La Gomerie needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1-2 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. La Gomerie is usually better with at least 4-6 years of bottle age. Of course that can vary slightly, depending on the vintage character. La Gomerie offers its best drinking and should reach peak maturity between 5-20 years of age after the vintage.
Bright ruby-red. Smoky dark fruits, dark chocolate, caramel and coffee on the inviting nose. A lush, creamy midweight with dark fruit flavors complicated by herbs and tobacco. The wine’s edge of dusty tannins and firm acids will not stand in the way of early enjoyment, but I find it a bit less harmonious today than the Becot brothers’ Beausejour-Becot, in spite of its sweeter merlot character.