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Yvon Mau et Fils Chateau Ducla Bordeaux Superieur Wine Review

Yvon Mau et Fils Chateau Ducla Bordeaux Superieur

Yvon Mau et Fils Chateau Ducla Bordeaux Superieur


Community Score:85/100

Community Reviews: 3

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Price: $15.95

Drink: Now

Bottle size: 750 ml

Alcohol: 12.5%

Wine Type: Other Wines/Drinks

Winery: Yvon Mau et Fils

Agent: HHD Imports Inc.

More Vintages: 2011 

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Pricing & Stock Information

Reviews and Ratings

Heather Wall - CS; WSET Advanced rated this wine as 88/100 with the following review:

Good entry level Right Bank Bordeaux. C;ear medium ruby with some slow legs on the glass.A blend of Canernet(Franc) and Merlot. Medium+ intensityaromas of black fruit(cassis, blackberry, plum),candied cherry, violets,fresh grass, cloves, vanilla, smoke, tobacco leaf, black pepper.
Dry, grippy tannins, medium+ alcohol, medium(-) body. The palate is a pleaser with black fruit repeated, cranberry, eucalyptus, leather, almond. A juicy wine with a medium+ length on the tannic finish.
Drink now with potential for short term cellaring. Decanting suggested.
Pair with red meat, hamburgers, elegant pizza, salty cheeses
Reviewed Mar11/14
Monique Sosa - Accredited Sommelier rated this wine as 86/100 with the following review:

Nice little Bordeaux blend at a great value. The most intense aromas include: black cherry, black plum, cassis, leather, smoke and some earthiness. These notes mostly repeat on the palate but there is an added greeness (dried herbs) on the finish (medium). Tannins are smooth (medium, trending light) and body is not robust but still medium. This is a pretty easy table wine to pair with grilled red meat.
Martha Kelly AIWS - CS rated this wine as 82/100 with the following review:

Medium ruby in colour, this Merlot, Cabernet Franc blend with grainy tannins and mouthwatering acidity, has flavours of cassis, plum, cedar, tobacco leaf, coarse black earth, and bitter almond. This wine is lacking in flavour what the aromas promise.
Drink now, or keep until 2015.
Pair with gourmet burgers, or kebabs from the grill.
Date tasted: March 2014.

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