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Gold medal Paris 2006Read more...
As with the other vintages of C.Larose, this 2004 is full of earthy aromas and bombs the palate with leather and dark fruit...I simply adore this w... Read more
First night opened: nose of earth and herbs; second night after vacuum-sealing and re-opening: "barnyard" aromas yielding to anise. Both times: mod... Read more
Just received from neighbor after taking care of their dog fo a few days. Not opened yet Read more
Food Pairings for Château Larose-Trintaudon Red Bordeaux Blend Haut-Médoc
As with the other vintages of C.Larose, this 2004 is full of earthy aromas and bombs the palate with leather and dark fruit...I simply adore this wine..You can't beat it for the price-its an exceptional value at 20 us dollars and honestly i would have paid 35 or more for a treasure like this..Buy every bottle you can get your hands on
First night opened: nose of earth and herbs; second night after vacuum-sealing and re-opening: "barnyard" aromas yielding to anise. Both times: moderate-high tannins, moderate acidity, light fruit, lingering finish with an earthy taste like on the front.
Just received from neighbor after taking care of their dog fo a few days. Not opened yet
External Reviews for Château Larose-Trintaudon Red Bordeaux Blend Haut-Médoc
Deep ruby. Smoky roast coffee bean with vibrant black fruit. Herbal note adds lift. Juicy, rich, almost plummy exotic spices. Supple texture and gorgeous freshness. Drink up to 2012. - Decanter
Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation which is left to occur in tanks immediately after running off, brings the wine-making process to an end. In early January, the wine is transferred to wood casks. In the quiet atmosphere of the ageing cellar, the barrels endow the wine with vital ingredients, while exposing it to tiny quantities of oxygen. This has an effect on the wine's colour and its tannins, producing a well-balanced, very elegant wine.
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