King Family Vineyards (Crozet, Virginia): The wines

After an extensive discussion of King Family Vineyards, James and I turned to tasting the wines. Like many producers in emerging regions, King Family Vineyards has a broad portfolio of wines on offer, categorized as follows: Sparkling, White, Red, Rosé, Mountain Plains, Meritage, and Small Batch Series. We tasted wines from each of these categories.

Matthieu is the Winemaker and has held that position for the last 18 years. According to James, Matthieu has complete autonomy over wine direction and production.

Sparkling

We tasted a 2021 Bland de Blanc, a traditional-method sparkling wine the base of which was fermented in stainless steel tanks. Extended sur lie aging. Yeastiness and mint on the nose. Round on the palate with good fruit and acid levels. Sapid. Long, metallic finish.

White

We next turned to the 2022 Sauvignon Blanc. The fruit for this wine is sourced from Childs Family. Aromatic. A sense of weight on the nose but actually light on the palate. Perfumed on the palate. White fruit. Metallic, drying finish.

The 2023 Viognier was not consistent in the vineyard as regards yield. This variety can be very finicky. The wine was fermented in three separate vessel types and aged in stainless steel, neutral French oak, acacia, and concrete prior to blending and bottling. The varietal mix on the wine is 80% Viognier and 20% Chardonnay. The wine is aromatic, but not in a traditional Viognier way. Heavyweight. Thick and rich with some spiciness.

The 2022 Chardonnay underwent full malolactic fermentation then aging on the lees for 9 months with weekly batonnage. Aging was hosted in French oak barrels (25% new; 25% 1 year; 25% 2 year; and 25% 3 year). Unyielding on the nose initially then pear and baking spice aromas emerged. Barrel influence apparent on the palate.

Mountain Plains is a premium label in the King Family Vineyards stable. The 2022 version is a blend of the top selections from the best barrels of Chardonnay, Viognier, and Petit Manseng. Beeswax and slightly honeyed nose. Weighty on the palate with ripe fruit and spice, the latter increasing in intensity with residence in the glass. Full-bodied. Juicy. Cupric.

Petit Manseng is the latest variety to wear the mantle of Great Virginia Hope and King Family Vineyards has an offering in this space. The 2023 Petit Manseng shows sweet white fruit on the nose and palate. Rich and creamy initially, giving way to a dry, mineral palate.

Rosés

Crosé is a dry, Merlot-based Rosé whose moniker is a play on the name -- Crozet -- of the small town in which the estate is located. The color of this wine is the result of limited skin contact. The 2024 exhibited sweet strawberry on the nose and palate. Discordant palate.

The 2023 Mountain Plains Rosé is made from early-picked Petit Verdot. Skin contact evident. Underripe fruit. Varietal weightiness.

Reds

The Cabernet Franc 2023 was aged for 9 months in a combination of concrete and French oak. Violets and hints of bell pepper on the nose. Firm on the attack  but mid-palate issues. Rose petals and spice on the palate along with a slight sweetness. Medium weight with a medium-length finish. 

The Les Petits 2022 is a blend of Petit Verdot and Petit Manseng (the Petits; get it?) and was one of the estate's Small Batch offerings. Mint and red and blue fruit on the nose, along with a waxy pungency. This wine fully engages the palate. Spicy red fruit and bell pepper flavors. Pleasant.

The 2022 Merlot was aged for 16 months in neutral and new French oak barrels. Elegant on the nose  with aromas of baking spices, chocolate, tobacco, and coal. Unfocused ripe dark fruit on the palate. Rich chocolate and spice. Persistent.

The Meritage is the estate's "flagship Bordeaux-style red blend," constructed, as it is, with an eye towards extended bottle aging. The components are Merlot, Cabernet Franc, Petit Verdot, and Malbec. I tasted the 2022 and 2021 vintages.

The 2022 exhibited thick, rich, ripe dark fruit along with chocolate and spice. Persistent and mineral. The 2021 showed violets, spice, chocolate, and a green note on the nose. Red fruit on the palate and a little thin on the finish. More elegance exhibited here than in the 2022.

Grapes for the 2022 Mountain Plains Red were hand selected and destemmed before a 4- to 8-week maceration in open-top concrete fermentation tanks. After pressing, the wines were aged for 22 months in new French oak barrels. Red and black fruits and violets on the nose. Ripe fruit on the palate. Structured. 

