Wine Advisor
De Fargues 2006
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Description
Tasting notes
Reviewed by: Neal Martin
Tasted blind at Southwold ’06 Bordeaux tasting. The nose is rather closed: barley sugar, honey, a touch of tangerine. Tight fisted. The palate is medium-bodied, well balanced with good acidity. Reticent, perhaps almost mealy but it improves with aeration. Quite a mercurial wine, but it coalesces over 20-30 minutes with notes of tangy marmalade, quince and Seville orange. Once it starts motoring, it really sets off in fifth gear and there is a lovely tang of fresh ginger on the aftertaste. Tasted January 2010.
Reviewed by: Neal Martin
Tasted twice at two negotiants. The first sample displays a lifted nose of lemon, peach and honey with an odd scent of Airfix glue that dissipates with aeration and did NOT appear on a second sample shown four days later. The palate on the first has good acidity with unctuous sweet fruits: peach, apricot and orange-blossom. Clean, understated finish that has just a touch too much new oak at this stage but that should meld in nicely with the wine. Tasted March 2007.
Reviewed by: Robert M. Parker, Jr.
The refuge of the Lur Saluces family after selling their beloved Yquem, this is an Yquem-like wine that sells for a fraction of the price fetched for the most famous wine of the region. Rich, honeyed citrus along with creme brulee, vanillin, sweet caramelized pineapple and citrus notes are followed by a wine with an unctuously thick, viscous, full-bodied mouthfeel, but with good enough acidity to balance out the wine’s enormous weight, richness, and concentration. This should be a 30+ year wine when it is bottled this year.
Reviewed by: Neal Martin
Tasted at the Sauternes 2006 ten-year on horizontal in Bordeaux. The 2006 de Fargues has a broody nose, piqued at being broached too young (at least for Château de Fargues). The palate is rounded on the entry with orange zest and marmalade notes, very good weight but it feels a little muted towards the finish at the moment. That is typical de Fargues - cellar this for another ten years because all the component parts are here. Tasted April 2016.
