2011 Joanin Bécot, Côtes de Castillon

SKU #1160095 Jancis Robinson

 Vineyard encépagement: 75% Merlot, 25% Cabernet Franc. Dark, lively and spicy cassis with some oak spice over the top. Dense but still fresh and lively. Lots of juicy dark fruit across the mid palate and a fresh aftertaste.  (4/2012)

James Suckling

 Mineral and floral character with dried fruits. Medium to full body, with firm tannins and a medium finish. Well done for the vintage.  (4/2012)

Robert Parker's Wine Advocate

 Proprietress Juliette Becot has produced a blend of 75% Merlot and 25% Cabernet Franc that again merits high marks for a value-priced offering in 2011. A dense ruby/purple color is accompanied by abundant quantities of dark berry fruit intermixed with hints of white chocolate, lead pencil shavings and vanillin. Medium-bodied with good juiciness, succulence, ripe tannin and a fleshy, opulent mouthfeel and finish, it is another big time sleeper of the vintage to enjoy over the next 7-8 years.  (4/2014)

Stephen Tanzer's International Wine Cellar

 Good bright ruby-red. Aromas of blackberry, violet and bitter chocolate, along with some strong oak tones. At once dense and nicely aromatic, showing good breadth for the year but also the tougher tannins that characterize so many 2011s. Finishes with good length, though.  (5/2012)

Wine Spectator

 Very fresh for the vintage, with rounded edges and easy, pure plum and blackberry fruit gliding along, backed by modest toast through the finish. A twinge of briar at the very end keeps this honest. Drink now through 2016. (Web-2014)

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Staff Image By: Trey Beffa | K&L Staff Member | Review Date: 5/5/2014 | Send Email
Quite dark and chewy, with sexy dark chocolate, fruit and mocha. New wave, but with good balance; it should be very good if new wave wines are your style.

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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