The 2004 Nambrot, a blend of 70% Merlot, 20% Cabernet Sauvignon and 10% Petit Verdot saw 18 months of French oak. It reveals attractive note of blueberries, spices and sweet toasted oak on a structured frame, offering outstanding length and fine overall balance. A year or two of bottle aging should help integrate the new oak tannins. (AG)
(a blend of 70% merlot, 20% cabernet franc and cabernet sauvignon, and 10% petit verdot) Dark ruby. Ripe aromas of plum, blueberry jam and roasted coffee bean could use a bit more energy. Sweet, fat and showing a deft touch of mellow oak but not yet complex. Seems to make up in length of aftertaste what it lacks in concentration, with black fruit and plum jam flavors lacking density but lingering impressively. Comes across as quite pliant, if not too soft, with just enough acidity to maintain its balance and focus. Perhaps I caught this at an awkward stage, and all it needs is a little bottle age to come together. This is the first vintage in which only natural yeasts were used. (ID)
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