Ch. Cheval Blanc is one of the finest producers in Bordeaux. The Saint-Emilion estate’s Cabernet Franc-dominant blends are consistently among the top wines of any vintage and under the tenure of Pierre-Olivier Clouet, the wines are only getting better. Listening to how Clouet talks about the property, the experiments, the confidence to talk about mistakes as much as successes, goes a long way in understanding why. This is someone who eats, drinks and sleeps Cheval Blanc – obsessively looking to better the wine. Cheval Blanc’s other Saint-Emilion property, Ch. Quinault l’Enclos has become an important test bed for developments at Cheval Blanc, and means the estate has seen a huge amount of investment over the last few years. Clouet accepts it is a “simpler” terroir compared to its sibling, but that challenge has pushed the team to explore the effects of terroir and varieties at a micro level. Since taking over the estate in 2008, Clouet felt that Quinault l’Enclos struggled to reach the standards he expected. Between 2009 and 2011, he admits their results were so-so. By 2012 they felt they had captured more freshness and balance in the wine, but they still didn’t have the density they felt the terroir was capable of producing.  Clouet knows they can’t simply make another Cheval Blanc at Quinault l’Enclos. Cabernet Franc, for instance (the backbone of Cheval Blanc), is a “fussy grape”, says Clouet, and just doesn’t work on the sandy/gravel terroir at Quinault. “The terroir also doesn’t have the clay soils that can help polish the mid-palate, and the tannins can become too rustic if we extract too much,” he explains. It is a fine balancing act and, while Merlot dominates in this terroir, they are finding success planting more Cabernet Sauvignon. Tasting the 2018 Quinault l’Enclos, the wine has the restrained touch synonymous with Cheval Blanc – something that is even more notable given the hot vintage. The fruit is firmly in the purple and blue spectrum and lovely violet, floral aromatic notes add complexity. The tannins are compact and impressively refined, and Clouet is clearly happy that in their 10th vintage at the estate, they have found the elegance and mid-palate density they have long been searching for. Alongside Quinault and the Grand Vin at Cheval Blanc, there is also the estate’s little-seen second wine, Le Petit Cheval. Clouet is keen to emphasise that Le Petit Cheval is purely a second wine: “It is made simply to make Cheval Blanc better.” It is the vintage that dictates how much Petit Cheval is made. In 2015 and 2022, for example, there was no Petit Cheval as the quality was so consistent it all went in the Grand Vin. Typically, Le Petit Cheval represents just 10% of the estate’s production, while 15% is typically sold off in bulk – mainly press wine, none of which is ever used in the Grand Vin. The Grand Vin, therefore, typically represents around 75% of production. In 2020 the blend for Petit Cheval was, unusually, 59% Cabernet Franc. It was a challenging vintage for the variety and less therefore went into the Grand Vin. For Clouet, 2020 was not as good as 2018 or 2019, and the growing season was not as conducive to good Cabernet Franc. Despite Clouet’s criticism of the vintage (“over maturity on the nose and underripe on the palate”), the 2020 Petit Cheval is a great wine. Notable power combines with big tannins and just a tiny hint of rusticity, but it has the refined touch of Cheval, a lovely, earthy, savoury quality and a long finish. Located in northwest Saint-Emilion, on the border with Pomerol, Ch. Cheval Blanc neighbours a number of high-profile estates, including Ch. Figeac to the south, and Pétrus and Vieux Château Certan in Pomerol. Its position between Pomerol and Saint-Emilion (while not on its limestone plateau) makes it a unique site in the appellation. Of the estate’s 39 hectares there is also tremendous variation in terroir. It is divided into 53 plots across 10 different soil types – clay, sand and gravel in varying proportions. For Clouet, it is this diversity that defines it. Many of the key components of the winemaking process have not changed since 1832, insists Clouet, however technology has allowed the team to increase the precision and purity of each bottle. “It’s the same picture, but with more pixels; we’re simply increasing the resolution of the wine,” Clouet explains. These days there is meticulous care and attention to detail at every stage of production, from the vineyard to picking each plot when the grapes are precisely “al dente”, right through to bottling.  Tasting through benchmark vintages underlines the success of this fine-tuning and the underlying style of the property. The 2018 is one of the great wines of the estate. Even in its infancy, the wine has incredible depth and a breath-taking density of tannins that are already seamlessly integrated – quickly followed by a surge of energy and an overriding freshness on the finish that gets the blood pulsing. Clouet describes Cheval Blanc as being shy at first, accelerating on the mid-palate – and that certainly comes through in the 2018, with a lovely lift on the finish. There is so much detail to the fruit with plenty of rich, concentrated black and red fruit flavours along with liquorice and menthol notes from the Cabernet Franc. The purity is outstanding and is hard to fault. Now with eight years in bottle, the 2015 is starting to reveal its quality, with the first hint of development beginning to show with lightly medicinal notes, beautifully delicately smoked oak tones and lifted floral violet aromas. The tannins again are seamless, yet dense. There is an unctuosity and fatness to the 2015 on the mid-palate, yet it is so fresh for the vintage. This is juicy and rich but with graphite mineral notes too. The density and detail is extraordinary. And the signature rush of energy and overriding freshness on the long finish is there. Although the 2012 Cheval Blanc doesn’t have the power or the intensity of the 2015, it is no less arresting. It is full of energy and has developed fresh tobacco notes and leather tones. The mid-palate remains really juicy, rich and pure. The tannins are again totally integrated with a mineral, minty note on the finish that has the Cheval Blanc lift. Finally, the 2009 – a wine that has legendary status among collectors: it is an incredible wine to taste, but noticeably different to the 2012, 2015 and 2018. The oak treatment and extraction is different and quite clear when tasted side by side. There is a touch more chalkiness to the tannins – not as seamless as the modern vintages – and they are more drying on the finish. Clouet notes that they certainly extracted more back then and the oak tannins are also more present, as is the toasting of the oak which has also been reduced in recent years. The power, freshness and energy is classic Cheval Blanc, but the refinement of the modern vintages shows that even at this level of quality there is room for improvement. There are few vignerons with such a meticulous approach to winemaking as Pierre-Olivier Clouet, whose fearless experimentation with one of Bordeaux’s most iconic wines has taken Cheval Blanc to new heights. It is only by tasting the wines side by side that you can really experience how this wine has developed over the last 15 years or so. It is a trend that mirrors much of what is happening in Bordeaux, with less extraction and more subtle oak, but few vignerons have discovered their magic recipe quite so astutely as Clouet at Cheval Blanc. Read more about Bordeaux, find out more about our events or browse all listings from Cheval Blanc

Under the direction of Technical Director Pierre-Olivier Clouet, Ch. Cheval Blanc has reached new levels of precision. Tasting through a selection of benchmark vintages with the man himself, we explore how the top Saint-Emilion estate is managing to further refine its impressive wines

Exploring the evolution of Chateau Cheval Blanc – the top Saint-Emilion wine estate – under the direction of Pierre-Olivier Clouet via a vertical tasting

