A blend of Merlot, Cabernet Sauvignon and Cabernet Franc, this has some good density of structure. It’s a firm, tannic wine but one that is sustained by some fresh red fruit flavors. A good example of a branded Bordeaux.
— R.V.
(12/31/2006)
This full-bodied wine, an equal blend of Sémillon and Sauvignon Blanc, is fat and oily in texture. There is some wood, giving vanilla flavors along with kiwis and ripe pears. The acidity at the end gives it some shape. Drink now.
— R.V.
(12/31/2006)
Relatively rich for a Bordeaux from the 2003 vintage, this wine has flavors of prunes, vanilla, and red fruit, with good acidity. There is a hint of wood both in tannins and the flavor, but it relies for its success on the attractive, layered fruits. “Mascaron” refers to the seal engraved in the glass of the bottle.
— R.V.
(12/31/2006)
This wine emphasizes the jammy, ripe fruited side of Merlot. It is big and bold, with some good dense black fruit flavors alongside the considerable layer of tannins. Not a Merlot to be drunk on its own: it needs food.
— R.V.
(12/31/2006)
There is plenty of the firm tannins of Cabernet Sauvignon, but this wine, one of the more successful in the French Roots range, is also fully charged with Languedoc denseness and ripeness. It has a proper stalky, black currant finish.
— R.V.
(12/31/2006)
The bust of a fictitious Marquis adorns the label of this wine, an indication that it is being presented as a luxury brand, according to the publicity. It’s a blend of Sauvignon Blanc and Sémillon, fresh, unwooded, with ripe melon and pear flavors.
— R.V.
(12/31/2006)
Firm, tannic and dry, this wine has some flashes of fresh black currant flavors, and a lift of acidity. It needs time to aerate before drinking, when it will have some freshness and lightness.
— R.V.
(12/31/2006)
A full, ripe unoaked Chard, from the new line of French Roots wines, this has some hazelnut and green plum flavors along with light acidity. It is soft, pleasant and ready to drink.
— R.V.
(12/31/2006)