Just had this claret, a cru bourgeois superieur, with roast pork loin and, after, Stilton. Oddbins, the British wineselling chain that Jancis Robinson likes so much, writes about this vintage of d'Arcins:
TASTING NOTE
Cassis, spice, mint and a hint of green pepper great the nose. The
palate is medium-bodied, supple and toasty, with a spicy note on the
finish.
My partner said, "I like Bordeaux that are a lot smoother." No shit. But I paid just $14.99 (pre-discount) for this at Astor.
Not bad for a Bordeaux of this price, with that unmistakable vegetal quality of mid-level clarets.
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Posted by: Strappo | July 23, 2008 at 05:29 PM