Chateau La Tonnelle, Haut-Medoc

Classic left bank Bordeaux that is super fresh, fruity and very approachable 10 years down the road. Blackcurrant Cab Sauvignon fruit, some pencil, a bit of tobacco, moderate tannin and a bit of cedar and smoke in the finish. I don't think it will improve further, but all good at moderate level right now.

2016 vintage

"Island of Misfit Wines, Summer Edition" - Another value prop Bordeaux I forgot in my cellar. Sub-$20 retail when purchased 6 years ago, and a fine QPR, with notes of cedar and milk chocolate flanked by hints of blackberry. The fruit is mostly faded, and yet there's still some tannin popping on the finish, adding a hint of tar. Nice mouthfeel too.

2016 vintage

Not a huge expert on Bordeaux, but this seems like a very good drinking window. Tannin is present, but not overwhelming; fruit is subsiding, but not gone; distinct cedar tree in nose and palate and just altogether a really great glass of wine with my Friday ribeye.

2016 vintage

Sadly, this is my last bottle of 2016. I didn't save any long enough for discernable tertiary notes. However, it is a smooth, easy drinking wine with anything with a little salt and/or fat, like freshly roasted peanuts. I hope the future vintages hold up as well.

2016 vintage

Nose of a Cab predominant Bordeaux blend. A little yeastiness upon opening, cedar, forest floor and red fruit bouquet. The taste is the same. Red fruit, notes of cedar, firm tannins. This wine really needs be paired with food; some fat or salt really smooths out the tannins - as does 2-4 hours of air.

2016 vintage

I'm not sure how to explain it. I did not taste the stems as I did in the previous bottle just two weeks ago. Sure, it still needs 30-60 minutes of air, but it was a nice, dry left bank Bordeaux.

2016 vintage

Yikes! Did I miss the mark on this wine? After a 2 year rest, I opened a bottle and got a big dose of what tastes like tannins from stems. Even with the bottle open for a couple of hours, the tannins softened, but I'm still getting the taste of stems. I did try some butter on tortilla chips to counter-balance the tannins, but I think this needs full red meat or an aged cheese. Maybe this is the "dead …

2016 vintage

Surprisingly, here in 2022 it still needs 4 hours in a carafe. Still a little "puckery" after 2 hours. Very nice every day wine. Pairing with cheese cuts the tannins/acidity. (I have a hard time telling them apart.) That said, I'm all in on this wine. I have a few bottles of 2016 left. But I have a case of each of the subsequent vintages resting in storage. I guess it is mainly the 5% Petite Verdot that needs to …

2016 vintage

These 2016’s are so accessible. An hour decant improves/deepens the flavors but even a PnP into a large glass this wine is enjoyable. Tannins are well integrated “dusty” variety, very easy going. Nose has ripe cherries, dust, mint, and pear. Palate is similar with a caramel finish. Smooth enough to drink on its own but the real treat is with a hearty stew or a quiche and bistro soup. This is for drinking without much thinking.

2016 vintage

Very similar to last time, this is vertical, very classic with hints of cassis and tobacco. Certainly not a blockbuster, but very well build, dry and balanced.

2016 vintage

Black currant, plum, roasted herb, mint, spiced salt, earth floor, currant leaf, green tobacco. Dusty, coarse tannin.

2016 vintage

Dusty, dry, vertical, correct; if you like the genre - a poor mans Bordeaux, of course, but quite good at that, it has the elegant, restrained presence, that one looks for ... just lacks som concentration, backbone #podcast

2016 vintage

Medium light, herbal notes, a bit metallic.

2016 vintage

Decanted 4 hrs - no sediment. Nose had some earthy funk and minerals backed up by strong dark fruit.The palate largely reflected the nose, but with some herbal qualities at the end, noticeably mint. Tannins were present but very well integrated. Finish was medium long. Definitely a winner at dinner with the family. Paired with grilled seasoned sirloin steaks.

