Chateau Haut Gleon, Notre Dame, AOC Corbieres, Aude, Occitanie, 2012
This wine: lot No. not found; 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)
Last tasted 12/08/18.
Consumer tasting note: a rich ripe SGC (syrah, grenache, carignan) blend from Corbieres, with a profile of black cherry, black currant and liquorice, cedar and a touch of vanilla, black olive and a touch of leaf humus, raisin and prune. Fresh(ish) acidity and ripe middling tannins suit the medium-full body, leading to a long finish.
Drink now – RTD, and will keep for 1-2 years – Wait. Decant off the sediment, RTD with no need to aerate beyond that.
WSET style tasting note
Appearance: clear and bright, deep intensity ruby, showing tears [an 1/8 teaspoon of tartrate crystals].
Nose: clean, medium (+) intensity, fully developed, with aromas as they come, of dried cherry, spicy, black liquorice, black plum jam, cedar, warm candle wax, black olive, a hint of steak fat, red plum jam edged with a hint of VA, a touch of vanilla, ripe black cherry, the merest hints of toast, a herbaceous note and a floral whiff, a hint of blackcurrant, a hint of leaf humus, black liquorice with a tarry edge.
Palate: dry, medium (+) acidity, ripe medium tannins, medium (+) alcohol, medium (+) body, medium (+) intensity, a velvety texture, with flavours of black liquorice, ripe black cherry, touch of blackcurrant juice, cedar, raisin, black plum jam, prune on the end. A long length, with a clean black cherry edged with warm black liquorice infused finish, and a touch of prune right on the end.
Quality: very good,well balanced fresh(ish) acidity and ripe moderate tannins with alcohol, harmonious; quite strong intensity throughout, with a similar concentration, showing a fully developed profile, of moderate towards high complexity with evidence of time in oak (cedar, spice, toast, vanilla), fruit development (jam, prune) and time in bottle (black olive, cedar, leaf humus, meat, wax). Finishes long.
Drinking readiness/ageing potential: drink now, unsuited to further ageing, but will keep for 1-2 years – a sound acid-tannin structure and balance, with a pleasant balance of residual fruit, fruit development and tertiary evolution – best to consume sooner rather than later.