2009 Bordeaux Tasting

he Society kicked off 2018 with a tasting of the 2009 Bordeaux vintage.  Below are some of the wines notes from the event.

2009 Bordeaux wines are rich and concentrated.  Unfortunately, the prices were pushed to ridiculous levels starting from the en premier.  Rain and hailstorms in March and April respectively was followed by a warm, sunny and dry summer and perfect picking conditions over September and October.   With this backdrop, we will taste some of the less famous, but nevertheless well-made wines with good pedigree, which do not need as many years to be ready for drinking.

• Chateau Bellevue (St Emilion) – the 6 hectare vineyard of Chateau Bellevue is located across the road from Angelus. It is planted to 100% Merlot.   The terroir is clay and limestone soils. Nicolas Thienpont and Stéphane Derenoncourt were hired to turn the estate around in 2000.  Hubert de Bouard of the Angelus and other fame bought a 50% stake in 2007.  The vines are on average 40 years of age.   In 2009, for the first time, 40% of the wine was micro-vinified in barrel. Malolactic fermentation takes place in 100% new, French oak.
• Chateau Cap de Faugeres (Cotes de Castillon) – owned by Silvio Denz and consulted by Stephan von Neipperg. The 20 hectare vineyard is planted to 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. On average, the vines are 30 years old.  The terroir is limestone and clay soils. The grapes go through a five day cold soak before being placed into 30 stainless steel tanks. Malolactic fermentation takes place in tank. The wine is aged in mostly in one year old French oak barrels for 12 months.  Production is about 10,000 cases per vintage.
• Chateau Les Grands Chenes (Medoc) has been producing wine since 1880.  The estate was purchased in 1981 by Jacqueline Gauzy Darricade who spent time and money improving the property before it was sold to Bernard Magrez in 1998. The 38 hectare vineyard is planted to 70% Merlot, 29% Cabernet Sauvignon and 1% Cabernet Franc. The vineyard has a terroir of gravel, limestone deposits and a bit of clay in the soil. The vines are on average 30 years old. The grapes are whole berry fermented. Vinification takes place in a combination of large wood vats and stainless steel tanks. Malolactic fermentation takes place in vat. The wine in 50% new French oak barrels for 18 months before bottling. Average production is 15,000 cases a year.

• Château Jean de Gué (Lalande de Pomerol) Owned by the Aubert family, who engaged Michel Rolland as consultant.  The area (mostly gravel) under production is 10 hectares.  Average age of vines is 25 years.   Grape varietal : 75 % Merlot, 20 % Cabernet Franc, 5 % Cabernet Sauvignon.  Practices severe pruning, leaf thining, bunch thining, hand-picking, cold maceration and plot by plot vinification.  Malolactic fermentation in new French oak barrels, ageing 18 – 20 months.

• Chateau Lilian Ladouys (St Estephe) The name Lilian was added to the label by Christian Thieblot and Lilian Thieblot, who modernised and turned the estate around from the 1990s, before selling it to real estate mogul Jacky Lorenzetti in 2007.  The 47 hectare vineyard is planted to 62% Merlot, 33% Cabernet Sauvignon, 3% Cabernet Franc and 2% Petit Verdot. The vines are about 40 years old.   Vinification takes place in 48 temperature controlled, stainless steel vats, ranging in size from 54 to 172 hectoliters. Malolactic fermentation takes place in tank.  The wine is aged on average in 40% new French oak barrels for between 14 and 16 months.

• Chateau Lusseau (Saint Emilion) – located across the road from Monbousquet. Vineyard is planted to 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. The vines are on average 47 years of age. The terroir is mostly sand with gravel. Consultant – Michel Rolland.   Vinification process starts with a seven day, cold maceration, then vinified in small, temperature controlled, stainless steel vats. Malolactic fermentation takes place in French oak barrels and aged in 60% new, French oak barrels for an average of 18 months. Production is small –  about 600 cases per year.