Château d'Agassac (Cru Bourgeois Superior)
Château d'Agassac (Cru Bourgeois Superior)
BLEND: 60% Cabernet Sauvignon, 40% Merlot.
BEST SERVED AT: 16°
DECANTING 2 hours
MATCHING WITH FOOD: A stew of young hare in pimento and bitter chocolate sauce.
TASTING
After exceptional vintages in 2009 and 2010, the odds were stacked against 2011.
The year did have its fair share of extreme weather conditions (an early dry spell, very
Of course we had to be vigilant, adapting and readapting our strategies for protecting the vines and the soil against climatic variations which were unusual and often extreme. These difficult conditions made for a relatively low yield, and we employed a rigorous selection process to get the very best from the fruit.
And the end result reflects the year's great potential: excellent technical and phenolic maturity, very
TO THE EYE: A beautiful, intense sparkling garnet red. When held up to the light, crimson and violet tints can be detected. Incomparable brilliance.
ON THE NOSE: From the outset the powerful, harmonious bouquet releases roasted-coffee notes along with hints of mocha and Tonka beans wrapped up in a delicious vanilla-tinged woodiness, all backed up by
AFTER AIRING: As the bouquet evolves the dominant notes are defined against a mineral backdrop in which hints of graphite emerge, backed up by nuances of bitter cocoa and
ON THE PALATE: The tannins are very silky, providing a smooth, delicate, supple texture without any excess woodiness. The texture of this suave, full wine gets richer as the tasting goes on but without the slightest aggressiveness, while the tannic structure is pleasingly pronounced. The finish is long-lasting and supple with mineral notes combining