The 2019 Enclos Tourmaline is pure Merlot picked on 3 October at 32hl/ha and limited to just 3,400 bottles. It has a very ripe bouquet with blueberry and cassis fruit, maybe just a little OTT compared to some of Vignobles K (aka proprietor Peter Kwok) other cuvées. The palate is more refined with finely chiseled tannins, a fine bead of acidity, quite linear and steely towards the finish with a tang of spice on the aftertaste. Once the aromatics are tempered by time, this could turn into a superb Pomerol.
2023 - 2045
|Score: 94/96||Neal Martin, vinous.com, June 2020|
Coming from the lieu-dit Clinet, close to La Fleur-Pétrus and Trotanoy, the 2019 Enclos Tourmaline is made of 100% Merlot from vines averaging 25 years old planted in blue clay. Yields this year were 32 hectoliters per hectare. The wine was fermented in 100% new oak barrels, where it is currently aging. With 14.5% alcohol and a very deep purple-black color, the nose is already quite profound, giving up scents of blueberry preserves, baked plums and black cherry compote with touches of spice cake, potpourri, fragrant soil, Indian spices and Sichuan pepper. Full-bodied, concentrated and wonderfully decadent in the mouth, the palate reveals lovely freshness and exquisitely plush tannins, finishing with great length and depth.
|Score: 93/95+||Lisa Perrotti-Brown MW, Wine Advocate (June 2020 ), June 2020|
A dense, very minerally red with iron, dark berries and black olives. Full-bodied and agile. It’s very structured, though not heavy. Opulent, yet reserved.
|Score: 96/97||James Suckling, JamesSuckling.com, May 2020|
The 2019 is 100% Merlot as always, vinified in barrel before a 14 month elevage in 100% new French oak. Deep ruby in colour with an exotic nose of damson, blood orange and liquorice. The palate is oily and dense, rich with ripe black fruits and seamless in tannin. A very hedonistic, impressive and ripe expression without being excessive. Silky and opulent through to the long, smoky and dark-fruited finish.
|Score: 17.5||Farr Vintners, Farr Tasting, May 2020|