Se mai prendete il treno per Saint-Émilion, noterete che attraversa il cuore dei vigneti della regione. Proprio dietro la stazione, alla periferia del villaggio, si trova Ch. Haut-Simard, una proprietà modesta che, guarda caso, appartiene ai Vauthier, la stessa famiglia che ha creato Ch. Ausone, una delle tenute più famose della regione. Oltre 15 anni dopo che la famiglia Vauthier ha rilevato la tenuta, sta emergendo dall'ombra, dimostrando la sua eccellenza. 
Ch. Simard e Haut-Simard, oggi entrambi di proprietà della famiglia Vauthier, un tempo facevano parte della stessa proprietà, risalente al XVI secolo, che prese il nome dalla famiglia Simard nel 1865. Quando la linea ferroviaria tra Libourne e Bergerac fu costruita nel 1870, attraversava direttamente i vigneti e divideva la tenuta in due. La ferrovia attraversa i piedi dei pendii di Saint-Émilion, dividendo nettamente due diversi terroir. A nord della linea ferroviaria si trova l'Haut-Simard, con terreni più argillosi e calcarei, mentre il Simard, più esteso, si trova a sud su terreni più sabbiosi. 
Nel 1917, i quattro ettari dell'Haut-Simard originale furono acquistati da Leonard e Charlotte Gratadoux. Nel 1929 costruirono una nuova casa e una cantina, ancora oggi in uso. Claude "Coco" Mazière, prozio di Édouard Vauthier, acquistò la cantina e 10 ettari di vigneto nel 1954, l'Haut-Simard originale e una parte del Simard. Gradualmente acquisì il resto della tenuta di Simard e ampliò Haut-Simard, portando le due tenute a un totale di 50 ettari. Sebbene i due vini siano stati a lungo prodotti separatamente, a partire dagli anni '90 Mazière ha concentrato tutte le uve nello Ch. Simard. 
Il prozio Coco ha gestito le tenute fino alla sua morte, nel 2008. "È mancato quasi in ufficio", mi racconta Edouard, sottolineando come Mazière abbia lavorato in modo quasi ossessivo fino alla fine dei suoi giorni. Alla sua morte, Alain Vauthier, il padre di Edouard, già responsabile di Ch. Ausone, Ch. Moulin Saint-Georges e Ch. de Fonbel, ha ereditato la tenuta di Simard. "Guarda le mappe del terreno e osserva dove si trova Ch. Haut-Simard: è sabbioso, un po' argilloso e un po' calcareo: è un terroir perfettamente adatto al Cabernet Franc", spiega Edouard. "Scavando un po', ti rendi conto che la falda freatica è 10-15 metri più in basso. È un terreno molto profondo e ottimo, che può produrre un ottimo vino." In effetti, basta guardare i vicini della proprietà per trovare nomi illustri: Canon-la-Gaffelière, La Gaffelière, Pavie e Larcis-Ducasse sono tutti a due passi. Haut-Simard si trova a soli sette o otto metri sul livello del mare, ma è sufficiente a separarlo dalla pianura alluvionale dove si trova gran parte di Simard. 
Rendendosi conto del potenziale, Alain decise di separare nuovamente Simard e Haut-Simard (reintrodotti a partire dall'annata 2008) e avviò un ampio programma di reimpianto per i 10 ettari di Haut-Simard, impiantando fasce di Cabernet Franc ad alta densità (12.600 viti per ettaro) nel 2008, 2009 e 2010. Laddove un tempo le viti di Haut-Simard contenevano circa l'80-85% di Merlot, ora il 70% del vigneto è dedicato al Cabernet Franc, puntando sulla qualità piuttosto che sulla quantità. Poco è cambiato nella cantina dalla sua costruzione nel 1929 e il team utilizza ancora le vasche di cemento originali. L'uva viene raccolta interamente a mano, con una selezione per densità ormai di routine, e rimane a contatto con le bucce per circa 20 giorni, preferendo il délestage (rastrellamento e rimontaggio) alle follature/rimontaggi per consentire un'estrazione delicata. Una volta pressato, il vino matura per circa 14 mesi in botti di un anno per il 20-30% e il resto in cemento. 
