Jonathan McCaffrey

9.0

2018. Initially sweet (55 deg), nice acid and pleasant fruit as it warms. Would buy again — 6 years ago

Amanda Alcamo

9.7

COOPERS HAWK — 7 years ago

Jesse Pender

Assistant Winemaker Delicato Family Vineyards

9.2

White pepper and black pepper. Strong mid palate, tannins and finish. Plenty of red fruit to balance things out. — 7 years ago

Don Simon

8.9

Gut, aber nicht gut genug für den Pott ! — 7 years ago

Jane Percival

9.0

Dark ruby, floral nose, violets. Ready to drink now. Very enjoyable. — 8 years ago

Lewis Chester

9.9

28 year old 1977 Glen Grant sherry wood whisky bottled by The Coopers Choice. Medium brown, cherry-wood hue. Ever so slightly cloudy from lack of chill-filtration. On the nose, quite savoury and medicinal, with some herbal tea, garrigue and dark chocolate notes. The wood is very appealing on this whisky - old and mature, charcoals, peppery and slightly smokey. On the palate, dry, full on concentration, oily and textural and warming alcohol. Medium plus to full body. The length is ridiculous - goes on for a good 5 minutes. The type of whisky you'll be able to still taste the next morning. One of the all time best whiskies I have had. Huge complexity and intellectual in nature, provoked by the savoury, medicinal nature of the whisky despite the sherry wood long maturation - not a hint of Christmas cake here. Extraordinary. — 9 years ago

Harry Bolson

9.3

Wonderful light white, perfect for those red-only drinkers ready to explore something new — 9 years ago

Sylvie schryburt

9.0

Tres bon, sec, fruité mais pas trop, frais. Bon équilibre. Bon avec pouket, salade, fruits de mer. Pour un repas d’été entre autre. — 6 years ago

Jesse Pender

Assistant Winemaker Delicato Family Vineyards

9.0

A Coopers Creek wine. White flowers and red roses on the nose. Dark ripe jam flavors that have a slight copper iron flavor at the end. Hints of smoke on the nose with a touch of tangerine on the palate to balance the wine out. — 7 years ago

Gail Perry

9.0

Coopers Hawk makes a really nice table wine and this is one of them. Fruity yet dry, this will go nicely with any red meat or just to drink with friends. — 7 years ago

Henrik Poulsen

9.4

13.8% alc.
So it can be done in Napa!

Grateful to have known/worked with Denis on several projects his gifted implementation of various French oak coopers leaves me very impressed.

A toast to a dear friend who left us way to young 🍷🍷.
— 8 years ago

with Acumen and Kurt-Inge

Scott Rowe

8.9

Super generic and massed produced but they it right!!
Oh so right.
Perfect balance of malt with coffee/toffee notes. — 9 years ago

Ichiro Kawachi

9.1

Chocolate, leather. Soft tannins. — 9 years ago

Mindy Logar

10

Crisp, tart and citrusy without being too much like a juice. I am not a fan of sweeter wines and I tend to drink red more often. I tasted this one before I purchased it and I am glad to report that it still tastes as good as it did when I was testing wines and had had several before trying this one. — 9 years ago

Kaito Kikuchi

9.1

Fruity and pure — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The nose reveals, dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, steeped fruit tea, herbaceous notes, leather, tobacco, charcoal, wood shavings, limestone minerals, dry stones, a little forest floor, dark fresh florals, lavender & violets.

The body is round, lush with some dusty tannins on the long set. It’s really beautiful right now but, there is still better things ahead over the next 5-8 years before it peaks. It’s silky & satiny. The structure, length, tension and balance are really starting to hit its stride. Dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, plum, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, mocha powder, medium dark spice, steeped fruit tea, herbaceous notes, mint, expresso roast, leather, cedar, limestone minerals, dry stones, crushed dry rock & clay, a little forest floor, dark fresh florals, lavender & violets. The acidity is round & beautiful...really shows the greatness of the vintage. The finish is; lush, rich, ripe, elegant, well balanced, polished and quite persistent.

Photos of, Chateau La Fleur de Bouard, the tops of the stainless steel tanks that flow by gravity into the tanks that hang from the other side of the floor/ceiling and their Merlot vines.

I think this was under $35 when I bought it in futures.

Producer history & notes...Chateau La Fleur de Bouard was started by Hubert de Bouard, the owner of Chateau Angelus and Chateau Bellevue in St. Emilion. Hubert de Bouard purchased the vineyard from in 1998. This is a relatively new wine, as the first year for the wine was produced with the 2000 vintage.

Chateau La Fleur de Bouard is produced from a specific a two hectare parcel of old vines that are around 45 years of age, situated on the Lalande de Pomerol Plateau. The vineyard for Chateau La Fleur de Bouard Le Plus is planted to 100% old vine Merlot.

In 2011, La Fleur de Bouard completed a multi-year, top to bottom reconstruction of their entire wine making making facilities and the chateau, making this one of the most modern estates in the Right Bank. The most striking new feature is their hanging, reverse, conical, stainless steel vats as shown in my photos.

The production of La Fleur de Bouard sees a five day cold soak at 10 degrees Celsius and a four-week maceration in “OVNI” stainless steel tanks. The wine is vinified in a combination of stainless steel vats and short, squat shaped oak barrels. The wine receives regular pigeages.

Malolactic fermentation takes place in 100% new, French oak barrels from four different coopers, Taransaud (40%), Demptos (40%), Darnajou (15%) and Vicard (5%). Aging sur lies takes place in 100% new, French oak barrels for an estimated 33 months prior to bottling. The wine requires collaring time for the oak to fully integrate into the wine, and for the secondary notes to develop. — 6 years ago

Dan Cobb

9.4

Coopers, Michelle Carr, Shawna Cook, Chris Courtney — 9 years ago

with Mike

Denise Eng

9.6

Pale yellow color with aroma of fresh pear. — 9 years ago

Jenessa Gac

10

Like Coopers Presseco but sweeter — 9 years ago

David Jackson

9.2

This is a steak companion replacing a good red wine. Hoppy, bitter, dark and very flavor some.
It's like a crossbred Guinness, IPA and Coopers Original (cloudy).
Definitely a 'with meal' brew. — 10 years ago