2013: a vintage rewarding the finest terroirs
26 November 2013
Mother Nature will have put us to the test in 2013, presenting an early challenge with a wet spring. Hence, difficult flowering conditions caused some coulure (shot berries) and millerandage (abnormal fruit set, with berries of uneven size). This environment paved the way for a small crop and the need for meticulous sorting during the harvest. Fortunately, a hot (especially in July), dry summer enabled the vines to recover from this difficult spring, although not enough to make up for the delay in phenological ripeness. Our vineyards were practically unaffected by the violent hail storms that devastated certain parts of Bordeaux.
The months of August and September were devoted to preparing for a late harvest. This included thinning out late-maturing bunches in each plot to retain only grapes that were ripe from a technological and organoleptic standpoint. Picking started on September 17th for the whites and on the 24th for the reds. The weather alternated between beautiful sunny periods and rainy ones. Combining two qualities essential to winegrowers – patience and vigilance – we had to find just the right balance between waiting for optimum ripeness and anticipating the arrival of rainy spells -generally conducive to the development of grey rot.
We also needed to be very rigorous in sorting the grapes to eliminate the consequences of a poor spring (millerandage) and autumn (grey rot). This was absolutely essential in 2013 in order to produce quality. To achieve this goal, we asked pickers to be extremely vigilant and to harvest only perfectly sound grapes.
In front of each vat room at Château Haut-Brion and Château La Mission Haut-Brion, a sorting table was installed to produce a further selection prior to destemming and before the introduction into an optical sorting machine (a "tribaie" densimetric sorting machine at Château Quintus) which helped us to fine tune the already meticulous selections made by the pickers and sorters.The alcoholic fermentation went very well and the last vats are now finishing their malolactic fermentation. The most salient feature of the 2013 vintage is that yields are very small – about 25-30 hectolitres per hectare, compared to 44 hl/ha last year.
The other major characteristic of the 2013 vintage is its quality, which is, of course, our ongoing and overriding concern. We are pleased to confirm that so far the wines show fine structure, reminiscent of such good vintages as 2004, 2007 and 2008.
Our work is now focusing on careful tasting to prepare the final blend – to "construct" the best possible wine for this vintage. This will be followed by barrel ageing adapted to the profile of each wine.
Even though Mother Nature did not exactly make things easy for us, we can honestly say as of now that our intimate understanding of our terroirs, combined with advances in sustainable viticulture and oenology, has enabled us to produce quality wines. Such results would unquestionably have been impossible 40 or 50 years ago...
There is an amazing dual hit of black fruit and fine-grained tannins here, which is rounded off with a wonderful creaminess. The fruit is encased in a huge structure, which is not always easy to assess when tasting en primeur, but it has a lovely fleshiness to it and the wine is multi-layered with flavours evolving in the mouth. Notes of cocoa, vanilla and tar show towards the finish and it all ends completely seamlessly. The tannins are extremely ripe and well-integrated. Ch. Haut-Brion is often understated at this stage, which serves to underline how fine this wine will be.
Château Haut-Brion Thomas Jefferson, the american ambassador to Paris and later President of the United States of America, visited Haut Brion on May 25th 1787 commenting in his journals about the soils of the vineyards as well as mentioning that there were four vineyards of first quality Château Margaux, Château Latour Ségur, Château Haut Brion and Château La Fite. He also wrote:"Haut Brion is a wine of the first rank and seems to please the American palate more than all the others that I have been able to taste in France.“ Jean de Pontac began constituting the Haut-Brion vineyard, in the Graves region, in 1525.
His descendants went on to produce "New French Claret," the precursor of today's great wines. Their efforts enabled Arnaud III de Pontac to sell his wine under the estate's name as early as 1660. Called “vin de Pontac”, then Haut-Brion, it gained a fine reputation and enormous success in London. The first of the Bordeaux great growths was born. Through the centuries, the owners and managers of Haut-Brion have been obsessed with perpetuating the château's reputation for quality. Classified a First Growth in 1855, Haut-Brion has done everything possible ever since then to maintain its standing. To perpetuate its Grand Cru status, an estate and its constituent parts have to be maintained over the centuries, suitable grape varieties for each plot have to be chosen, and a relentless selection process carried out. Today, a great American family, the Dillons, has been continuing this tradition for seventy years.
Jean Philippe Delmas / Château Haut-Brion / Vintage 2012
The first notable estate to begin picking for the white wine was Chateau Haut Brion and Chateau La Mission Haut Brion. They began harvesting, September 4, 2012. This was followed one day later by Chateau d’Yquem which started picking Sauvignon Blanc, September 5. Those early pickings are destined to be used in their dry white, Bordeaux wine “Y.” The real news for lovers of Chateau d’Yquem is the rain that fell in late September. That is exactly what is needed to help with the development of noble rot, or botrytis. 2012 marks the first vintage that the dry white wine of Chateau d’Yquem will be vinified in their new, gleaming vats. Chateau Haut Brion picked in the early morning hours as usual, with the goal being to preserve the grapes freshness and aromatic complexities. Jean Philippe Delmas described the fruit by saying it reminded him of fresh, sweet, peaches, pears, and even citrus.
Chateau Haut Brion completed their harvest for the white wine grapes at Haut Brion September 14. We managed to speak with Jean Philippe Delmas about the 2012 Bordeaux harvest for the white wine grapes at Haut Brion.
Tb: What dates did you start and finish your white wine harvest for the Sauvignon Blanc, Semillon and Sauvignon Gris?
Jean Philippe Delmas “For the Sauvignon Blanc, at Château Haut-Brion the harvest started September 5 and took two days, ending September 7. The Sauvignon Gris was picked in one day, September 6. We finished with the Semillon on September 14, after 4 days of picking.”
Tb: Was it the same dates for Chateau La Mission Haut Brion?
Jean Philippe Delmas It was almost the same, except it was one day earlier. We started picking the Sauvignon Blanc at Chateau La Mission Haut-Brion, September 4, ending September 6. The Sauvignon Gris was started and finished September 4. The Semillon was harvested between September 6 and September 14.”
Tb: What are the potential alcohol levels and pH?
Jean Philippe Delmas “For Chateau Haut Brion, the alcohol is 14% and the pH is 3.37. For Chateau La Mission Haut Brion, the alcohol is slightly higher and there is a bit more freshness as the pH is 3.32.”
Tb: While it’s far too early, can you please let me know from an analytic point of view, what previous year does the 2012 Bordeaux vintage remind you of for the white wines?
Jean Philippe Delmas “At this stage of the winemaking process, from an analytic point of view, the 2009 vintage would be the closest.”
Soil: gravel soil with a subsoil of clay and sand Production area: 48 ha Grape varieties: 45% Cabernet Sauvignon, 13% Cabernet Franc, 42% Merlot Average age of vines: 37 years Harvest method: by hand with the sorting out on trailers Winemaking: computer controlled pumping-overs and thermoregulation according to the temperatures of the must and the marc Ageing: 18-22 months in 80% new barrels
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Average Bottle Price