The 2022 Petit Verdot was aged for 21 months in French oak barrels. Intense violet notes on the nose. Lands beautifully on the palate. Rich, with a lengthy finish.

********************************************************************************************************

Matthieu was out of the country when I visited the estate so i did not have an opportunity to gain his insights into his winemaking philosophy, practices, and plans for the future. I hope to address this shortcoming in the not-too-distant future.

©Wine -- Mise en abyme

King Family Vineyards: The founding and vineyard characteristics of a Virginia Wine stalwart

King Family Vineyards is a stalwart of the Virginia Wine industry, one which, unfortunately, I have not previously had the opportunity to engage with in a meaningful way.That problem was rectified when Frank Morgan (Mr. VA Wine) arranged for me to sit with James King to discuss the winery and its wines. 

David and Ellen King (James' parents) moved from Houston, Texas to Charlottesville (VA) in 1995 and purchased a 327-acre farm therein. David was a Polo lover and while that was one of the driving forces behind the purchase of the property, the farm also grew alfalfa and corn.

In the Fall of 1997, one Tom Vandenberg knocked on the farmhouse door and asked to lease 10 acres of the property for the purpose of growing wine grapes. In the course of the discussion he indicated that the property appeared well-suited to that purpose. David's interest was piqued so he read a few books and then engaged a vineyard consultant. Six months later they planted 8 acres of vines.

The initial thought was to sell the fruit but they decided to hold some back for wine production. They made 480 cases in 2000 and 1050 cases in 2001. Michael Shaps (Shaps Wineworks)  was the winemaker and the wine was made in space leased from Afton. They were so pleased with the wine that they decided to build a production facility onsite. The winery was brought online in October of 2002. Michael continued in the winemaker role until he was succeeded in 2006 by Matthieu Finot.

The winery built in 2002 had a 5000-bottle capacity. A new facility with 28,000-bottle capacity was brought on line in 2013.

Let us take a step back and examine the physical environment in which the estate operates. 

Physical Environment

First, the farm has expanded from the original 324 acres to 430 acres with the acquisition of the property across the street. The area under vine has also seen an increase: from 8 acres to 55 acres currently. All of the King Family Vineyards land falls within the bounds of the Monticello AVA.

The climate is hot, wet, and humid with potential for frost in the spring (The area is frost-free in May.). Frost-mitigation/prevention techniques utilized by the estate include wind machines  and flying helicopters over the vineyard to push warm air downward.

The area is experiencing greater frequency of drought with the onset of climate change; two within the past decade.

Sols are dyke-loam with a "thin surface layer of granular loam (composed of sand, silt, and clay) covering a deep bed of dense, iron-rich clay ... these soils encourage downward root growth and retain enough water to avoid the need for irrigation in all but the driest of years."

Built Environment

The 55 acres of the farm under vine is distributed between Merlot, Viognier, Chardonnay, Cabernet Franc, Petit Verdot, Petit Manseng and Malbec varieties. The distribution of the varieties across the estate's five vineyards are illustrated in the charts below; as are the planting dates, rootstock, clonal selection, and vine-training methods.

Farming Practices

The vineyards are farmed traditionally but sustainability is a key focus of the enterprise. Cover crops, for example, are employed to both promote competition and to aid in the improvement of soil health. Working with the Army Corps of Engineers, the estate has restored the wetlands habitat on the farm, establishing the area as a "bird-watching hotspot." All activities on the farm are done by hand.

The farm is subject to the presence of insects, pests, and diseases and sprays about 24 times per year to combat same.

When necessary, irrigation needs are met from a 7-acre farm pond.

****************************************************************************************************

I will discuss the tasting of the King Family Vineyard wines in a subsequent post.

©Wine -- Mise en abyme

The role of racking in wine production

Wine production yields non-pertinent solids which make their way to the bottom of the fermentation/aging vessels. The figure below illustrates the scope of the problem and the solution -- racking -- that has been devised to separate the wine from this potentially harmful residue.

According to terroirsdumondeeducation.com, "... the act of racking stands out as a pivotal stage in crafting a wine's unique character and ensuring its quality ... Despite its operational simplicity, racking plays a crucial role in determining the final wine's quality and characteristics."

The racking methods available to the winemaker, factors influencing racking, and common issues and solutions are summarized in the following chart.

