I bought this stuff for early consumption. HA! Like chewing on a fucking oak stick and mind you I like oak more than most. All tannins and coffee dipped oak. This was unbearable. Finally showed a little fruit on day three but meh this wine need forever and a day.
I will say this again . . . the '02s are in a weird place right now and should be left alone. For the most part they are also not that great in compared to others vintages of similar price right now. Will post notes later on some Bordeaux that includes some '02 . . . including Pape Clement.
I don’t drink a ton of Bordeaux compared to some but I drink Bordeaux when I want a cab based wine. Without commenting on potential eventual quality, the 02’s are less rewarding in their youth than any other vintage 00-05.
Of course, there is another factor at play here: Monbousquet is a fucking travesty and a joke.
I might not go that far, as Liotta would point out that I should drink more BDX, but from all the BDX I’ve had, I fully agree with the general outlook. Monbousquet seems completely ‘engineered’ to me.
Todd? you edited the quote or did he just get angrier?
Anyway, Im by no means a Bordeaux drinker. So far the only thing thats truly floated my boat was Pavie. But Id read that Monbousquet was huge (and thats what I like) The 2000 wasnt offensive by any means. This one was. Oh yeah, I like Lascombes too…I realize that its uh whats that term you used? manufactured? So are most porn starts and we watch em all the same.
Just checked, engineered works as well on both accounts
From my tasting experiences, Monbousquet is a much more coffee and ash and oak based wine than Lascombes, which while ripe and oaky is still recognizable as BDX if not necessarily Margaux. Pavie is a good wine in many vintages for sure, I think there is more terroir and potential there to compete with the winemaking than at either Lascombes or Pavie. I guess I’d say Pavie is a good to great site with very polished winemaking that isn’t really my style. Lascombes is a middling property that is somewhat overmade but if you like the style there is nothing wrong. Monbo is a chemistry experiment.
My go arounds with Monbousquet haven’t been all that delightful. Like something from a Michel Rolland/Bob Foley right bank Bordeaux exchange program. [stop.gif]
“We declassify anything that doesn’t taste like pure berries and vanilla!”