SOLD OUT! Leave it to importer Kermit Lynch to bring us a delicious, Left Bank Bordeaux with 10 years of age on it. Yeah, that's cool and all, but even better is the location of this old, family-run estate's vineyards -- Chateau Aney is situated just between St-Julien and Margaux. This is prime real estate folks, and we're talking about the same area and dirt that produces some of the greatest and most famous wines of the region.
In case you forgot, Vintage 2015 was a dreamy one, especially in this specific part of the Left Bank. Wine Spectator said about the year, "Margaux is truly special, St. Julien and Pessac superb." That statement is clear and present in this classically-styled Bordeaux that is drinking splendidly now. Don't worry though, it's not going bad anytime soon. Enjoy now through 2030!
2015 Chateau Aney Haut-Medoc
Balanced, finessed, and Old World to its core! - Josh Spurling, 93 points.
Let's get one thing straight, this isn't some old, leftover Bordeaux that's been sitting around my distributor's warehouse for ten years. This is a "library release," which is when a winery decides to hold back a wine until they think it's drinking optimally. I don't know about you, but I would think they'd charge a premium for that, but that's not the case here, and I did not ask questions : )
Aney's 2015 came in as a classic Left Bank blend of 65% Cabernet Sauvignon, 25% Merlot, 7% Cab Franc, and 3% Petit Verdot from vines planted in 1976. Aged for 12 months in French oak (30% new) and then moved back into stainless steel for 2 years before bottling, this was then aged in the winery's underground caves for 6 more years before it was released.
Imagine if a Napa Valley producer did this? There's no doubt in my mind that it would hit our shelves at $50-$75+. Again, I did not ask questions, I just bought it all after enjoying a bottle over the wintry weekend. This is at or near peak form, pouring a deep ruby color and breathing notes of blackcurrant, dark cherry, tobacco leaf, graphite, and nicely integrated oak.
While it is beautiful as soon as you pop the cork, it continues to improve after time in your glass, relaxing its chiseled frame and showing a more succulent and velvety side. The aromas and flavors expand and become more complex and harmonious too.
What a wine, and what an incredible value to enjoy with flank steak or a seared duck breast for a match made in Bordelais heaven.