Chateau Margaux, the famed Bordeaux producer, avers that the success of barrel aging "depends to a large degree on the quality of the racking" operation. During the two years or so of aging that the estate's wines undergo, an average of seven or eight rackings are conducted (at 3-month intervals in Year 1 and 4-month intervals in Year 2).The principle, according to the estate, "consists of separating, with the greatest possible precision, the clear wine from the sediment deposited during the preceding months." Towards that end, the estate adheres to the following practices:

• Do not disturb the dregs
• No pumps
• Use suction to push the wine delicately from one barrel to another
• Real decanting begins when the greater part of the wine has been taken out
• Requires coordination of two cellar workers
• One worker gently tilts the barrel
• Drawer checks the consistency of the flowing wine with the help of a candle and as soon as the wine becomes hazy, the operation is halted.

Macroaeration

For red wines, racking produces benefits beyond the physical realm. Great care is generally taken to protect white wines from oxygen exposure -- except in the case of hyperoxidation and some skin contact wines -- but the higher phenolic content of red wines affords them greater protection from oxygen's deleterious effects. Macroaeration -- aerating fermenting wines by vigorous racking -- takes advantage of these facts to aid in producing softer, less astringent wines which manifest more fruit character and improved color stability.

Joy Ting of Winemakers Research Exchange fleshes out these concepts:

Phenolics such as anthocyanins and tannins are responsible for the color and mouthfeel (astringency) of red wine... Tannins themselves are polymers, large molecules composed of smaller subunits bonded together in a specific way. After tannin polymers are extracted from the skins and seeds of grapes, acid hydrolysis in the grape juice and wine breaks these large polymers into smaller polymers and monomers ... when oxygen is introduced to the wine, it reacts with metals to start a chain reaction that leads to the activation of monomers, making them more likely to react with other monomers to reassemble tannin monomers into polymers. Each time two monomers (or a growing chain and a monomer) bond, they become even more likely to bond again, leading to elongation of the tannin polymer. Put simply, activation by oxygen can begin a cascade that results in faster formations of phenolic polymers. These chains continue to grow, adding more phenolic subunits, until they bond with an anthocyanin. When an anthocyanin is added to the chain, it is not likely to bond with anything else, effectively capping the chain.

These chain reaction of tannin molecules have important effects for the color and astringency of the wine. The perceived mouthfeel of tannins is, in part, related to the length of the phenolic chains. Longer chains have more reactive sites for interaction with salivary proteins, thus the higher the degree of polymerization, the more astringent tannins seem. Micro-oxygenation ... is thought to bind anthocyanins to growing chains before they are lost to precipitation, enzymatic attack, or binding to lees, resulting in better color retention and shorter tannin polymers ... Polymeric pigments (tannin polymers capped with anthocyanins) are less susceptible to oxidation and browning than monomeric anthocyanins so micro-oxidation also aids in color stability by preserving anthocyanins in solution in their colored form.

The racking procedure that is used aerate the red wine is called délestage, or rack and return, and is illustrated graphically in the (a) portion of the chart below. The figure illustrates the protective cloud of carbon dioxide over the solution, preventing oxygen from getting through to the wine. In the first step the wine is racked to a secondary container -- loudly. The figure shows the solution passing through some type of screen which removes the skins and seeds. This is purely optional and is not an official component of the rack-and-return process. If a winemaker seeks to limit tannin extraction, he/she may opt to implement this step.

Step 2 of the (a) component shows the wine being racked back to the original vessel. The solids at the bottom of the tank are rehydrated during this part of the process.

There is a school of thought which posits that the wine still does not get enough oxygen exposure with this process and part (b) of the chart has been implemented to meet this market. An oxygen ingress port (a venturi) is added to the tube prior to its entry into the vessel and the flow of wine draws in air, increasing oxygen levels in the wine.

When grapes that have been over-treated with sulfur-based vineyard mildew and fungus inhibitors are allowed to macerate with the grape skins, some solids can dissolve into the juice. If this hydrogen sulfide is not removed quickly, it can result in mercaptan formation. Mercaptans, according to wineanorak.com, is a large group of very smelly sulfur compounds with smells such as "cabbagey, rubbery, struck flint, or burnt rubber."  Vigorously racking the wine can reduce the level of hydrogen sulfide therein and reduce the potential for mercaptans later in the wine's life. 

