The color of Château La Dauphine is an intensely deep purple. The nose is open with notes of wild strawberry and Morello cherry. The palate is ample, gourmand and suave, with notes of red fruits and spices. Decant 3 hours before serving.
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Chateau Lilian-Ladouys is a superb Saint-Estèphe, with a beautiful gourmand character. It reveals a greedy, crisp structure made of ripe tannins, but also a very refined woodiness that blends perfectly into an explosion of fruity flavors on the palate. Fresh and elegant in this vintage, this Saint-Estèphe is worthy of the appellation's greatest references. The château has just begun its organic conversion in 2020.
Chateau Lilian-Ladouys is a superb Saint-Estèphe, with a beautiful gourmand character. It reveals a greedy, crisp structure made of ripe tannins, but also a very refined woodiness that blends perfectly into an explosion of fruity flavors on the palate. Fresh and elegant in this vintage, this Saint-Estèphe is worthy of the appellation's greatest references. The château has just begun its organic conversion in 2020.
Data sheet
The color of Château La Dauphine is an intensely deep purple. The nose is open with notes of wild strawberry and Morello cherry. The palate is ample, gourmand and suave, with notes of red fruits and spices. Decant 3 hours before serving.
CloseWatch out, very fine success in 2021. The other Mangot from Château Mangot is a totally mastered sulfur-free Saint-Emilion. This wine is the result of the estate's desire to master the power of the fruit, still without sulfur, and to sublimate it with terracotta aging.
CloseThe Château de Côme 2020 is a great success. The nose reveals notes of dark berries, toasted spices, nuts and graphite. Medium- to full-bodied, with juicy tannins and a polished, silky texture. Lively, succulent fruit character. Luscious finish. Enjoy over 10 years.
James Suckling: 91 / 100
CloseEntre Amis blanc du Chateau Cazebonne is a pretty Graves full of gourmandise. A pretty bottle, with a lovely freshness, pleasant to drink, which assumes structure. Part of the harvest (20%) underwent a 5-day fermentation in contact with the skins.
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