Bordeaux 2015: Taming of the Tannins

Judging from this week’s UGCB tasting of 2015 Bordeaux in New York, the vintage is very good, although lacking the sheer wow factor of 2009 or 2005. I see it as a modern take on classic tradition, by which I mean that the wines tend towards elegance and freshness, but without the heavy tannins or herbaceousness of the past, and are relatively approachable.

After a day tasting around 100 chateaux, I had a 1978 Léoville Lascases for dinner: the difference in style is most marked in the delicious tang of herbaceousness marking the 1978. Needless to say, there was not a trace of herbaceousness in any of the wines of 2015. I miss it.

2015 is a relatively homogeneous vintage: there is more or less even success across the board. It is even true that the difference between modernist and more traditional châteaux is much less marked than in some past vintages. In previous vintages the modernists–among which I include Pape-Clément, Smith Haut Lafitte, Lascombes, Lagrange, Léoville-Poyferré, Pichon Baron, Cos d’Estournel–have stood out for forward fruits, very ripe and round, sometimes approaching New World in style: in 2015, modernism takes the form of a smooth sheen to the palate, with tannins tamed and very fine. But it’s a general mark of the vintage that tannins are rarely really obtrusive, and the taming of the tannins is likely to mean that, unless it closes up unexpectedly, the vintage will be ready to start relatively soon,.

Appellation character is clear this year.

  • Margaux is very fine and elegant, although there is a tendency for the lighter fruits of the appellation to let the tannins show more obviously than in other appellations. The appellation generally gives somewhat the impression of a lighter year. Durfort Vivens has really revived, with a fine effort that speaks to Margaux, Kirwan has more finesse due to its new cellar, Lascombes is more elegant and less modern than usual, Rauzan-Ségla is quintessential Margaux, and Siran presents a great view of Margaux from the class of Cru Bourgeois.
  • The same sense of elegance carries to St. Julien, except that here the tannins universally seem exceptionally fine in the background, making many wines more immediately attractive; St. Julien is closer in style to Margaux than to neighboring Pauillac. Beychevelle as a very convincing expression of the appellation, Gruaud Larose is very much on form this year, Lagrange seems lighter compared to its usual modern style, Léoville Barton is stylish and elegant, the quintessential St. Julien, while Léoville Poyferré is distinctly more modern.
  • Moving into Pauillac, there is more power in the background, with wines somewhat rounder, but there’s a range from almost rustic to utterly sophisticated. Tannins are held in check by density of fruits, making wines seem relatively approachable. A fine effort from d’Armailhac is almost plush, it’s a good year for Grand Puy Ducasse but it doesn’t have the breed of Grand Puy Lacoste, which is structured and built to last, Lynch Bages is a solid representation of the appellation, Pichon Baron shows the smoothness of its modern style, but this year Pichon Lalande gives an even more modern impression and seems quite approachable.
  • It’s always hard to get a bead on S. Estèphe at the UGCB because so few châteaux are represented, and the top châteaux are missing, but if I got any sense that the vintage was less successful in any one appellation, it would be here. Tannins are well in front of fruits and less tamed than in other appellations: the classic tightness of St. Estèphe tends to show through. None of the wines can be called generous, although Lafon-Rochet gets half way to Pauillac with a smooth palate, Cos Labory shows the tightness of St. Estèphe, and Phélan Ségur seems on the light side for the appellation.
  • Outside of the great communes, La Lagune will be a classic, La Tour Carnet is more modern but not as obvious than usual, Cantemerle is quite smooth.
  • Cru Bourgeois show in similar style to the grand cru classés, but with less refinement and roundness; there isn’t the difference between the classic approach and the luxury wine approach of rich years such as 2009, although the advantage of the grand cru classés remains obvious.
  • Graves has many lovely restaurant wines, that is, well balanced for drinking immediately.
  • In Pessac-Léognan, I did not get much sense of the classic cigar-box in the reds, but the wines did seem a little more granular than the Médoc. Domaine de Chevalier is lovely with its usual crystalline brilliance, Haut Bailly is more granular, Larrivet-Haut Brion is smooth, Malartic-Lagravière is just a touch more tannic, Pape-Clément is not quite as modern in its aromatics as Smith Haut Lafitte.
  • It’s a very good year in St. Emilion, with wines showing the generosity of the right bank, but nicely restrained rather than lush. In fact, restrained is the phrase that occurs most often in my tasting notes. Beauséjour-Bécot is smooth, Canon is beautifully refined, Canon La Gaffelière is a top result for the appellation with layers of flavor, La Gaffelière is true to the structured tradition of the château. Making its first appearance at the UGCB, Valandraud no longer makes the outrageous impression of a garage wine, but seems in the mainstream.
  • Pomerol does not show full force lushness, and is only a little more fruit-forward than St. Emilion, with many wines showing more obvious evidence of structure than usual. The restrained black fruits of Clinet tend to elegance, even Michel Rolland’s Bon Pasteur shows evident structure.
  • Whites are decent but nothing really stood out for me: Graves produced lovely restaurant wines in whites as in red. Pessac-Léognan seems less concentrated than usual, and wines tend to be soft and attractive. Particular successes: Châteaux de France, Malartic-Lagravière, Pape-Clément, Smith Haut Lafittte.
  • Sauternes are delicious, with Château de Fargues as a standout. A sense of purity makes the wines refreshing.

