Château Bastor Lamontagne
Showing 1 thru -9 of 10
Château Bastor Lamontagne 2011 Barrel sample White (Sauternes)
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91-93. Barrel sample. With great swathes of spice, this is a wine with fruit that’s still emerging. It has weight and delicious intensity. With its layered structure of acidity and tannin, this is for long-term aging.
— R.V.
(5/11/2012)
Château Bastor Lamontagne 2010 Barrel sample White (Sauternes)
- Online Exclusive
90-92 Structured, ripe wine, full of tight botrytis character and acidity. The wine is spicy, complex, rich.
— R.V.
(6/25/2011)
Château Bastor Lamontagne 2008 Barrel sample White (Sauternes)
- Online Exclusive
88-90 Barrel sample. A light style, moving into delicate citrus and crisp fruits. It shows a lively palate, with a tight, dry core of botrytis.
— R.V.
(12/31/2009)
Château Bastor Lamontagne 2008 BL de Bastor-Lamontagne White (Bordeaux Blanc)
This dry white shows softness and a light, creamy, gentle touch. The wine has apricot and fresh lime juice flavors, opening easily as it gets air to finish well-rounded but properly crisp.
— R.V.
(7/1/2009)
Château Bastor Lamontagne 2009 Barrel sample White (Sauternes)
- Online Exclusive
88-90 Barrel sample. Very apply wine, with light botrytis character, some spice and very fresh fruit. It is bright and almost crisp.
— R.V.
(8/9/2010)
Château Bastor Lamontagne 2012 Barrel sample White (Sauternes)
- Online Exclusive
88–90. Barrel sample. This wine is light, fruity and golden in color, with attractive acidity and soft hints of botrytis. The wine shows peach and ripe apricot flavors.
— R.V.
(4/8/2013)
Château Bastor Lamontagne 2006 Barrel sample White (Sauternes)
- Online Exclusive
87—89 Barrel sample. This is about acidity. The wine is fresh, with its sweetness layered around the fresh white pears and citrus acidity.
— R.V.
(12/31/2009)
Château Bastor Lamontagne 2005 Barrel sample White (Sauternes)
- Online Exclusive
86-88 Barrel sample. This is packed with dry botrytis, plenty of spice and new wood. It's somewhat simple and obvious at this stage, as it needs more layers of flavors. In time, however, it should develop.
— R.V.
(6/21/2006)
Showing 1 thru -9 of 10
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