Attractive nose with loads of candied violets, raspberries and rose petals. Plum and some licorice. Full and nice texture on the palate with charming fruit and fine tannins. Enjoyable finish with medium length and a tasty licorice note. Drink from 2016.
With an attractive balance of age and fleshy fruit, this is classic in style with a satisfying depth of liquorice-imbued cassis and black cherry fruit. (Panel Tasting)
This estate, which lies next door to Sociando-Mallet, is owned by the Quié family that also owns the fine Château Rauzan-Gassies in Margaux. The 2010 Bel Orme Tronquoy Lalande has really turned out very well indeed and is one of the unqualified successes of the vintage in the Haut-Médoc. The bouquet is a fine and complex blend of black cherries, cassis, cigar smoke, gravelly soil tones, coffee bean and a touch of new wood. On the palate the wine is deep, full-bodied, complex and well-structured, with a very good core of fruit, moderate tannins and a bit of youthful austerity currently clamping down the finish. Give this wine five or six years in the cellar to allow it to fully blossom. A fine result and an excellent value!
Very refreshing nose. Lots of energy but only medium intensity on the palate. Minerals, refreshment and nice balance here even if it is not showy. Good stuff.
Tasted at Château Rauzan-Gassies. The 2010 Bel-Orme Tronquoy de Lalande has a superior bouquet to the 2009, a little more fruit intensity and focus, dusky blackberry, scorched earth with a touch of leather. The palate is medium-bodied with light tannin, red berry fruit, a little rustic but with more freshness on the finish compared to the disappointing previous vintage. (NM)
The Quié family, owners of Crozet-Bages in Pauillac and Rauzan-Gassies in Margaux, live in this northern Haut-Médoc property. The 2010 is closed, firmly tannic and solidly structured. It feels chunky, and its black plum flavor is tightly packed. (RV)
Shows a gutsy feel, with lightly mulled plum and steeped cassis fruit melded with singed apple wood and smoldering charcoal. The long, fleshy finish lets the roasted wood edge play out. Needs a little cellaring. Best from 2014 through 2024. (JM)
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