Overall a very good year, with wines tending to be restrained rather than obvious, most needing only a few years before starting, and probably best enjoyed in the decade after that.

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Grand Cru Bordeaux 2014: A Splendid Restaurant Year

I went to this year’s tasting of the Union of Grand Cru Bordeaux in the slightly surreal surroundings of Miami. Outside people were playing in the pool; inside we were tasting the first showing in the States of the 2014 vintage. Ten or twenty years ago, if I had said this was a restaurant year, it would have been taken as meaning that the wines were relatively light and enjoyable to drink in the mid term without having the potential to age longer term. That is a reasonable description of Bordeaux in 2014 except for a big difference: most of the wines are virtually ready to drink now because of the refinement of the tannins; in the past they would still have needed several years to come around.

Few of the 2014 vintage need more than another year or so, and even for those it’s more a matter of preference than a necessity. Because the wines do not have punishing levels of extract, and the wines are more restrained than usual, this is a great year for seeing the differences between appellations. Typicities are especially clear on the Left Bank, although the restrained style of the vintage makes the Right Bank seem less rich and powerful than usual.

This is not a great year for whites, although there is more variety in the character of Pessac-Léognan than usual, from Domaine de Chevalier’s usual crystalline precision, to Smith Haut Lafite’s crisp Sauvignon edge to a rich palate, and Pape Clément’s exotic opulence. Most others show a tendency to display Sauvignon Blanc’s herbaceous side, sometimes with an exotic overlay.

The relatively light character of the vintage shows through in Pessac-Léognan, where the wines tend to elegant black fruits rather than power. They are well balanced for current drinking; some give the impression that it may be important to enjoy before dilution begins to set in. The extremes of precision versus breadth show as usual in Domaine de Chevalier (one of the few that really does need some time) and Pape Clément (less international than usual). Haut Bailly is definitely top flight Left Bank, but seems more Médocian this year. It’s a relatively crisp vintage in the Graves, some might even say tending towards mineral. I think Malartic-Lagravière have upped their game in recent years, and the 2014 is a very good representation of the vintage in Pessac: sweet ripe black fruits show a smooth palate with refined tannins in the background, and just a faint hint of herbal impressions.

The characteristic velvety core with a sense of lightness of being that marks the Margaux appellation is evident in this vintage. The difference from the more direct structure of St. Julien is clear. Marquis de Terme, Kirwan and Prieuré-Lichine show the velvet, Durfort Vivens and Rauzan-Ségla capture the elegance of Margaux, and Lascombes seems less international than usual. With light, refined tannins, most are almost ready to drink now, will be fully ready in a couple of years, and should improve over a few years. Margaux is more homogeneous than usual in this vintage.

