TOKYO WINE SOCIETY TASTING
Cabernet Sauvignon Challenge
April 9, 2004
We had a competition for the best
cabernet sauvignon or carbernet-based blend (Bordeaux
type) wines from all over the world. Entry wines
was selected by our members as below; The winner was
Bordeaux, Ch. Lagrange, the second was South Africa, and
the third was Australia. Southern France was low in rank
because one bottle was claimed Corked. The other Bordeau
was ranked 9th and this was also claimed Corked and it
was Magnum. |
The rule of competition; (1)One
person can choose and enter what he or she thinks the
best carbernet sauvignon wine or cabernet sauvignon based
blend wine (Bordeaux type wine) into the compeition; |
No | Wine | Year | Grape | Region | Yen | Shop | Rank | 1s | 2s | Ls |
A | Concha Y Toro, Don Melchor | 1999 | 93%CS, 7%CF | Chile | 5,224 | Cave-de-Relax | 4 | 1 | 5 | 0 |
B | Clos du Marquis, Ch. Leoville Las Cases 2nd label | 1998 | 65%CS, 19% Merlot, 13%CF, 3%PetitVerdot | St. Julian, Bordeaux | Magnum Y11,500 | Tokyu Toyoko | 9 | 0 | 0 | 10 |
C | Mas de Daumas Gassac Rouge | 1999 | 80%CS | Southern France | 3,200 | 8 | 1 | 0 | 2 | |
D | Howard Park Scotsdale | 2001 | 100%CS | Western Australia | 3,129 | Village Cellars | 5 | 1 | 3 | 1 |
E | Penfolds Bin 407 | 1999 | 100%CS | Australia | 3,180 | Yomo | 3 | 2 | 3 | 0 |
F | Ch. Lagrange | 2000 | 65%CS, Merlot 28%, 7%Petit Verdot | St. Julian, Bordeaux | 5,500 | Yomo | 1 | 5 | 1 | 0 |
G | "The French Connection" EOS Estate Winery | 2000 | 52%CS, 30% CF, 18%Merlot | Paso Robles, California | 3,100 | Tokyu Department Store (Honten) | 7 | 2 | 0 | 2 |
H | Veenwouden Classic | 2000 | 50%CS, 35% Merlot, 10%CF, 5%Malbec | South Africa | 5,500 | Pieroth | 2 | 3 | 4 | 1 |
I | PASCUAL TOSO Cabernet Sauvignon Mendoza, Argentina (88pts Winespectator) | 2002 | 100%CS | Argentina | 2,000 | Pieroth | 6 | 2 | 1 | 1 |
Regends
Rank: 1=Most Prefered, 9=Worst,
1s:No of attendee prefered best,
2s: No of attendee chose second best,
Ls:No of atendee ranked worst
Dishes for tonight
Place: at the restaurent Bon Chere, Shampia Hotel Akasaka
Appetizer Terrine Asparagus |
Appetizer Smoked Tuna Carpaccio |
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Soup Fresh Onion soup |
Fish Flounder wrapped in mousse with
Bamboo shoot and Scallops |
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Meat Wiener
Schnitzel |
Desert Bamboo Leaf icecream and Carameled
mousse, Espresso source |