You don’t often get the chance to reconsider the blend ten years on, but this is what happened when I visited Château Léoville Lascases in St. Julien. We started with a tasting of the individual varieties from 1999. That year the Grand Vin was 62% Cabernet Sauvignon, 18% Cabernet Franc, and 18% Merlot (there is no Petit Verdot because they believe it is too rustic.) Samples of the individual varieties were bottled separately (starting in new oak and then transferring to one year oak, to give an overall exposure close to the grand vin’s 60% new oak).
The Merlot showed surprisingly fresh red fruits, with just a touch of tertiary development. The Cabernet Franc was evidently more refined, more elegant, than the other varieties and showed a faint herbaceous touch with an impression of tobacco. It was less developed than the other two varieties. The Cabernet Sauvignon was quite stern, and gave the most complete impression of any of the single varieties, showing as black fruits with a herbal edge and a touch of herbaceousness showing only on the aftertaste. It’s the most closely related (not surprising since it’s dominant component) to the Grand Vin.
The Grand Vin showed more development than was evident with any of the individual varieties, bringing greater complexity. This has certainly taken its superficial softness and roundness from the Merlot, but you can see the Spartan structure of the Cabernet Sauvignon coming through the fruits; in fact, in some ways it seems more evident here than it did in the sample of Cabernet Sauvignon alone (perhaps because the combination of fruits has less weight than the Cabernet Sauvignon alone), but the overall balance is rescued by the freshness of the finish. There is no doubt that the blend is more complex than its components. In terms of overall assessment, this is a fairly tight wine, with the fruits showing just enough roundness to counteract the leanness of this difficult year.
The most fascinating moment came when technical director Michael Georges made some new blends to see what the effect would be of increasing each variety by another 10%. I liked the blends with more Cabernet Sauvignon or Cabernet Franc; they seemed to me to have at least as good a balance of fruit to structure as the Grand Vin. I could believe that either of them might be Léoville Lascases. But the blend with additional Merlot seemed to be unbalanced, to have a rusticity that had lost the character of St. Julien: I would not believe in this as a Léoville Lascases. The trick seems to be to add just enough Merlot to flesh out the wine, but not enough to go over the edge into rusticity. Further experimentation suggested that the ideal blend might have just 5% more of each Cabernet; it seemed to me that this showed just a touch more finesse than the Grand Vin. “Perhaps we should wait ten years to do the assemblage,” said Michael Georges, but then we agreed that this might have some adverse financial consequences.
For me this tasting also cast an interesting light on the question of whether assemblage should be done early or late. Some people believe that the sooner the cépages are blended, the better they marry together, and the better the final wine. The earliest practical moment is after malolactic fermentation is finished. Others hold the contrary position, that you are in a better position to judge the quality of each lot if you keep the individual cépages separate until the last moment. I felt that the retroactive blend with 5% more of each Cabernet had more youthful liveliness than the Grand Vin, but then it might of course have developed differently had this been the blend from the beginning. Based on this limited experience, I’m inclined to the view that it might be best to mature each lot separately, allowing for significant adjustment of oak and variety, as long as possible, and I think it would be very interesting to see what the châteaux would do if they weren’t under pressure from the en primeur system to blend before the April tastings.