Poiché gran parte del vigneto è stata estirpata, i volumi erano esigui nelle prime annate dei Vauthier. L'uva proveniente dalle giovani vigne ha iniziato a essere introdotta a partire dal 2014 e l'assemblaggio ha continuato a cambiare, con il 2022 il primo a contenere il 70% di Cabernet Franc. "Ha cambiato completamente le carte in tavola", afferma Edouard, spiegando come stiano finalmente vedendo i frutti del loro lavoro. Anche ora, vengono prodotte solo 2.500 casse all'anno. 
Per Edouard, il Merlot sui terreni più sabbiosi porta note di fragola, mentre sui terreni calcarei aggiunge liquirizia, completando il frutto scuro e il peperone verde del Cabernet Franc. Quel frutto scuro si è sviluppato con ogni annata, con l'arrivo dei nuovi impianti e la maturazione delle viti, conferendo ulteriore consistenza e struttura. L'età media del vigneto è ora di soli 15-16 anni, destinata a offrire di più con la maturazione. Questo potrebbe essere un vino modesto, ma ha una capacità più che sufficiente per invecchiare. "Sono sicuro che durerà 15 anni senza problemi", afferma Edouard. 
Assaggiando diverse annate, è sorprendente vedere l'evoluzione dello stile Haut-Simard, dal più solido 2016 al lineare, luminoso ed elegante 2022. È un vino che ci ha impressionato anche en primeur negli ultimi due anni, dimostrandosi ben al di sopra delle sue aspettative. Degustazione Ch. Haut-Simard 
Ch. Haut-Simard 2016: Succulento, dolce e rotondo, è corposo e concentrato, con una vera densità di frutto al palato. È fresco, con un finale salino, ma possiede una certa solidità, senza la precisione, la brillantezza e gli aromi delle annate più recenti. Assemblaggio: 65% Merlot, 35% Cabernet Franc 
Ch. Haut-Simard 2018: Il naso dell'Haut-Simard 2018 è immediatamente più espressivo rispetto al 2016, combinando frutti rossi e una nota erbacea con una dolcezza tostata. Al palato è più lineare. Il cuore intenso del frutto è ricco e compatto, incorniciato da tannini granulosi in questa fase relativamente giovane. Il finale è lungo e sapido, con un accenno di foglia di ribes nero. Uvaggio: 70% Merlot, 30% Cabernet Franc 
Ch. Haut-Simard 2019: Floreale, vellutato e aromatico, l'Haut-Simard 2019 è completamente diverso dall'annata precedente. Delicati frutti di bosco, ribes nero e rosso, conducono a un palato elegante e fine. È preciso e succoso, agile ed equilibrato con tannini fini e gessosi. Uvaggio: 60% Cabernet Franc, 40% Merlot 
Ch. Haut-Simard 2022: Il 2022 è la stella indiscussa della nostra mini-verticale di Haut-Simard, e l'annata che Edouard Vauthier indica come punto di riferimento per la tenuta. Al naso è dolce e luminoso, ricco di frutti di bosco rossi impeccabili, insieme a sentori floreali e di scaglie di matita. È il palato a sorprendere, tuttavia, deciso e lungo, lineare con tannini incisi alla grafite e un'acidità appetitosa. Vibrante, preciso e molto, molto buono, soprattutto per il prezzo. Uvaggio: 70% Cabernet Franc, 30% Merlot 
Ch. Haut-Simard 2024: Il naso è profumato, con intense note di ciliegia e fiori soavi. Al palato si percepisce un'intensità lussureggiante, con una nota minerale che sostiene il frutto e completa la brillante acidità. La concentrazione è deliziosa, con tannini fini che creano una struttura densa e strutturata. 12,7% e pH 3,74. Uvaggio: 80% Cabernet Franc, 20% Merlot [degustato en primeur, maggio 2025]

