Look at me, posting twice in one week. Today we have a Bordeaux, but I'm pretty sure it's made in a more modern, international style than a traditional Bordeaux. I base this on two things - I have read that this wine will peak in 2011-2012, which is a very short time for a Bordeaux; and it has 14.5% ABV. If I could whistle, I would be doing so now. Granted 2009 was a warm year in Bordeaux, so higher sugar (and hence alcohol) levels are to be expected, but 14.5% is still more indicative of California than France.
The color is deep ruby - it's even deeper in color than the malbec I tasted a couple of days ago. The tears are stained purple; this is a highly extracted wine. The aromas have a lot of ripe fruit, black cherry, almost jammy but not overripe and with a hint of barnyard and leather to balance it. It's really quite appealing actually.
On the palate, I am surprised that I am not whacked over the head with a sensation of heat - the alcohol is high, but it's largely balanced out by a touch of sweetness, juicy fruit (perhaps just the slightest bit overripe, but not raisiny or sunburned), and an estimable, but not unpleasant, bitterness. The sensation heat does grow on the palate as the wine evolves in the mouth and in the end the finish is more heat and bitterness than fruit, but all around this is a wine to enjoy. Especially if you have a nice lamb chop and rosemary potatoes...mmmm......
Vintage: 2009
Grapes: 80% Merlot, 20% Cabernet Sauvignon
Region: Bordeaux, France
Price: $17
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