<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/9smeWJPO-N0"></param><embed src="http://www.youtube.com/v/9smeWJPO-N0" type="application/x-shockwave-flash" width="425" height="350"></embed></object> <object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/Ylvu72d1Bj8"></param><embed src="http://www.youtube.com/v/Ylvu72d1Bj8" type="application/x-shockwave-flash" width="425" height="350"></embed></object> Dark purple core with a bright fuchsia rim. Fresh bright red and black fruit aromas with a hint of soft caramel. Beautiful floral notes of violet and lilac are touched by a hint of mint and sweet basil with light black truffle. New oak on the front of the palate quickly gives way to the lush full dark cherry and blackberry. The tannins are very present yet ripe and easily approachable. Toasty coffee and toffee and vanilla notes linger on the palate. This wine is a great follow up to their beautiful '05 and a highlight of this vintage. Tasted twice with consistent notes.

Drinking beautifully, with a mature profile of red and black cherries, currants, iron, leafy herbs, and chocolate, the 2006 Château Le Gay is medium-bodied, has a supple, elegant mouthfeel, and soft, integrated tannins. This classy, layered, incredibly satisfying Pomerol is clearly mature, yet it holds up nicely with air, delivering a terrific core of sweet fruit and outstanding length. It has another decade of longevity, but there's no need to delay gratification at this point either.

Tasted at the château, the 2006 Le Gay has an intriguing, attractive bouquet with secondary aromas of truffle and dried blood, an almost ferrous verging on animally aroma that renders it a little rustic compared to other vintages. The palate is medium-bodied with grainy tannin, savory in the mouth with a touch of bacon fat infusing the red fruit, just a touch of dryness perhaps on the finish, but this is still a great Le Gay that has the structure to suggest it will give another 15 years of pleasure. It will not improve further, but it will hold strong for a few years yet. Tasted March 2016. - Neal Martin