©Wine -- Mise en abyme

Dinner at Pesca, a highly recommended seafood restaurant in Amsterdam

My friend Erik Dorr, an Amsterdam native now living in the wilds of suburban Atlanta, had given me the names of three restaurants I should try while in Amsterdam. Of the three, I tried Pesca first, a self-identified "restaurant by Pescatarians, for Pescatarians." As detailed on the establishment's website, "... don't expect a traditional restaurant. We've changed the old rules: no menus or fancy tablecloths. It's all about the experience at the fish market." Now if you have never been to the restaurant, you would not know that this is a statement that is actually operationalized. But don't let me get ahead of myself; let's continue with the web-site statement: "As a guest, you're part of our concept and you get to pick your own fish and dishes." Truer words have never been spoken; but they are meaningless to the first time buyer.

When I arrived at the restaurant, the hostess asked if I had been there before. I said no. She then launched into a fuller description of what the website had alluded to. But first she gave me an unopened can of sardines on which she had written three numbers. My seat number, she said, and you will have to show this to the market folks so that they know where to deliver the food and wine items. I still don't get why the numbers were written on a can of sardines rather than a card of some type. I vaguely remember hearing her say that I could return the unopened can at the end of the night or I could keep it and pay an additional 5 euros. To that end it must be some type of charity initiative.

As she explained it, I would first go to one of the two "fish markets" that were situated against the wall opposite her and each of which was manned by a fishmonger? I would make my selections of the seafood items I wanted to consume that night, after which i would be taken to the wine market to make my selection. Notice there is no beer market. Or Gin market. I had to sit and wait as both of the fish market stations were serving other guests.

When one of the slots opened up I went over and begun a dialogue with my person. Arrayed behind him was a wide selection of seafood. As he explained it, I would select the items I wanted to eat, how I wanted it prepared (from a menu of preparation choices), and the sides. He would then weigh out the portions -- for pricing purposes --  and take this material to the chef to be prepared. I selected Oysters and Hamachi for cold appetizers, mussels and shrimp as the second course, and a Seabreem as my fish dish. I ordered asparagus and French Fries as my sides.

It was rather nerve-wracking, honestly. I don't normally make these kind of decisions when I go to a restaurant. I am normally choosing between completed dishes rather than from the raw materials up. If things went awry here it was all on me.

After the Fish Station I was taken over to the Wine Market. The wines were arranged vertically against a wall with the prices clearly marked next to each. I selected a Meursault. Did I mention that this is currently my go-to white wine? The wine person placed the bottle into a bucket of ice, pulled a glass from the rack, and walked me to my table.

The restaurant had a lively vibe with, as the web site had indicated, nary a tablecloth in sight. The block-like tables were close together so you had a sense of shared seating without it actually being shared. Enthusiastic pescatarians were everywhere.

The cold appetizers arrived and, to the best of my knowledge, this was the first time I was eating Dutch and Irish Oysters. They were delicious. The Hamachi was drizzled with a Rotterdam Soy Sauce. Heavenly. Hamachi with Meursault? To die for.

The warm appetizers were Gambas and Mussels. The shrimps were lightly barbecued and served with salsa verde and spring onions. The Mussels were prepared Asian-style with homemade Sambal, ginger, and lime leaves. Again, the Meursault was an enhancing agent.

By this time I was beginning to question my choices. I had eaten a whole lot and still had not gotten to the fish dish. When the fish arrived I knew that I would only be consuming a part of it. It looked beautiful, laying there waiting for me to attack; but I was saying no mas, no mas. Well I did mas, but not too much. The fish was cooked in a Puttanesca Sauce along with anchovies, olives, and capers. And, I had French Fries and Asparagus as sides. Too much.

The dishes were immaculate but there is a shortcomings to the first visit. You are not sure as to what things will look like on the other side so you run the risk of over- (or under-) ordering. I am much better positioned now to order more effectively the next time around. And there will be a next time.

©Wine -- Mise en abyme

Co-Inoculation as a risk-mitigation strategy in malolactic fermentation

I have previously discussed the malolactic fermentation (MLF) of wine both as a 'natural" occurrence and being induced through inoculation. In that treatment I discussed MLF as occurring after alcoholic fermentation (AF) in a sequential process. The gap between the conclusion of AF and the initiation of MLF is a risky period as no sulfur can be applied to the wine due to its toxic effect on the bacteria that facilitate the latter. During this time, the wine is exposed to the potential of oxidation and attack by spoilage organisms. While inoculation reduces the duration of the gap, it does not completely eliminate the risk.

