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+--- Forum: Bordeaux (https://www.wines.com/wineboard/forum-18.html)
+--- Thread: 2003 Cotes de Castillon, Chateau d'Aiguilhe (/thread-5862.html)
- robr - 09-17-2005
Can anyone tell me if this one is ready to drink, or should I let it sleep a few years?
- robr - 09-18-2005
Where are all the experts this weekend? It must be a holiday and everyone's out of town.
- Innkeeper - 09-18-2005
What did your pusher say? With mini-Chateaux that is usally the best source. Just guessing, but I would hold it for at least six months, if not a year.
- robr - 09-18-2005
Thanks Carl, I was planning to hold it about that long. My pusher didn't know anything about this wine -- the sommelier was out that day. I picked it on my own bc it was an inexpensive one, about $27.
- robr - 09-26-2005
Couldn't wait any longer.
It's an austere one, no sweetness at all, nothing much like the Napa Cabs I have been drinking lately. Tastes of wood and earth come through more than fruit.
It's growing on me with every sip...
- Innkeeper - 09-26-2005
Told you to wait.
- Bucko - 09-26-2005
This wine is usually tasty, year in and year out. It needs a minimum of five years from vintage.
- robr - 09-27-2005
Yep. You were right. Oh well, live and learn.
- robr - 09-27-2005
Just had another small glass of this after 24 hrs in the 'fridge. It now has a distinctly "green" flavor I did not notice yesterday. It almost tastes like unripe grapes. Is this common with reds that are not yet ready?
In a way I'm glad I did this. Actually tasting a wine that is not ready to drink is more valuable than simply being told about it, since I will never forget this flavor!
- winoweenie - 09-27-2005
Bern you've learned a very cheap lesson. Unlike most new world wines the wines of Bordeaux with the exception of the Crus need at least 5 to shed their considerable tannins. WW
- robr - 09-27-2005
Thanks Weenie,
So, I just got a bottle of 2001 Chateau Laplagnotte-Bellevue Saint-Emilion Grand Cru. Since it is a Grand Cru, is it ready?
- winoweenie - 09-28-2005
I was referring to the Lesser crus like Bordeaux Superior. A grand cru classification in St. Emilion is the 2nd highest of their system. I would hazard a guess it needs at least 5 or more years. WW