Chateau Haut Gleon, Notre Dame, AOC Corbieres, Aude, Occitanie, 2012
This wine: lot No. L13/324 on the neck and really hard to see, a blend of syrah, grenache noir and carignan; fermented in stainless steel, aged for one year in barrique and 300-litre French oak barrels; coated natural cork closure, 14% abv, Les Caveaux d’Ensérune, Capestang, €28 (02/18)
Consumer tasting note: deeply ruby hued, with quite strong aromas associated with fruit cake, even Christmas cake, quite spicy, then stewed black cherry edged with blackcurrant juice, and dried currants; full-bodied, with flavours of black berries, a touch of sweet oak and black liquorice. Finishes long. Decant for at an hour.
WSET style tasting note
Appearance: clear and bright, deep intensity ruby, showing tears [a significant quantity of hard and soft sediment along with tartrate crystals].
Nose: clean, medium (+) intensity, developing, with aromas as they come, of spicy fruit cake or Christmas pudding, touch of vanilla, developing hints of blackcurrant juice and ripe black cherry, warm leaf humus, warm toast, stewed black berries, blackcurrant jam, hint of cedar, dried currants, black olive, beeswax, spicy red plum jam, black liquorice.
Palate: dry, medium (+) acidity, ripe medium (+) tannins, high alcohol, full body, medium (+) intensity, with flavours of baked black cherry, more fragrant black berry, touch of wet prune, hint of sweet oak, a whiff of black liquorice. A long length with a clean stewed black berried finish with a moderate grip.
Quality: very good, well-balanced fresh acidity and ripe tannins with the high(ish) yet well-integrated alcohol, altogether suiting the quite strong intensity and similar concentration; showing moderate-high complexity with evidence of time in wood and bottle, with a tertiary dimension of leaf humus, black olive and dried berries, complementing the rich ripe black fruit element – baked and stewed, which along with the high alcohol, suggest a hot ripening season. Finishes long.
Drinking readiness/ageing potential: can drink now, but has potential for further ageing, over say 2-4 years – a sound balance and acid-tannin structure, lots of concentration, already on the tertiary road, with plenty of fruit to work with.