La famiglia Vauthier, celebre per Ch. Ausone, possiede varie tenute sulla Rive Droite. Negli ultimi 15 anni, Ch. Haut-Simard ha beneficiato di importanti investimenti. Abbiamo incontrato Édouard Vauthier per parlare della trasformazione della tenuta, oggi evidente nel calice.

Over the last 15 years, the Vauthier family has invested significantly in Haut-Simard. We sat down with Edouard Vauthier to talk about the evolution underway 

Change at Ch. Haut-Simard – the Vauthier family estate 

Cambio di marcia a Ch. Haut-Simard

The Vauthier family is among Saint-Emilion’s most influential. The custodians of Ch. Ausone, they have been knocking about this medieval village since the 17th century, with the young team running Ausone today the 11th generation to make wine there. But the Vauthiers’ presence in Saint-Emilion spreads far beyond Ch. Ausone. They have also been in charge of neighbouring estate Ch. Moulin Saint-Georges since 1921, Ch. de Fonbel since 1971 and more recently Ch. Simard and Ch. Haut-Simard (since 2008). Their latest acquisition (again in Saint-Emilion) is the famed four-hectare site of Ch. la Clotte – another jewel in an impressive line-up of estates. Edouard Vauthier, the latest to join the business full-time (in 2019), likes to classify their properties using (heaven forbid) the Burgundy hierarchy. “If Ch. Ausone is the Grand Cru,” he says, “then La Clotte and Moulin Saint-Georges, still on the limestone plateau, are the Premier Cru equivalent. Ch. de Fonbel and the Simard estates are not on limestone but on sandier, clay soils, and therefore represent the village wines.” Tasting through the wines of all six estates, there is an undeniable similarity in style running through them. They all have such a refined tannic texture and purity of fruit, even in the least expensive bottlings of Ch. Simard and Fonbel. Edouard believes this is very much down to the family’s personal taste when it comes to ripeness levels, and their methods of extraction and maceration at fermentation. But it is not only this. When Alain Vauthier (Edouard’s father) took over the estates in 1999, he had huge ambitions for his “village” wines, Fonbel and Simard. “My father wanted to apply the same meticulous attention to detail in all his wines, whatever the family accountant might think,” he chuckles. Given the price of Simard on release is less than £10 a bottle, it might not make much financial sense to give it the same attention as Ausone, but they do – making these wines outstanding value. At this price, the wines are ideal for restaurants, with much of the stock held back specifically for them.  The Vauthier family’s eye for detail, even in these inexpensive wines, has also been to Ausone’s benefit. Simard, Fonbel and even Moulin Saint-Georges have all been a hotbed of experiments over the last two decades and have really helped, Edouard believes, enhance the quality at Ausone.   As trends changed in the region, Ausone, admits Edouard, adapted their extraction methods, notably from 2006 onwards. They also reduced the toasting of the barrels from 2011, which they felt was hiding some of the fruit, and you can taste the change in the oak regime comparing the wines over this period. Ausone is aged in 100% new oak, even today, but the change in toasting, he feels – and I agree, has greatly improved the wine. Tasting the older vintages today, while the oak is more present, the wines have not lost their unique identity – the sinewy yet refined tannins and amazing freshness are still very present, and the wines have matured beautifully. Despite Ausone’s premiership at this time, Edouard’s father Alain loved to experiment. Edouard jokes that his father was a little too obsessed with machinery. From about 2008 onwards he was buying up all sorts of state-of-the-art equipment, predominantly to try and raise the quality of their other estates. Being able to constantly compare these wines against Ausone was a healthy barometer. While many of these investments didn’t pay off, his father’s open-mindedness led to a magnificent discovery which was to have a huge influence on the Vauthier recipe and Saint-Emilion more widely today. He was the first vigneron in the world to trial the density sorting bath.  “It’s a very simple machine, perhaps that’s why we like it,” Edouard laughs. “If the machinery becomes complicated, we don’t understand anything.” The original design was used in pea production and was then modified to work for grapes. As the berries arrive at the winery, they are submerged, for less than a second, in a bath made up of a water and sugar solution. “It is a simple calculation,” says Edouard. “The density level can be adjusted so that any grape not sufficiently dense (and therefore concentrated) is disposed of. It brings 100% reliability to the sorting.” For the family, when they switched to using the machine, there was a clear distinction when it came to fruit purity in the wine.  But Edouard believes the density sorting machine is not only for sorting the grapes. Because the berries are submersed in water prior to fermentation, it cleans the berries. “All the dirt, all the dust, all the small particles are washed off. Going into the fermentation process you have a very clean tank and it results in a very clean fermentation. There are no impurities.”  As with all their experiments, the density bath was first tested at Ch. Simard in 2011. So happy with the initial results, they introduced it to Moulin Saint-Georges in 2012. By 2013 all three cellars and all six wines were equipped with the machine. Every grape of Ch. Ausone since 2013 has undergone density sorting. Tasting the wines from 2013 through to 2020, they have only become more ethereal. The purity of fruit is undeniable. This is not only down to the density bath, but with such a clean fermentation and a knowingness of the concentration levels of the berries, the winemaking team, Edouard explains, didn’t need to overly extract to get concentration or flavour into the wine. “We were ahead of the game,” he says, “and it was fortunate my father was friends with the inventor. We were one of the first using it.” Today Edouard estimates that at least 25% of Saint-Emilion properties use the method. Despite the advancements in technology, the Vauthier family knows that terroir remains the trump card in Saint-Emilion. Despite Alain’s meticulous attention to detail and however perfectly made the wines are, Simard or Fonbel will never give you the complexity you find in the berries of Ausone. It is the one part of the recipe that cannot be changed.  Saint-Emilion is a variable appellation, but its uniqueness lies in the presence of limestone. It is this that gives the wines low pH and naturally high acidity resulting in a natural freshness and energy in the wine. The grapes of Simard and Fonbel are grown on more fertile soils, which means the yields are naturally higher and therefore less complex. It also means more work needs to be done to manage mildew and disease.  “It’s harder to make wine here,” says Edouard. “Ausone, we are lucky, it is in the perfect place. Although every inch is manicured, it doesn’t take that much work to maintain the quality.” Back in 2008, the Vauthiers did extensive research on the availability of water across their Saint-Emilion properties. It turns out Ausone, even in the driest years, can still access enough moisture through the entire year, necessary for the vines to avoid water stress, thanks to its limestone soils. It is a special site.   The biggest surprise for Edouard when understanding his family’s vineyards was the natural difference in the quality of berries from site to site. “It is something that cannot be explained,” he says, “other than terroir. If you taste the grapes from each of our properties, all at the same period, at the same level of ripeness. Moulin Saint-Georges and La Clotte will have maybe three to four times more flavours and aromas than Simard and Fonbel and at Ausone it is 10 times more. I can’t tell you why, but it is true.” It is fascinating to think that despite all the improvements, Edouard believes it’s difficult to produce an unremarkable wine at Ausone. No doubt it is the reason it has been a prime viticultural site for over 2,000 years. Even back in the day, using basic traditional methods, the results still proved to be incredible. “When you taste old Ausone,” says Edouard, “it is light, aérien, everything is super smooth, delicate and balanced. While we can play with extraction and oak, in the bottle, we always have an Ausone typicity in the end.” His family’s job, he believes, is simply make sure nothing goes wrong.  Despite Edouard’s humble assertions, there is no doubt that the wines today are spectacular, the younger vintages only becoming more ethereal, and more refined. There are few wines, if any, that perfectly embody the magic of Cabernet Franc on limestone, a perfect base recipe from Mother Nature’s hand – but with the Vauthiers in charge, Ausone is in good hands.   Explore all current Ausone listings or read more Editorial

