After tasting two hundred plus wines in the past week, I’ve found plenty of fruit, tannin and acid, not always in that order, but certainly in number in Bordeaux 2010. There is a lot of everything in Bordeaux 2010. Lots of colour, often dense saturated colour across the board, but then there is also plenty of extract, tannin and acid, and then more acid and tannin still. It makes the wines a bit tricky to judge. In fact I spent a lot of time re-tasting wines because I found some difficult to evaluate. 2010 is a great vintage in many respects, but there is irregularity too. Winemaking judgement was exceptionally important in this vintage, with such dense, thick and concentrated berries those properties with a lightness of touch and flexibility have made the best wines. Those that have extracted too much have made monsters, with tannins and grip to match, not that the wines divide so neatly into those camps, I wish it were that easy. 2009 was undoubtedly more straightforward to judge at the same stage last year.

Keen watchers and traders on the fine wine market will be familiar with the rise in price of Chateau Duhart-Milon Rothschild over the past year. Part of the Lafite stable, Duhart-Milon has been an extremely fine Pauillac for the past twenty years or so and up until recently it was reasonably inexpensive. The 2005 could be had for £300 [$500] a case when it was released in 2006 – now you won’t get much change from £1500 [$2400] for the very same wine. Much of this increase has been in the past twelve months since arrival of the 2009 vintage.

Chateau Palmer

One sunny afternoon twenty-two years ago I pulled into the pebbled drive of Chateau Palmer in a silver VW Golf. I remember the mouth watering excitement of passing famous chateaux on the way up from Bordeaux on the D2 before arriving in the sleepy little hamlet of Issan.  I headed off to fine Yves Chardon, then Palmer’s cellar master, having arrived to work the vendange, the harvest due to start in the next few days. It was late September 1988.

Overall Bordeaux 2006 reds can be summed up as firm, quite strong, structured wines, but for me often a bit joyless. This was certainly my immediate impression having tasted ninety or so wines from the vintage at the Master of Wine Institute’s Annual Claret tasting that took place in the wonderfully oak panelled, if rather gloomy, Vintners Hall last week. The best wines had good structure, acid and enough flesh to make complex wine eventually but the best do need time in bottle. Even mature these will always be firm wines I reckon as in this vintage there is plenty of tannin, albeit it ripe and fine enough. There were also quite a few disappointments and the vintage is not consistent across all the appellations.