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  • Country ranking ?

    287
  • Producer ranking ?

    19
  • Decanting time

    -
  • When to drink

    2020-2035

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The Story

Three wines are made. La Muse is the Pomerol in the lineup, based on 82-92 percent Merlot depending on the vintage, with the balance of Cabernet Franc and just a dash of Cabernet Sauvignon. La Joie is the Pauillac blend, built on 64-75 percent Cabernet Sauvignon and therefore a bit more structured, whereas the Le Désir is the Saint Emilion in the trio, a lovely wine where Merlot and Cabernet Franc make up around 80-85 percent of the blend, most often in relatively equal parts. 
All wines are crafted in more or less the same way, vinified in small lots and then transferred into brand new French oak barrels to spend 14-16 months including the time for malolactic fermentation. They are all bottled without fining or filtration. 

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Vintage 2004

Early bud break led to one of the earliest harvests in memory

In 2004, bud break occurred earlier than many vintners could remember, and the trend carried forward throughout the growing season. Heat spikes happened in June and at scattered intervals throughout the summer season. Grapes completed veraison early and ripeness with well-developed sugars in all varieties was realized early. Growers held on as acid balance eventually caught up. Temperatures were steady into one of the earliest harvests in Napa Valley. Grape quality was very good with a crop that was smaller than average.

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Latest Pro-tasting notes

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Written Notes

(14.3% alcohol): Dark, bright, youthful ruby. Ineffable aromas and flavors of dark berries, black cherry, minerals and brown spices. Suave and wonderfully silky, communicating an impression of power with finesse. Like Le Désir, this is not overly sweet but boasts a wonderfully fine-grained texture and outstanding inner-mouth lift. The juicy, very slowly mounting finish features serious but seamless, pliant tannins and outstanding length, with a late suggestion of licorice.

  • 96p

In this wine, Pierre Seillan included some grapes that normally go into the Anakota wines, and the final blend was 66 percent of Cabernet Sauvignon, 19 percent of Merlot, ten of Cabernet Franc and the rest of Petit Verdot. It’s as good as the Le Désir, and again it’s not obvious (if tasted blind) that this wine come from a very warm vintage. On the nose, it’s still rich and intense, but with its higher proportion of Cabernet Sauvignon, the tannic structure is much more firm compared to the other wines, so it behaves a bit younger and a bit dryer. It also offers slightly sweetish dark berry aromas, both blueberries and cassis, also a fine note of cedar tree, which most likely comes from the oak. Compared to my tasting notes some years ago, the aftertaste seems to be longer and more refined, I guess that’s due to the more polished tannins today. Still I’d like to decant this wine and serve it in a large Bordeaux glass, at 18 degrees Celsius for the finest balance, and to rich dish of beef of venison. To integrated the tannins a bit more, and make the wine even more silky and seductive, I would add a component with a fat or creamy texture – that’s the easiest way to please you palate when you serve a young and very serious Cabernet Sauvignon wine.

  • 95p
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Information

Origin

Healdsburg, California
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