Château Carbonnieux Tasting Notes
We systematically use skin contact before fermentation to bring out many delicious aromas and flavours. The must is then left to settle in vat under constant control, until it reaches the desired level of clarity. The wine is aged on the lees and stirred regularly to release all sorts of complex aromas from the dead yeast.
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Wine Advocate
Because of both time and space constraints, I am not able to provide tasting notes for the 2009 dry white Bordeaux, but it is an extremely strong vintage. Most châteaux equaled the dazzling quality of the 2007 dry whites. That said, the 2009s tend to be less classic than 2007, but more exotic, honeyed, and higher in alcohol, with compelling richness. The 2009s will probably have a shorter evolutionary curve, but these wines tend to last a long time, even in a vintage such as this. They are fascinating dry white wines. —Robert Parker, 93 points
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Wine Enthusiast
A beautifully balanced wine, its acidity and green fruits, slipping easily into a more intense pear and apricot character. The tang comes back with the citrus on the finish. —Roger Voss, 91 points
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