Fine-tuning perfection at Cheval Blanc

Cheval Blanc: fine-tuning perfection

While Bordeaux’s Left Bank was classified in 1855, the Right Bank didn’t establish an equivalent ranking until the 1950s. There are classifications for the Graves, Sauternes and Barsac, as well as the Médoc across the Gironde, but it is only Saint-Emilion that has been classified on the Right. How does Saint-Emilion’s classification work?  The classification was first established in 1955, dividing the appellation’s properties into three levels of quality based on a scoring system. The top wines are classified as Premier Grand Cru Classé A, followed by those that are Premier Grand Cru Classé B and then the Grand Cru Classé.  From the beginning, the idea was to try and create a more democratic system that rewarded estates’ efforts and avoided complacency. While the 1855 Classification was assigned to the château – essentially the brand, rather than the wine or specific vineyards (meaning properties could expand and shrink, yet their status wouldn’t change), the Saint-Emilion classification is judged both on terroir and the château’s performance. The classification is also reassessed every 10-15 years, with the most recent update in 2022. How are properties in Saint-Emilion classified?  As mentioned, the ranking of estates is based on a scoring system, out of 20.  For the Premiers Grands Crus Classés, the score is based on: a tasting of 15 vintages (representing 30% of the score); the property’s national and international reputation, its promotion and distribution (35%); the quality and consistency of the terroir (30%); and the property’s approach to viticulture, vinification and traceability (5%). To sit within this bracket, estates must earn 16 out of 20, with the best earning Premier Grand Cru Classé A status.  For the Grands Crus Classés, the score is based on: a tasting of 10 vintages (representing 50% of the score); the property’s national and international reputation, its promotion and distribution (20%); the quality and consistency of the terroir (20%); and the property’s approach to viticulture, vinification and traceability (10%). In essence, there is more focus on the tasting and the property’s practices, and less on terroir or its reputation and representation in the market. To achieve Grand Cru Classé status, a property must earn 14 out of the possible 20 points.  Because there is a detailed assessment of the soils, properties can have some but not all of their land classified. For example, Ch. Angélus had only 27 of its 39 hectares deemed worthy of Premier Grand Cru Classé A and Ch. Canon only has 24 of its 34 hectares classified as Premier Grand Cru Classé B. Why is Saint-Emilion’s classification controversial?  While the intention to try and create a classification system that was both dynamic and about the land was noble, it hasn’t quite worked out that way. There is much debate about the different factors that contribute to a property’s score, with the proportion tied to distribution and marketing a particular point of contention. With its constant evolution, this gives more room for controversy – with anyone demoted inevitably disgruntled. All in all, the result is a legal battleground, with accusations of undue influence and more.   The initial classification took three years to finalise, and it has since been re-drawn in 1969, 1986, 1996, 2006, 2012 and 2022. After the 2006 classification, five estates filed lawsuits against their demotion, while the 2012 only brought more cases to the courts.   Ahead of the 2022 classification, most of the Premier Grand Cru Classé A estates left the classification (Ch. Ausone, Ch. Angélus and Ch. Cheval Blanc), leaving just Ch. Pavie in the top rank of the classification, joined by Ch. Figeac in 2022. Read more about the classification’s recent controversies here. What about Saint-Emilion Grand Cru? Saint-Emilion Grand Cru is – confusingly – very different to Saint-Emilion Grand Cru Classé. This isn’t a classification but an appellation – one that has the exact same geographic area as Saint-Emilion AC.  Properties need to apply to be part of the classification but can otherwise make wine under the area’s two appellations – Saint-Emilion AC or Saint-Emilion Grand Cru AC.   “Grand Cru” status is not tied to the quality of the terroir but dictated by yields (a lower maximum of 40hl/ha), a higher minimum potential alcohol and longer minimum ageing requirements (only permitted to be bottled 16 months after harvest), and must be estate-bottled. The idea is that this leads to a higher-quality, richer wine. The current Saint-Emilion classification The latest iteration of the Saint-Emilion classification was announced in 2022, with just two properties sitting at Premier Grand Cru Classé A level and 12 at Premier Grand Cru Classé B, and 63 Grands Crus Classés. Find the full list of estates below. Premier Grand Cru Classé A Ch. Pavie   Ch. Figeac   Premier Grand Cru Classé B   Ch. Beau-Séjour Bécot  Ch. Beauséjour Duffau-Lagarrosse  Ch. Bélair-Monange  Ch. Canon  Ch. Canon-la-Gaffelière  Ch. Larcis Ducasse  Ch. Pavie Macquin  Ch. Troplong Mondot  Ch. TrotteVieille  Ch. Valandraud Clos Fourtet  La Mondotte  Grand Cru Classé Ch. l’Arrosée   Ch. Balestard la Tonnelle  Ch. Barde-Haut  Ch. Bellefont-Belcier  Ch. Bellevue  Ch. Berliquet  Ch. Cadet-Bon  Ch. Cap de Mourlin  Ch. le Chatelet  Ch. Chauvin  Ch. Clos de Sarpe  Ch. la Clotte  Ch. la Commanderie  Ch. Corbin  Ch. Côte de Baleau  Ch. la Couspaude  Ch. Dassault  Ch. Destieux  Ch. la Dominique  Ch. Faugères  Ch. Faurie de Souchard  Ch. de Ferrand  Ch. Fleur Cardinale  Ch. La Fleur Morange Mathilde  Ch. Fombrauge  Ch. Fonplégade  Ch. Fonroque  Ch. Franc Mayne  Ch. Grand Corbin  Ch. Grand Corbin-Despagne  Ch. Grand Mayne  Ch. les Grandes Murailles  Ch. Grand-Pontet  Ch. Guadet  Ch. Haut Sarpe  Clos des Jacobins  Couvent des Jacobins  Ch. Jean Faure  Ch. Laniote  Ch. Larmande  Ch. Laroque  Ch. Laroze Clos la Madeleine   Ch. la Marzelle  Ch. Monbousquet  Ch. Moulin du Cadet  Clos de l’Oratoire  Ch. Pavie Decesse  Ch. Peby Faugères  Ch. Petit Faurie de Soutard  Ch. de Pressac  Ch. le Prieuré  Ch. Quinault l’Enclos  Ch. Ripeau  Ch. Rochebelle  Ch. Saint-Georges-Cote-Pavie  Clos Saint-Martin  Ch. Sansonnet  Ch. la Serre  Ch. Soutard  Ch. Tertre Daugay  Ch. la Tour Figeac  Ch. Villemaurine  Ch. Yon-Figeac   Read more about Bordeaux or browse all Bordeaux listings 

Bordeaux’s Right Bank wasn’t classified in 1855, but Saint-Emilion introduced its equivalent system in 1955, ranking the appellation’s best properties. Here’s everything you need to know about the Saint-Emilion classification, how properties are ranked – and why it’s so controversial

Everything you need to know about the Saint-Emilion classification – the official ranking of this Right Bank appellation’s top wine estates

Your guide to the Saint-Emilion classification

The state of Indiana is probably best known as the home of the 200-lap motor race, the Indy 500, but it is little known that it is home to America’s first commercial winemakers: a group of French-speaking Swiss settlers, who made their way from the Vaud to the not-yet-a-state of
Indiana in the late 18th century.  Unfortunately, the past two centuries has been unkind to the wine ambitions of the early settlers despite being home to vast swathes of vine-loving limestone; instead, the Hoosier state is more interested in corn and soybeans than grapes and it was in this rural farming environment that a young Jeb Dunnuck grew up, far from the burgeoning winelands of the western seaboard.  Raised in a non-wine drinking family, his late start in wine was clearly no handicap: in 2013, the world’s most important wine critic hired him. “I knew I’d found a younger version of myself,” wrote Robert Parker at the time. Parker had been a lawyer that turned his hand to writing wine reviews in the late 1970s. Dunnuck was a baby when The Wine Advocate was first published but in a similar vein to Parker, he had another career before wine paid the mortgage.  An aerospace engineer by training, he caught the wine bug while working for the listed security and aerospace firm Lockheed Martin in upstate New York. He was – and remains – an outdoorsy type and at weekends he would drive three hours to go rock climbing; en-route he stumbled across a wine store, which led to the start of another hobby and a new career. “I would always stop at this tiny, eclectic wine shop that had a great selection of Bordeaux. I think that was where I probably bought my first bottle of wine, “he says. “My wife Traci was a teacher, and we didn’t make much money at the time, but I still remember hiding $20 to $30 a week so I could buy a different bottle every Friday. Some of the first wines I purchased in any quantity were 1990 and 1996 Bordeaux.” Now firmly ensconced in Boulder, which is to mountain bikers what Bordeaux is to wine lovers, Dunnuck recounts how he went from being an aerospace engineer saving up to buy a single bottle of wine at the weekend to respected wine critic. “In 2008, I created the TheRhoneReport website and started writing professionally about wine. I was lucky that I knew web programming, so I designed an online database and built the original site over a weekend. I still use the same database today,” he says. “I would work during the day at Ball Aerospace, then write for The Rhone Report from about 8pm to 2am every night. I did that for five years.” His work ethic and output clearly impressed: in 2013 an email appeared in his inbox from Robert Parker, asking Dunnuck to work for him and you don’t say no to Parker.  
The Parker Years The remit at The Wine Advocate included California, Washington and southern France, including the Rhône, and his lively tasting notes made a refreshing change. “It’s funny you say that, as I truly can’t stand flowery prose,” says Dunnuck.  “I approach the job with an engineering viewpoint as opposed to that of a writer; I’m here to solve problems and the purpose of JebDunnuck.com is to help subscribers find wines they like. You do that by tasting as broadly as possible, writing straightforward vintage reports, and doing your best to
describe and give candid opinions on the quality of the wines. That is the goal”.  But in 2017, just four years later, Dunnuck handed in his notice and went solo. “I loved working at The Wine Advocate, particularly in the early years, when Parker was heavily involved. However, I disagreed with the direction of the company and management, and thought it wasn’t a good fit for me as time went on,” he explains. Within months of
handing in his resignation, JebDunnuck.com was launched.  He retains the principles of an Advocate reviewer, basing his business on a subscription model and paying his way rather
than relying on wine associations or producer groups to fund his trips. 
Dunnuck Drinks 
While he might be known for his love of all things Rhône-related, he has now included Bordeaux into his roster of regions and publishes major reports, which include reviews of up to 1000 wines at a time, as well as smaller articles on other regions and individual producers.  But what we all want to know is what’s in his personal cellar? “I’m a Francophile so my cellar is mostly Rhône and Bordeaux,” he says, revealing he’s just bought a case each of the 2017 Janasse Châteauneuf-du-Pape Cuvée Vieilles Vignes, 2016 Château Sansonnet from Saint-Émilion, and the 2017 Domaine du Pegau Châteauneuf-du-Pape Cuvée Réservée, “but I drink plenty of wines from California’s Central Coast, Sonoma, Napa Valley, Washington, Italy and Spain.” What Rhône vintages should FINE+RARE’s clients be opening? In the Syrah-dominant 
northern Rhône, the wines of the noughties are all ready to be opened. “For lovers of young wines or those with little patience, 2014 is an early drinking, moderately concentrated vintage that has lots of upfront charm. I think one of the greatest vintages ever for the Northern Rhône, the 2015s are massive and structured wines that will reward bottle age. However, Crozes-Hermitage, some Saint-Joseph, and some Cornas are approachable today. Meanwhile, the 2016s are classic, elegant wines that will have early appeal as well yet also age
gracefully.” Vintage-wise, it’s not such a different story in the southern Rhône, home to the appellations of Châteauneuf-du-Pape, Gigondas and more. If the label states 2009 or earlier, the drinking window has opened up and you should start enjoying; yes, you can open your 2010s but
there’s no rush. “Looking at younger vintages, the 2015s and 2016s should probably be held for a few more years, although there are plenty of 2016s drinking nicely, albeit in a youthful sense. 2016 is a great, great vintage for the southern Rhône, and the top wines are going to reward bottle age.” Dunnuck’s vintage is 1975. He’s clearly entered his working window in the past 10 years but will continue to hold and potentially improve for another 20 to 30 years. Based on the history of his home state’s wine scene, it’s clear he is already one of Indiana’s finest wine
exports.  Non-trade subscribers, can sign up to JebDunnuck.com for US$99 annually, which includes all reports, articles and reviews and Wine-Searcher listings. Cellar Tracker users can link their
cellared wines to Dunnuck’s reviews. In 2019, he reviewed 10,000 wines. 
Bordeaux 2019 En Primeur As the 2019s from Bordeaux begin to release, Dunnuck gives his picks for lesser known producers in the region. Looking in Bordeaux on the Right Bank and stepping outside the well-known names, some gems would be Château Badette, Château Sansonnet, Tour Saint-Christophe, Quinault l’Enclos, Château Barde-Haut, Château Ripeau, La Dominique, Clos Saint Julien, and Clos de Sarpe, among others. I absolutely love Jeremy Chasseuil’s Pomerol from Château Feytit-Clinet, and Château Laroque, under David Suire, has taken off as well.  On the Left Bank, some estates on the uptick would be Chateau Pédesclaux, Château Gloria, and Château Saint-Pierre in Saint Julien. I think Château Rauzan-Ségla is making their best wines ever while Château Labégorce and Marquis d’Alesme Becker, both under the helm of
Marjolaine de Coninck, are making brilliant wines today. Some other hidden gems would by Château Charmail, Clos Manou, Château Le Coteau in the Arsac region of Margaux, and Château Marojallia, just to name a few. While the US consumer doesn’t like second wines, given the incredible selection being made by the top estates, I’d wager the second wines today rival the grands vins of the past. The ship might have sailed already, but people should jump on the wines of Les Carmes Haut-Brion. Guillaume Pouthier is doing an incredible job there and is making world-class wines. I also think the dry whites from Olivier Bernard’s Clos des Lunes, which are based on Sémillon from old vines in Sauternes, don’t get the recognition they deserve.  Discover all Bordeaux listings or read more Editorial

Aerospace engineer turned wine critic Jeb Dunnuck talks to FINE+RARE about his trajectory from discovering wine to becoming one of the world’s leading voices on the Rhône, California and Bordeaux. 

