Tasting Notes
Vinous 86/100
The 2000 Magdelaine has a slight touch of volatility on the nose with touches of meat juice and potpourri, but it’s a bit rustic in the scheme of things. The palate is medium-bodied and burdened with some Brettanomyces. A healthy dose of cracked black pepper on the finish does not compensate for some dryness. Tasted at Medlar restaurant to celebrate my The Complete Bordeaux Vintage Guide book.
Anticipated maturity: 2023-2027
Robert Parker 91
Tasted at Corney & Barrow’s Pomerol dinner. The millennial Magdelaine has very good intensity on the nose with wild strawberry, cranberry, undergrowth, sandalwood and even a slight garrigues-like accent. Good definition and complexity. The palate is medium-bodied with firm, dry tannins, very good focus but perhaps cuts away a little prematurely on the tannic, feral, dried-blood tinged finish. An intriguing Magdelaine that will be fascinating to observe as it moves fully into its secondary stage. Tasted April 2011.
JancisRobinson.com 18.0
Mid crimson. The opposite of flashy. The nose needs to be coaxed out of the glass, but the results are worth it. Great finesse with a notable charge of neat tannins underneath fruitcake fruit. This needs a lot of time, but all the ingredients are there.
Anticipated maturity: 2010-2023
