Wine Words & Video Tape

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Posts Tagged ‘Chateau Haut-Marbuzet’

Bordeaux Primeurs 2013: St Estèphe

Written by JW. Posted in Bordeaux

IMG_5654Overall St Estèphe was a little more variable than I’d expected in 2013. The wines are fresh, vigorous and pretty high in acidity. Some lack charm and there’s not the full-fat quality of the good years here. There are successes. I’ve posted already on Calon-Ségur, Château Cos d’Estournel, Château Meyney and Château Montrose, but Château Phélan Ségur looks nicely polished, Château Capbern Gasqueton is very pretty and I was particularly struck by Château de Pez. There are also solid efforts from Château Haut-Marbuzet, Château Tronquoy-Lalande, Château Le Crock and Château Ormes de Pez, though they lack the flair of the best vintages.

Bordeaux Primeurs 2012: St Estèphe

Written by JW. Posted in Bordeaux

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Despite the vagaries of the vintage it would be a mistake to overlook St Estèphe in 2012. At the top end excellent wines have been made at Chateau Calon-Ségur, Chateau Cos d’Estournel and Chateau Montrose especially. Further down the chain there are values to be had if you pick carefully. I’ve written about the excellent effort at Chateau Meyney, but very fine wine has been made at Chateau Phélan-Ségur and there is a surprisingly good Chateau de Pez. The vintage can’t be compared to 2009 and 2010 but it’s probably better than the 2011 vintage here at least. Where the price is right, and in a few cases it is, you could consider some of these wines en primeur.

Bordeaux 2011 Primeurs: St-Estèphe

Written by JW. Posted in Bordeaux

Twenty-minutes isn’t a long time, but it’s a lifetime if, on the eve of harvest, your vineyard is sat beneath a storm producing hail the size of golf balls. As extreme vineyard events go the St Estèphe hail storm that struck on September 1st 2011 was a dramatic as they come. Not every producer was mind you. It was highly localised, passing some vineyards, clipping others but decimating quite a few. Basil Tesseron, owner of Chateau Lafon-Rochet, who made good wine in the end, described it as the viticultural equivalent of falling off the Empire State Building – a microscopically short event ending in oblivion. The immediate fear, apart from the reduction in yield and damage to those vines physically stripped of their leaves, branches and fruit, would have then been the secondary threat of rot on the remaining bunches. This fear would have been made more complex by the fact that the vineyards were approaching maturity but not quite ready to pick. Do you wait and get proper phenolic ripeness or risk losing the lot to rot? Or do you pick quickly but end up with green wines and unripe tannins? Add all this to a vintage that had seen conditions see-saw and which overall was pitifully dry. Pouring over meteorological charts at that few days of harvest was probably all you could do – that and having a stiff gin and tonic and go with your instinct. Close your eyes and feel the force Luke.

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