dried thyme. Tannins that have the weathered crevasses of the hands of a man who has worked hard outdoors all his life. A kaleidoscope of fruit, acid, spice, tannin, leaf, earth, that comes together and tells a story.
Cuvée Essentielle 2016
- 17 points -
À propos de Jancis Robinson
Described by Decanter magazine as 'the most respected wine critic and journalist in the world', Jancis writes daily for JancisRobinson.com (voted first-ever Wine Website of the Year in the Louis Roederer International Wine Writers Awards 2010), weekly for The Financial Times, and bi-monthly for a column that is syndicated around the world. She is also editor of The Oxford Companion to Wine, co-author with Hugh Johnson ofThe World Atlas of Wine and co-author of Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours, each of these books recognised as a standard reference worldwide.