A consistent 21 vintages' vertical tasting with the winemaker/general manager Jean-Luc Zell and the manager Marina Duhau. Evolved on the color and nose, smooth Chateau d'Agassac 1997 showed lots of tertiary aromas such as barnyard, black tea and spices laced with black fruits and stone. Chateau d'Agassac 1998 was dusty and spicy on the scent that was slightly chocolaty. Chateau d'Agassac 1999 was elegantly dark on the smell while mineral-driven on the finish. Being Cabernet Sauvignon predominantly from 2000 (Merlot played the leading role before the 2000). Leather, cocoa, spices, black lead and blackberry made up the expressively complete sniff of Chateau d'Agassac 2000. Chateau d'Agassac 2001 revealed a tobacco-scented bouquet with fresh herb, cassis and graphite. Chateau d'Agassac 2002 was rocky on both nose and palate with a tint of florality. Chateau d'Agassac 2003 and Chateau d'Agassac 2004 are screw-capped. Chateau d'Agassac 2003 was intense and ripe on the palate with lots of sweet fruit. Chateau d'Agassac 2004 was deep and serious on the sniff while much more vibrant on the mouthfeel. Textured Chateau d'Agassac 2005 was seriously spicy and darkly fruited on the scent. Chateau d'Agassac 2006 (see the article ‘Vertical Tasting of Chateau d'Agassac 2019 July’). Chateau d'Agassac 2007 was slightly lush on the bouquet while tasty and fruited on the palate. Chateau d'Agassac 2008 (see the article ‘Vertical Tasting of Chateau d'Agassac 2019 July’). Spices, dried flower, blackberry and stone formed the aroma of Chateau d'Agassac 2009 that was filled with sweet tannin and sweet fruit. Chateau d'Agassac 2010 was earthy and mineral-suffused. Chateau d'Agassac 2011, Chateau d'Agassac 2012, Chateau d'Agassac 2013 and Chateau d'Agassac 2014 (see the article ‘Vertical Tasting of Chateau d'Agassac 2019 July’). Chateau d'Agassac 2015 was dark but floral. Chateau d'Agassac 2016 was sweetly floral on the fragrant aroma where the backdrop was made up of red fruits, cinnamon and savoury-mineral. Sharp acid was the keystone of the mouthfeel while the predominant element of the finish was the defined minerality. Opulent and sexy Chateau d'Agassac 2017 demonstrated cigar box, toast, spices, cedar and black plum bouquets.