Wine critic Jeb Dunnuck on his trajectory to becoming one of the world’s leading voices on the Rhône, California and Bordeaux. 

Jeb Dunnuck on finding his space

Jeb Dunnuck: Finding his space

The 2022 Bordeaux vintage may only just have made it into the winery, but it’s already one for the record books. “Unique”, “historic”, “completely new”, “extreme” – the growing season brought never-before-seen conditions to Bordeaux. And producers are clearly excited about the potential of the year.  While 2021 saw a cool, wet year with chaptalisation widespread, 2022 was hot and dry. From February onwards, temperatures were consistently above the 30-year average (by 1-3˚C), while rainfall was consistently lower than the 30-year average. Indeed, Météo France (France’s national weather service) reported that July was the driest since 1959. The weather was so dry that certain appellations were even permitted to irrigate – Pessac-Léognan on the Left Bank, and both Pomerol and Saint-Emilion on the Right.  Pierre-Olivier Clouet (Technical Director at Ch. Cheval Blanc) explained how the region had experienced dry periods before – pointing to 1976 as an example –but never before had they seen practically no rain from budbreak to harvest. This drought, combined with the heat (with four heatwaves bringing temperatures of up to 40˚C), was remarkable and made for unprecedented circumstances. He believes that the consistent dryness was key, with the vines having to self-ration from the start of the season to survive. Indeed, the winter was relatively dry, with 200 rather than the normal 400mm. Echoing Clouet’s opinion, Ch. Margaux CEO Philippe Bascaules believes that the dry April and May forced the vines to drive their roots deeper.  Budbreak was early, and – as is now almost the norm – frost struck the region at the start of April, with the mercury on 3rd and 4th April registering as low as -7 or -9˚C in some places. Noëmie Durantou Reilhac of Ch. l’Eglise-Clinet noted that they only had to use “bougies” (smudge pots) to protect the vines over two weekends, however because the cold weather fell on weekends some people struggled to get workers out into the vines. With their small holdings, the Durantou family could manage it themselves. She also noted that it was a particularly unusual and severe black frost, with tunnels of colder air that caused damage and weakened some vines. Despite this, the Durantou vines escaped unscathed. With investments made and experience gained in recent years, few saw any significant impact – there was a little at Quinault l’Enclos, but none at Cheval Blanc, and the damage at Ch. Margaux wasn’t even worthy of calculating – perhaps 5% on five blocks.   Flowering was even and as was véraison, however Durantou Reilhac reported that the grapes then took a long time to all change colour. The leaves started drooping, showing the signs of heat stress towards the end of July. She reacted by doing an early green harvest, so that the vines could focus their energies on a smaller crop – but highlighted it was important this was done early.  At Ch. Margaux, Bascaules noted that younger vines (those under 10 or 15 years old) suffered most – not having the deep roots of more mature plantings. At Cheval Blanc, they noted that it was especially those younger vines on less water-retentive gravel and sandy soils that struggled. With the high temperatures, some producers reported vines shutting down, while others said it wasn’t an issue.   Guillaume Pouthier at Ch. les Carmes Haut-Brion emphasised how the night temperatures were what really set the hot summer apart from a year like 2003. While there were a similar number of days over 35˚C, in 2003 there were eight or nine nights with temperatures above 25˚C; in 2022, it reached a maximum 20˚C in Pessac-Léognan overnight. This significant diurnal shift helped preserve aromatic finesse.  At Carmes, they worked the soil in the evenings to help retain water. To shield the grapes from the sun, they also kept a full canopy, not de-leafing at all, and used a mixture of white clay and talc to protect the grapes, which kept the internal berry temperature as much as five to 10˚C lower.  Unsurprisingly given the conditions, harvest was early. Noëmie Durantou Reilhac returned from holiday on 16th August and was almost tempted to pick then. Their team ended up holding off until 31st, while Cheval Blanc started on 29th August, finishing on 20th September. At Carmes, they picked from 5th September to 9th October, while Ch. Margaux picked from September 8th, deciding to do two passes through every block to sort out any shrivelled or sunburnt fruit.  There are two important elements to acknowledge: hail and fire. On June 20th and 21st, there were extraordinary hailstorms – with hailstones the size of golf balls. These were, however, extremely localised and struck mainly lesser vineyards in the Haut-Médoc and Médoc. Next were wildfires that raged through the region in July and August. While the fires didn’t come close enough to cause any damage to vineyards, there were fears over possible smoke taint at certain addresses. So far, however, none has been reported, with the belief that the grapes were early enough in the cycle and still had sufficiently thick skins so as not to be impacted.  In these unique conditions, the New World was a helpful reference point. Philippe Bascaules noted how more and more Bordeaux has to ask the same questions as California does, while Pierre-Olivier Clouet felt that his experience of Malbec in Mendoza was particularly useful. “We were ready to fight with this kind of vintage,” he explained.   “I think it’s going to be a big year for Merlot,” Durantou Reilhac said. “I’ve never tasted Merlot grapes with such power and amazing aromatics.” Almost in spite of the conditions, there’s perfect balance – the hitch, unfortunately, is that there simply wasn’t much of it. With the hot, dry conditions the crop was small – with tiny, thick-skinned berries. Pouthier at Carmes highlighted just how small they were – with Merlot around 1g versus 1.3-1.4 normally, while Cabernet came in at 0.-0.9g versus the normal 1.2. Carmes’s yields were down about 20%, at around 35hl/ha on average. At Cheval Blanc, they managed 30hl/ha – the same level as 2021, while at Ch. Margaux it was one of the smallest crops for a long time, with a measly 25hl/ha on average (less than 2021, 2020, 2019 or 2018). Yields tended to be more generous on plots with clay subsoils, although Durantou Reilhac found that their vines in Pomerol and Lalande-de-Pomerol suffered more than those in Saint-Emilion and Castillon, with their volumes reduced by at least a third.  Given the small and thick-skinned berries, managing extraction was key. Interestingly Durantou Reilhac found that the berries were so firm that more force was needed to extract the colour and tannin. While conventionally seed tannins aren’t desired, she highlighted how remarkable they were this year – popping in the mouth, “noble tannins” with flavours of coffee and toast, and no greenness at all.  It’s almost the opposite at Carmes, where Pouthier believes that – especially in 2022 – their passive extraction via infusion was essential. They lowered the temperature and extended the time (two to five days more than normal, at 25-26˚C versus 30-31˚C). Looking at the numbers, the level of tannins (IPT) is 15% higher than 2018 or 2020 at Carmes. Similarly, Ch. Margaux will be reducing maceration times, looking at 12-18 days rather than 15-24 and keeping temperatures cool at 25-28˚C. The risk, from Bascaules’s view, is to over-extract given the high levels of tannins.   Malic levels are remarkably low this year – the lowest many have ever seen (citing levels as low as just 0.3g/l). At Cheval Blanc, Pierre-Olivier Clouet noted that it was the highest pH they’d ever seen at 3.9. That said, the aromatic maturity is – in his words – “perfect”, with incredibly high levels of tannins that are notably “silky, smooth and ripe”. For Pouthier, the pH is similar to that of 2016 (3.6), even with the low malic levels, and at Ch. Margaux it will similarly be around 3.6-3.7.  Alcohol levels are back up to the new normal from 2021, with Cheval Blanc set to be around 14%, and levels between 14.5 and 15% across the Durantou estates, and similar at Ch. Margaux, where it’s higher than in 2018.Although potential alcohol was sitting at 14.5% at Carmes, a combination of native yeast (which is less efficient at converting sugar to alcohol) and a high percentage of whole-bunch fermentation means the final wine is likely to be closer to 13.3%.   With the uniquely dry, hot conditions, it’s hard to compare the vintage to any other – and it’s like no other year that the Durantou team remembers. Clouet fears that people will be tempted to compare the year to 2003, however it was so different. “The grapes were juicy and full this year, there was no sunburn and the vines didn’t drop all their leaves due to heat stress,” he explained. Indeed, the vines at most addresses still looked green and healthy even in mid-October. He compares it to 2009 for the silkiness and high alcohol, and perhaps 2011 for the high concentration of tannins.   Philippe Bascaules similarly thinks people will compare it to 2003, but for him it’s actually closer to 2018 – with slightly higher alcohol but also higher acidity – or perhaps 2005 and 2010. Guillaume Pouthier feels it’s impossible to compare the wines of modern Bordeaux with any other vintage, for he is part of a new generation focusing on balance and drinkability, as well as complexity and the ability to age.   Tasting the first ferments at Carmes, this is an incredibly exciting vintage. There was no sign of over-ripeness, with incredibly concentrated, vibrant fruit, and even at this infantile stage the significant tannins were silken. The year was far from easy, presenting almost the opposite challenges of 2021, and it remains extremely early to judge. But, as Pierre-Olivier Clouet said, “The wine will tell the story of the year.” And that is quite the story.   Bordeaux 2022 vintage in brief  Remarkably hot and dry conditions  A small crop of thick-skinned berries  Yields generally down by around a third – often similar levels to 2021  High tannin and alcohol levels, suggesting good ageability  Notably low malic acid levels  A unique vintage, but comparisons to 2005, 2009, 2010, 2011 and 2018  

