1988 Domaine Henri Bonneau Châteauneuf-du-Pape Reserve des Celestins
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Note di degustazione
Very perfumed and slightly heady, Bonneau's 1988 Réserve des Célestins shows tons of spiced meat, dried garrigue, cherries and cedar aromas on the nose. The palate is really something special and has a density and weight that is hard to come by in a wine. It feels thick in the mouth and is perfectly balanced, rich, and very long on the finish.
Punteggi della critica
Robert Parker
Robert Parker
Altre recensioni e punteggi
Beginning to throw off its cloak of tannin and start its evolution is the 1988. A dark plum/ruby color is accompanied by a sweet perfume of mushrooms, tree bark, black cherries macerated in brandy, and the tell-tale beef blood, lavender, cedar, and tobacco aromas. This full-bodied, powerful yet structured Reserve des Celestins does not reveal the pure breadth and depth of flavor found in the 1989 and 1990, but comes across as a mature example of the 1995. Anticipated maturity: now-2025. Importer: Alain Junguenet, Wines of France, Mountainside, NJ; tel. (908) 654-6173
Deep blackish ruby with a brown rim and a bit muddy. A nutty note on the nose and a hint of lime peel. Smells much older than the 1989. Quite well tamed and dusty dry tannins. Losing a bit of fruit on the palate though the tannins are still fairly persistent. Less direct than Beaucastel 1983 tasted alongside. Vibrant. (JR)
Beginning to throw off its cloak of tannin and start its evolution is the 1988. A dark plum/ruby color is accompanied by a sweet perfume of mushrooms, tree bark, black cherries macerated in brandy, and the tell-tale beef blood, lavender, cedar, and tobacco aromas. This full-bodied, powerful yet structured Reserve des Celestins does not reveal the pure breadth and depth of flavor found in the 1989 and 1990, but comes across as a mature example of the 1995. Anticipated maturity: now-2025. eRobertParker.com.January, 2003
Informazioni sul produttore
This very old-school property makes the most unique Châteauneuf-du-Pape. The wines are fantastically complex and Boneauu made it as it would have been produced 100 years ago in the commune, using methods that familiar to any of the 11 generations of vignerons in his family who preceded him.