St. Julien shows its usual elegant structure. As so often for me, Léoville Barton is the benchmark of the appellation: elegant palate, refined structure, complexity underneath. Langoa Barton is not so complex; Léoville Poyferré shows signs of its more international style in a faintly chocolaty finish to a smooth palate, as does Lagrange. Chateau Gloria is ironically the quintessence of a grand cru with a very fine sense of structure, while St. Pierre is less subtle and more forceful. Gruaud Larose has that typically tight impression of youth; Beychevelle as always is dryly elegant. Most need another couple of years and should be good for more or less a decade.

Moving from St. Julien to Pauillac, there’s an immediate sense of smooth black fruits, an overlay that is quite velvety and rich. Chateau d’Armailhac is the quintessence of Pauillac this year, with that characteristic plushness of the appellation. As always, Grand Puy Lacoste shows the refined side of Pauillac, with the vintage expressing itself by a slightly overt touch of structure at the end. Lynch Bages is a bit on the tight side, but the structure is just protected by the fruits and should support longevity.

St. Estèphe is always hard to judge at the UGCB because so few chateaux are represented, but my general impression is that the typical hardness of the appellation shows rather obviously on the palate. Yet the approachability of Ormes de Pez is a vivid demonstration of the change in style of Bordeaux over the past twenty years.

Listrac-Moulis and the Haut Médoc generally make a more traditional impression than the great communes, perhaps showing more resemblance to the Cru Bourgeois than to the grand crus. Sometimes the bare bones of the structure shows past the fruits. Showing the lightness of the year, Chasse-Spleen is quite classic, Cantemerle flirts with traditional herbaceousness, La Lagune is a bit fuller than its neighbors in Margaux, and La Tour Carnet shows the 2014 version of the international style.

The one word that describes this vintage in St. Emilion is unusual in the context of the appellation: restrained. The wines show their usual flavor spectrum, but are toned down from their customary exuberance. Canon and Canon la Gaffelière show great purity of fruits, Beauséjour Bécot is a marker for the appellation in this vintage, Clos Fourtet and La Gaffelière are attractive but without a great deal of complexity.

Pomerol also merits an unusual description: elegant. Most wines display their usual flavor spectrum, without enough stuffing for longevity, but with the restrained nature of the vintage letting purity of fruits show through. Perhaps the succulence of Beauregard is the most Pomerol-ish, Bon Pasteur is the most elegant, and Clinet, La Pointe, and La Cabanne really represent the character of Pomerol in this vintage with a balance between softness and freshness.

This is not a great vintage for Sauternes. Even so, “I’ve stopped spitting,” announced my companion, the Anima Figure, when we reached Sauternes. The wines are sweet and citric, a little honeyed and piquant, but mostly without the intensity of botrytis. Chateau de Fargues stood out for me for its higher level of botrytis and classic balance.

While this is a lesser vintage, there are some lovely wines, with the style representing a move back to classicism in its freshness, yet staying in the modern idiom by its approachability. There is much less difference in approachability than usual between the Left and Right Banks: St Emilion and Pomerol are absolutely ready, and the Left Bank is virtually ready. If nothing stood out as superlative, none failed to represent their appellation. They will give a taste of the authentic Bordeaux for the next few years.

Is Bordeaux 1990 Finally Starting to Come Around?

My question does not reflect concern as to whether 1990 Bordeaux is ready to drink, as the vintage has been drinking well for quite some years now (and to my mind is distinctly more reliable than 1989, with which it is often compared). It addresses the deeper question of whether this vintage will end up true to the old traditions of Bordeaux or will more reflect the modern era.

