2004† Hermitage Les Bessards, Delas, Hermitage, 750 ml (88672)

Typ RÖDA VINER
Land Frankrike
Region Hermitage
Producent Delas
Pris 759 kr
Senast ändrad 2009-09-18 18:08
Säljstart 2005-12-01
 
Betyg 50-100
Wine Spectator 92
Parker (WA) 94
Tanzer (IWC) 94
Livets Goda (LG) -
Cellartracker 93
 
Noteringar:
2007-05-21 14:42 WS: Muscular but well-balanced, with spice and cocoa aromas giving way to red licorice, currant, fig, truffle and mineral notes. The long, fine-grained finish shows persistence. Drink now through 2014. 375 cases made. –JM
2007-05-21 14:43 WA: The top cuvee of the house (but with the production limited to approximately 500 or so cases) is the Hermitage Les Bessards, only made in the best vintages. The 2004 Hermitage Les Bessards has dense ruby/purple color and a beautifully sweet nose of creme de cassis, underbrush, mineral, and subtle oak. The tannins are relatively supple, but the wine is rich, full-bodied, and atypically thick and intense for a 2004. This is a beauty and reminiscent of Chave’s brilliant 2004 red Hermitage, combining both power and elegance. Anticipated maturity: 2010-2030. The very talented Burgundian Jacques Granges continues to build on the success he has had at Delas Freres. He, along with the new owners, the Deutz-Roederer Champagne empire (they recently acquired Pichon-Lalande in Pauillac as well), have been responsible for the resurrection of Delas from a so-so negociant to one of the better sources of top-quality Rhones. And this has been done in less than a decade. 2004 is a classic vintage of structure and good balance, but too often lacking concentration. The 2005s are much more concentrated but also structured, tannic, and backward.
2007-05-21 14:43 IWC: Stephen Tanzer's International Wine Cellar, Jan/Feb 07 ($146) Ruby-red. Very pungent, deep aromas of tobacco- and underbrush-laced red and blackcurrant. Powerful and rich, showing impressive sweetness to its potent cassis and blackberry flavors. Really stains the palate, finishing with exceptional purity and mineral tones. Whatever tannins are here (and you know there are plenty) are completely absorbed by the sheer fruit mass. 94 points
2007-05-21 15:10