With the 2022 crop picked and in the winery, we visited a handful of Bordeaux’s leading estates to dig into the year. Sophie Thorpe reports on the vintage and its extraordinary potential

Early notes on the Bordeaux 2022 wine vintage from Cheval Blanc, Margaux, Eglise-Clinet and Les Carmes Haut-Brion and its extraordinary potential

Bordeaux 2022 post-harvest vintage report

Bordeaux 2022: post-harvest report

From January 2021, the Bordeaux and Bordeaux Supérieur appellations permit the use of several new varieties – Touriga Nacional, Marselan, Castets and Arinarnoa, as well as two white grapes, Alvarinho and Liliorila, the theory being they’ll help shield the region from the ever-growing threat of global warming. As the region heats up, or more importantly dries up, some of the Bordeaux mainstay varieties are suffering from rising alcohol levels, disease and water stress. The new varieties all possess properties that counter climate change – natural high acidities, resistance to mildew and later budburst to offset the risk of spring frosts. While the recent changes only affect wines under the more basic Bordeaux appellations, are they paving the way for a wider relaxation in the region’s rules? And does that mean the flavour profile and identity of Bordeaux’s top châteaux are about to change? For Pierre-Olivier Clouet at Ch. Cheval Blanc there is concern over the potential of the varietal blend (encépagement) changing. “We believe that the encépagement is part of the DNA and the identity of the estate,” says Clouet. “Planting some Touriga Nacional, Grenache, Syrah at Cheval Blanc… it seems ridiculous.” While plenty of winemakers up and down the Médoc are dismissive of the idea, the warming climate is not selective – and even the top terroirs are going to be affected. The 2020 vintage was the hottest on record when you look at the temperatures throughout the 12-month period. The summer was also one of the driest, with not a single drop of rain in some regions for over three months. Pomerol, according to Omri Ram of Ch. Lafleur, is into its fifth consecutive year of drought and these weather patterns are becoming the norm in the region. Clearly some terroirs are better prepared for climate change than others. The clay soils of Saint-Estèphe and the limestone bedrock of Saint-Emilion, for instance, survived 2020’s drought virtually unscathed. These water-retaining soils are adept at locking in moisture and slowly releasing it through the drier months. But the deep gravel soils of the Left Bank are putting vines in real danger during long periods of drought. Lorraine Watrin from Ch. Montrose outlined the huge difficulties faced at their other Saint-Estèphe estate Ch. Tronquoy-Lalande, where (unlike Montrose) the estate’s gravel soils go down a staggering 10 metres. The drainage is so good on these soils that when there is no rain, the vines really suffer. Montrose is more fortunate, having just 1.5 metres of gravel sitting on a bed of moisture-retaining clay. But ongoing droughts are going to pose real problems for deeper gravel vineyards in the future – and solutions need to be found. Despite the obvious threat of drought, speaking with top estates on the Left Bank, they remain fairly comfortable about their future, even though their best soils are on raised gravel beds. The reason why? Cabernet Sauvignon. As temperatures have increased and the level of rainfall has dropped, Cabernet Sauvignon has proved its mettle. The vine is incredibly resistant to disease and its long ripening cycle has seen the variety thrive in the longer, more intense summers. Nicolas Glumineau from Ch. Pichon Comtesse is a big fan of Cabernet Sauvignon and has continued to increase its role in his wines’ make-up over the last decade. “Even if the temperature increases, Cabernet Sauvignon will still be very adaptive to the Left Bank,” he says. In their 2020, the wine consisted of 77% Cabernet Sauvignon with a further 7% Cabernet Franc, Merlot representing just 17% of the blend. Glumineau is not alone, in fact amongst all the producers I spoke to, there was little to no concern over Cabernet Sauvignon’s future and its dominance in their blends in the long term. Being such a large wine-growing region and with plenty of investment, Bordeaux is a hotbed for change, but Ducru-Beaucaillou's Bruno Borie thinks the addition of new varieties is premature. He reminds us that Bordeaux is one of the more moderate climates in Europe. It wasn’t that long ago his father was forced to plant more Merlot to avoid having to chaptalise the wines (add sugar to the must) because the Cabernet Sauvignon wasn’t ripe enough. “Without being arrogant and with all sincerity, we benefit from having Cabernet Sauvignon riper much more often than in the past,” he says. “Bordeaux is the northern limit for ripening the grape and here there is no need to replace it.”  Merlot’s future is perhaps a little less assured on the Left Bank, as Borie admits – but he believes the alternative to Merlot is likely to be already permitted varieties, rather than new ones. “Petit Verdot and Cabernet Franc should keep us going another 50 to 70 years at least,” he says. Asked why not just switch to 100% Cabernet Sauvignon, Borie believes that however hot or dry it gets, the low-lying, clay riverbed vineyards would never ripen Cabernet. Despite concerns for Merlot’s future, grown in the right places the variety continues to thrive on the Left Bank. Just look at its success in 2020, a very hot vintage. Rainfall at just the right time helped retard alcohol levels in the Merlot. For those whose cooler Cabernet Sauvignon parcels didn’t fully mature, their Merlot replaced it and played a more significant role in the blend and saved the vintage. The grape is still fulfilling its role as the balancing variety in today’s Bordeaux blend. Despite Cabernet Sauvignon’s and Merlot’s impressive performances of late, plenty of experiments are going on, even at the very top estates. Ch. Lafite-Rothschild is already trialling massal selection of their own vines and new varieties including Touriga Nacional, Marselan and Malbec. For the moment it is too early for Lafite to draw any conclusions, but they’re keeping an open mind.  While the major estates aren’t switching up the blend yet, producers are looking at peripheral Bordeaux varieties as potential alternatives. On paper, Malbec seems a good option. Before phylloxera, Malbec was the most planted variety in Bordeaux, but never really made a comeback after the outbreak. But seeing Malbec’s success in the hotter, drier mountain valleys of Argentina, could it rise back to prominence with global warming? Nicolas Audebert – winemaker at Rauzan-Ségla and previously at Cheval des Andes in Mendoza – is not so sure. Malbec in French literally means ‘”bad beak” or “bad nose”, thanks to the negative reputation the variety had in Bordeaux, even when more dominant in the blend. “Prior to phylloxera, Malbec was used as a ‘filler‘ grape,” Audebert says, “used to balance out problems in the vineyard – namely providing more colour and ripeness to the wine.” Audebert compares it to Pinot Meunier in Champagne, whose role is similar. “Pinot Meunier is less sensitive to frost, so it is planted in the more frost-prevalent lower slopes, rather than the best terroirs. It never had the chance to reach the potential of Chardonnay or Pinot Noir. Malbec suffered the same issue.” Audebert has planted Malbec at Ch. Berliquet in Saint-Emilion. He believes Malbec on clay could be extremely interesting and is keen to see how it works in the blend. But Malbec has its problems: it’s very sensitive to coulure (flowers not developing into berries, therefore producing lower yields), as well as mildew. Of the Bordeaux varieties, it responded the least well to grafting – hence why it wasn’t replanted widely in Bordeaux after phylloxera. Audebert reminds us that Argentina didn’t have these problems: “Low humidity in Mendoza meant mildew was not a problem in spring and there was no grafting, as the region used flood irrigation to battle phylloxera.” Since these remain challenges for the variety in Bordeaux, he doesn’t see it becoming more dominant in the future. Many wineries up and down the Médoc are lowering the proportion of Merlot in their blends, opting instead for more Cabernet Franc. “Blending just 5% of Cabernet Franc in with Merlot can be an effective method of lowering the alcohol, as well as adding freshness,” says John Kolasa (ex Director of Ch. Canon ). “It is something Pétrus did with the 2019 vintage. Look at the success of Ch. Figeac in 2019 – a third Cabernet Franc, a third Merlot and a third Cabernet Sauvignon. This is a big increase of Cabernet Franc in the blend and is performing better in the warming climate.” There aren’t many wineries in Bordeaux not increasing the Cabernet Franc plantings in their vineyards, given its improved performance in a warming climate. Pichon Comtesse, L’Eglise Clinet and of course long-term believers Cheval Blanc and Lafleur are all confident of the variety’s future and its growing role in the Bordeaux blend, both on the Left and Right Bank. Petit Verdot is another late ripening variety that thrives in the hotter, drier conditions. Could this peripheral variety become a star performer in Bordeaux’s future? Unlike Cabernet Franc it has yet to become more prominent in blends, often because just a small amount can dominate the structure and flavour of the wine and overpowers the more nuanced characters of Cabernet. Nicolas Glumineau is unsure that the variety is a saving grace, however. “I have some difficulties with Petit Verdot, it is a very tricky grape to grow… it’s very fragile – to wind, to rain, to many things and finally you just can’t pick it absolutely ripe every year.” While the new appellation rules allow new varieties, is changing the blend really the best solution to the ongoing issues of global warming? Ch. Margaux’s Philippe Bascaules certainly doesn’t think so. For him, changing the grape varieties is far too extreme when there are other, more subtle changes that, he believes, would be much more effective. “Currently we are at 10,000 vines per hectare but we don’t have to be,” he says. “Changing the row orientation would also have good results. Good for changing the effect of sunburn on the grapes.” Ch Pontet Canet's Justine Tesseron is another advocate of making alterations in the vineyard, not changing varieties. She is happy with how the Cabernet performs on her gravel soils and feels that there’s simply no need to experiment with other grapes. For Tesseron, the way in which the vines are farmed is more important: “A biodynamic vineyard is better placed to cope with the extremes. We treat individual vines based on their individual needs – it is all about the small details.”  Pierre-Olivier Clouet at Cheval Blanc sees a change in varieties as a last resort. He and his team have long been thinking about how to tackle global warming. “We are sure that the answer is in the vineyard management,” he says. They are looking at rootstocks, the size of the canopy, the yield (“If we want to preserve freshness, it’s better to have a little more yield”), cover crops, ploughing or no-till farming and how polyculture can help. Clouet is another Bordeaux vigneron who sees the problems – but also plenty of potential answers. They experiment a lot at their other property, Ch. Quinault l’Enclos. “We try to always be very open minded,” he says. But he is clear also that “We should never forget who we are.”  Bordeaux is awash with a mix of cautious optimism, as well as open-minded experimentation. For the time being, it doesn’t look – at least amongst the more prestigious classified estates – like they will be adding new varieties to the blend any time soon. Until alternative approaches in viticultural and vinification fail, Bordeaux’s varietal DNA looks safe. Read more about Bordeaux or explore more Editorial

Climate change poses a serious threat to wine-growers around the world. Bordeaux has just allowed the use of new grape varieties to help its producers cope with the increasingly hot, dry conditions – but what does this mean for the region’s identity? We talk to the top winemakers about the future

Cheval Blanc, Margaux, Lafleur, Lafite, Ducru-Beaucaillou and more on climate change in Bordeaux

Is climate change threatening the Bordeaux blend?