The driving force for this question in my mind is the history of the 1982 vintage, which showed an unprecedented drinkability on release. For the first two decades, the wines were lovely, but with a distinctly richer and more overtly fruit-driven spectrum than previous top vintages. Then around year 2000, they began to revert to type, with the left bank wines beginning to show traces of delicious herbaceousness to offset the fruits. Since then they have developed along the lines of classic Bordeaux.

My question is whether vintages that have been successively richer than 1982, such as 1990, 2000, 2005, and others, will show that same quality of reversion to type or whether they are so much richer, with higher tannins, greater dry extract, and greater alcohol, that they will follow a different path, more New World-ish you might say. Until now I have been concerned that they might fail to develop that delicious savory counterpart to the fruits that to me is the quintessence of Bordeaux as it ages. At a splendid gala dinner held by the Commanderie de Bordeaux of New York, which focused on the 1990 vintage, I got my first sense that these wines may now be moving in a savory direction.

Chateau  Figeac now shows its structural bones more clearly than a few years back. Herbaceousness is evident to the point at which it seems much more dominated by Cabernet Sauvignon than its actual one third, and I might well have placed it on the left bank in a blind tasting. This now seems classic to the point at which I am worried whether herbaceousness will overtake the fruits as they decline.

Lynch Bages is at its peak, and little altered from two or three years ago. Here Cabernet Sauvignon shows more as a subtle touch of cigar box than herbaceousness; this is completely classic in offering a faint counterpoise to the black fruit spectrum of the palate. That refreshing uplift is what I love about Bordeaux. (I see a direct line from the 1985, where cigar box dominates the fruits, delicious but not as subtle as the perfection of the 1990.)

Chateaux Palmer and Latour are still dominated by the richness of the vintage; in fact they seem to have put on weight and to be richer than they were three or four years ago. Palmer has gone from the traditional delicacy of Margaux with violets on the palate three years ago to a palate that is now dominated by rich, round black fruits. This is rather plump for a traditional Margaux, although as refined as always, but the signs of potential reversion to type were there in the past, and I expect them to return .

It’s not exactly vinicide to drink the Latour now, but it would be missing the point. The wine shows impressive richness and power, with deep black fruits where the first faint signs of development are beginning to show. There are plenty of precedents for Latour requiring decades to come around—the 1928 wasn’t drinkable until the late 1970s—but this wine is certainly enjoyable now. It’s not unready because of a tannic presence, but because the fruits have yet to develop the flavor variety and complexity that will come over the next decade. In the context of my basic question, this is classic.

So there is good news and bad news. The good news is that the 1990 Bordeaux is now beginning to develop in a way that I think of as reverting to type. The bad news is that it has taken 25 years. The 1982s took 18 years to reach a comparable point. If we fast forward and try to predict the path for the 2005s or 2009s, we may be looking at 30 years.

 

 

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

Two Decades of Ducru Beaucaillou Show Supreme Elegance But With Surprises

The Wine Society’s tasting of wines from Ducru Beaucaillou with Bruno Borie was an eye opener into the changing nature of Bordeaux, although the grand vin of Ducru continued to demonstrate its supreme elegance.

Croix de Beaucaillou was introduced as a second wine in 1995 (displacing Lalande Borie to the position of third wine). It’s now not so much a second wine as a separate brand, Bruno explained, coming from vineyards plots farther from the Gironde. This may explain why I could not see much of an obvious relationship between La Croix de Beaucaillou and Ducru Beaucaillou itself. Both come only from Cabernet Sauvignon and Merlot, but La Croix tends to have 10-20% more Merlot, and its style is more superficial. It’s round and attractive, but it’s the grand vin of Ducru Beaucaillou that shows the precision that typifies St. Julien. I was surprised by the closeness of style of the 2010 and 2009 La Croix; the difference seems due more to the extra year’s age of the 2009 than to vintage character, as both show fruits before structure.

