Chateau Angelus 1996

Bewertungen

• 95/100

  Decanter
  It's extremely rare to taste older vintages of Angélus. It's utterly sumptuous, and it's such a shame that the reserves at the estate are so low for these older wines. This has a higher percentage of Cabernet Franc than usual, and is showing a garnet-orange edge. A sense of abandon kicks in through the mid-palate, with black cherry, raspberry and blueberry flavours still going strong, before moving to the most gorgeously spicy notes, with cinnamon, saffron and undergrowth. There are clear touches of salinity on the finish, giving a mouthwatering send off. Drinking Window 2019 - 2035"

• 18/20

  Weinwisser
  Tiefes Purpur mit violetten und schwarzen Reflexen. Verrücktes, leicht minzig gewürztes Cassis- und Brombeerbouquet, sehr konzentriert. Im Gaumen sehr satt, leicht hölzerne Statur durch den aktuellen Stand des Barriqueausbaus, fleischig, ein maskuliner, aber dadurch sehr charaktervoller Angélus."

• 92/100

  Wine Spectator
  Complex and intense aromas of forest floor, wild berries and dried flowers. Full-bodied, with ultrasilky tannins and a long, long finish. Racy and classy. Wonderful now but has a long life ahead of it. Better than I remember.--'95/'96 Bordeaux retrospective. Drink now."

• 17/20

  Jancis Robinson
  Magnum. 45% Cabernet Franc, 55% Merlot. Healthy glow of ruby. A hint of herbaceousness on the nose. Very round and fruity on the mid palate. Just a bit angular - but it has the stuffing to continue to develop. Rather leathery finish, like the 2001. Lots of luscious fruit on the front palate. Neat and satisfying."

• 91/100

  The Wine Advocate
  A massive, powerful Angelus, this wine exhibits a saturated black/ruby/purple color as well as an impressively-endowed nose of dried herbs, roasted meats, new saddle leather, plum liqueur, and cassis. In the mouth, olive notes make an impression. This sweet, full-bodied, exceptionally concentrated wine is atypically backward and ferociously tannic. It was revealing more sweetness and forwardness immediately prior to bottling, but I would now recommend 7-8 years of cellaring. Anticipated Maturity: 2007-2025."