Alcohol and Tannins in St. Emilion: Cheshire Cat Years?

Austerity is not a word that often comes to mind in the context of St. Emilion, but it did at this year’s New York tasting of Grand Cru Classés, which compared the 2010 and 2012 vintages. This gave me much pause for thought by comparison with the tasting two years ago of the 2009 and 2010 vintages (Oenologues Triumph in St. Emilion). Last time round, the main impression (driven by 2009 but not that much different in 2010) was the softness of the palate, with fruits supported by furry tannins. This time the impression was of much tighter wines; the 2010s have tightened up, and the 2012s can verge on tough. These were not the lush, approachable wines for which St. Emilion is reputed; words like fleshy or opulent never appeared in my tasting notes.

Alcohol levels were punishing, often around 15% for 2010, and a half percent or percent lower in 2012. Now that the fruits of 2010 have lost their initial youthful enthusiasm, alcohol and tannin are driving the palate. What showed as a structural backbone to the fruits two years ago now seems more skeletal. It’s fair to say that alcohol is not directly obtrusive in many wines, but it has an indirect effect in enhancing the bitterness of tannins on the finish. Some wines have an almost tart quality at the end, which clashes with the fruits rather than refreshing. The traditional generosity of Merlot in St. Emilion is largely missing, and I often get an impression biased more towards Cabernet Franc than the dominant Merlot.

It wouldn’t be unfair to say that the 2012s are starting out where the 2010s leave off, with an almost sharp tannic finish often dominating the fruits. This makes me quite concerned as to how they will show in another two years’ time. I don’t often get the impression that the fruits will really emerge when the tannins resolve. Most chateaux have managed to achieve decent ripeness in the tannins, but occasionally you get suspicions of green. The 2012 wines have less alcohol than the 2010s, but they also have less fruit concentration, so the problem of maintaining balance as the fruits thin out is more or less equivalent. The fruits make them seem like wines for the mid-term, but I’m not sure the tannins will resolve in time; and they don’t have the stuffing for the long term. You might expect the greater fruit concentration to let the 2010s resist better, and I’m not so much worried about whether the fruits will outlast the tannins, which are mostly quite fine, but I have a concern that 2010 may be the year of the Cheshire Cat: what will dominate when the tannins resolve is the grin of the alcohol.

Very few of these wines, from either 2010 or 2012, are ready to drink: most need from two to four years more. Of course, this situation would scarcely be a surprise to any survivors who remember Bordeaux of the pre-1982 era. I will say that I saw more evidence of character in these wines than in the 2009s (and the 2010s two years ago) when there seemed to be a sort of interdenominational quality to them: the present question is whether you can handle the character of a bitter tang at the end. There’s evidently quite a lot of extract in today’s wines, and it’s hard to say whether that will give them the stuffing to develop well as tannins resolve, or whether it will remain awkward. In most cases, I preferred the 2010 to the 2012, but in those instances where I preferred the 2012, it was usually due to lower alcohol letting the fruits speak more freely.

My favorite wines were Chateau Fombrauge and Grand Corbin-Despagne in 2010 and Chateau Yon Figeac in 2012.

Chateau Fombrauge, 2010

Slightly nutty, soft impression from nose. Palate well balanced between black fruits and refreshing acidity; still something of a tannic bite at the end. The structure is there but not obtrusive, and the overall impression is refined, showing precision in the fruits. 91 points, drink 2016-2027.

Chateau Grand Corbin-Despagne, 2010

Some black fruits poking through restrained nose, leading into good balance on palate between refined black fruits and tannins with chocolaty overtones. A little tight at the end but should soften in next year or so. Refined impression avoids the bitter tang at the end of many wines. 90 points, drink 2016-2027.

Chateau Yon Figeac, 2012

More sense of black fruits and spices than in the 2010. Refined palate makes an elegant impression, with a touch of tannin at the end. I like the sense of precision in the fruits and the balance. Fine structure should offer some support for aging. 90 points, drink 2017-2026.

STE

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Bordeaux 2010 : Musical Chairs at the Communes

At the first showing of the 2010 Bordeaux’s at the UGCB tasting in New York last week, the most common question from producers was “which vintage do you prefer, this year or 2009?” The comparison with the 2009s at the UGCB tasting a year ago is like night and day: those wines were often immediately appealing, with lots of obvious fruit extract, whereas the 2010s have a more precise, structured, impression and are more difficult to assess. Producers seem to feel almost universally that 2010 is the better year. I am not entirely convinced and am becoming worried that my palate may have been corrupted.

