2016 Ch. Quinault l'Enclos, St Emilion

2016 Ch. Quinault l'Enclos, St Emilion

Product: 44828
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2016 Ch. Quinault l'Enclos, St Emilion

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Description

Fresh aromas of black fruit slowly grow to reveal spring-like notes of rhododendrons and chocolate. There is richness on the mid-palate with good volume and a suave texture. The wine finishes with a smooth, pure aftertaste.

Blend: Merlot 68%, Cabernet Sauvignon 20%, Cabernet Franc 12%

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Critics reviews

Wine Advocate91-93/100
The 2016 Quinault l'Enclos is a blend of 20% Cabernet Sauvignon, 12% Cabernet Franc and 68% Merlot, continuing the team's program of increasing the proportion of Cabernet, picked from 20 September and finishing on 7 October. It is matured in 50% new oak (500-liter barrels) and one-year-old barrels. It has a very pure bouquet with macerated black cherries, a touch of blueberry, a subtle flinty note just tucked underneath. The palate is medium-bodied with grainy tannin on the entry. This feels very fresh and lively in the mouth, perhaps a little more compact than others I tasted, although that is probably because it had been taken from barrel less than an hour before my visit. It is very precise on the brisk, punctual graphite-tinged finish, an almost clinical Quinault l'Enclos that will benefit from five or six year aging in bottle.
Neal Martin - The Wine Advocate #230, 28th April 2017 Read more
Jancis Robinson MW16.5/20
Round and very fruity with some spice and cumin. Much better balanced than it used to be when aged in new oak and heavily extracted, though some sandpaper tannins on the end. Just a little bitter on the end. Drink 2023-2035.
Jancis Robinson - 13th April 2017 Read more

About this WINE

Cabernet Sauvignon Blend

Cabernet Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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