Clos du Bois Marlstone 2004

Bordeaux Red Blends from Sonoma County, California

$48.99
Item No. 93571
  • red wine
Style: Big & Bold

Wine Style Guide

Light & Fruity

Red wines that are more fruit-forward and lighter in tannin and body.

Smooth & Supple

Medium bodied reds that go down easy, with smooth tannins and supple fruit.

Earthy & Spicy

Wines where earthy and/or spicy dominate the flavors – typically medium to full body.

Big & Bold

Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.

Ratings Pedigree:

Winemaker's Notes

Blend: 69% Cabernet Sauvignon, 22% Merlot 4% Malbec, 3% Petit Verdot, 2% Cabernet Franc

Marlstone is a blend of choice lots of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot selected by Eric Olsen from throughout the Alexander Valley. The production of Marlstone is restricted to ensure the wine fully expresses Erik's vision for this special blend. This year the grapes were harvested between mid-September and late October at an average of 24.5 degrees Brix.

The 2004 Marlstone has a deep Bing cherry color and aromas of ripe red fruit, plums, blackberries, mocha, nutmeg and chocolate. It's an opulent red, velvety in the mouth, with dense plum, blackberry, blueberry, mineral and spice flavors finishing with superlative balance and hints of cedar and vanilla.

Customer Reviews Sign In to Add Your Own

Rating:
(9/29/2010)
I've always enjoyed Clos Du Bois reds in the last 11 years. This one while not world class, is one to please everyone at the table. It should first hit you with some leather and of course all of the nice berry, yet you should see that all of the nice ripe red fruit will tag along right with the leather. And myself, I like that. While the winemaker says that it's "velvety", well... Ok. Yeah it is, just a little bit. I will credit them for that term but it's overused this time. Not a big deal really, it IS in fact velvety, just in the minor leagues. And that's probably best for a table wine for everyone. I would not know much this would not pair well with. Pour it up with eggs and sausage for brunch like I did. It's not going to disappoint anyone, unless you like me (shhh, don't tell anyone), want a $100+ Pinot before lunch. This will suffice. In relation to the 90+ ratings in the past, oh I am sure. Now on this 2004. Hmm... I gave it a 90 at first taste and swill... Now that it's been open for a while to breath while I write this diatribe, it's up to a 91. 92 maybe? Hmmm. Very interesting. Most certainly open decant this one. This is pretty nice. 91 maybe? Well..... Oh this leather loves me, and this is outstanding with garlic cheddar. Excellent cigar wine. Not sure that it's a teeth stainer, but if not it's close enough to still please the ladies. And now after 20 minutes, the dry leather and earth is coming out to be quite rewarding. So yes, try one of these with a good friend that also loves reds and I promise you that you will not be displeased. And this is getting better the longer opened.... Please forgive me or ending this review so abruptly, yet I will go finish this bottle with some smoked cheddar and duck from last night in the kitchen before my wife wakes up. Darn. This one grows on you. Fist impression is like "yeah just under a 35 pinot" but with decanting it comes up to whopping upside the head and saying "Hello, do you love all the reds of California". Pretty nice. Yep. Pretty nice. I sorta hate to give a 90+ of this one because the label is so large and I am sorta against the mass produced thing, ya know, grocery store wine, but if you see this at the grocery store it will be at the top for good reason. It's a nice introduction to California Bordeaux while affordable and apparently available.
Please sign in or create a profile to rate
Rating:
(9/29/2010)
I've always enjoyed Clos Du Bois reds in the last 11 years. This one while not world class, is one to please everyone at the table. It should first hit you with some leather and of course all of the nice berry, yet you should see that all of the nice ripe red fruit will tag along right with the leather. And myself, I like that. While the winemaker says that it's "velvety", well... Ok. Yeah it is, just a little bit. I will credit them for that term but it's overused this time. Not a big deal really, it IS in fact velvety, just in the minor leagues. And that's probably best for a table wine for everyone. I would not know this would not pair well with. Pour it up with eggs and sausage for brunch like I did. It's not going to disappoint anyone, unless you like me (shhh, don't tell anyone), want a $100+ Pinot before lunch. This will suffice. In relation to the 90+ ratings in the past, oh I am sure. Now on this 2004. Hmm... I gave it a 90 at first taste and swill... Now that it's been open for a while to breath while I write this diatribe, it's up to a 91. 92 maybe? Hmmm. Very interesting. Most certainly open decant this one. This is pretty nice. 91 maybe? Well..... Oh this leather loves me, and this is outstanding with garlic cheddar. Excellent cigar wine. Not sure that it's a teeth stainer, but if not it's close enough to still please the ladies. And now after 20 minutes, the dry leather and earth is coming out to be quite rewarding. So yes, try one of these with a good friend that also loves reds and I promise you that you will not be displeased. And this is getting better the longer opened.... Please forgive me or ending this review so abruptly, yet I will go finish this bottle with some smoked cheddar and duck from last night in the kitchen before my wife wakes up. Darn. This one grows on you. Fist impression is like "yeah just under a 35 pinot" but with decanting it comes up to whopping upside the head and saying "Hello, do you love all the reds of California". Pretty nice. Yep. Pretty nice.
Please sign in or create a profile to rate
Rating:
(9/29/2010)
I've always enjoyed Clos Du Bois reds in the last 11 years. This one while not world class, is one to please everyone at the table. It should first hit you with some leather and of course all of the nice berry, yet you should see that all of the nice ripe red fruit will tag along right with the leather. And myself, I like that. While the winemaker says that it's "velvety", well... Ok. Yeah it is, just a little bit. I will credit them for that term but it's overused this time. Not a big deal really, it IS in fact velvety, just in the minor leagues. And that's probably best for a table wine for everyone.
Please sign in or create a profile to rate

Learn About Clos du Bois Map ItMap It

When Clos du Bois was founded in 1974, Sonoma County was better known for its prunes, walnuts and dairy farms than for its wine grapes. With more soil types than France, Founder Frank Woods recognized the potential of Sonoma County as a world-class wine growing region, and it is here in Sonoma's Alexander Valley where Clos du Bois has been making outstanding wines for more than...

Read More About Clos du Bois

Learn About Sonoma County

Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the...

Read More About Sonoma County

Learn About Bordeaux Red Blends

Bordeaux Blends The Fab Five With so much history under its belt, it's no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine led to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicate this formula to create successful blends in their respective regions - you may see Bordeaux blends...

Read More About Bordeaux Red Blends

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