Ch�teau Mangot Todeschini Distique 12

Bold flavors of dark fruit, plum. Slightly acidic and moderately tannic. On the dry side. Very good

this is a really great wine, especially for the price. would rate it 93-94, prefer this cab franc dominant wine to their merlot-based, although both are good. This is better due to its complexity, multi-layered density and tannins, herbal dark cherry with hints of mint, lead, tobacco. refined and opens up nicely.

Still really good. Maybe less 3-D but this is an amazing wine with regard to structural and flavor profile

this is a really good wine--super refined and elegant but with a great backbone, sturdy structurally....sour cherry

Great wine better than the 2019 Mangot. Very well balanced, elegant, sour cherry with raspberry and boysenberry notes, can get linear

Black and red pit fruits, espresso, smoke, licorice and dried flowers show up easily on the nose. On the palate, the richly-textured wine shines due to all of its fresh, sweet, silky-textured red and black plums. There is length, concentration and nice sense of purity here. Drink from 2023-2037

93 vvPunkte (40% Cabernet Franc, 40% Merlot, 20% Cabernet Sauvignon, 14%. Verkostet im Dezember 2021 in Windisch) Sehr dunkles Rubin. Dunkelfruchtige Nase, Kirschen, schwarze Johannisbeeren, Schwarzbrot, Ingwerpulver, dar�ber Veilchenaromen, sehr komplex. Der Auftakt ist straff, sehr kraftvoll, der Wein hat eine knackige, reife Frucht, massiv Gerbstoff und eine lebendige S�urestruktur, das kalkige Terroir dr�ckt durch. Der Spannungsbogen ist eindr�cklich, im Abgang hallt der Wein auf eine pfeffrige Note nach. Muss unbedingt etwas reifen, hat grosse Reserven. 2026-2044 vvWine.ch

Deep in color, with equally dark fruit to match, the wine is all about the core of fresh, black raspberries, chocolate covered plums, espresso and maraschino cherries in the nose. The wine is richly textured with a finish that kicks in with latent notes of fennel, cocoa and black cherries. The wine is aging in a combination of new, French oak barrels and clay amphora. Give this 4-5 years in the cellar before popping a cork. 92-94 Pts