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  • 2001
  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    An inky purple-black color proclaims this wine's concentration. Aromas of fresh fruit with good maturity are evident—black berries and powerfully spicy notes. In the mouth the wine is round and charming, with persistent Castillon-style tannins in the mid-palate that remain angular but are well-incorporated. This vintage is rather tighter than usual; it should be revisited after barrel aging has refined its structure. Not a hint of vegetal character, and showing good length.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    Visually, the wine is densely, intensely, very opaquely purple. The aromas explode with black fruit—black currant, cherries; rich, creamy, toasty notes of new wood are also present. In the mouth the texture is powerful and imposing, with still-tight tannins that remain slightly dry but will improve with age. The wine is still firm, with a generous length which rounds out the finish. With aging, the wine should develop a full, rich style which may retain a somewhat edgy character.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    A dense, deep violet color characterizes this vintage which is still young and spirited. Aromatically clean with good intensity, the nose shows black fruit and a delicate oak presence which will become more subtle with age. In the mouth, the wine is firm and the tannins are rather angular, with a good structure that will develop further character over time. The finish is generous, with an emphasis on succulent, jammy black fruit. Wait on this Clos Lunelles another two to five years for its true breeding to show.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    A beautiful deep purple color and violet highlights proclaim this vintage's ripeness. A rush of fruit—black currant, blackberry and black cherry—gives this wine an honest, aromatically precise presence that is beautiful and brilliant.

    The texture is round, tender and powerful on the palate, with tannins enveloped in a soft structure with good mouthfeel that is rich and dense. The finish is mouthwatering, tight and still young. A wonderful wine, not too concentrated, with a generously long finish. The 2009 vintage was a beautiful one, with a potential of eight to ten years more aging, but fine to drink at any time.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    A beautiful, deep purple color. The wine exudes a range of fine and complex aromas: excellent, juicy, fresh black currant with oaky notes from an optimum period of barrel aging. In the mouth the attack is firm and direct, while the mid-palate shows good density with fine, tight, powerful tannins. Overall, the wine possesses a well-developed structure. This vintage is a surprising and generous one, with good length focused on fresh fruit. Serve with grilled meats (beef, duck, pigeon) or fish in red wine sauce. Aging potential: between five and eight years.




  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    Deep purple color. Intensely spicy on the nose with notes of wood and fresh tobacco in a complex aromatic palette of well-developed maturity. In the mouth, a supple and tender attack presents tannins that are evident but not hard, while the mid-palate shows a pronounced acidity which adds dimension to the wine. The mouthwatering finish expresses the vintage's full complexity. Drink in the next four to six years.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002

    This fruit-forward wine displays a fine ruby color, with aromas highlighting small black fruit (black currants and blackberries), and a touch of spice that is both fine and discreet. Elegant, supple tannins on the palate give the wine a tender character. These qualities make this an easy drinking wine which can be appreciated early, although it can easily age for another two to four years.

    Food matches such as grilled red meats, lightly-spiced charcuterie and poultry make it a true Côtes de Castillon, an appellation on the rise.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002

    This wine comes from one of the greatest vintages to date, as is evident from the wine's deep violet color and its potential for long aging. The nose is complex and elegant, showing jammy black fruit and a touch of black currant liqueur, aromas which are the signs of a mature harvest. In the mouth the wine comes across as direct and firm thanks to tannins which are still expressive and youthful. Its texture on the palate is dense and attractive; cooked black fruit comes across in its body and finish, with an element of spice and black pepper. This is wine made for pleasure and can age for around five years more without losing its charm. It can accompany red meats cooked rare, pigeon, beef, and feathered game.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    The wine retains an intense ruby color, showing deep-brown notes of maturity on the rim. The nose is evolved, dominated by complex tertiary aromas of smoke, humus, and animal notes which transform to leather and blonde tobacco. In the mouth the wine is tight with somewhat closed tannins; the mid-palate shows a level of acidity which accentuates a slight firmness. Dry on the finish, with average length. Drink now, accompanied by richly sauced dishes to soften the tannic structure and slight bitterness of this delicate vintage.





  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002

    The summer heat wave undoubtedly left its mark on this vintage. Very deep purplish-red colour. The oak component comes through first and foremost on the nose at this stage, with mocha and roasted aromas. However, there is bright, attractive jammy fruit (reminiscent of blackberry preserves) in the background, just waiting to open up. 2003 Clos les Lunelles is fairly massive on the palate, with considerable richness typical of the vintage as well as a tight tannic texture. There is a velvety quality on the middle palate and a very long aftertaste. The tannin is quite round and ripe. 

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002

    Typical of what is generally considered an early-maturing vintage in Bordeaux. Beautiful ruby-red colour and an intense bouquet with hints of toasty oak and chocolate. Quite firm on the palate with more tannin than the 2003 vintage and more traditional in style. The middle palate is well-structured and there is plenty of body, but not to excess.

    The spicy, attractive aftertaste is not dry. It is perfect with roast rib of veal, beef fillet, or cheese (especially aged Brie, Saint Nectaire, and Pont l'Evêque).

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002

    Somewhat overshadowed by the reputation of the 2000 vintage, the fine overall quality of the 2001 vintage is becoming increasingly apparent as time goes on. This wine has a deep garnet-red colour and a concentrated bouquet of blackcurrant liqueur, blackberry jam, and well-integrated oak. There is a slight hotness that is best offset by serving at the appropriate temperature, no more than 16-18° C. 2001 Clos les Lunelles is very pleasant on the palate with youthful, firm tannin. This provides a wonderful backbone and enhances the wine's ageing potential. The aftertaste is delicious, with a tiny touch of bitterness, but this can be compensated for by dishes in a sauce - which also tend to round out the tannin. It makes a wonderful accompaniment to stews (especially beef), but also game in a sweet and sour sauce - which is ideal to counterbalance the slight bitterness on the end mentioned above.

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