Winery - Château Liversan
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* Expert NoteJanuary 12, 2012
This cru bourgeois supérieur is a solid, impressive wine, packed with dense tannins, which march alongside the juicy blackberry fruit and berry jelly flavors. It’s finely balanced, ready to drink in three years.
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* Expert NoteJanuary 12, 2012
The improvement in this once-moribund estate in recent years has been astounding. This 2003 continues the trend, packed with almost opulent red fruits and balancing vanilla flavors, with a good layer of dusty tannins. There is fine acidity to finish, and the promise of good aging potential.
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* Expert NoteJanuary 12, 2012
A finely structured wine, the wood well integrated into elegant firm fruit tannins and spice. Red fruit flavors fit well with the dry element, giving a wine with depth of flavor. Worth aging for 2–3 years.
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* Expert NoteJanuary 12, 2012
84-86 Tough, only with tannins. Very hard wine, firm.
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* Expert NoteJanuary 12, 2012
A finely structured, densely fruity wine, showing all the richness and vibrant fruits of 2005. Flavors of herbs go with the blackberry jelly fruits, dusty tannins and rich blueberry skin flavors. Should age well; give it 5–8 years before maturity.
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* Expert NoteJanuary 12, 2012
A fine wine, layered with tannins and dark plum skin flavors over a firm core of dryness, with excellent balancing acidity that finishes the wine on a fresh note.
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* Expert NoteJanuary 12, 2012
Rich and structured, this is a sturdy wine that shows good dry fruit tannins as well as wood. The blackberry fruit is open, ripe, giving a good juicy character and depth of flavor. This is a wine for 2–3 years’ aging.
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* Expert NoteJanuary 12, 2012
A 50/50 blend of wood-aged Merlot and Cabernet Sauvignon from selected wines. It is wood-dominated at present, but the fruit feels rich enough to come through shortly, and then it will be an impressively ripe, structured wine. However, it’s always going to be a dry, dark and firmly tannic.
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