La Joie 2014 Verite

Klassifiziering	Cru Classe
Typ	Rotwein
Marke	Verite
Jahrgang	2014
Land	Vereinigte Staten
Region	Sonoma
Traube	Cabernet Sauvignon, Merlot, Cabernet Franc, Bordeaux Blend
Inhalt	0,75
Preis pro Liter	452,20 €
Zustand	Perfekt
Label	Perfekt
Trinkbar	-2044
Vorrat	9

Professionelle Bewertungen

Robert Parker (97)

The 2014 La Joie has a spicy black purple color and a big, sweet kiss of camphor, black truffle, pen ink, blackcurrants and unsmoked cigar tobacco, followed by layers of fruit and glycerin in an opulent, beautifully savory, pure and multidimensional wine. The final blend Seillan produced in 2014 was 78% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc and 2% Petit Verdot. This is a compellingly great effort once again. It should be given 2-5 years of bottle age, then drunk over the following three decades.

James Suckling (96)

Aromas of lead pencil, graphite and hot slate. Blackcurrants, too. Full-bodied, very tight and tannic. Linear and driven on the finish. Very fresh and energized. Racy and focused. Primarily cabernet sauvignon. Needs three to four years to come around completely.?

BOW (8.75)

Vinous (97)

The 2014 La Joie exudes freshness, energy and intensity. Black cherry, plum, licorice, lavender espresso and expressive spiced notes are all beautifully delineated in the glass. Raspberry jam, wild flowers, mint and gently spiced notes are laced into the super-expressive, silky finish. A final kick of Cabernet Sauvignon intensity adds lift in the 2014 La Joie, Vérité's Cabernet Sauvignon-based blend.

Jeb Dunnuck (97)

The estate’s Cabernet Sauvignon dominated release is the 2014 La Joie. It’s an incredible wine based on 78% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc and the balance Petit Verdot. Reminding me of a top vintage of Ducru-Beaucaillou (the 2010?) with its classic Cabernet character, it offers thrilling notes of crème de cassis, exotic flowers, liquid rock-like minerality, and graphite and lead pencil nuances. Deep, concentrated, and backward, it has perfect balance, good acidity, and an undeniable Bordeaux-like weight and texture. Nowhere near primetime, it needs 5-7 years of cellaring and is going to keep for three decades.