Chateau d'Agassac 2023

Crafted from grapes picked between September 13 and October 5, this wine showcases iodine freshness with cool cassis, aptly reflecting what one expects from the Médoc. The added plus is an almost creamy palate, even if the nose lacks the intensity for a higher score. Barrel ageing will broaden the already fine palate marked by subtle depth and a medium finish.

Soft, fresh, fruity, and round, with sweet currants, cherries, licorice, espresso, and floral notes on the nose and palate. The wine is crisp, juicy, soft, and vibrant on the palate and in the finish. Drink from 2026–2038. 90–92 pts.

Dark ruby, opaque core, purple reflections, delicate edge brightening. Delicate cherry fruit, some nougat, fine plum, inviting bouquet. Medium body, fine fruit sweetness, round tannins, fresh and balanced, versatile.

Smoked cedar and grilled raspberry on the nose, grippy tannins, blue fruits and liquorice fill out the attack with Haut-Médoc typicity, although things soften through the mid-palate, finishing with earthy rose bud and tomato leaf. Cru Bourgeois Exceptionnel, expected to be reconfirmed in the new ranking at the end of the year, and this is an estate to watch, with a hotel opening on site in 2025. Lucas Lecerc director, 50% new oak for ageing. Tasted twice.

Score: 90–92. Very classic nose of red and black fruits, aromas of full-bloom peony and warm hay. The palate offers superb freshness, with a rather vibrant substance. The tannins are velvety and the finish is full of energy.

Sour cherry and redcurrant, with herbal-spicy notes and a hint of cool fireplace; on the palate, straight and focused, fresh and juicy, with fine, powdery tannins and a pleasantly long, slightly austere, red-fruited finish. A wine with freshness and great drinkability.

The 2023 d’Agassac has a fragrant nose with blackberry, raspberry and light rose petal scents, the oak here neatly integrated. The palate is a little oaky on the entry, though it feels smooth and quite seductive, a little lower in acidity than its peers, with a touch of black pepper on the finish. Should be approachable after 18 to 24 months.