1998 Ch. Charmail, Haut-Médoc

Hi,

I had this at lunch at a friend's house, so the notes are rather sketchy.

I was a bit wary of this wine because I believe Mr. Parker likes it, but it turned out to be very nice indeed.

Deep color and a fine forward nose of blackcurrant and Médoc terroir.
Rich and round on the palate. Neither too much oak nor too much alcohol. Resolved tannin and restrained fruit, without any herbaceous or rustic characteristics.
Foursquare, morish, and fully in keeping with what one hopes to find in a cru bourgeois.
Medium-long aftertaste (a touch dry).

It was also a pleasure to drink this wine right on its plateau, which it will surely hold for another couple of years.
I used to sell this wine when it was much less good. It is a pleasure to see the progress the owner, M. Sèze, has made.

Best regards,
Alex R.

Glad to see it is integrating. I found Charmail a bit too "international" in ripe vintages for my tastes, but have only tried young.

Alex: Just curious-do you prefer your Bordeaux to NOT have any herbaceous note? I was noting some definite green-ness on the 2001 Haut Smith Lafitte the other day, and I rather enjoyed a touch of it???

I also like "rustic."

Of course, I dislike raw bell pepper wines, too, but I am learning to appreciate the lighter touch of herbyness! (Cominant vanilla will always be "teh evul" though

Hi Brian,

>>>Just curious-do you prefer your Bordeaux to NOT have any herbaceous note?

Yes. With regard to Bordeaux, herbaceousness means underripe grapes or an accident during extraction to me.
Having said that, some wines can integrate this factor without too much bother if it is not too pronounced.
But it is always negative or slightly negative to my mind.

>>> I was noting some definite green-ness on the 2001 Haut Smith Lafitte the other day, and I rather enjoyed a touch of it???

There's no arguing with taste.
Greenness is separate from herbaceousness to me. It to is negative in my book too. Not damning, just shows a lack of ripeness.

>>>I also like "rustic."

Once again, I would not presume to tell you that you are "wrong"!!! There's rustic and rustic... Some people love barnyardy aromas in
Burgundy, for instance.
An honest, gutsy, "rustic" wine can be a pleasure with hearty food.
However, it is not what I am looking for in a fine wine.

>Of course, I dislike raw bell pepper wines, too, but I am learning to appreciate the lighter touch of herbyness! (Cominant vanilla will always be "teh evul" though)

"Herbiness" and herbaceous are quite different in my opinion. I can quite enjoy the former.

Best regards,
Alex R.