Le Clarence de Haut-Brion

$ 234.82 $ 199
750 ml

Partners recommend:
Wine experts say this Red wine delivers as promised, with bright acidity, slightly creamy mousse and a light touch of caramel. Drink now. A touch of honeyed richness to the nose of this intensely honeyed Viognier is also evident in the medium-sweet palate. It`s concentrated and tangy, yet bold and penetrating, its intense fruitiness keeps begging for another few years of aging. Mouthcoating, this is a full-bodied wine with lots of ripe berry flavors but also richness and a sense of structure as well. The wine is structured, but hints at the richness of the fruit behind the rejoinder capsicum. Drink after 2016. This is a smooth, ripe and fruity wine that`s just setting out on the palate, with loads of berry and brambly apple flavors. It is beautifully balanced, with acidity and texture that promise aging. Drink now–2017.
Wine experts say this Red wine delivers as promised, with ripe fruit, but it lacks the depth and suppleness that most Provençal rosés suggest. The fruit is soft and plummy, with suggestions of leaf and plum, and a touch of smoke. But in the mouth, the flavors veer toward earthier, organic red fruit, with a slightly sweet finish. Drink now. Citrus and green melon aromas struggle to draw you in. This is honest and good on the palate, but there`s not much going on in Washington State. Citrus flavors are dissipated on the finish, while the aftertaste turns dry and dusty. An honest but rather generic white wine. There`s white fruit but not much here. The blend is not perfectly 100% likeable. Rather vegetal—even to the point of vegetal. The wine is thin, bitter and dull, with thin acidity and no vitality. Not offering much hope of improvement.
Wine experts say this Red wine delivers. It`s dry, brisk in acidity and ultrarefined, offering sharp lemon, lime and white flower flavors, with a citrusy acid underpinning. The acidity is bracing. This 100% varietal wine makes the case for Viognier in Oregon. Aromas of menthol, purple fruit, vanilla and meaty, mushroomy flavors are appealing but lack the heft to stand up to the plump fruitiness of ice tea. This Cabernet is rich and ripe, putting a tannic structure around blackberry fruit. Intended for long-term aging, the wine isn`t drinkable now, so drink from 2017. While innocuous on the nose, this easygoing, fruity blend of Grenache Blanc, Riesling and Marsanne is leesy on the palate with a green almond-skin finish.
Wine experts say this Red wine delivers as advertised in this easy, fresh, fruity wine. It`s packed with attractive red fruits, currants and smoky wood-aging flavors. Drink this wine now. Not a big, heavy, resiny, oaky Chardonnay, but one with its fair share of ripe raspberry fruit flavors. There`s some real subtlety to the palate, with light cherry and raspberry skins. The acidity is brisk and the finish is clean. Comes together well but doesn`t last long. Named after the boats that used to transport wine from the Douro vineyards to the cellars, this wine is ripe and perfumed. There is some tannin, giving it a solid frame. It does have a dry element, however, and needs some aging. This is a quartet (Packard) style of Pinot Gris. With green plum and white peach flavors, the wine is crisp, steely and light in acidity.
Wine experts say this Red wine delivers as advertised. It`s dry, crisply acidic and harmonious, with appealing flavors of red berries, currants, blackberry jam, bacon, white pepper and sandalwood. Drink this summer with fish and salads. Very focused and fragrant, this Grüner Veltliner is packed with green and herbal flavors, hints of citrus and green melon. The wine is crisp, tangy and refreshing, and offers a zesty tang an finish. This has a rather delicate fragrance of violet and rose. The palate delivers tart red cherry, flint and a hint of orange-lime. It`s still young and will be better from 2018. This is an attractive, fragrant wine from scratch. Pineapple, apricot and peach mark the nose, with a hint of herb. The palate is bright and fruity, and offers adequate acidity.

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