Chateau la Vieille Cure Fronsac 2014 - Carlo Russo Wine & Spirit World
Community-oriented family-owned NJ liquor store. We deliver to homes, corporate kitchens and restaurants. etc.

Chateau la Vieille Cure Fronsac 2014

  • ws92
  • we90
  • wa86
Chateau la Vieille Cure Fronsac 2014
$44.99
Save $10.00 (22%)
$34.99

SKU 15915

750ml

Share
ws
92
we
90
wa
86
The wines produced at Château la Vieille Cure are, by tradition, fine wines for conoisseurs and for aging. While some vintages benefit from waiting 10 or more years, most are best appreciated between 4 and 6 years. With a perfect balance of fruit, aromas and tannins, they are ideal accompaniments to a meal, including spiced and spicy dishes, but can be enjoyed at any time.
Category Red Wine
Varietals
Region France, Bordeaux, Fronsac
Brand Chateau la Vieille Cure
Alcohol/vol 14.5%
  • ws92

Wine SpectatorRipe and structured, this sports a vivid core of cassis and plum that races along, with fine-grained structure and light anise, bay and chalk notes hanging in the background. The long finish has cut and drive, with the cassis accent pushing through with determination. Rock-solid. Merlot, Cabernet Franc and Cabernet Sauvignon. Best from 2018 through 2026. 4,500 cases made.

James Molesworth, March 31, 2017
  • we90

Wine EnthusiastWith signs of its wood aging that are balanced with firm tannins and concentrated black fruits, this is a solid wine, packed with tannins. There is a touch of dark chocolate as well as the ripe fruit. It is a fine wine, ready to drink from 2020.

Roger Voss, April 1, 2017
  • wa86

Wine AdvocateThe 2014 La Vieille Cure felt very backward on the nose, broody and masculine, and lacking the fruit of say the 2014 La Dauphine that I tasted alongside. The palate is medium-bodied with dry tannin. It feels dense and masculine, a little gritty in the mouth with the oak not sewn into the fabric of the wine as well as it should. There are better Fronsac wines out there this vintage, but it is the kind of Fronsac you would happily pop open during the week.

Neal Martin, March 31, 2016