JAMES SUCKLING James Suckling was the first out with his report, published on 19th April, before most people have made it out to taste the new vintage. He’s not shying away from calling this a truly great vintage, saying “it sets a new benchmark for Bordeaux”. It’s the 40th vintage he has tasted en primeur, and he feels it proves the region’s ability to face the challenges of climate change, with its uniquely hot and dry conditions. He notes that while the reds are the undoubted star, it is also a great vintage for Sauternes – with botrytis development in mid-October that produced exceptional wines.  While the growing season urges parallels with 2003, the wines are totally different. The 2022s “can be flamboyant, fruity and tannic, yet they have a freshness and form that give them energy and vitality”, he writes. While he found a few wines that were over the top, he generally felt there was consistent quality across the spectrum, from more modest estates to the grandest châteaux, with the wines “exceptional”. He gives nine potential 100-point scores, versus only one last year (for Lafaurie-Peyraguey in Sauternes – an address he also praises this year).  Suckling’s highlights: Cheval Blanc, Lafaurie-Peyraguey, Lafite-Rothschild, Le Pin, Léoville Las Cases, Pontet-Canet, Trotanoy, Pavillon Blanc du Ch. Margaux, Angélus, Canon Read James Suckling’s full report  WILLIAM KELLEY – WINE ADVOCATE  Publishing his report on the Friday of Primeurs week, William Kelley defines 2022 as “an amplifier” – highlighting differences between sites and how producers work both in the vineyard and winery. “Bordeaux has produced some monumental wines in 2022, but unlike many of the great vintages of the 20th century, the year was not a rising tide that raised all boats,” he says. The best wines offer “remarkable concentration, energy and harmony” but there are some that are “jammy, astringent and rustic”. He highlights that those with higher organic matter in their soils and who managed their canopies well were rewarded. He argues that vines adapted to the long, dry season, and the experience of recent warm vintages ensured that 2022 was not another 2003 – despite its extreme, hot, dry conditions. He warns that the frequently high pHs are a risk for the final hurdle – with an increased chance of volatile acidity and Brettanomyces, suggesting that although few samples showed these faults during the en primeur tastings, “it is certain that some producers will trip before the finish line this year”. Nevertheless, he is clearly impressed by the best wines – with eight potential 100-point scores in the mix. In a first, the work was divided between Kelley and Yohan Castaing, a relatively new member to the Wine Advocate team – so there are notes from both. The highlights noted below are 12 specifically recommended. Kelley’s highlights: Berliquet, Bourgneuf, Branaire-Ducru, Clos Manou, Dame de Montrose, De Retout, Domaine de l’A, Grand Village, Haut Marbuzet, Langoa Barton, Larrivet Haut-Brion, Mangot Read Kelley’s full report, notes and scores on the Wine Advocate GEORGIE HINDLE – DECANTER  Despite the year’s extreme conditions, Decanter’s Bordeaux correspondent Georgie Hindle writes that “a surprisingly large number of vineyards and their growers prevailed against the odds to create a wealth of exceptional wines in 2022”. She feels there are “both serious highs and lows”, but “some estates produced their best-ever bottles” – with “supple textures, excellent definition, long finishes and a sheer brightness and energy that has produced some of the most compelling wines I’ve ever tasted at this early stage”. She also emphasises how, despite being similarly hot, the year is not another 2003. For Hindle, the Margaux appellation was a highlight, as were the wines from the Haut-Médoc, as well as the top end of Saint-Emilion. She has pulled out a list of “coup de coeur" wines – those that were heart-stoppingly good, and it is those that feature as her highlights below. Hindle’s highlights: Beauséjour Duffau Lagarrosse, Canon, Cheval Blanc, Clos Fourtet, Figeac, Larcis-Ducasse, Laroque, Troplong Mondot, Les Carmes Haut-Brion, Smith Haut Lafitte, Brane-Cantenac, Giscours, Branaire-Ducru, Gruaud-Larose, Léoville-Las Cases, Pichon Comtesse, Montrose, Phélan Ségur, La Conseillante, La Fleur-Pétrus, Vieux Château Certan, Clos du Clocher, Pétrus Read Hindle’s full report, notes and scores on Decanter ANTONIO GALLONI – VINOUS  The first of the two Vinous reports comes from Antonio Galloni, who declares the best wines of the vintage to be “magnificent, viscerally thrilling wines” – “some of the most memorable young wines [he has] ever tasted” – although does temper this enthusiasm by saying that some selection is warranted. Running through the growing season, he highlights how “patience and technology” were critical – with larger numbers of smaller vats, allowing producers to harvest only what was perfectly ripe. The greatest surprise, of course, is the wines – not rich and opulent as for 2009 or 2018, but wines that “combine flavour intensity, energy and finesse in a way that I can only describe as magical”. He repeats the refrain that the wines bode well for Bordeaux’s fate in the face of climate change, and is clearly enchanted by the best wines. He flags that some of the wines are “a bit fragile” and that “élevage will make or break them”, not feeling it’s totally consistent below the top tier. He does, however, pull out a handful of over-performers, which we’ve listed as his highlights below. For him, the advancements in viticulture and winemaking are what define 2022 – wines of “notable depth and freshness without excess weight”, but exactly why they turned out the way they did remains something of a mystery. Galloni’s highlights: Alter Ego de Palmer, Beau-Séjour Bécot, Brane-Cantenac, Clos Puy Arnaud, Clos Saint-Julien, Figeac, Les Forts de Latour, Giscours, La Conseillante, La Gaffelière, Lafon-Rochet, Larcis-Ducasse, Léoville Las Cases, Le Pin Beausoleil, Les Carmes Haut-Brion, Malartic Lagravière, Moulin Saint-Georges, Puyblanquet, Quinault l’Enclos Read Galloni’s full report, notes and scores on Vinous JEB DUNNUCK  Jen Dunnuck is clear that the best 2022s are set to be “legendary”, with “brilliant wines from throughout the region”, but highlights that “there are dramatically different styles in the vintage” – emphasising that this is different to quality, which is “incredibly high”. The vintage is united by its “theme of ripeness and power”, yet yields, winemaking and terroir have all resulted in the aforementioned diversity. He finds the wines of the northern Médoc to be “powerful, concentrated, majestic wines showing remarkable purity and vibrance” and is fast to defend both the pH and alcohol levels, with the former sitting at or below the level of the 2020s and the alcohols “well within the normal ranges of 2009, 2010, 2015, 2018, 2019 and 2020, and very few 2022s show excessive alcohol”. He points to wines from the Right Bank’s limestone and deeper clay soils as “highlights of the vintage” – having retained “an incredible sense of freshness and purity while showing the inherent ripeness and power of the vintage”, although he finds Pomerol “slightly more erratic”. In his view, the satellite appellations have produced a “number of terrific wines” – with Castillon producing many “that rival the best from Saint-Emilion”. He compares the year to a blend of 2020 and 2018, or a mix of 2005 and 2010, with a little 2009 here and there. They are, he feels, “ripe, concentrated, sumptuous wines that have a real ‘wow’ factor”. Dunnuck’s highlights: Montrose, Mouton Rothschild, Haut-Bailly, La Conseillante, Larcis-Ducasse, Les Carmes Haut-Brion, Cos d’Estournel, Léoville Las Cases, Vieux Château Certan, Pétrus, Pichon Comtesse, Léoville Poyferré Read Dunnuck’s full report, notes and scores JANE ANSON – INSIDE BORDEAUX  Anson offered early coverage of the growing conditions and yields – ahead of tasting the wines – but her final reports don’t delve much into the detail of the year on its own, instead focusing on tasting notes and the methodology of her scoring. She is one of few critics to mainly offer firm scores rather than bands (apart from when there’s a chance of 100 points, which she doesn’t like to offer to unfinished wines), something she argues is most useful for those deciding on whether or not to buy. As her scores highlight (with five potential 100-pointers on the Right Bank, and two on the Left, but none for dry or sweet whites), she feels it’s a stronger year for reds than whites. She highlights the high levels of tannin and colour, as well as alcohols – noting that because of the latter she has erred on the side of caution with her drinking windows. She found the second wines stronger in the northern Médoc generally, and notes how producers used very different approaches to the vintage. On the Right Bank, she emphasises the advantage of being on Saint-Emilion’s limestone plateau, and that Pomerol offers “muscular swaggering style” this year. She pulls out a selection of wines as value buys, which we’ve listed as her highlights below. Anson’s highlights: Laroque, Saintayme, Peymouton, Bel-Air, Haut-Simard, Feytit-Clinet, Le Rey les Rocheuses, Laurence, Petit Bocq, Roquetaillade la Grange, Cantelys, Ferrande, Angludet, Mejean, De Pez, Fonbadet, Haut-Bages Libéral, Domaine les Sadons, Finegrave, La Fleur Lauga, Larrivaux, Bel Air Gloria, Cap Leon Veyrin, G d’Estournel, G de Guiraud, Charmes-Godard, Clos Floridène, L’Exuberance Blanc Read Anson’s full report, notes and scores LISA PERROTTI-BROWN MW – THE WINE INDEPENDENT  With some major releases arriving earlier than anticipated, Lisa Perrotti-Brown MW initially published a “teaser” article on the year, with notes and scores for wines that had been released or were set to be in the coming days, including more detail on Cheval Blanc, Angélus, the Barton stable and Beychevelle. In her notes on early releases, Perrotti-Brown writes that 2022 was “a faith-affirming vintage for Bordeaux growers” – proving that the region could handle climate change. She highlights the surprising consistency from the year, as well as “a luminosity… that defies what we thought we knew about Bordeaux varieties”. With “its myriad of earthy, nuanced, soft-spoken, shimmery expressions”, it’s “a vintage that Bordeaux fans and serious collectors will want to seek out”. In her full report, released a week later, Perrotti-Brown declares 2022 “a classic, great Bordeaux vintage”. Echoing our findings, she notes that there are no rules in this vintage – picking dates varied significantly, and yet drastically different approaches resulted in excellent wines. She believes that a minority of wines (less than 10% of what she tasted) were acidified which is not in itself problematic, but where it has been done poorly, it shows. She also argues that the record-high percentages of press wine leads to a ruggedness to the tannin structure of some wines. Despite these two quibbles, she was “surprised by how consistent [she] found the wines from top to bottom”, in terms of quality – but she feels, like Galloni, that the heterogeneity of the vintage comes through in the style of the wines. Overall, however, she finds the wines fuller-bodied, high in tannin and quite high in alcohol, but with no dried-fruit character, instead showing impressive bright, red fruit and florals – even if the acidity is relatively low. Stand-out appellations are tricky, but she points to Saint-Emilion’s limestone plateau and areas off it, as well as parts of Castillon, Fronsac and Entre-Deux-Mers with similar bedrock. She writes: “There are many beautiful wines from the Right Bank and Pessac-Leognan, but the top wines of the Médoc are astonishingly great in 2022. If you love Cabernet Sauvignon, you may want to pay special attention to this vintage because the results, in some cases, are mind-blowing.” Perrotti-Brown highlights that the vintage allowed “properties on the peripheries of ‘great terroir’” to thrive this year – and she pulls out a list of estates falling in this category that are likely to offer good value in 2022, which we’ve featured as her highlights below. Perrotti-Brown’s highlights: Branas Grand Poujeaux, Cantemerle, Cantenac Brown, Capbern, Clos Cantenac, Clos de Sarpe, Clos du Clocher, Clos Lunelles, Cos Labory, Couhins-Lurton, D’Arce, De Carles, Haut Carles, De Pez, Fonroque, Fontenil, Fourcas Hosten, Grand-Puy-Lacoste, Gros Caillou, Le Promenoir, Haut-Bages Monpelou, Haut-Simard, Jean Faure, Kirwan, La Mouline, La Mouline Totem, La Rose Perrière, La Vieille Cure, Lafon-Rochet, Lassegue, Latour-Martillac, Les Trois Croix, L’If, Malescasse, Marjosse, Maucaillou, Mauvesin Barton, Montlandrie, Meyney, Pavillon Rouge, Phélan-Ségur, Poesia, Potensac, Siran, Tour Bayard, Tour Bayard l’Angelot, Tour Saint-Christophe, Vermont, Cuvée Prestige Read Perrotti-Brown’s full report, notes and scores on The Wine Independent NEAL MARTIN – VINOUS After the requisite satirical introduction, Martin launches into his report emphasising his frustration at estates’ insistence that he tastes at the château itself, rather than at larger tastings – something he feels is under the belief that it will lead to higher scores. He argues that the anticipated vintage is subject to some fairly typical hyperbole. Although he emphasises that the vines seemed “in verdant rude health” prior to harvest, he’s not convinced that the heat and drought had no impact – as some producers, he suggest, argue. He references the increased use of press wine on the Left Bank, something he attributes to the influence of superstar consultant Eric Boissenot. As to the wines themselves, he seems reluctant to offer glowing praise, but writes that, “The crème de la crème is blessed with kaleidoscopic aromatics, intense fruit, finely-sculpted tannins, structure, elegance and length. Above all, contrary to what the growing season implied, they are suffused with freshness.” These are wines that “dazzle”. He feels however that – and contrary to others – that “terroir is not the be-all and end-all” but instead “a guiding hand” which results in “a partial flattening of the hierarchical pyramid”. Although he sings the praises of the best wines in 2022, he caveats this by saying some wines are “sweet ‘n’ sour”. This he attributes to “human error” and picking dates in particular, with the phenolic and sugar ripeness not always matching up. He feels that it was a season that demanded producers’ “A game”. He found Left and Right Bank are fairly equal in the year, but Saint-Julien was a particular standout. He finds the wines “unabashedly floral”, perfumed and black- rather than red-fruited. He highlights the powdered texture of the tannins in the vintage, as well as the unexpected freshness in the best wines. Most importantly, he emphasises that these are wines for long-term ageing. It’s a far from simple vintage, but, as he concludes, “If you could keep a leash on all that potential energy, greatness was in the offing.” Martin’s highlights: Brane-Cantenac, De Fargues, Haut-Bages Libéral, L’Eglise-Clinet, La Conseillante, Léoville Barton, Phélan-Ségur, Pichon Baron, Ségla, Sénéjac, Vieux Château Certan Read Martin's full report, notes and scores on Vinous Find out more about the vintage and browse all the latest Bordeaux 2022 releases