We recently hosted an event with Ch. Ausone in London, tasting nine vintages of the wine, as well as a flight from the Vauthier family’s other estates. We caught up with Edouard Vauthier to discuss what makes the property unique – and where the magic lies in this idiosyncratic Bordeaux appellation

Edouard Vauthier tells us what makes Chateau Ausone so special and why terroir is everything in Saint-Emilion.

Finding the perfect recipe at Chateau Ausone

Ch. Ausone: the Vauthier vision

L'annata 2024 a Bordeaux ha portato piogge record, ma l'annata è molto più di questo. Mentre vengono lanciati i primi vini, Sophie Thorpe racconta un anno complicato e i vini che ha prodotto.

Explore the 2024 vintage in Bordeaux and the wines it produced – looking at the growing season and style of the wines as they’re released en primeur

Bordeaux 2024 wines en primeur – vintage overview

Bordeaux 2024: panoramica dell'annata

Burgundy expert Jasper Morris MW has had his finger on the region’s wine pulse for several decades. Especially for FONDATA, he profiles eight domaines to watch, producers that are bringing vital energy and fresh winemaking talent to the celebrated wine region 

Jasper Morris MW on eight of Burgundy’s most exciting domaines – including Eleni & Edouard Vocoret, Chantereves, Alvina Pernot and more 

