At the primeurs tastings in Bordeaux in April 2011 I had thought that St Emilion in 2010 had bettered the wines made here than in 2009. That vintage, for me which had looked in many cases a bit over-blown and tannic early on, rounded out during elévage nicely. Now tasting through the 2010 wines at the same stage after this vintage has finished its time in barrel, it doesn’t feel quite as knockout as I had imagined. That’s not to say there aren’t many excellent wines from this appellation in 2010, but I was disappointed by some which misfired and, as ever, a number of wines that feel reduced, late picked and over-extracted – not a problem if you like leaden, plodding wine, but surely one if you like a bit of vitality and freshness.

I think St Emilion has made a good fist of 2008. There’s plenty to enjoy in a lot of the wines if you can get past the winemaking in some cases – unless you’ve a fondness for treacle and liquorice. The best here are full and generally have plenty of fruit and no shortage of ripe tannin. There are quite a few who seem to like to make their wines super-ripe and super-reduced – wines of staggering concentration without regard for drink-ability – though the modesty of the vintage has largely kept things in check.

The vagaries of the 2011 season effected St Emilion in pretty much the same way as it did the rest of Bordeaux. A precocious start in spring got the vineyards off to a flying start. Extremely high temperatures at the end of June, recorded at 44C in the shade at Chateau Figeac, caused problems and would have stalled vine growth. Cooler and wetter weather in July and August helped spur things along but clearly the fluctuating climatic conditions necessitated a huge investment of labour in the vineyards in terms of canopy management and the like to maintain a healthy crop. There was also some localised rain at harvest which would have proved problematic although here, as elsewhere, September was generally sunny and warm.

Vineyards at Chateau Beau-Séjour Bécot in St Emilion

The wines of St Emilion felt less promising than I remember tasting a couple of years back in 2009 at UGC. Again dryness to the tannins here and a forced/overly worked style of winemaking seemed the main [and considerable] drawback. That said a few looked pretty good and had harmony and balance. Others too thick and extracted. Those that opted for elegance over extraction have fared the lest, like Chateau Figeac, as usual, and Chateau Canon and Chateau Magdelaine.