After weeks and months of tasting, the world’s leading wine critics are announcing their verdict on the latest Bordeaux vintage. Here you’ll find a round-up of what they’re all saying, with a summary of each report and the wines they rated most highly, updated and added as they’re released

Your crib-sheet to what the world’s leading wine critics are saying about Bordeaux 2022 en primeur – including Wine Advocate, Vinous, Decanter and more

Bordeaux 2022 – critics’ round-up

Bordeaux 2022: what the critics are saying

Saint-Emilion has been hitting the headlines. And not in the way it would like to. In July, just after the region’s châteaux submitted applications for the 2022 classification, two of the region’s four Premier Cru Classé A estates – Chx Cheval Blanc and Ausone – announced that they would be withdrawing from the classification system. This week sees a dispute over the 2012 classification enter the courts – with accusations that the results were fixed. The Médoc’s leading names were ranked in 1855 – with but one change (Ch. Mouton Rothschild's promotion) in 1973. The classification was uncomplicated, with no fussing over terroir, tastings or winemaking talent; it was based purely on price. It’s hard to believe that it remains relevant today – but, while of course there are properties that stand out, it’s more or less accepted, and reflective. Across the river in Saint-Emilion, they wanted something different. Something fairer. A system that flexed with an estate’s waxing and waning. The ambition was – and is – laudable. The reality, well… The classification is overseen by the Institut National des Appellations d’Origine (INAO) – the body responsible for France’s appellation system. The concept was mooted in the 1950s, with the first list published in 1955. The idea was that it would be re-drawn every 10 years – both to be more democratic and provide an incentive for long-term quality. Unlike the Left Bank’s system, it would assess terroir and include a tasting of the wines. The aim was, and is – as a spokesperson for the INAO told me, to help consumers distinguish between the region’s many properties and help “maintain a level of excellence”. The classification is based on a scoring system out of 20, with the breakdown of scores different to qualify for Grand Cru Classé (requiring a minimum 14 points) versus Premier Grand Cru Classé (requiring a minimum 16). In 2012, the possible points for Premier Grand Cru Classé were broken down thus: 30% based on the quality of the wine – with a tasting of 15 vintages; 30% on the estate’s terroir; 35% on the property’s renown (both national and international), promotion and distribution; and the remaining 5% on viticulture, vinification and traceability. Even the first, 1955 list was disputed, changed just three years later, then again two months later, before settling on 63 Grands Crus Classés and 12 of the elite Premiers Grands Crus Classés. The very best of this latter group were named “Premier Grand Cru Classé A” (the rest Premier Grand Cru Classé B) – with just two making the cut, Chx Ausone and Cheval Blanc. Since 1958 the region’s wines have been re-classified regularly – if not quite on the 10-year cycle forecast, in 1969, 1986, 1996, 2006 and then 2012. But there has always been an undercurrent of discontent. In 2006, five properties filed lawsuits and the ruling was declared invalid, with the 1996 classification reinstated. For the 2012 classification, the INAO seemed determined to clean things up. The tastings and site inspections were, for the first time, outsourced by the INAO, with wine professionals from other regions (Burgundy, the Rhône, Champagne, the Loire and Provence) roped in – including Marcel Guigal and Robert Drouhin. A company called Qualisud was to handle the tastings, while Bureau Veritas would take on visiting the estates. These independent authorities would, they thought, make it indisputable. The result was two new Premiers Grands Crus Classés A estates – with Chx Angélus and Pavie; while Larcis Ducasse, La Mondotte, Pavie Macquin, Troplong Mondot and Valandraud all promoted to Premier Grand Cru Classé B, and significant changes to the Grands Crus Classés (with a new total of 64 estates). But of course that wasn’t the end of it. Enter Chx Corbin-Michotte, Croque-Michotte and La Tour du Pin Figeac. The latter two had applied for and hoped to be promoted to Grand Cru Classé, while Corbin-Michotte was demoted in the 2012 rankings. They argue that the decision against them was “incomprehensible”, challenging the criteria for classification and insisting that two individuals – Hubert de Boüard (of Ch. Angélus) and Philippe Castéja (of Ch. TrotteVieille) – had “undue influence” with their roles within the INAO. It’s alleged that de Boüard was “present at all stages of the process elaborating the 2012 classification” (with it implied he influenced the ranking not only of Angélus but seven properties for which he consulted), while Castéja “pulled strings” to guarantee TrotteVieille’s Premier Grand Cru Classé status. The case went to administrative court, however the plaintiffs lost in 2015. They appealed, but lost again in 2019. And now they’re taking it to the criminal courts, with jail time and a fine of up to €500,000 on the cards for the accused. When I asked Frédéric Castéja – Philippe’s son and General Director of Borie Manoux – about the accusations, he told me: “I can only tell you that the Attorney General has dropped all accusations against [my father] and stated that he was not concerned at all with this so-called ‘influence’.” “When it comes to a public ranking, the level of controversy is as high as the stakes,” the INAO told me. It’s unsurprising, perhaps, given the impact the classification can have on an estate’s bottom line. After their promotion in 2012, Chx Pavie and Angélus saw instant price hikes: 2012 Angélus was released at 30% more than the 2011 en primeur, while Pavie went up 58%. That’s big bucks. And beyond the actual wine, it’s the land prices that really rocket. It wasn’t just these three (relatively minor) properties that seemed dissatisfied. Rumour has it that each year, the Médoc’s First Growths, Cheval Blanc, Ausone and Pétrus (“the group of nine”) all meet to taste the latest vintage. After Pavie and Angélus became newly minted First Growths, the group reportedly preferred to restrict the group to the original set. And in 2012 Ch. Ausone quietly removed the classification from its labels – a hint at what was to come. Eric Morain – one of the lawyers representing the three disgruntled estates – has commented that the classification has become “a system that sells the brand and no longer the grape”. La Revue du Vin de France’s 2021 Man of the Year, the attorney is a specialist in the world of wine and has earned a reputation for standing up for the little guys. He was instrumental in establishing the Syndicat de Défense des Vins Naturels (which introduced the Vin Méthode Nature trademark last year – a formal definition for natural wine in France), and has defended several wronged natural wine producers, such as Olivier Cousin and Alexandre Bain. Morain’s latest crusade, however, is against two goliaths – with connections and deep pockets. “The classification was thought out and developed and judged by people who had a direct interest. The rules were not the same for everyone,” Morain said on email to me. De Boüard and Castéja should have recused themselves, he argues. For Chx Corbin-Michotte, Croque-Michotte and La Tour du Pin Figeac (“They aren’t notable, just winegrowers who do their job well,” Morain says), this isn’t about money. They just want someone to admit they were wronged, unfairly excluded from the ranking. “Will they be convicted?” Bordeaux expert Jane Anson pondered, “I would imagine not, but I guess we will all have to wait and see...” For her, the drama is an unnecessary distraction “from the excellence of the wines and the entire classification”. In the meantime, the process for the 2022 classification has been rumbling on, with applications submitted this summer. Some changes have been made, again trying to make the classification – once and for all – watertight. Independent third party Bureau Veritas is now in charge of both tastings and site inspections, and the weighting of the tasting element has been increased for the Premiers Grands Crus Classés (bringing it in line with the weighting for the Grands Crus Classés) – worth 50% of the score (previously 30%) – while the portion for a property’s terroir has been reduced to just 10% (previously 30%). The puzzle is why the criteria remain different for a Premier Grand Cru Classé versus a Grand Cru Classé – something for which I haven’t been able to find an answer. Given estates need to score 17 for