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+-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (https://www.wines.com/wineboard/forum-200.html)
+--- Forum: Bordeaux (https://www.wines.com/wineboard/forum-18.html)
+--- Thread: Chateau du Charron 2002 (/thread-6028.html)
- robr - 07-23-2005
Does anyone have any knowledge of this one? I just bought it, not opened yet, but I thought it was an amazingly good deal for $9.
Is it just a "geneneric" Bordeaux?
- Innkeeper - 07-23-2005
Yes, but many of these are excellent. It should by approachable now.
- robr - 07-23-2005
I opened it before dinner. It had a disagreeable sour taste and slightly skunky flavor.
I put it in the firdge and will try again tomorrow, maybe it will be better, but I doubt it. Perhaps it got cooked during transport?
- wondersofwine - 07-25-2005
If it was overheated the fruit would taste stewed or cooked--not necessarily skunky.
- robr - 07-25-2005
It was funky -- sour, tangy, and yes, cooked. Down the drain with you!!!
Live and learn.
- jv38 - 07-28-2005
I bought a bottle of the Charron the other day (before I read this post) and I'm trying it right now. I agree, is very tannic. I always have very bad luck with the French wines so I'm not sure if it should be that way. But for what I have read, is like a case study Bourdeaux; very tannic, nose of lead pencil, and hot. Kind of asking for some cellar time. Not that I will give any...
- TheEngineer - 08-02-2005
Please do continue to try Bordeaux. Look for a reputable wine store and have someone introduce you to a good one like the LaGrange 2002 for about $25. Also 2000 was a really good and consistent year but they do tend to be pricier. Also look at old posts here. Good hunting.
- robr - 08-02-2005
I did just buy another one. It's a 2001 Chateau de Parenchere, Cuvee Raphael, about $18. According to the story on the label, it's 50/50 cab/merlot, made from grapes from the oldest vines on the estate.
I'll post when I taste it.
- Innkeeper - 08-03-2005
I would hold it for a couple years if you can; unless your retailer told you it was approachable now.
- robr - 08-03-2005
He said that his customers are reporting back to him on it, and it's good now. I will probably decant it for an hour or so before drinking.