2009 Mon Chevalier Cabernet Sauvignon
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Ruby-red. Aromas of black cherry, blueberry, licorice and tobacco are lifted by notes of violet and black pepper. Juicy, penetrating and light on its feet but still a bit tightly wound and reserved. A fine-grained but distinctly firm black fruit and bitter chocolate style of Cabernet Sauvignon with classic dryness and savory mineral lift. With its Médoc-like tannic spine (from higher-altitude vines in Knights Valley), this wine still needs more time but should be long-lived. Less pliant than the two examples from Oakville, with its tannins coating the sides of the tongue. (15.2% alcohol)
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Punteggio medio
Stephen Tanzer, Vinous
Stephen Tanzer, Vinous
Altre recensioni e punteggi
The 2009 Cabernet Sauvignon Mon Chevalier, from Knights Valley, is powerful, rich and imposing. A huge, muscular wine, the 2009 is endowed with deep, resonant layers of dark red cherries, plums, cloves and crushed rocks. The Knights Valley tannins are present, but masterfully integrated. Smoke, incense, tobacco and scorched earth inform the dark, brooding finish. The 2009 is 86% Cabernet Sauvignon, 8% Cabernet Franc, 3% Merlot, 2% Malbec and 1% Petit Verdot.
The 2009 Cabernet Sauvignon Mon Chevalier, from Knights Valley, is powerful, rich and imposing. A huge, muscular wine, the 2009 is endowed with deep, resonant layers of dark red cherries, plums, cloves and crushed rocks. The Knights Valley tannins are present, but masterfully integrated. Smoke, incense, tobacco and scorched earth inform the dark, brooding finish. The 2009 is 86% Cabernet Sauvignon, 8% Cabernet Franc, 3% Merlot, 2% Malbec and 1% Petit Verdot. Anticipated maturity: 2017-2029. Luc and Jodie Morlet’s 2010s are off the charts. The 2010s have huge structure, but the fruit is so ripe and voluptuous in these wines that the perception of tannin is often imperceptible. The 2009s, on the other hand, are made from grapes that weren’t as physiologically ripe, so the tannins remain firm and in need of time in bottle to soften. As good as the Morlet range is, the most exciting wine appears to be the Morlet Estate, from a vineyard in St. Helena the Morlets purchased a few years ago. Tel. (707) 967-8690; www.morletwines.com
(blended with 8% cabernet franc, 3% merlot, 2% malbec and 1% petit verdot): Bright red-ruby. Captivating floral lift to the aromas and flavors of cassis, black cherry, blueberry and graphite. A dead ringer for a Medoc wine, showing superb chewy depth and solid tannic spine but a bit less mid-palate sweetness today than the Coeur de Vallee. But these tannins are quite firm and the finish boasts terrific lift. Morlet cites Peter Michael's Les Pavots and Ducru-Beaucaillou as the inspirations for this wine.