the heralded Premier Grand Cru Classé A, 16 for Premier Grand Cru Classé B and 14 for Grand Cru Classé, why make things even more complicated and declare that, for example in 2022, the quality of terroir has more significance for a Grand Cru Classé than a Premier Grand Cru Classé estate (20% versus 10% for the latter)? To make it into the upper echelons of the Premiers Grands Crus Classés, reputation is considered key – and this is a sticking point for many. While reputation, promotion and distribution represents 20% for the Grands Crus Classés, it stands for 35% of a property’s score for Premier Grand Cru Classé status. Including elements such as wine tourism, social media, PR and the accessibility of an estate, it has prompted remarks that the size of a winery’s car park has more relevance than the quality of its soils. The INAO emphasises that the criteria are very similar to those of the original classification in the 1950s. Reputation has always been included, they argue – they are simply adapting this to the modern day. Either way, it’s a minor element, they assure me – with, for example, social media representing just 0.3 points, or 1.5% of the final score, while wine tourism makes up a mere 1%. This hasn’t soothed the worries of the region’s two original Premiers Grands Crus Classés A properties, Ausone and Cheval Blanc. News broke soon after applications for the classification closed on June 30th that the prestigious estates had not submitted anything. When I spoke to both estates ahead of en primeur (April this year), the responses were interesting. Pierre-Olivier Clouet, Technical Director at Ch. Cheval Blanc, noted it was “a touchy question” before he continued. “We believe it’s quite difficult in 2021 to classify the wine like in 1855. This is not the same period this is not the same price per hectare, it is not the same price per bottle… Producing an outstanding wine is difficult on paper,” he said. “We don’t produce wine for the critics, for the classification – we make wine for the wine lover. Premier Grand Cru Classé A, Premier Grand Cru Classé B, Grand Cru Classé… we are Cheval Blanc, that’s it.” When I enquired whether he felt a wine’s distribution should have as much weighting as its terroir, he shrugged and smiled: “The answer is in the question.” Pauline Vauthier of Ch. Ausone was less willing to broach the topic, not wanting to be embroiled in the debate. “What counts is the quality of the product,” she said – making very clear that that is where the estate’s focus lies. “There are many classifications and they’re difficult for the public to understand. Ausone prefers to communicate about the quality of its wine.” She added: “[The 2012 classification] created much controversy, and that will certainly be the case with 2022.” When the news broke in July that both estates were withdrawing (along with sibling estates, La Clotte and Quinault l’Enclos), Pierre Lurton (Director of Ch. Cheval Blanc) and Clouet told Terre de Vins that there wasn’t enough emphasis on “the terroir, the wine, the history”. Edouard Vauthier (Ch. Ausone) explained, “Since 2012, some criteria added are not linked into the wine itself anymore. Some people apply for the classification for economic reasons more than quality and the respect of the terroir.” He highlighted that many of their customers hadn’t even noticed that “Premier Grand Cru Classé A” was no longer on the label. Indeed, why would they? Interestingly, these estates agree with Eric Morain on this. For Morain, the tasting component should represent much more – and as long as it counts for so little, “the classification will mean nothing”. The two behemoths are their own brands – brands that are much stronger than that of Saint-Emilion Premier Grand Cru Classé A. The loser, sadly, is set to be the classification itself, and its top-tier properties – which will no longer benefit from Cheval Blanc and Ausone’s halo effect. Of course, the INAO was keen to emphasise that – whether classified or not – the two estates would always be closely associated with the region, and that there were plenty of other estates that eagerly submitted applications. “Ausone and Cheval Blanc have always been driving forces behind the appellation and I hope will remain so,” Frédéric Castéja told me. “The risk is that at the next occasion other top estates (meaning other First Growths) do the same, then if too many leading estates leave, the classification is meaningless.” Morain – unsurprisingly given his campaign against the classification – is damning about its fate. Ausone and Cheval Blanc’s departure is, for him, “a symptom of a system on its last legs”. So is the 2022 ranking set to be the Saint-Emilion classification’s swansong? Perhaps – the more important question is maybe if it matters. “Saint-Emilion has so many châteaux (by far the most of any of the prestigious appellations) that there is a definite benefit to have some way of distinguishing the best wines,” Jane Anson said. “I fully agree with the principles, in fact think the idea of a renewable classification is very much consumer-driven and provides an incentive to estates to keep investing etc, but I think it has become unworkable.” And that is the problem – the theory is excellent, but how can it be put into practice? While the classification sounds helpful in principle, for most people, I suspect it isn’t. There’s too much confusion with Grand Cru, Grand Cru Classé and Premier Grand Cru Classé A or B. Unlike the Médoc’s straightforward numbering of First to Fifth Growth, it is not – to the uninitiated – immediately clear which is meant to be better than the other. Price and branding of an individual estate will be the more important differentiator. Talking to other producers in the region, few have answers – and few wish to champion the system’s survival. I asked Noëmie Durantou Reilhac – of Denis Durantou estates – whether she’d ever wish to see something similar in Pomerol. The answer was a firm no (“definitely”). “What really saddens me is seeing some plots in Saint-Emilion Grand Cru that are truly devastated,” she tells me. When I ask Nicolas Glumineau at Pichon Comtesse in Pauillac – a producer with a little distance – about his thoughts on it, he’s quick to quip: “That’s why we have an 1855 [classification] that we never move.” More seriously, he thinks the decade cycle is problematic. “I have this feeling that one classification every 10 years is probably too fast, too frequent. Probably 25 years – one generation could be enough.” Of course applying for the classification is voluntary – and not everyone does. Ch. Tertre Rôteboeuf, notably, has never played the game – despite the high quality of its wines. (The property is also renowned for handling its own distribution, outside the négociant system.) Ch. Haut-Brion owner Prince Robert of Luxembourg recently highlighted a benefit to being outside the classification – announcing his plans to expand Quintus with vineyards from the recently bought Ch. Grand Pontet. And this really gets to the point of what could make the Saint-Emilion classification work. As Anson said to me, “Saint-Emilion is the only classification in Bordeaux that includes the notion of terroir (and in fact taste) and that is also linked to a specific piece of land.” A classified property can’t automatically include new vineyards – unlike estates on the Left Bank. The classification is admirable in many ways – but how can you really quantify excellence? Is it ever really possible to pin down the true quality of a wine, or estate, with such exactitude? Is the picture not more nebulous than points can ever paint? “All classifications are correct as long as all players clearly know the rules,” Frédéric Castéja noted. “One must remember that classifications are always the picture of the past, but of course confirm the potential of the estate.” For Saint-Emilion, even the past feels in flux – discussed and debated. What the future holds is hard to say – but, for now, we’ll wait to see what’s in store for the class of 2022. Read more about Editorial  Since this article was published, Hubert de Boüard was found guilty of having undue influence in the 2012 Saint-Emilion classification. He was fined €40,000 and has not appealed the charge. Two properties, Ch. Croix de Labrie and Ch. Tour Saint-Christophe, are taking the INAO to court over their applications for the 2022 classification. In January 2022, Ch. Angélus announced it too was leaving the Saint-Emilion classification, stating the system had become a "vecteur d'antagonisme et d'instabilité". This leaves Ch. Pavie as the only remaining Premier Grand Cru Classé A estate. September 2022: the new classification has been unveiled, with Ch. Figeac promoted to Premier Grand Cru Classé A, alongside Ch. Pavie.

