PV Tasting Notes
The noughties has seen a considerable rise in quality at Carbonnieux, this winery is now making much more elegantly “almost Burgundian” styled wines, a dark ruby hue is followed by sweet leafy black cherry, damp earth, and smoky components, there is more concentration than usual here, with considerable finesse, but it still manages to hold onto that earthy style which is the main characteristic of Graves. Medium bodied, rich and savoury, with a beautiful texture which manages to hold the line between being both delicate and bold at the same time. Tasted March 2009Independent Review
92 Points The Wine Enthusiast Jan 2011
Full-bodied, smooth wine, with spice and black plum fruit flavors packed into the sweet tannic structure. It’s solid and chunky, a sign of the greater concentration coming out of Carbonnieux in recent years. R.V. (4/1/2011)
90-92 points Robert Parker The Wine Advocate April 2009
Always a quintessentially elegant-styled offering, the dense ruby/purple-colored 2008 Carbonnieux reveals outstanding purity in its deep kirsch, black currant, underbrush, and herb notes. This is not a blockbuster, but it exhibits more density than most examples over recent years. Beautiful sweet tannins, luscious red and black fruits, medium body, and a long finish suggest this 2008 should be at its peak between 2013-2022.
Serve this with all manner of great foods like, Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Beef Tagliata, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Seared beef fillet, Beef and shiitake mushroom stir fry, Salt beef and horseradish mash, Sweet tangy chilli beef, Braised shin of beef, Roast fillet of lamb, Navarin of lamb, Braised duck legs, roast duck breasts and red cabbage slaw, Duck with soy, diced plum and honey, Pan-roasted duck with cherry sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette.