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  • Country ranking ?

    1 150
  • Producer ranking ?

    27
  • Decanting time

    -
  • When to drink

    2020-2035

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The Story

Château Trotanoy, a famous growth whose soil was too hard to work (« trop anoi » in medieval French) is located on the Right Bank of the Bordeaux wine region on one of the most beautiful parts of Pomerol. As all wine produced in this appellation, Château Trotanoy is unclassified, but the estate is estimated among the great growths of the region. It was purchased in 1953 by the Ets Jean-Pierre Moueix. Château Trotanoy’s vineyard was one of the few not to be frozen in 1956 and counts today very old vines, the average being close to 40 years. The same viticultural and technical approach as on other Moueix estates is applied here: severe pruning, crop thinning and de-leafing.

In the 18th century when owned by the pioneering Giraud family, the estate enjoyed a good reputation under the name Trop Ennuie. In the early 19th century Jean-Jacques Moueix, nephew of Jean-Pierre Moueix, gave the estate its present name.
As Château Pétrus, Trotanoy is in the portfolio of Établissements Jean-Pierre Moueix, and its wine said to be made in a similar style to Pétrus.


Soil: deep clay and gravel soil

Production area: 7,2 ha

Grape varieties: Merlot 90%, Cabernet Franc 10%

Average age of vines: 45 years

Ageing: in 40% new oak barrels for about 18 months
 

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Vintage 2013

2013 BORDEAUX VINTAGE REPORT 

The 2013 vintage in Bordeaux was one of the most challenging since 1965 and 1968. Thomas Duroux of Chateau Palmer describes it as “the most complicated vintage in 20 years”. It rained almost continuously during spring. Flowering was uneven resulting in poor set, millerandage and coulure. The threat of mildew was mollified by the arrival of hot dry weather during summer. For a while vignerons were hopeful that plentiful sunshine and benign weather would allow the vines to catch up. Violent storms, wind and intermittent heavy rainfall in July and August hampered vine growth and created difficulties with fruiting. High humidity and cool temperatures prior to harvest led to a slowdown in ripening and the perfect environment for botrytis (grey rot) infection. Merlot did not perform well on the left bank. Chateau Margaux certainly was vulnerable to these conditions, but others, in their efforts to talk up the vintage, have shown superb Gallic denial. You would be forgiven for believing this might be an exceptional vintage; such is the brilliance of the best professional liars in the world.

 

In years gone by, the weather conditions, uneven ripening and disease pressure would have resulted in disastrous wines. Chateau Margaux avoided the worst rains by bringing in a picking team of 300 people to harvest the crop at lightning speed. Chateau Lafite also raced against the elements and won. Most Chateaux do not have this type of luxury. Sorting tables, were “derigeur” during the harvest, allowing the best berries to be selected. I can’t remember seeing any red wine with noticeable botrytis characters. The fruit, however, did not generally ripen to optimum levels. Many producers found it necessary to chaptalize their vinifications to allow the wine to reach a more attractive level of alcohol. Some Chateaux, including Cos d’Estournel at 12.7% alc, made their wines apparently without the addition of sugar. Most estates, however, found it difficult to achieve phenolic ripeness. Tannins are the framework of all red wines. They don’t have to be perfectly ripe; an “al-dente” texture can give a compelling freshness and appealing structure. But it was easy to over extract in 2013. The very best wines were those that were “unpushed” and intuitive to vintage conditions. The use of saignée (juice run off), reverse osmosis and other methods to concentrate wine, is never talked about by winemakers, but there were a few wines with soupy textures and unnatural mouthfeel.

 

Many of the 2013 primeurs wines have only been in barrel for a few weeks. This creates challenges because the oak characters can detract from the inherent quality of the young wines. Many Chateaux will no doubt adjust their oak maturation philosophies to match the character of the vintage. Others will use oak as a cosmetic or builders bog to fill the structural inadequacies of their wine. Acidity is also strongly present in the wines this year. This element is essential for the freshness, tension and life expectancy of any vintage. In riper years, acidity tends to play second fiddle, yet in 2013, it is a principal violin. Fruit character, perhaps the most important feature of any wine, inevitably varies according to sub region and vineyard. The very best wines of this vintage have the aromatic quality, persistence and depth of good vintages. Ultimately the most triumphant red wines are proportionate to the commitment and the financial resources of the wine producer.

 

Although Merlot struggled in the Medoc, it performed well on the right bank. Pomerol was comparatively resplendent with generous fruit and riper tannin backbones than elsewhere. St Emilion was also capable of making some lovely wine, but as usual the results were mixed. Pessac Leognan reds were muscular and on the rustic side, whereas the whites were minerally and fresh with strong acidities. Many feel that the dry whites are excellent. For most Australians, these wines don’t really offer value. There were some good Cabernet Sauvignon-dominant red wines made in the Medoc. However, no single sub region prevailed. If anything I preferred Pauillac, especially Chateau Grand Puy Lacoste and Chateau Batailley.

 

The humidity that hampered the 2013 harvest in the Medoc and elsewhere worked in favour of Sauternes and Barsac producers. There was a ‘widespread proliferation” of botrytis cinerea (noble rot) during Bordeaux’s wet autumn. The wines range from magnificent to standard in quality. The very best have a beautiful honey, barley water complexity, understated richness and viscosity and fresh acidity. Chateau d’Yquem is remarkably good. The biodynamic Chateau Climens is a beautiful expressive wine. Every year, I taste it in barrel and in parts. I can imagine the final blend and it will not disappoint.

 

The 20% drop in exchange rates between the Australian Dollar and the Euro over the last year will make the 2013 more expensive that the better 2012 and 2011 vintages. Unfortunately this will have a significant impact on market opportunities in Australia. It is unlikely the Chateau owners will drop their prices significantly enough to make this campaign worthwhile. The drop in demand from China and the “pipeline” full in other markets will result in sluggish sales across the world. Although this year’s primeur campaign will test the resilience of the traditional Bordeaux wine trade, there is still an impressive level of optimism. I think everyone is looking forward to moving on from the 2013 vintage. On the other hand this is the type of vintage, with a touch of bottle age, that could reappear in a more favourable light in a few years time.

by ANDREW CAILLARD MW

 

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Latest Pro-tasting notes

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Written Notes

Trotanoy 2013 - The nose is classically Trotanoy and also beautifully concentrated due to the fact that only half the crop made the selection for this wine. One of the best wines of the vintage. Fruity, with aromas of liquorice, mocha and truffles on the nose. Flavours of cherry, cassis and a touch of minerality on the palate. A classical long finish.

  • 92p

Only 1,000 cases of the 2013 Trotanoy were produced (about half of the usual production). One of the stars as well as a major sleeper of the vintage, it is an atypically big, rich, full-boned effort with enough tannin and depth to require 2-3 years of cellaring. There is lots of purity as well as a strong, underlying, earthy, iron-like component intermixed with plenty of black cherry and black currant fruit, and hints of licorice and truffles. This impressive medium to full-bodied wine is atypically concentrated and rich for the vintage. Drink it over the next 12-15 years.

  • 93p
Dark purple red with violet hue and almost black centre. Classic style with typical plum and blackberry aroma, hints of violets, mild spices, vanilla, cloves and hints of cinnamon, black chocolate in the background. On the palate succulent fruit with balanced and ripe tannins, rather fullbodied for this vintage with excellent length and complex aromatic finish.
  • 94p
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Information

Origin

Pomerol, Bordeaux

Other wines from this producer

Esperance de Trotanoy

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