Under the "right" circumstances, the lactic acid bacteria (LAB) can themselves pose a risk to wine quality. In a normal AF, all of the fermented sugars are consumed by the yeasts, with residual sugars coming in at < 2g/l. Also, the fermented sugars will have been fully consumed prior to the full depletion of the malic acid. In cases of stuck or sluggish fermentations, however, the malic acid may be fully depleted while fermentable sugars are still available. LABs are heterofermentative and while they preferentially consume malic and citric acids, they "possess the metabolic machinery to utilize glucose and fructose for the production of energy." The by-product of such energy production is acetic acid, an undesirable characteristic in wine.

Co-inocualtion, an emerging approach,  has been employed as a strategy to minimize the identified risks. The figure below shows MLF considerations and the options in the inoculation space.

Co-inoculation involves introducing selected LAB into the wine within 12 to 48 hours of its inoculation with AF yeasts. If the LAB is introduced earlier than 12 hours post yeast inoculation, 99% of the viable cells would be killed off by free sulfites. In the early stages of AF, however, the yeasts produce compounds which detoxify the free sulfites, rendering the environment more hospitable for the LAB. 

Advantages of Co-inoculation

Following are some of the benefits associated with co-inoculation:

• Better control over the winemaking process in terms of time management
• Shorter AF-MLF cycle
• Bacteria are introduced into a low-ethanol, high-nutrient environment with the lowest pH the wine will probably experience
• Bacterial activity is suppressed during active fermentation but cells acclimatize their membranes to the rising alcohol during this time
• Microbiological activity of both the yeasts and the bacteria work to limit  development of contaminating organisms 
• As yeasts begin to die at the end of AF, they release nutrients into the wine just as malic bacterial production begins to transition from lag to log phase
• When MLF occurs under the reductive conditions of AF, lower levels of diacetyl and higher levels of fruity esters manifest in the wine. 

©Wine -- Mise en abyme

Château Léoville Las Cases vertical tasting: 1975 - 2005 (selected vintages)

With the Léoville Las Cases background in the rearview mirror, I now turn to the actual tasting of the wines. The event was held on May 10th at Vineyard Wine Company (Lake Mary FL) and the participants are pictured below.

The wines included in the tasting are shown in the table below.  Petit Verdot was totally eliminated from the Grand Vin blend by at least 1996. Petit Verdot was a part of the blend for the Clos du Marquis wines tasted. The wines were tasted youngest to oldest overall and within flights.

Table 1. Léoville Las Cases tasting lineup by variety and estate

Year	Leoville	Marquis	Cabernet Sauvignon (%)	Merlot (%)	Petit Verdot (%)	Cabernet Franc (%)
2005	X		88	7		5
		X	50	37	1	12
2004	X		76	13		11
2000	X		77	9		14
		X	68	24	5	3
1998	X		76	15		9
1996	X		70	14		16
1994	X		60	24	4	12
1990	X		43	29	7	21
1986	X		66	19	5	11
1983	X		73	11	5	11
1978	X		55	19	3	23
1975	X		60	30	3	7

The 2000s Flight

2005 Léoville Las Cases

Ideal conditions in this year resulted in highly concentrated and perfectly balanced grapes.

This wine still needs time. A mix of black and red fruit on the nose along with tobacco, limestone, cassis, and mushroom. Forest floor, black and red fruit, mineral, and leather on the palate. Tannic monster. — Author

Not ready. Lots of tart cherries and you can tell the fruit is not quite developed yet and will get better with 10 years or more — Brian

2005 Clos du Marquis

Black and red fruit on the nose along with tobacco and graphite.  Nose carries through to the palate. The volume of Merlot versus the percentage in the Grand Vin is evident herein. Silky, integrated tannins. Balanced with a lengthy finish. — Author

Medium fruit and a little quick on the palate, slightly green notes, tannic, needs more time — Brian

2004 Léoville Las Cases*

The Grand Vin grapes were perfectly balanced and beautifully fresh.

This wine had a somewhat Pauillac nose with pencil shavings, black and red fruit, earth and spice prominent. Graphite and pencil shavings on the palate. Still somewhat tannic. — Author

For me the best wine of the flight, perfume on the nose, rose petals and potpourri, rocky tannins with cherries — Brian

2000 Léoville Las Cases

Excellent conditions allowed the harvesting of perfectly balanced grapes rich in phenolic compounds.

