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Winemaker Notes/ In the glass, the crimson color of the wine is deep and intense. The nose is elegant, combining both floral and fruity notes. In the mouth, the wine reveals a suave and fleshy texture, yet remains delicate with much promise. The finale is powerful and complex. An incredibly lengthy and structured Chateau Latour.
Blend : 84.5% Cabernet Sauvignon, 15% Merlot, 0.5% Petit Verdot
The chateau makes three different wines. The so-called grand vin, that is Château Latour itself, a second wine called Les Forts de Latour and a third wine simply called Pauillac. The grand vin comes from the original part of the vineyards, called the Enclos. This is the most prestigious part of the vineyard where the vines have a fine view of the Gironde estuary. The tradition in Bordeaux says that vines that overlook the water make the best wine. The proximity to the estuary actually gives a slightly higher temperature, helping the grapes to good maturity. The Enclos is around 45 hectares out of a total of 88 for the whole estate.
The grape varieties are 75 % Cabernet Sauvignon, 23 % Merlot, 1 % Cabernet Franc and 1 % of Petit Verdot. The planting density is high, 10,000 vines per hectare. Every year the chateau’s viticulturist replaces a certain number of dead vines. These young vines are marked and treated separately. They are harvested separately and they are not used in the grand vin until they are at least 10 years old.
The Enclos is under conversion to organic farming since 2015. It takes three years to be certified so it means that we will see the first organic Château Latour in 2018. Only copper and sulfur, mixed with different plant infusions, are used to fight diseases in the vineyard. Instead of insecticides they use sexual confusion. Only organic fertilizers are used when needed and no herbicides.
The barrel aging starts in December. Château Latour is put in 100 % new oak from the Allier and Nièvre forest in the central part of France. The chateau works with 11 different coopers. This is important to the winemaker as the coopers all have different styles.
The wine spends six months in the first year cellar where it will also undergo the malolactic fermentation. The barrels are tasted regularly and the winemaker decides the blend for the grand vin, the second wine and the third wine. He decides if the press wine should be included or not. The wine is then moved to the huge and magnificent second-year cellar where it will spend 10-13 months, so in total around 22 months of aging before it is bottled. 2014 was bottled in June this year. During the barrel aging the wine is racked and topped up regularly, every 3 months. At the end, the wine is fined traditionally with egg whites, 5-6 whites per barrel.
Château Latour is often a textbook example of a Cabernet Sauvignon. No wonder, as often almost 90 % of the wine is made from this grape. It is a powerful wine in its youth, with aromas of cedar wood and black fruit, made even more powerful with the aging in 100 % new oak barrels. It is packed with fruit and tannins and it stays young for at least 10 years. This is a wine you really should wait for, say 10-15 year or longer. It needs time to show what it is capable of.
Many have called this the best vineyard in the world and the dynamic Director of Chateau Latour, Frédéric Engerer, is determined to make the greatest wine possible. He has the confidence of owner, François Pinault, to do all that it takes to achieve this aim. Production levels have been slashed in recent vintages with only the best parcels of vines now producing grapes for the Grand Vin. Latour has always had a fantastic terroir and now has a wine-making team working with state-of-the-art modern equipment under inspired leadership. In the last 10 years Latour has made the wine of the vintage more times than any other Chateau. The grand vin is typically made from only a third of the estate's total production and is a strong expression of Cabernet Sauvignon. The 2011 is made from 34% of the estate's total production. 84.5% Cabernet Sauvignon, 15% Merlot, no Cabernet Franc and a pinch of Petit Verdot. A black colour and a dark and brooding nose. Very concentrated for a 2011 with layer upon layer of cassis fruit complimented by spicy notes and ultra fine tannins. Frédéric Engerer sees the elegance of the 2000 vintage here with the weight of 2004. This wine has a concentration that is completely atypical of the vintage and it's certainly the one to beat in the Medoc.
|Score: 18+||Farr Vintners, March 2012|
Compleate Bordeaux 2011 Vintage Report: 2011 is a dangerous vintage
“2011 is a dangerous vintage. We lived through draught, rain and a lot of sun, all in that order. The draught did not impact our vineyard very much, because we have different terroirs. With each terroir, we performed specific work in the vineyards and we were lucky in our choices. The entire Right Bank of Bordeaux seems to be a success so far and yes, this includes not just St. Emilion, but Pomerol as well. From my recent tastings, 2011 Bordeaux seems to be a mix of two Bordeaux vintages; 2007 for the smoothness and 2009 for the maturity and sucrosité” says Jean Luc Thunevin.
In 1989, Jean-Luc Thunevin and Murielle Andraud bought a small 0.6 hectare plot of vines with the dream of making great St. Emilion wine! The name of the estate is personal. Valandraud is a combination of its location and something more meaningful. The Val comes from Vallon de Fongaban. The second part, Andraud is Murielle’s maiden name.
Things have changed at the estate since its birth. With more land and more importantly, the Bordeaux wine of Valandraud is made entirely by Murielle. 2007 was the first vintage that allowed Murielle to call the shots for the wine making. This was a good move.
