Pichon Lalande Pauillac Bordeaux Wine Futures 2006

External Review by Morrell & Company:

creme de cassis

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Château Pichon Longueville Comtesse de Lalande:
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External Reviews for Pichon Lalande Pauillac Bordeaux Wine Futures

External Review
Source: Morrell & Company
12/15/2011

creme de cassis


External Review
Source: Morrell & Company
12/15/2011

appears to have produced one of the finest Pichon Lalandes made in recent years. Administrator Thomas Do-Chi-Nam


External Review
Source: Morrell & Company
12/15/2011

chocolate


External Review
Source: Morrell & Company
12/15/2011

the Roederer champagne firm


External Review
Source: Morrell & Company
12/15/2011

resulting in a wine that should rival both the 2003 and 2000. The final blend of 64% Cabernet Sauvignon and 36% Merlot was cropped at 41 hectoliters per hectare. This gorgeous wine represents an updated version of the 1996. It boasts a dense purple color as well as a beautiful nose of espresso roast


External Review
Source: Morrell & Company
12/15/2011

declared only 41% of the production as the grand vin


External Review
Source: Morrell & Company
03/22/2012

Pichon Lalande's new owner, the Roederer champagne firm, appears to have produced one of the finest Pichon Lalandes made in recent years. Administrator Thomas Do-Chi-Nam, assisted in 2006 by consultant Hubert de Bouard, declared only 41% of the production as the grand vin, resulting in a wine that should rival both the 2003 and 2000. The final blend of 64% Cabernet Sauvignon and 36% Merlot was cropped at 41 hectoliters per hectare. This gorgeous wine represents an updated version of the 1996. It boasts a dense purple color as well as a beautiful nose of espresso roast, chocolate, creme de cassis, cedar, and spice. Full-bodied and powerful with high tannin, an attractive mouthfeel, and a multilayered texture, it will be a backward-styled Pichon Lalande, but it is significantly better than the 2005, recalling some of the finest vintages produced over the last 20-35 years. Anticipated maturity: 2015-2030+.


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