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Wine Description
The Story
Château Pape Clément's red wines are vinified in oak casks. This favors uniform fermentation, unlike steel vats which are prone to temperature variations. Maintained between 29 and 30°C during fermentation, then between 27 and 29°C during maceration after fermentation, moderate temperatures allow for gentle extraction of tannins and color. Before the wine is drawn off, fermentation varies between 20 and 35 days depending on the evolution of ta...
Wine Information
The 1960s ushered in an era of technological advances. Steel tanks and temperature control were new phenomena. Latour followed the lead of La-Mission-Haut-Brion and installed steel tanks at its vineyards in 1964. New vines were planted and irrigation systems were installed on the plantations. Changes were also made in the structure of the wine trade, as vineyard bottling became mandatory in 1969.
The long-standing use of négociants had com...
Vintage 1961
1961 - the greatest Bordeaux vintage of all time?
I am writing this during the primeur campaign and I notice that Bordeaux château owners and merchants have been exceptionally quiet this year. I've been following this part of the market remotely for almost 30 years now and have been told about a lot of the "vintages of the century". Once wines are bottled and sold or vice versa, as is the case in Bordeaux, these claims tend to be changed.
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