The new Burgundians – Jasper Morris MW 

The new Burgundians

The Left Bank The gravel soils of the Left Bank are beautifully free-draining – something that has long been key to the fine wines despite the wet, maritime climate of the Médoc. In 2022, however, producers were desperate to retain what little water fell from the skies – and the berries harvested were tiny, with thick skins and containing surprisingly little juice.  The size of the grapes, combined with localised hail in Saint-Estèphe, resulted in generally low yields in 2022 – often lower than 2021, although it does vary by estate. Any addresses working organically and biodynamically last year had catastrophic yields, and this year therefore seemed generous (and joyous) for them, with its dry conditions meaning minimal disease pressure. What little fruit was harvested, however, was ripe and concentrated – producing rich and structured wines, with the best also having amazing freshness.   Saint-Estèphe This northern commune tends to thrive in hot vintages, with the heavier, clay-rich soils retaining more water and cooler temperatures, limiting the vines’ stress – and it was just so in 2022, a vintage in which it seems to be one of the more consistent appellations. Unfortunately the northern reaches of the region were struck by a corridor of hail on 20th June – it was very localised, but some estates lost significant volumes (with reports of up to 80%). At Ch. Beau-Site, the combined effects of this hail and April frost led to a loss of around half their crop, while Phélan-Ségur lost 30%.   Picking dates here varied – with Montrose (that has produced one of the stars of the year) starting on 2nd September, Calon Ségur on 6th and Cos d’Estournel on 7th – the earliest harvest for the latter since 1989. Even without any hail damage, Cos only managed to crop 33hl/ha, compared to a normal 40hl/ha. It’s also the first release of Cos Labory under Michel Reybier – reuniting the land that was originally owned by Louis Gaspard d’Estournel – and many more changes are set to come here. As they just acquired the estate, they were only responsible for the blending and élevage – but it’s already showing a touch of the classic Cos polish.   At Montrose, they felt there was a need to “civilise” the tannins, with gentle extraction. At Calon Ségur, Vincent Millet chose a longer, cooler fermentation at 24˚C ; for him, it’s the low yields that give the vintage such power, while the freshness remains a mystery. The wines that we tasted showed none of the rusticity that was once the trademark of Saint-Estèphe, with the best combining a depth of dark fruit and charming freshness.  Our highlights: Montrose – and especially La Dame de Montrose, Calon Ségur, Phélan-Ségur Pauillac “None,” Mathieu Bessonet – Technical Director at Pontet-Canet – said firmly when I asked if he could compare 2022 to another year. Pauillac escaped the hail and almost no one reported any significant damage from the frost, however yields were still low here. As Jean-Sébastien Philippe at Ch. Lafite-Rothschild highlighted, although the tonnage of grapes wasn’t too bad, it was the volume of liquid that they released which was notable – with the berries so small and the skin-to-juice ratio so high that yields were reduced by up to a third at most estates.  Some of Lafite’s younger vines started to struggle in the heat towards the end of August and were picked early, but the fruit wasn’t deemed good enough to be used. Neighbouring First Growth Mouton Rothschild picked in earnest from 1st September, finishing on 26th September – with almost no producers still picking by October’s arrival.  At Ch. Latour, the team recorded the lowest annual rainfall in their history – with just 615mm between October 2021 and September 2022. But there were significant storms in June, indeed the lightning in a thunderstorm on 2nd June destroyed Pontet-Canet’s office, with another following on 24th. Almost everyone we spoke to in Pauillac emphasised the higher percentage of press wine used. As vignerons tended to employ gentler extraction, the press wine was more delicate and more could be used to bring depth to the wines.   Technical Director at Ch. Pichon Baron Pierre Montégut compared the purity of Cabernet Sauvignon this year to 2019, with the richness reminding him of 2020. Bessonet feels that 2022 Pontet-Canet is more Pauillac than Pontet-Canet, but in general it seems that the extreme vintage amplified each estate’s character – as Charles Fournier at Mouton Rothschild highlighted. Taking the First Growths, Mouton is flamboyant, Lafite restrained and precise (with everything in this prestigious stable showing particularly well), Latour more stern and serious. Pauillac has produced some stunning wines at the top end this year, but there’s definitely a little more variation that needs to be considered.  This year’s Ch. Batailley – another classic expression of this stalwart estate – bears a commemorative label to the late Her Majesty Queen Elizabeth II, who served 1947 Ch. Batailley (a year with similar climatic conditions) at her Silver wedding anniversary in 1972.   