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葡萄酒專欄 > 萊爾‧約翰遜

萊爾‧約翰遜
萊爾‧約翰遜長期致力葡萄酒教育,現任教於加卅柏克萊分校等機構﹔亦同時為三藩市紀事報(San Francisco Chronicle)葡萄酒大賽等委會副主席。早年更於南澳亞德萊德大學取得葡萄酒商業碩士;並且於美國及國際多份葡萄酒出版等刊登尊欄。

波爾多經典2005品評
2010.7.24
 
Chateau Lascombes, Margaux Grand Cru Classe 2nd Growth 2005 
 
This wine is super toasty in the nose with hints of dark chocolate and cassis. The mouth is quite structured urging a good 10 years and more in the cellar, yet already the black fruit is popping out. Fire up the grill for a big steak if you have to drink this tonight. 84 hectares are planted to 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot on soils of gravel, clay-limestone and clay-gravel. The final blend for this 2005 is 52% Cabernet Sauvignon, 45% Merlot and 3% Petit Verdot and the wine was aged exclusively in new French oak. Consulting winemaker since 2001 is Michel Rolland. 13.5% abv

Chateau Giscours, Margaux Grand Cru Classe 3rd Growth 2005
The berry fruit is ripe and expressive in the nose, with a sense of cedar and a light touch of earthiness. The fruit comes through on the palate, with some chewy though ripe tannin and a touch of creaminess. 80.5 hectares of vines are planted on gravel and sand. The mix of vines is 53% Cabernet Sauvignon, 42% Merlot and the remaining is a combination of Cab Franc and Petit Verdot. 13% abv
 

Chateau Grand-Puy Ducasse, Pauillac, Grand Cru Classe 5th Growth 2005
The nose features sweet black fruit, earthiness and wet stones. In the mouth there is an appropriate amount of acidity, a little on the tart side with ripe tannins and a moderate level of concentration. The style is fresh with an Old World sense of acidity making it quite food-friendly. While accessible now it would be nice to see this evolve over 6-9 years. The grapes are planted to about 60% Cabernet Sauvignon and 40% Merlot. The wine is aged in French oak for 18 months, with 30% – 40% of the barrels being new. The estate is ranked as a 5th growth in the old classification. 13% abv

Chateau Saint-Pierre, Saint-Julien Grand Cru Classe 4th Growth 2005
 
This is pleasure in a glass, ripeness of fruit, great density yet rounded off edges. The structure supports the density of flavor while the acidity carries the flavor a long way – very nice. The estate is planted to 75% Cabernet Sauvignon, 15% Merlot and 10% Cabernet Franc. 13% abv

Chateau Gloria, Saint-Julien 2005  
There has a nice smoky essence in the nose while in the mouth you’ll find cranberries and dark chocolate. This wine is quite chewy and would certainly benefit from 6-8 years in the cellar. The estate is planted to 65% Cabernet Sauvignon, 25% Merlot, 5% Cab Franc and 5% Petit Verdot. 13% abv

Chateau Smith Haut Lafitte, Pessac-Leognan Grand Cru Classe de Graves 2005
The nose smells of leather, earth, smokiness, horse blanket and a host of descriptors that get at a sense of brettanomycees as complexity rather than a flaw. That said, I know that this level of brett would be too much for those seeking a more purely fruity expression of the grapes of this appellation. This direction certainly has been consistent in the estate’s wines over time. and I think it hits the mark right on the edge without going over. The mouth is supple yet dense – filling the whole palate with flavor, the taste of dark chocolate. The estate is planted to 55% Cabernet Sauvignon, 30% Merlot, 13% Cabernet Franc and 2% Petit Verdot. 13.5% abv


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