Differences between appellations came out more clearly this year, but in a different way from 2009. The appellations seemed to playing musical chairs, with some switches of character. Margaux shows fruit precision more obviously backed by tannins;  St. Julien shows a soft delicacy. In fact, you might say that Margaux shows a touch of the precision of St. Julien, while St. Julien shows a touch of the delicacy of Margaux. Pauillac is quite firm but often shows perfumed violets reminiscent of Margaux,  and tannins are less obvious than usual. St Emilion is unusually aromatic (some wines were too aromatic for me) and Pomerol seems to be sterner. The other turn-up for the book was that those chateaux that have been showing a move to a more modernist style–Pape Clément, Lascombes, Lagrange, Léoville-Poyferré at the forefront–reverted to more classic character, although Smith Haut Lafitte went full force international.

My concern about the future of this vintage started when I tasted through the wines from Margaux (the appellation best represented at the tasting). Almost all the wines showed classic refinement and elegance, with a very nice balance of black fruits to fine-grained tannins, but for the most part there did not seem to be the sheer concentration for real longevity. My sense is that most of the Margaux will be lovely to drink between five and ten years from now, but they may not continue to hold for another decade beyond that. Of course, if they follow the path of the 2009s, which were very approachable a year ago but many of which have closed up today, this timescale could be extended. Judging from Margaux, this is a very good vintage indeed, but I am uncertain whether it will rise to greatness. The best wines in St. Julien are the Léovilles, which have precision and fruit concentration: others have precision but do not quite seem to have the fruit concentration.

Pauillacs were mostly lovely, but with more elegance than the power you usually find, and some might almost be described as delicate. Most seem lively for the medium term, but few offer the potential for real longevity, Perhaps we should no longer expect real longevity? A word that often appears in my tasting notes from Pauillac is “superficial.” There are rarely enough wines from St. Estèphe at the UGCB to form a definitive judgment, but on a rather limited showing they seem to be somewhat Pauillac-like this year.

St Emilion seemed to show its basic varietal composition more clearly than usual. All the wines were more obviously aromatic than usual, and those with greater proportions of Cabernet Franc tended to show unusually high toned aromatics, tending to black cherries; wines where the Merlot was more obviously dominant gave the slightly sterner impression that is the reputation of the vintage. Canon and Canon La Gaffelière were the most obviously aromatic. Cabernet Franc seems to have been too ripe for any wines to show overt notes of tobacco, but there are occasional sweet hints of it. Most wines will be ready to start in a couple of years and should hold for a decade. Pomerol, with its greater content of Merlot, is usually more obviously lush than St.  Emilion, but this year seemed more subtle.

I did not get the expected impression of greatness from the Sauternes. The best had a beautiful sweetness with overtones of botrytis, but didn’t seem to have quite enough piquancy to maintain freshness in the long run. However, the wines I tasted were mostly from Sauternes, and it’s said that the standouts were in Barsac this year.

Best wines for each appellation (from those represented at the tasting which were most but not all of the top wines) were:

Pessac-Léognan: Domaine de Chevalier

Margaux: Rauzan-Ségla

St. Julien: Léoville Barton

Pauillac: Pichon Lalande

St. Emilion: Figeac

Sauternes: de Fargues

Looking back a year, I was equally surprised at both tastings, but in quite different ways. Based on reports en primeur, I expected the 2009s to be heavy if not brutish: but by the time they had settled down for the 2009 tasting, most had that characteristic acid uplift of Bordeaux to cut the rich fruits. Accustomed to those rich fruits over the past year, the 2010s seemed much tighter, but I’m not sure they’ve really got that much more structure, and in many cases it seems uncertain whether the fruit concentration will really carry them on for years after the 2009s, as conventional wisdom has it. However, in the past year the 2009s have quite tightened up, and now seem more classical; if the 2010s do the same, I may have underestimated their potential for longevity. There’s no doubt that the 2009s are more delicious and will remain so for some time: perhaps my palate has been Parkerized, but I prefer them at the moment and I’m uncertain if and when that will change.