Our highlights: Lafite-Rothschild, but also Carruades de Lafite-Rothschild, Pichon Comtesse, Batailley, Grand-Puy-Lacoste  Saint-Julien  “You’ve got to be really humble when a plant teaches you that much,” said Claire Ridley at Ch. Léoville Poyferré – referencing the vines’ resilience in the face of 2022’s extreme conditions. Despite the year’s challenges, Saint-Julien seems to have thrived, with some really impressive wines, with the Barton stable a particular standout. Damien Barton-Sartorius noted that some producers were afraid to wait for phenolic ripeness because of the rising sugar levels in the warm September conditions, but sufficiently ripe skins were key to success.   At Léoville Las Cases, the team feel the year’s climatic conditions hark back over 150 years, to 1870 – although we can’t personally vouch for the comparison, they’ve crafted a muscular, firm wine that will need serious time to reveal its full potential. (Indeed, five potential 100-point scores attest to the quality here.) Ducru-Beaucaillou highlighted the influence of oceanic mists in August, while Ridley pointed to the June storms for essential drought relief.  Harvest dates were similar to Pauillac, often starting in the second week of September and running to the end of the month. The acidity levels vary on paper from 3.6 to 3.85, yet the wines have good freshness and alcohols are generally on the more modest side for the year, with most sitting closer to 14, rather than 15. For Barton-Sartorius, the year sits happily alongside 2016 and 2019 – and possibly 1945. The appellation’s best wines are classically built, with both finesse and flesh, as well as the requisite structure for the cellar.  Our highlights: the entire Barton stable – including a stunning Mauvesin Barton (although sadly Langoa and Léoville sold out on release), Beychevelle, Léoville Las Cases, Lagrange  Margaux “They had to find a way to survive,” Aurélien Valance at Ch. Margaux said of the vines. For him 2022 was a year that gives him hope: “2022 was very extreme – but the wines are not. For the future, it’s very promising.” They have a plot of old-vine Petit Verdot that is always used in the Grand Vin, but the wine was already so dense that it didn’t need it. The fruit from this prime site has instead been used for Pavillon Rouge, contributing to a particularly serious, firm and swarthy rendition of this second wine. Valance explained how they used the vintage as an opportunity to trial two alternatives for managing the heat: removing leaves in early June to allow the grapes to adjust to the hot sun early in the season while they had thick skins, and using kaolin – a type of clay that can be used as a sort of “sunscreen”. While they had higher yields on both these trial plots, they have bottled them separately to see how these practices impact quality over time. Their ongoing work re-orienting their vines (from north-south to east-west) will also help long term, but will take half a century or more.   At Marquis d’Alesme and Labegorce, the early April frost reduced yields, especially for the Merlot – meaning they cropped just 22hl/ha. Harvest started in the first two weeks of September, finishing by the end of the month, the earliest on record for estates like Rauzan-Ségla. Yields generally seemed lower in Margaux – dipping to around half the normal volume at several estates, often less than in 2021. At Brane-Cantenac, Henri Lurton pointed to the deep roots of the 60-year-old Cabernet planted by his late father as key to their success this year, with a thicker canopy and cool nights all contributing to the wines’ surprising freshness. While most estates opted for a lighter touch with extraction, Palmer was a notable exception – choosing instead to lean into the year’s bold structure, something that has paid off (with another five potential 100-point scores here to prove it).  As Lurton said, “It wasn’t an easy vintage to make – but in the end it’s a great one.” Indeed, he feels it’s the best wine he’s ever made. That’s certainly the case at some estates, although the appellation was definitely more variable in quality. The best wines, however, fulfil Margaux’s sensual stereotype – combining perfume with the concentration of the year, and voluptuous tannins.  Our highlights: Rauzan-Ségla, Ségla, Marquis d’Alesme, Brane-Cantenac, Pavillon Rouge du Ch. Margaux  Pessac-Léognan  For Daniel Cathiard at Ch. Smith Haut Lafitte, the vintage was “more about dryness than warmth” – indeed, having recently started working in Napa Valley (with the family’s Cathiard Vineyard), he dared to say that the conditions were “a little Californian”.  