Concentrated intense dark fruit along with cedar wood, leather, and graphite on the nose.Dark fruits, currants, spice, and minerality on the palate. Full-bodied with grippy tannins and a lengthy finish. — Author

Luxardo cherries, balanced, tobacco notes and graphite – showing Pauillac almost, one of the better 2000 wines I have had this year — Brian

2000 Clos du Marquis

Dried fruits, cedar, mocha, graphite, and cassis on the nose. Sour cherries on the palate and a lengthy finish. — Author.

Still a great wine but with a shorter finish than the Leoville. A very balanced wine with less fruit than the Leoville — Brian

The 1990s Flight

1998 Léoville Las Cases

Early bud break and flowering with a hot, dry August favoring good ripening.

Bright black fruit, cassis, and pencil shavings on the nose along with vanilla, spice, truffle, leather and tobacco. Full-bodied on the palate with red cherries and charcoal. Soft tannins and a lengthy finish. — Author

Fruit was mediocre, a lot of tannins with a chemical nose — Brian

1996 Léoville Las Cases

Grapes, particularly Cabernet Sauvignon, of extraordinary concentration. Perfectly balanced and highly aromatic.

Olives, tar, cedar, violets, dark fruits, cedar box and leather on the nose. Medium weight on the palate. Savory. Balanced. Smooth long finish. — Author

It’s a 1996!  Exactly what I thought it would be – excellent, thyme and sage notes blended with great cherry fruit and pencil lead. Tannin and acid matching and balanced. — Brian

1994 Léoville Las Cases

Rains and cool September temperatures disrupted the ideal conditions experienced until then.

Dry red and black fruit, cigar box, cedar, leather, and bell pepper on the nose. Creamy on the palate but with a hole in the middle. Fine tannins and a lengthy finish --- Author

Very short wine, still a very clean wine but fruit was less pronounced. Easy to drink but not complex — Brian

1990 Léoville Las Cases*

Perfectly ripe grapes.

Pencil lead, leather, and blackberry on the nose. Tertiary-rich. Elegant and balanced -- Author

Long lasting on palate with a perfect finish. This fruit was shocking as it was more ripe strawberry then cherry.  Fantastic wine which shows that these wines need all the age they can get — Brian

The 1980s Flight

1986 Léoville Las Cases*

Cabernet Sauvignon exceptionally ripe and concentrated.

Blackcurrants, leather, cassis, graphite, and rose petals on the nose. Balanced, persistent, and savory on the palate. Unresolved tannins with lengthy finish -- Author

While an integrated wine, the fruit is declining. Almost a sour fruit at this time — Brian

1983 Léoville Las Cases

Cool and wet spring followed by a hot and stormy July and August. Wet in the first half of September, hot and dry from the 17th on.

Missing fruit. Pencil shavings, cigar box, cassis, and barnyard on the nose. Medium weight with integrated tannins -- Author

All tertiary flavors at this point. Lots of tannin and acid. Very different from the other 1983s I have had this year — Brian

The 1970s Flight

1978 Léoville Las Cases*

Very dry August and September, following a wet winter and spring, allowed for good ripening.

Tertiary characteristics. Almost elegant. Red fruit along with medicinal character -- Author

Wow, what a wine for the age. Fantastic start and has a cola taste about 5 seconds in and has length, light tannin, and acid – my #1 — Brian

1975 Léoville Las Cases

Despite spring frosts, good growing conditions helped the grapes ripen properly.

Red and black fruits, forest floor, pencil lead, tobacco and leather on the nose. Red fruits and a savoriness on the palate. Balanced with resolved tannins and a lengthy finish -- Author

While it had more tannin and acid than the 1978, it was still light. Sweet tart flavor, with sour cherries but not a complex wine and past its time — Brian

********************************************************************************************************

The asterisks associated with selected wines above indicates the wines of the flights. When evaluated against each other, the 1990 Grand Vin was adjudged the wine of the night.

Overall the wines showed very well with the Clos du Marquis holding its own. These wines show better with the passage of time and are consistent in the representation of non-fruit characters such as pencil lead/graphite, leather, cassis and tobacco. 

The full lineup is shown below.

We will continue our exploration of the Léoville wines with an upcoming tasting of the Barton wines.

©Wine -- Mise en abyme