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  • Country ranking ?

    724
  • Producer ranking ?

    2
  • Decanting time

    4h
  • When to drink

    2020-2035
  • Food Pairing

    Beef

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

Wordplay is inevitable when a wine is so well suited to it. Let us confess to a recurrent theme of ripe black and red fruits from the finest sun-drenched years. Let us confess to seductive, alluring textures on the palate with restrained opulence obtained from partial ageing in ‘cigar’ barrels. Next, let us confess to incredible tight precision, underlining the minerality of the terroir and the wine’s many complex dimensions. Finally, let’s dwell for a moment to confess the remarkable length… and let us pray for absolution, at least until the next bottle is uncorked.   Château La Confession is vinified using techniques that we hold dear, with all of the care and precision that an exceptional wine demands.

 

Double sorting of the crop: First in the vineyard and second at the winery.
Filling of the vats without crushing. Vinification in open wooden vats of small capacity. Punching of the caps every 3 hours until 1070 of density, every 8 hours until 1040 and once a day until 1000.
Temperature during alcoholic fermentations: 26/28°C maxi
Vatting period: 24 to 27 days.
Filling of the barrels heated at the same temperature as the wine: 26/28 °C.
Malolactic fermentation in new barrels (50%) and one wine old barrel (50%).

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Vintage 2010

Drought and cool temperatures contribute to optimal ripeness

The sum of summer temperatures in 2010 was close to that of summer 2009 (962°C compared to 982°C), but significantly colder than those of 2005, which totaled 1052°C. These cool temperatures had a substantial influence on the balance of our wines, preserving a good level of acidity and an attractive aromatic freshness.

Very little precipitation (only 267 mm) from March to August 2010 generating a drought of similar intensity to that of 2005, when only 227 mm of rain fell.

Another characteristic of the 2010 vintage is the low temperatures especially during the first three weeks of August, which allowed good acidity levels to be preserved in the grapes while maintaining an attractive aromatic freshness.

 

 

 

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Latest Pro-tasting notes

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Written Notes

Tasted in April 2018. More of everything here compared with 2009. More sweetness, more grained and riper tannin. Dark cherries and black berries in vast quantities.on the nose and palate. Imho, the third best vintage of the winemaker.

  • 95p
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Information

Origin

St-Emilion, Bordeaux
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