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Château de Reignac
7 notes Sort by: Vintage - Name - Rating
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Round, fruity, forward, and lush, with loads of ripe, sweet, juicy black cherries, licorice, and chocolate from start to finish. Drink from 2027-2033. 89-91 Pts 220 Views Tasted Apr 29, 2025 |
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2023
Château de Reignac Balthus (Bordeaux Supérieur)
Chalky, ripe, dark, red fruits, licorice, black cherries, espresso, and dark chocolate nuances are ripe, fresh, round, and chewy. You can enjoy this with pleasure on release. Drink from 2026-2034. 89-91 Pts. 860 Views Tasted May 4, 2024 |
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2022
Château de Reignac Balthus (Bordeaux Supérieur)
Espresso, dark chocolate, black and with blue fruits are all over the place, in the nose, and on the richly, textured, chocolatey, plummy palate. Drink from 2025-2037. 412 Views Tasted Mar 1, 2025Round, plummy wine with chocolate, espresso, mint and cherries in a round, forward, creamy, lush, rich, fruit-filled, forward style. Drink from 2025-2037. 90-91 Pts. 1,468 Views Tasted May 8, 2023 |
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2021
Château de Reignac Balthus (Bordeaux Supérieur)
Produced from 100% Merlot, the wine pops with Espresso beans, flowers, chocolate in the nose. On the palate, the wine is round, fruity and polished, with chocolate covered cherries that are on display in the finish. Drink from 2024-2034. 360 Views Tasted Mar 9, 2024 |
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2020
Château de Reignac Balthus (Bordeaux Supérieur)
Opulent, fleshy, soft-textured and forward, the glossy, dark, red fruits are fresh, soft and polished on the mid-palate and in the fruit-packed finish. This finish still shows a bit of oak at the moment, so give it a year or two to become better integrated. Drink from 2024-2035. 472 Views Tasted Mar 21, 2023 |
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2019
Château de Reignac Blanc (Bordeaux Supérieur)
Sweet yellow citrus notes with hints of green apple that is best for early drinking consumption. 83 Pts 2,449 Views Tasted Jun 28, 2020 |
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2018
Château de Reignac Blanc (Bordeaux Supérieur)
Yellow citrus and mango with tropical notes and green apple in a lush, creamy style for near term drinking pleasure. 1,976 Views Tasted Mar 9, 2021 |
