Bellevue-Mondotte 2006

This tiny, 5-acre vineyard with nearly 50-year old vines produces only 4,000 bottles from a blend of 90% Merlot and 10% Cabernet Franc. The broodingly tannic, backward 2006 is remarkably concentrated, pure, and deep. It is an amazing tour de force in winemaking, but like nearly all the Perse 2006s, it is a massively built vin de garde with no compromises meant for serious connoisseurs and long-term cellaring. Forget it for 7-8 years, and drink it over the following 25-30.

A super ripe black cherry and violet nose with oodles of vanillary new oak. Develops some nice dark chocolate and liquorish aromas. The palate is full-bodied with massive, 'grippy' tannins that like Pavie, desiccate the palate with its searing tannic finish that obliterates some attractive pure cassis-driven fruit underneath. It is like looking down upon a vast ocean of tannin and there at the bottom is a coral of beautiful wine. Impenetrable and hard-going. Tasted April 2007.

Displays intense aromas of bright fruit and fresh flowers, with hints of just picked herbs. Full-bodied, with chewy tannins and lots of vanilla, berry and cherry character. A solid wine. Best after 2012.

90% Merlot, 5% Cabernet Franc, 5% Cabernet Sauvignon. Very low yields of 18 hl/ha – each grape picked individually? Fermentation in temperature-controlled wooden vats. 13.8%.
Dark but lively crimson. Enclave in Pavie Decesse. Just slight overripeness on the nose but lovely texture - very supple and with macerated mulberry character Opulent texture. Tarmacadam - very exotic - some freshness this year - much more approachable than most vintages because of the lift on the finish. Quite a hot finish. Perhaps Pavie Decesse is a little more comfortable to drink?

Deep, bright ruby. Flamboyant nose combines liquid graphite, tropical dark chocolate, licorice, violet and roasted oak. Dense and powerful if a bit youthfully musclebound, even monolithic, with superconcentrated dark fruit and chocolate liqueur flavors. This very full wine showed a lusher texture with air, with a total absence of any rough edges. Finishes with big, chewy, spreading tannins that reach the front teeth. A rock-solid and very impressive young Saint-Emilion that needs at least five years to burn off some of its baby fat.