The youngest Ducru was the 2009, smooth and silky, and just about drinkable now as the tannins are coming into balance with the fruits. “The drinkability of 2009 is evident,” Bruno says. Young Bordeaux from great vintages no longer has punishing tannins, but all the same, the tannins still have grip, and to drink it now is to miss the point, as those subtle, elegant, flavors won’t come out from under for several years. Judging from comments around me about deliciousness, and seeing the empty glasses, it strikes me that there is a willingness on the part of the consumer to accept wines with more tannins and extract then used to be the case. Yes, it’s a plumper version of Ducru’s usual style, but please don’t drink it yet.

I almost never like 2006 left bank wines as I find it hard to get past the flat character of the year, but both La Croix and Ducru showed more aromatics than I usually see in this vintage. Very good results for the year, but all the same, hard to see that they are going anywhere.

The biggest surprise of the tasting for me was the 1999: traditional claret with a light fruit impression that’s as much red as black. It’s very drinkable, what I would call a luncheon claret, and it strikes me that it’s very much what claret used to be, before the grand cru classés started going for more extraction and a deeper, richer, international style.

The next surprise was the 1996 which is simply glorious. I’ve always regarded this as one of the standouts of the vintage, but the last time I tasted it, a delicious counterbalance of herbaceousness was developing to offset the fruits. This bottle (fresh from the Ducru cellars) by contrast did not have any trace of herbaceousness, but tended more to chocolate and sweet tobacco and cedar overtones. It’s not often that I see Bordeaux losing herbaceousness with age and showing clearer fruit character.

Ducru remains the quintessential St. Julien for me, with a terrific ability to pinpoint the character of each vintage, although I tend to prefer “classic” vintages to more “modern” ones..

Even the Bad Times are Good: Mastering Sauvignon Blanc in Sancerre and Bordeaux

Visiting France in the Spring of 2013, it seemed likely it would be a difficult year: it was cold everywhere and bud break was substantially delayed. Things never really caught up during the growing season. Harvest was small and just about achieved ripeness.

The previous year had been difficult in many places: conditions in the Loire and in Bordeaux were somewhat similar overall, with rain in July, dry conditions in August and September, and then rain again. Harvested earlier, the whites may have come off better than the reds in Bordeaux. At the eastern edge of the Loire, Sancerre and Pouilly Fume produced quite rich 2012s, better than 2011 where there had been problems with rot.

At tastings of the 2012 and 2013 vintages in Sancerre and Pessac-Léognan, I was struck by the comparison between the regions and the vintages. The whites from Pessac offer a fascinating contrast with Sancerre. They range from 100% Sauvignon Blanc, which should be more or less directly comparable, to wines with up to 50% Sémillon. The more common use of oak in Bordeaux tends to soften the wines; and where new oak is used the flavor profile is quite distinct at this young age. Where Sémillon is high there is more of a nutty texture.

But Sancerre is no longer as distinct from Bordeaux as it used to be: the consequence of greater ripeness is that there are Sancerres where the fruits point more to peaches and apricots than citrus. Today, effectively Bordeaux and Sancerre each show a range of styles, with quite a bit of overlap. The old image of grassy herbaceousness has definitely gone.

Bordeaux tends to be citrus driven when there is 100% (or close to it) Sauvignon, with only occasional notes of grassiness. With Semillon the fruits become rounder and more stone-driven. But Sancerre is achieving a similar effect through greater ripeness. The richest Sancerre might be confused with Bordeaux; and some of the 100% Sauvignons in Bordeaux might be confused with Sancerre.

There seems, at this stage anyway, to be more of a distinct difference between 2012 and 2013 in Pessac than in Sancerre. In Pessac, acidity is noticeably more pressing in 2013, with fruits tending towards lemon and grapefruit, whereas 2012 gives more of a stone fruit impression.

