Tasting Notes and Scores
The 2014 Angélus is now really beginning to blossom. It has an outstanding bouquet with plush but delineated black cherry and cassis fruit, crushed violet and just a hint of pencil lead. There is wonderful focus here. The palate is medium-bodied with tightly knit black fruit, graphite and spice. There is weight and presence, but it is effortlessly counterbalanced by the freshness and acidity, whilst the finish if extraordinarily long. Tasted blind at the annual Southwold tasting. - vinous.com, March 2018
Neal Martin
Quality 930 | Brand 978 | Economics 990 |
buzz brand, investment staple
Quality: Above the average quality score of its peer group for the 2014 vintage, 903
Brand: Strong restaurant presence, featuring on 26 of the world's top wine lists, including Blue Hill at Stone Barns
Economics: Above its peer group average price of £105 for the 2014 vintage
Production: Higher production than its peer group average of 46,409 bottles
- www.wine-lister.com June 2017
Wine Lister
The 2014 Angélus, equal parts Merlot and Cabernet Franc, boasts superb depth and textural richness. Firm tannins give the 2014 its explosive energy and overall tension. Mocha, espresso, new leather, French oak and licorice gradually open up in the glass, but with some reluctance. The 2014 will need quite a bit of time to find its more finessed side, but its there.
– Antonio Galloni (vinous.com, April 2015)
Antonio Galloni
Features base notes of bittersweet ganache and smoldering tobacco, with dark plum, currant and fig fruit flavors. Despite the charcoal thread, this is lush and integrated, showing no aggressive edges at all. The tobacco accent chimes in at the end for added effect.
– JM (WineSpectator.com, 2015)
Wine Spectator
This is dense and compacted with pretty fruits, ultra fine tannins and a pure and intense finish. The excellent quality of the cabernet franc really shows here. Lightly salty with citrusy acidity. Chalky undertone. Half cabernet franc and half merlot. So about 10% more franc than normal.
– jamessuckling.com, March 2015
James Suckling
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