Saint-Emilion’s classification is in crisis – embroiled in court cases and controversy. But why? And does it matter? Sophie Thorpe investigates

Saint-Emilion’s classification is in crisis after leading names abandoned the system. We talk to Ausone, Cheval Blanc, Angelus and more about the controversy

Investigating Saint-Emilion's classification

Class act: Saint-Emilion

2020 Calon Ségur, Saint-Estèphe This Calon Ségur has a lovely interplay of earthy, mineral notes with a touch of smokiness, fresh leather and concentrated berry fruit aromas, all beautifully compacted on a focused nose. The wine starts surprisingly supple with the soft, ripe yet detailed tannins slowly building on the palate. This wine takes you by surprise, becoming more and more focused on the palate. There is a lovely pristine quality to the fruit, an equilibrium and tension to the wine. Alongside the fruit are sweeter dark chocolate notes and green herbal tones providing a complex flavour spectrum on the mid-palate. It finishes with great energy, verve and vibrant acidity. The more clay-like Saint Estèphe minerality really comes through on the finish. Excellent. 2020 Ch. Pichon Comtesse, Pauillac There are few wines in 2020 that have such a distinct Pauillac character than the Pichon Comtesse, bristling with pure pencil-lead graphite minerality, backed by earthy notes and toasted spices. There is a lovely suppleness to the wine – very juicy, fresh and ripe but with no hint of over-ripeness, and an underlying mouth-watering salinity. This is a complex palate with plenty going on – baked black fruit, redcurrant, liquorice and a greener, vinous element too. With over 72% Cabernet in the blend (65% Cabernet Sauvignon and 7% Cabernet Franc), it is no surprise the wine has amazing focus, freshness and direction on the palate. The fruit remains crisp and fresh throughout, the cassis beautifully entwined with the graphite notes, all focusing right to the back of the palate. The balance and poise is exceptional, giving real energy to the fantail finish. 2020 Ch. Léoville Barton, Saint-Julien The 2020 Ch. Léoville Barton takes a while to emerge from the glass, but when it does it is boysenberry bright, shifting to pure dark blackcurrant, cedar and soft spice, with an almost orange zest freshness and a scented, floral lift. On the palate, this is beautiful – powerful and fine textured. There’s a vibrancy to the acidity, bringing precision and clarity to the fruit expression, while the powdery tannins have an almost parma violet feel to them. Fresh and lush, there’s a brightness to the blackcurrant and redcurrant fruit that carries to the long finish. Elegant, pure, with much more to come. 2020 Ch. Margaux, Margaux While closed at first, the aromatics of the 2020 Ch. Margaux develops beautifully with air, releasing a complex array of peony, rose floral and menthol aromas with warmer toasted spice notes. There is a lovely concentration and density to the palate both in terms of fruit concentration and tannin detail. The pristine red and black fruit is so fresh and juicy but compacted by the tannins, focusing the wine right down the centre of the palate, providing extraordinary depth. High quality oak tones – cedar and spice – bite at the fruit, creating an
amazing layering effect of spice, fruit and tannin. The handling of the oak is excellent. While very present, it keeps the wine focused and manages the sheer abundance of tannins on the mid-palate. This is a wine built to last.  2020 Ch. les Carmes Haut-Brion, Pessac-Léognan This 2020 Ch. les Carmes Haut-Brion starts a little reticent, a dark brooding nose that slowly opens to reveal a lovely balancing concoction of aromas across the fruit and floral spectrum. Fresh blackcurrant chimes with greener herbal notes giving lift to the nose and an overwhelming sense of freshness. The tannins are concentrated, detailed, fully resolved and – more than anything – they have an energy that excites the palate. The clarity of fruit is exceptional, it almost feels like you are
crunching on fresh berries – it is pristine. This is beautifully balanced, awash with freshness, while the lovely Cabernet Franc herbal notes add florality and lift to the palate. 2020 Ch. Smith Haut Lafitte, Pessac-Léognan The 2020 Ch. Smith Haut Lafitte is plump, dark and a little brooding on the nose, with a mineral note and something a little animal. On the palate, it’s similarly dark-fruited but with savoury depths to complement the quite plush blackberry and black plum fruit. It’s fulsome and round – but with a saline freshness. There is real purity and concentration to the waves of dark, fresh fruit – ripe and plump blackberries and dark plum. The tannins are really ripe and beautifully melded, yet present, providing the necessary structure. This is delicious, and quite moreish with that salinity complementing the otherwise dark-fruited profile. 2020 Ch. Angélus, Saint-Emilion Angélus has produced a profound wine in 2020, continuing a clear move that we’ve seen over the last four years or so – away from power and towards elegance. The team rightly says the 2020 has a “sublimity” to it. It also showcases the finer detail of the Right Bank wines this year – a beautiful, delicate, floral, peony scent, matched by wonderfully dark, smoky, toasted spice, fruitier baked berries and lighter, buttery, pastry notes. The wine has fantastic texture, with detailed but perfectly ripe tannins that ripple across the palate, coated in dense, concentrated forest fruit of fantastic purity. The Cabernet Franc brings mouth-watering freshness and a minerality too. The assemblage is 60% Merlot, 40% Cabernet Franc with part of the Cabernet aged in 30hl foudre (the latter to reduce the Cabernet Franc’s exposure to oxygen).This is plush but beautifully elegant Angélus. A magical wine. 2020 Ch. Canon, Saint-Emilion An abundance of fresh fruit aromas along with saline, mineral and dry spice notes fill the nose. The fruit is darker in character to its neighbouring Ch. Berliquet (tasted alongside), but still straddles the red and black fruit spectrum nicely. The fruit is fantastically fresh. There is a wonderful equilibrium to the wine – while the fruit is pristine, there is no shortage of concentration and mid-palate roundness. The tannins are unbelievably fine, bringing an effortless, structural detail and depth to the wine, firming up on the finish, indicating there’s plenty more to give. The finish is extraordinarily long. This is exceptional, even for Ch. Canon. 2020 Ch. Clinet, Pomerol  The 2020 Ch. Clinet is an immense and stunning wine. The nose is rich with milk chocolate and dried fruit – but also something fresh and crunchy about it. There’s an exoticism to the wine’s expressive perfume – almost shisha-like. On the palate, this is thick, full, round and intense – a weighty
wine with a cocoa richness to it, but an incredible purity of dark berry and plummy fruit. There’s plenty of juicy acidity to offset the wine’s richness and mass of super-ripe tannins. Tight, dense and intense, this is a wine that needs time to fully unfurl. 2020 Enclos Tourmaline, Pomerol The Enclos Tourmaline is opaque in colour with a brooding, compacted nose. It has lovely high-quality, toasted oak notes of dry spice interspersed with iron-esque mineral tones and subtle floral, violet aromas. Ripe, pristine plum and blueberry fruit dominate the palate. The tannins are very detailed and fine. The palate is dense, rich and layered, but not over the
top, with lovely restraint and a distinct textural finesse. What’s more, there’s a vibrant acidic energy running straight down the middle of the palate, adding real excitement. The wine is backed by touch of firmness and good mineral underpinning. This is very well-balanced. Excellent. Explore Bordeaux or read more Editorial

Bordeaux produced some stunning wines in 2020. While we haven’t yet tasted everything – notably Chx Mouton and Lafite Rothschild – here’s our pick of our 10 favourites so far, wines that have really shone in this remarkable vintage

Explore our 10 favourite Bordeaux 2020 wines we have tasted so far, featuring Calon Ségur, Ch. Margaux, Clinet and Canon 

Top 10 Bordeaux 2020 wines tasted so far

Bordeaux 2020: our favourites

Quinault l'Enclos

Saint-Emilion

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Gli orari di ritiro sono dalle 8:30 alle 12:30 e dalle 13:30 alle 17:30, dal lunedì al venerdì. Siamo chiusi nei giorni festivi.

rappresenta tutti i vini attualmente presenti nel tuo Portafoglio che non sono conservati con noi. Premi l'icona

La mia cantina

Nome

Prezzo netto

Non hai alcuna fattura in questo momento.

mostra tutti gli articoli del tuo Portafoglio che sono attualmente sul mercato.

In vendita

mostra tutti gli articoli attualmente presenti nel tuo Portafoglio. Da questa pagina puoi eseguire azioni individuali su di essi.

Panoramica

mostra tutti gli articoli attualmente in attesa di un'azione da parte dell'utente.

In sospeso

Questo è il prezzo di mercato dinamico dell'articolo al netto del margine di negoziazione.

I pagamenti pre-autorizzati consentono transazioni automatiche per tuo conto, garantendo pagamenti fluidi e senza complicazioni. Questo permette di elaborare addebiti ricorrenti, abbonamenti o pagamenti programmati senza approvazione manuale ogni volta.

Il numero di casse che desideri mettere in vendita

Il tuo articolo del catalogo verrà archiviato. Sei sicuro di voler continuare?

Prima di richiedere la consegna, puoi modificare la quantità per ciascun articolo nella tua selezione qui sotto.

*Il prezzo di mercato è dinamico e può variare. Al momento della vendita, dal prezzo finale sarà detratta una commissione di negoziazione del 10%.

Prezzo di mercato totale*

Dividi in {caseSize} singole bottiglie da {bottleSize}cl.

Titolo

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

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