In Sancerre, I noticed a great difference as to whether the current wine on offer was the 2013 or 2012 vintage. The difference was not so much in the intrinsic quality of the vintages (barrel samples show that 2013 was actually quite successful in Sancerre) or even the fact that the 2012 had had a year’s extra aging. The real point was that producers whose current vintage was 2013 had bottled it after no more than about four months on the lees; whereas producers who had not yet bottled 2013 and whose current vintage was 2012 had usually given the wine around eight months on the lees. The extra complexity from longer exposure to the lees was really evident. Is this the major difference between the artisanal and commercial approach?

Oenologues Triumph in St. Emilion

A tasting organized by the Grand Cru Classés of St. Emilion turned out to be a striking demonstration of the power of the oenologue. The 64 Grand Cru Classés are the starting level of the classification, below the 18 Premier Grand Cru Classés (according to the reclassification of 2012).  Half of the Grand Cru Classés were represented at the tasting, showing their 2009 and 2010 vintages.

While many of the wines conformed to the general reputation of the vintages – 2009 for lush, more forward fruits, but 2010 more reserved and structured – there were enough where the 2010 was more open than the 2009 to make generalization difficult. The most striking feature of the tasting was not the difference between vintages or variety between chateaux, but the general similarity. If there’s a model for the Grand Cru Classés today, it’s for furry tannins behind soft black fruits: the very model of micro-oxygenation, you might think. (I have no idea how many of these wines actually used micro-oxygenation, but the overall impression from this tasting was that it might be epidemic in St. Emilion.)

On the subject of style, alcohol levels were high, just a touch higher in 2010 (average 14.6%) than in 2009 (average 14.3%). A more revealing comparison is that some wines in 2010 were as high as 15.5%, and almost half were 15% or greater, whereas the highest wines in 2009 were 15%. In all fairness, the alcohol was well integrated and did not stick out, but the level gave me pause for thought about the staying power of the wines. I was also extremely surprised to discover that some wines had levels of residual sugar that were almost detectable (around 3g/l: the level of detection for most people is around 4 g/l, and most red wines usually have only around 1 g/l). Sometimes I got a faint impression of saccharine on the finish, but this seems to have been due to ripeness of fruits, because it never correlated with the level of residual sugar.

The similarities among the wines are less surprising when you realize that more than half were made with the same winemaking philosophy. To be more precise, Michael Rolland was the consulting oenologue for 40% of chateaux, and Jean Philippe Fort of Laboratoire Rolland for another 20%: there was scarcely a single chateau left without a consulting oenologist. (What happened to the old proprietor-winemakers?)

So I thought I would see whether I could detect the hand of the oenologist directly, and I organized my tasting in terms of oenologists, tasting all the chateaux from each oenologue in succession to see whether similarity of style was obvious. I think it is a fair criticism that the style of the wines tends to be a bit “international,” but there did not seem to be enough homogeneity among the wines of any one oenologue to validate the view that they impose a common style. Every oenologue had some wines that were lush, but at least one that showed a more restrained fruit impression, sometimes with an almost savory sensation. It would have been difficult to identify the oenologue in a blind tasting. Perhaps the wines for which Hubert de Boüard was the consulting oenologist tended to be the most refined. If there is a marker for Michel Rolland’s style, perhaps it is the sweetness of the smooth tannins. Rolland’s focus on ripeness is shown also by the fact that in both vintages, the wines on which he was a consultant showed higher alcohol than the average.

There were direct impressions of overripe fruits on only a couple of wines. I did not get much sense of anything but Merlot in most of these wines (the average Merlot is 75%); the dominance of those soft Merlot fruits tended to give a somewhat monotonic impression. Overall I was disappointed: there was too much sameness and not enough character to the wines. They seemed more at a level equivalent to the Cru Bourgeois of the left bank than to the classed growths of the Médoc. Perhaps flavor variety will develop as the wines mature, but my impression is that the wines are more likely to simplify into sweet fruits. Perhaps this is due to the combination of grape variety and the ripeness of the vintages rather than oenologues’ choices. But I was left with the feeling that the monotonic fruit character and high alcohol would make a bottle tire over dinner.