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Averous, then make gravy

Cazes “Château Haut-Bages Averous” 2004 Pauillac (Bordeaux) – Deep, dark fruit…really more black cherries and blackberries than anything in the currant family…with layers of satiny texture. There is, blessedly, a feuilleté of tobacco and cedar floating around in there somewhere. I can say this is recognizably Bordeaux and really very good, but the current state thereof has to be considered for context; I’m not sure this is what fans of the ultra-traditional are looking for. I think, though, that it’s got as good a chance as many modern wines to approach that state at some point in the future. Or maybe I’m wrong about that. Either way, it’s an impressive, muscular, but not overtly steroidal wine at the moment, and even if that’s all it ever achieves, it’s not so bad. I can say this with more equanimity because I have no idea what this costs, and would probably prefer to not find out. (11/10)

Just be Cazes

[vineyard]A&B Cazes 1995 Rivesaltes “Ambré” (Roussillon) – From 375 ml. Candy corn, old brown sugar, maple residue, and a reasonable layer of oxidation. Fairly acidic at the moment, though this may be through the diminishment of other characteristics more than an attempt at balancing the sweetness. Just OK. (7/09)