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Notes
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| "The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack, returns and open pump overs. We did post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months. Matured during 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites, and bottled later." -winemaker
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Critics' Notes
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"The flagship 2008 Lady May is a blend of 91% Cabernet Sauvignon and 9% Petit Verdot that is raised for 24 months in new French oak. It has a very controlled, refined bouquet with intense blackberry, raspberry and cedar aromas with just a slight pepper/herbaceous edge. The palate is full-bodied with firm, grippy, austere tannins and superb balance that makes this so fresh and vibrant. There is a sense of symmetry and control that May-Elaine has imported from Pauillac. With great tension and persistence on the finish, this is a Bordeaux blend that merits cellaring. Drink 2014-2020+." -Neal Martin
"Bright medium red. Cassis, licorice and cedar on the nose and palate. Wonderfully glossy and aromatic in the mouth, with a silky texture and superb energy. Really spreads out to saturate the palate on the very long, perfumed finish. The wine's suave tannins are already thoroughly integrated. The first release for this bottling." -Stephen Tanzer, Stephen Tanzer's International Wine Cellar
"A solid, muscular style, exhibiting very Bordeaux-like notes of dark tobacco, mulled black currant and coffee up front, followed by a loamy edge on the broad, cassis bush-tinged finish. Lots of rugged character should flesh out nicely with modest cellaring. Cabernet Sauvignon and Petit Verdot. Drink now through 2012. 25 cases imported." –JM |
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Customer Ratings
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Food Suggestions
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| Attributes |
Meat |
Cheese |
Other |
| Cabernet Sauvignon | red meat, game, lamb, mild red meat, or stews | Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Blue Cheese, or Roquefort | meat stocks, mustard, or pepper |
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