A presentation of twenty Cru Bourgeois châteaux in New York gave a view of the 2014 vintage that will be an interesting contrast with the forthcoming tasting of the UGCB (grand crus).
Perhaps I was biased by the first few wines I tasted, but the first single word that came to mind to describe the vintage was “acidity.” This is perhaps a bit unfair, but continuing on it certainly seemed that fresh and lively would be a reasonable description. These wines are a far cry from the exuberant style to which the grand crus have been moving.
The wines are mostly well balanced in the traditional style of Bordeaux, which is to say showing fresh fruits with a lively palate. Traditional may be a bit misleading if you think back to when Bordeaux was bitter when young, as one impressive quality is that virtually all are ready to drink now. Tannins are light and never obtrusive, there isn’t an overt sense of structure, but there’s enough to stop the wines from becoming simple fruits. None will be especially long lived, but most should last well for six to eight years. What does this suggest about the vintage? More classic than modern would be fair comment.
These are definitely food wines. I suspect they wouldn’t show so well at a tasting with wines in a more “international” idiom, because you have to look for flavor variety rather than having it thrust at you, but the restrained quality puts them into a class where they should offer a refreshing counterpoise to a meal.
Alcohol is a surprise: it is not noticeable on any of the wines. Given the impression they offer of traditional Bordeaux, you would expect the level to be around 12.5%, but in fact it is usually 13.5%. It’s the first time I’ve been able to accept that 13.5 is the new 12.5 as the alcohol is not accompanied by an impression that dry extract had to be increased to balance it. I don’t know whether the alcohol is all natural or there has been some chaptalization.
These wines are good value, mostly around the $25 mark, and an interesting contrast with, say, New World Cabernet at that price level, where the wines usually seem to me to be trying too hard to imitate more expensive varietal wines. Here the pattern is more bimodal: I see the Cru Bourgeois as striking a different balance, and having a different objective, rather than running as a continuum into the grand crus.
|Three wines that particularly stood out for me were Château Labardi (Haut Médoc), for its delicacy and silkiness, Château Peyrabon (Haut Médoc) for a smooth, spicy balance, and Château Rollan de By (Médoc) for its full, generous black fruit impression.|