Picking in this southern commune seems most uniform, with almost everyone starting in the first week of September. Guillaume Pouthier – who has created one of the wines of the vintage at Les Carmes Haut-Brion – managed to reduce the alcohol with his use of whole-bunch and native yeast, reducing it to a modest 13.5%. Although the tannin levels are very high (with an IPT of almost 100), the wine is amazingly accessible now – with a purity and delicacy that made it tempting to steal the sample for dinner. As he said, “What is very important to me is an empty bottle.”  The style of the wines here varies, from the ultra-elegance of Carmes to a bold, ripe offering from Haut-Bailly – but, from our tastings at least, there’s good uniformity in quality, with powerful wines that are set to age well.     Our highlights: La Mission Haut-Brion, Les Carmes Haut-Brion, Domaine de Chevalier  The dry whites Having read about the conditions of the year, you’d be forgiven thinking that the whites might be a write-off – but they’re far from it. It certainly required skill in the vineyard and winery to maintain freshness in the warm, dry year, with some that are on the more tropical side, but there are also some gorgeously taut, vibrant whites that are well worth paying attention to. The best of these are pithy, with impressive tension and an energy that reverberates through the wine. Yields at several addresses were particularly low for the whites, with frost having more of an impact on the Sauvignon Blanc, as well as the hot wind concentrating fruit further.   Although not being released en primeur, 2022 will be the first commercial vintage of a new white wine from Ch. Margaux, a junior sibling to Pavillon Blanc – one that we’re particularly excited to taste. Domaine de Chevalier Blanc is, as Adrien Bernard said, "very special this year” – and we wholeheartedly agree. While the reds often steal the limelight at Lafleur, we were particularly impressed by Champs Libres – another pure Sauvignon Blanc that sings this year.  As Olivier Bernard’s (Adrien’s father’s) 40th vintage, both the Grands Vins bear a special label, with a 1941 illustration by Xu Bei Hong of a galloping horse, one that captures the energy of the year at this address. At Ch. Haut-Brion, the team was particularly impressed by the quality of the Semillon – and it ended up representing a significantly higher portion (51.4%) of the blend, and the result is impressive.   Our highlights: Pavillon Blanc du Ch. Margaux, Domaine de Chevalier Blanc, Lune d’Or, Fieuzal Blanc, Clos Floridène, Les Champs Libres, Cos d’Estournel Blanc  The sweet whites of Sauternes and Barsac Because it was so dry, botrytis took time to develop in 2022, and it was only after the rain in early October that the noble rot took hold. A hot, dry wind over the following week resulted in rapid concentration, Pierre Montégut explained at Suduiraut, which is one reason for the purity of fruit in the wines. With this sudden concentration, the fruit needed to be picked more quickly than normal – indeed Montégut didn’t have enough pickers to bring it in as quickly as he’d have liked. The resulting wines are particularly rich and hedonistic, with notably high sugar levels at some addresses – Lafaurie-Peyraguey has a whopping 260g/l residual sugar (with 130-140g/l the number for a typical year). Yields are tiny in both Sauternes and Barsac – averaging 4hl/ha and 1.5hl/ha, respectively. Montégut explained that he would be using more new oak to help balance the richness of the fruit, which effortlessly absorbs the wood (the sample of Suduiraut we tasted was 100% new oak, but it will likely end up around 70% versus the normal 50%). He compares it to 1959, a vintage that had particularly high sugar levels for the era.   Our highlights: Suduiraut, Guiraud, Coutet The Right Bank There are some stunning wines from the Right Bank this year, with the wines generally more consistent (especially in Saint-Emilion), and the yields (again, mainly in Saint-Emilion) more generous versus the Left Bank.   Unusually, irrigation was permitted in both Saint-Emilion and Pomerol, however few producers have the infrastructure to water vines (beyond doing so manually) – and if they don’t have a water source themselves, it would also add significant costs. As such, few addresses that we visited took advantage of the option – and some argued that the permission to do so arrived too late in the season to be of real use. Although we only dive into the detail of Saint-Emilion and Pomerol on the Right Bank, it’s worth noting that the satellite wines from the Lafleur stable were particularly good this year, with both Les Perrières and Ch. Grand Village really impressing, and Montlandrie was a standout from the Durantous. Although we didn’t taste L’Hêtre, Jacques Thienpont (Le Pin) told us that it was “fabulous” this year – and may well be one to look out for given its pedigree.  Saint-Emilion Saint-Emilion’s pronounced limestone soils were a godsend in 2022 – bringing incredible freshness that balances the generosity of the year beautifully, producing some of the very best wines in the vintage. Of course, the proportion of limestone in soils isn’t universal, and it’s not quite as simple as saying only those on the plateau thrived, but it certainly helped. The general trend towards restraint undoubtedly helps as well, meaning that many producers have contained and tamed the opulence of 2022, rather than exaggerating it.  