In the last five years I can’t remember this appellation disappointing. Pomerol in the right bank is what St Julien is to the left bank. Year in, year out, it is reliable and homogeneous, a barometer for what can be achieved in every vintage. I happen to think that 2012 vintage is better in Pomerol than 2011, though time will only really tell. Clearly 2011 isn’t in the same order as 2009 and 2010, but there is good fruit and density in the best allied to greater freshness and acidity than in these previous vintages. I reckon 2012 has more body, fruit and richness than 2011, but these two vintages will provide a fascinating comparison down the line. Both have the relative advantage of being cheaper, to a degree, than the fashionable years of 2005, 2009 and 2010, so they are worth considering for those who enjoy the freshness and enjoyment of this appellation.

Pomerol has made a really serious fist of 2012. There is plenty of creamy, fat Merlot on offer and with diligent vineyard work and a steady nerve it was possible to harvest ripe and flavoursome Cabernet Franc. There is wonderful freshness and vibrancy to the best wines, and generally much more flesh on offer than in 2011. There is also impressive structure too. Some estates are comparing the vintage with 2001 in terms of balance. At Vieux Chateau Certan they talked about 1985 while Christian Moueix has even been comparing it with 1971. What’s in the glass is delicious in my opinion and there is considerable depth on offer too.

There’s no doubt that 2010 is an outstanding vintage in Pomerol. As ever the winemaking seems to be more in check here than in neighbouring St Emilion. Pomerol’s clay soils too helped the vineyards cope with the drought conditions that characterized the 2010 growing season, which would have also improved grape ripening and the preservation of acidity. And it’s acidity and freshness that defines the beauty of these wines here in Pomerol in 2010. Cool nighttime conditions in August – 2010 was a dry vintage rather than heatwave – will further have helped preserve this acidity, especially so for growers who pick at optimum ripeness but who also keep a keen eye on grape acids.

You can always rely on Pomerol to provide something lush. It’s a tough call arriving at these wines last as I did at the MW tasting, particularly after some hefty numbers in St Emilion, but the fact is that Pomerol’s wines felt more nimble on their feet than those of their immediate Right Bank neighbour. There was also freshness and delicacy here. Along with the reds of Pessac-Léognan, many of these Pomerols are attractive already, and should provide satisfying drinking in the medium term.