シャトー・カロン・セギュール［2004］750mlCh. Calon Segur CP89
久しぶりにこのワイン飲みました。
まあ幾らで買うかによりますが、9000円以上出して買うものではないと思います。
ハートマークで人気ですが、味的には中肉中背の特級です。2000年や2005年のセカンドのマルキ・ド・カロンと良い勝負かも知れません。
今飲んでも十分美味しいです。典型的な良質の高級ボルドーの香りと味です。
2004 Calon Segur
Wine Advocate # 171
Jun 2007 Robert Parker 89 Drink: 2007 - 2018 $40-$86 (37)
This classically-styled claret did not merit an outstanding rating because it lacks sufficient concentration to compete with the estate's top vintages. However, it offers a dark ruby/plum color, nicely evolved notes of roasted herbs, sweet cherries and currants, and loamy earth, medium-weight, light to moderate tannin, and an elegant style. If it puts on weight over the next few years, it may deserve a slightly higher score. Anticipated maturity: now-2018.
Wine Advocate # 165
Jun 2006 Robert Parker (88-90) Drink: 2009 - 2018 $40-$86 (35)
This dark purple-tinged 2004 is presently revealing abundant amounts of spicy new oak, but based on previous vintages, that component should be quickly absorbed (the percentage of new oak utilized has not changed). A deep ruby/purple color is followed by aromas of black cherries, currants, and pain grille, medium body, and a soft finish. This elegant, classic wine would benefit from additional concentration. Anticipated maturity: 2009-2018.
Wine Advocate # 158
Apr 2005 Robert Parker (90-93) Drink: 2008 - 2025 $40-$86
The straight-shooting Madame Gasqueton told me that in late August she thought the entire vintage was "lost," but the beautiful weather in September saved everything. The harvest began on September 29 (Merlot) and finished on October 11 (Cabernet Sauvignon). This 2004 comes across like their 1988. An unusually high percentage of Cabernet Sauvignon (70%) was blended with 30% Merlot, resulting in a dense ruby/purple-colored, slightly herbaceous Calon-Segur possessing a tapenade/olive characteristic along with plump, rich black cherries, truffles, underbrush, and black currants. Medium to full-bodied with plenty of sweet tannin, excellent purity, and a broad mouthfeel. It will require 3-4 years of cellaring, and should keep for two decades.