2016 vintage

This wine is a blend of 60% Cabernet Sauvignon, 35% Merlot, and 5% Petit Verdot. The nose on this wine is lovely, with loads of mineral, sweet fruit, with smoke, mineral galore, and roasted herb, with forest floor, funk, sweet fruit, and loam, nice! The mouth on this medium to full-bodied wine is layered, smoky, with layers of fruit, mushroom, sweet fruit, blackberry, with mouth coating tannin, blackcurrant, with dark cherry, raspberry, and green notes galore, garrigue, and earth. The …

2016 vintage

Still young and tight. Fuller bodied and less obvious oak influence compared to previous vintages. Enjoyable now but will benefit from another year or two of cellaring.

2016 vintage

14% alcohol; label states 60% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot; Saranty Imports, Stamford, CT; genuine cork stamped with the name of the wine and the vintage, light- to medium-weight foil; medium to long legs, color is medium purple/brown/red, nose is fruit forward, laced with brown figs & alcohol; opened about 18 hours ago, kept in the fridge overnight, and tasted at approximately 15 degrees C, full-bodied notes of brown figs, muscat grapes, kiwi, on a background of earth …

2016 vintage

My last bottle. This drinks like a well aged Bordeaux, but with out the long wait.

2013 vintage

So last night I enjoyed a glass and was underwhelmed. Even after allowing to breath for quite a while, there isn't a great deal of depth here. A bit of a single note front to back.

2016 vintage

Best under $20 Bordeaux I have had in a long time. Should benefit from 2-3 more years of cellaring.

2016 vintage

Rich black cherry, tobacco, earth and cedar. Enticing nose; good structure and balance. An impressive wine for $14.

2016 vintage

Needed 3 days in a decanter before drinking.

2013 vintage

Pretty good wine this mix of Cab, Merlot and Verdot. More complex than expected, dark fruits, toasted, it goes very well with meat or aged cheese. A pleasant surprise.

2016 vintage

Opened in July 2019. Aerated for an hour. Balance is a little off. Let it age a little longer.

2016 vintage

Carafe at 3:45. Tasted at 4:45: Intense fruit bouquet. Nice fruit/acid balance. Still a little "puckery". Not complex. Pairs great with goat or sheep cheese. 6:00 still about the same - cheese - cuts the after taste. 7:00 it had really settled down. Bitter aftertaste gone. 8:00 even a little better. I've consumed about 30 bottles over the last two years as an "everyday" wine. Good value at $20 or less. Laying down a case for later.

2016 vintage

Dank french terroir, thin, somewhat masculine.

2016 vintage

Delicious and smooth. Could have waited another year or 2 for it to mature

2016 vintage

Very pleasant after it has a bit of air.

2013 vintage

My last bottle of 5. I should have bought more. Tonight it went nicely with seasoned/grilled pork tenderloin, brown rice, asparagus, and summer squash. No decant needed. Very modest tannins. No overt oaky character. 87-88.

2013 vintage

Light body, restrained (hidden) fruit, medium acidity, modest tannins. Surprisingly well balanced. The oak is still at the front, but is well integrated. I liked this better than my first bottle.

2013 vintage

Definitely the lightest Bordeaux I've had. The oak presence is unmistakable, with vanilla and spice overlaying the mostly red fruit on the palate. Well balanced and pleasant, even without food.

2013 vintage

Really light style Bordeaux, leather, cassis, cherry, good balance but short finish and watery style. It's not bad, but you get what you pay for.

2013 vintage

Decanted 1/2 and tasted over 1 hour. Color in the glass - ruby red, with great clarity. On the nose, modest fruit and faint perfume. On the palate, it started a bit thin and acidic as expected. After one hour the tannins were masking the fruit. Day 2: decanted 2nd half for 2 hours, served warm, 70F+. Easy to drink with bread and cheese. Still thin, but with a modest backbone. Mostly red fruit with faint herbal notes. Short finish. …

2013 vintage

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Chateau La Tonnelle, Haut-Medoc

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