2003 Cotes de Castillon, Chateau d'Aiguilhe

[robr]

Can anyone tell me if this one is ready to drink, or should I let it sleep a few years?

[robr]

Where are all the experts this weekend? It must be a holiday and everyone's out of town.

[Innkeeper]

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]

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]

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]

Told you to wait.

[Bucko]

This wine is usually tasty, year in and year out. It needs a minimum of five years from vintage.

[robr]

Yep. You were right. Oh well, live and learn.

[robr]

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]

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]

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]

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