2009 Valandraud and 2010 Valandraud are two of the finest efforts from this unique, Bordeaux wine producer. The current 2011 vintage marks the 20th vintage for Valandraud as their first effort was the 1991 Valandraud.
Jean-Luc Thunevin: “We waited patiently, waited for our grapes to reach the right concentration before harvesting. We started on September 7 and managed to finish October 13. This is about two weeks earlier than usual. We normally start about September 20.
2011 Bordeaux is about sorting, sorting and more sorting. We sorted in the vineyards and in the cellars. Since the 2007 vintage, we have been using the Tribaie sorting machine, which allows helps us remove more of the bad grapes based on levels of sugar concentration in the berries. The machine performs densimetric sorting which is based on the desired levels of ripeness and sugar levels”.
The earliest harvest on record since 1893
Chateau Lafite Rothschild started to harvest Cabernet Sauvignon in their northern most parcels, located not far from Chateau Cos d’Estournel, Friday, September 2. 2011. This is on one of the earliest harvests on record for the property. You’ll be reading quotes from many Bordeaux wine producers that 2011 Bordeaux, for many chateaux will be their earliest harvest on record since 1893! However, growers situated in some parts of Bordeaux have moved up their time tables are harvesting even earlier than they previously expected.
Due to the massive, freak, hail and rain in barrage the Northern Medoc, centered near the Pauillac , St. Estephe border, to avoid possible problems with the onset rot, many chateau in that vicinity have decided to start picking earlier than they had originally planned on. The most notable property is the famed First Growth, Chateau Lafite Rothschild. It is possible that the storm, which dropped over a massive, half inch of rain in a twenty minute period caused some flooding to the cellars of Lafite Rothschild.
“With our 2011 harvest, we harvested earlier because the growing of the vines was earlier than usual, due to the very hot spring. But the weather conditions of maturation in summer were fresh and cool, so the wine is of a cooler style than a late vintage. The nice weather conditions at the end of August and September were very good for phenolic ripeness”. Fabien Teitgen from Château Smith haut Lafitte.
The 2011 vintage is not simple to handle.
Smith Haut Lafitte is not only making great white and red Bordeaux wine in Pessac Leognan, they are at the forefront with technology as well. They were one of first Bordeaux wine producers to begin using Optical Sorting, which came in handy with the difficult 2011 Bordeaux harvest. Fabien Teitgen, the long-time managing director joined us for a long, detailed conversation on what took place at Smith Haut Lafitte for the 2011 Bordeaux vintage.
“To my mind, 2011 is balanced with low pH and medium alcohol. So for those who picked at the right time, their wines will be balanced, with a good concentration and a good freshness. This vintage is not so simple to handle.”
Chateau Cos d’Estournel, St. Estephe, started their 2011 Bordeaux harvest, Monday, September 5.
Jean Guillaume Prats told us, 2011 set a modern day record for an early start to their harvest at Chateau Cos d’Estournel. He added, “This was the estates second earliest harvest on record. To find an earlier date, we needed to back to 1893!” While the specific date to start picking was not set in stone, the original plan was not to begin their Bordeaux harvest on September 5. But due to a ferocious storm that swept through the area, 2011 Bordeaux Harvest Massive Storm Slams the Northern Medoc, any hope of waiting went out the window. “We initially planned to start about September 9, with the young vines. After the storm, we gave ourselves the time over the weekend to assess the situation and make the appropriate decision: Waiting and see how it will develop in the days to come depending on weather. We are “lucky” this vintage is extremely early. The damages in terms of phenolic ripeness of the grapes should be very minor. If this was a later year, like 2008, 2009, or 2010, the effects would be much worse.
The day starts before the sun rises
Chateau Haut Brion and Chateau La Mission Haut Brion started harvesting their young vine Merlot, August 29. This is early for the First Growth estate. To give you an idea of how early, in 2010, Haut Brion started to pick their young Merlot vines, September 8. In that vintage, harvesting continued until October 9.
Between the two Pessac Leognan properties, with red and white grapes to pick, they have a busy schedule. The harvesters begin their day working on the grapes for their Bordeaux white wine, often starting their day before the sun rises.
Jean-Philippe Delmas explains why they harvest in the early morning: “The purpose of picking the white grapes early in the morning is to ensure the fruit remains cool. This helps the berries to retain their unique, fresh aromas. This year, we picked our white grapes between 7am and noon. The reason is, by that time of day, the skins are dry. None of the dew from the night is remaining.”
Since Patrick Maroteaux purchased Chateau Branaire Ducru in 1988, he has been on a mission to produce the best wine possible from this Fourth Growth estate. While 2000, 2003, 2005 and 2009 are all potential candidates for the best wine yet from Branaire Ducru, I’m willing to place a bet the 2010 turns out to be his strongest wine yet. What about 2011 Branaire? Where does the most recent vintage stand? Patrick Maroteaux fills us in. “We will produce a rather powerful and colorful vintage due to the low ratio between the juice and the skin. So far the tannins seem rather approachable and elegant. The complexity of the structure will probably not be at the same level as the 2009 and 2010 vintages. We can position the 2011 vintage in the category of the very serious wines. We now know for sure that this vintage will show a very interesting balance”.