Troplong Mondot St-Emilion Premier Grand Cru Classe B 2009

One of my favourite wines in the whole world. Troplong-Mondot has only really been on the radar in recent times. Infamously the vineyards of this estate used to encompass the land that is now the ultra famous Pavie. 33 hectare on the limestone plateau in the most celebrated part of the appellation. The vineyard blend is 90% Merlot, 5% Cabernet Sauvignon and 5% Cabernet Franc. The wines here are beautifully aromatic and lush with refreshing acidity underneath. A pretty example of St-Emilion. "Pure perfection in a glass, the incredible 2009 Troplong Mondot offers off the chart notes of blackcurrants, licorice, truffles and saddle leather that just soar from the glass. This is a big, ripe, incredibly sexy wine that hits the palate with a huge texture, building, ripe tannin, no weight, and a finish that just won't quit. Utterly brilliant stuff, it's slightly more approachable than the 2005, but both of these vintages play in the same style. Drink bottles anytime over the coming two to three decades. Bravo! 2018 - 2048" Score: 100 Jeb Dunnuck, JebDunnuck.com, November 2017 Saint-Emilion With approximately 5400 hectare planted it is a vast appellation with a few distinct personalities. Like the famous neighbour Pomerol the wines are Merlot dominant and offer the silk, perfume and charm that Merlot can give. The best of the wines will live as long as, if not longer than most Left Bank wines and often cost two or three times more. Merlot Not a lot of love for this hard working grape. But in Pomerol and Saint-Emilion Merlot not only dominates but makes some of the best wines in the world. Perfume, silky and plush. Cabernets Franc and Sauvignon season the wines with structure and acid but in some places, like Petrus they are almost not needed. 2009 Having tasted a few vintages of Bordeaux in my time I have no doubt that this will be one of the best in the modern era. I feel that 2010 is on a par for different reasons and 2005 exceeds them both, but it is a small margin.