Matthews Claret, Columbia Valley, USA

馬修斯克拉雷混釀干紅葡萄酒

點(diǎn)擊次數(shù)：7580

A blend of 54% Cabernet Sauvignon, 24% Merlot, 15% Cabernet Franc, 4% Malbec and 3% Petit Verdot, the 2017 Claret opens with a straightforward, black-fruited nose with subtle baking spices. Medium to full-bodied, the wine displays firm tannins on the palate and with a bitter dark chocolate essence and drying finish.

The 2016 Claret is a blend of 45% Cabernet Sauvignon, 32% Merlot, 17% Cabernet Franc, 5% Petit Verdot and 1% Malbec. The nose begins with red and black fruits at its core, with soft open tones layered underneath along with delicate spicy and floral aromas wafting from the glass. Medium to full-bodied, the wine features red fruit at first but begins to turn spicier as it lingers on the palate. The finish is balanced and lingers with persistence. 2,235 cases produced.

A blend of 45% Cabernet Sauvignon, 26% Merlot, 21% Cabernet Franc, 4% Malbec and 4% Petit Verdot, the 2015 Claret exhibits aromas of orange rind and wild berries that I suspect are quite influenced by its Cabernet Franc component. On the palate, it's medium-bodied, firm and chewy, with an oak-inflected finish. It's better than the Columbia Valley Merlot.

The 2014 Claret offers more oak, as well as chocolaty dark fruits, licorice and toasted spice. Rich, forward and delicious, drink this chewy, slightly chunky effort over the coming 4-6 years. This cuvee is made from 54% Cabernet Sauvignon, 23% Merlot, 13% Cabernet Franc, 6% Malbec and the rest Petit Verdot, and it spent 21 months in 45% new French oak barrels.

Readers looking for a longer term prospect should check out the 2013 Claret (57% Cabernet Sauvignon, 26% Cabernet Franc, 11% Merlot and the rest Malbec and Petit Verdot), which is firm, concentrated and structured; it has plenty of oak in its tobacco leaf, incense, and crème de cassis aromas and flavors. Give this full-bodied 2013 about 5-6 years of cellaring and drink over the following decade.