Wednesday, March 4, 2009

Chateau Noaillac, 2005

Chateau Noaillac has a very dark presentation (purple/ruby) in the glass. Stiff tannins, but only from youth; it’s big enough to afford decanting for a half-hour, or 10 minutes of glass time. The nose consists mostly of mineral redcurrant and savory hung meat, with cassis and blackcurrants in the mouth preceding a long, round finish – maybe with a hint of rosemary or sage. Its acidity is just enough to balance the fleshy fruit, and the bite from the tannins makes it a perfect compliment to roasted meats. I really, really liked this one. I was told it’s aged in a combination of new and old French oak. Chateau Noaillac is classified as a Cru Bourgeois, which means that it is considered one of the high quality wines from the Left Bank Bordeaux regions that were not included in the 1855 Classification. While there is a high degree of controversy surrounding this label, Cru Bourgeois is still a term to look for when seeking good value in Bordeaux. This wine hails from the Médoc, one of the most famous wine-growing regions in France. With the exception of Château Haut-Brion from Graves, all of the red wines in the 1855 Classification are from the Médoc. Because it costs around $18-20 retail, I recommend trying it immediately.


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