Tasting Notes and Scores
Lots of blueberry and blackberry character here. Medium to full body, firm and silky tannins and a savory finish. Should develop beautifully. Exciting young wine. - March 2017
James Suckling
The 2016 Barde Haut is composed of 80% Merlot and 20% Cabernet Franc. Deep garnet-purple colored, it gives up expressive wild blueberries, kirsch, baked plums and spice box notes with hints of cracked pepper, lavender, garrigue and Provence herbs. Medium to full-bodied and richly fruited in the mouth, the palate bursts with blue fruits, framed by firm, rounded tannins and seamless freshness, finishing long. - Lisa Perrotti-Brown, March 2019
Wine Advocate
The 2016 Barde-Haut has a pure black cherry and boysenberry bouquet with touches of crushed violet. The palate is quite dense and perhaps one of the most powerful Barde-Haut I have encountered in recent years, offering more black fruit than red, laced with tobacco and a pinch of black pepper. There is good backbone to this Saint-Émilion, and it deserves three or four years in bottle.
Vinous. Jan 2019
Neal Martin
The 2016 Barde-Haut is a racy, voluptuous beauty. Mocha, espresso, plum, black cherry and smoke race across the palate in a dark, sumptuous Saint Émilion loaded with class and personality. This is an especially up-front style. With time in the glass, the wine gains brightness and precision to balance things out. The 2016 is easily one of the best recent versions of Barde-Haut I can remember tasting. Today, it is fabulously beautiful. - vinous.com, April 2017
Antonio Galloni
This rising star of St Emilion, run by Helene Garcin Leveque, is typically made predominantly from Merlot with a dash of Cabernet Franc. Dark and rich, quite polished style. A rich, dense style but still holding a core of fresh, juicy fruit. A little oak influence to sink in but classy. - April 2017
Bordeaux Index
Juicy, with good bramble and plum cake accents along the edges of the cherry, blueberry and raspberry preserve flavors. Judicious toast lets the fruit shine through the finish while keeping the energy up. - James Molesworth (WineSpectator.com, April 2017)
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