Description: Chasse-Spleen wines are typically deeply-coloured and full-bodied on the palate, displaying oodles of ripe, black fruit, minerals and sometimes hints of chocolate.
Robert Parker: Wine Advocate # 188. Apr 2010. Reviewer : Robert Parker. The 2009 is the finest Chasse Spleen since the 1989. Its deep purple color is accompanied by notes of graphite, black currants, sweet spice, and a hint of Chinese black tea. Full-bodied and opulent with well-integrated acidity, tannin, wood, and alcohol, it is a lush beauty to enjoy over the next 20+ years. (Tasted two times.) Drink: 2010 - 2030.
Jancis Robinson: Published : 07-Apr-2010. Light, delicate Margaux-like scent. Fragrant and easy. A little malted milk tablet on the finish. Nice, gentle, lots of pleasure even if little drama. Just slight astringency on the finish. When to drink : 2016 to 2026.
Wine Spectator: Updated: April 15, 2010. Subtle aromas of currant, spices and milk chocolate follow through to a full body, with a solid and polished core of tannins and a silky-textured finish. —J.S.
Stephen Tanzer: May/Jun 10. By Ian D'Agata. Dark red. Violet, sweet smoky oak and a hint of black pepper on the inviting, perfumed nose. Easygoing and sweet, with pliant flavors of black cherry, dark berries and smoky milk chocolate. Finishes with round tannins and subtle sweet, spicy length. Not a gripping style but very typical of Chasse Spleen, if more concentrated and complex than the last few vintages.
Decanter: Steven Spurrier, Decanter.com, 3 Stars/ 16 pts - "Deep red, well-extracted Cabernet fruit, some fragrance and a touch leathery, still very firm, shows good structure and length, a serious wine for aging. Drink 2014-20."
Neal Martin, erobertparker.com, 84-86? - "Tasted at Vintex. This Chasse-Spleen has a lovely, well defined bouquet with black berry, plum, wild hedgerow and a touch of tobacco. The palate is dense, sinewy with firm tannins, tangible backbone and structure, with a dense, tannic finish that dominates the fruit at the moment. It will be intriguing to see how this develops because that finish is slightly metallic and hard. Tasted March 2010."
Vinification: The fruit is fermented in stainless steel and cement vats with temperature control, and then aged for between 12 and 14 months in oak barrels, of which 40% are new each year. The wine is fined with egg white before bottling.