It was Joséphine Duffau-Lagarrosse’s second vintage at the helm of her family estate, and she’s been working particularly hard on pruning – something she feels is the most important part of any year, looking to balance each vine rather than leave a set number of buds, which also avoids the need for a green harvest. For the Ausone stable, Edouard Vauthier feels it is a Merlot vintage, with the berries “absolutely gorgeous”. The only vines of theirs that struggled in the heat were those at Ch. de Fonbel, where they have gravel soils rather than clay/limestone.  At Ch. Canon, the team even sacrificed certain plots on particularly thin, rocky soils totally – not vinifying the fruit as the vines didn’t have sufficient water reserves to handle the dry conditions. The team at Figeac highlighted how their rootstock (Gravesac) was particularly useful this year. The seeds were already brown in August – showing just how advanced the phenolic development was.   While most estates on the Left Bank and Pomerol sit at 3.6 to 3.9pH, here some wines were as low as 3.3 (bear in mind that whites will often be around 3.2), and most sit under 3.6. There’s a noticeable exception with Cheval Blanc, however the wine has an incredible sense of freshness despite its 3.86pH, and is clearly one of the highlights of the year. As with elsewhere, old vines and deep roots were also a support – and this was particularly true at Clos de Sarpe, Laroque and Angélus. The best wines here offer enticing perfume with aromatic finesse, backed up by concentrated yet crunchy fruit, seamless tannins and mouth-watering acidity, often with a saline finish. They are spellbinding.  Our highlights: Laroque, Carillon d’Angélus, Berliquet, Beauséjour Duffau Lagarrosse, Clos de Sarpe, Cheval Blanc, Bellefont-Belcier  Pomerol Those fortunate to have some of this appellation’s deepest and most prized clay soils produced some stunning wines, but it was definitely trickier on those with more sand and/or gravel. There were proclamations from many producers that this is Merlot’s “comeback” – but Edouard Moueix disagrees, this was just an easy year to farm the variety: “Merlot thrives here, but it is fragile, and you must be more precise – it’s not as tough as Cabernet Sauvignon or Cabernet Franc.”  Diana Berrouet Garcia at Le Pin noted how hot it was early in the season, recalling it was already 30˚C over the Easter weekend, but the rain that arrived after every heatwave allowed the vines to recover before they were challenged once more. Ch. Clinet was one of the few properties to use irrigation when permitted, something that helped avoid the vines shutting down, along with the cool nights and their mature vines (between 35 and 40 years old on average). By contrast, at Evangile – where the team is in the middle of a replanting program and the vines average just 15 years old – Juliette Couderc was worried about them even in June, however the naturally smaller leaves reduced transpiration and allowed them to survive until harvest at the end of August.   Alexandre Thienpont (Vieux Château Certan) chose to leave more bunches than normal on the vines – eight or nine, rather than the normal five or six – eventually harvesting tiny berries that weighed less than 1g. Noëmie Durantou Reilhac (of Ch. l’Eglise-Clinet) explained how important it was to manage the extraction carefully to maintain freshness, extracting early while the musts were cool and taking it off the skins after just two to five days after fermentation was finished (when some producers choose to leave the wine macerating for up to 40 days).   The warm winds in September concentrated the berries, and are the reason that yields are generally lower, often around 20-30% less than in 2021 for those that harvested later in the month. The start of harvest ranges from the very end of August through to 16th September, and almost everyone finished before the 23rd September. Merlot from the vintage is undoubtedly opulent and we found the best wines were often – but not always – those where its exuberant personality was tamed with Cabernet, bringing a firmer, more linear structure.   Our highlights: Belle-Brise, Vieux Château Certan, L’Eglise Clinet, Blason d’Evangile, Bourgneuf, Clinet, La Conseillante, L’If    Read more about Bordeaux 2022 

There are exceptions to almost every rule in 2022 – and, as ever, it’s essential to asses wines individually. Here, however, we break down the region by commune to offer an overview of how each subregion fared in this fascinating vintage

Bordeaux 2022: a breakdown of the vintage by region, with top picks from Saint-Estephe, Pauillac, Margaux, Saint-Julien, Saint-Emilion and Pomerol

Bordeaux 2022 – breaking the year down by commune

Bordeaux 2022: the vintage by commune

Talking to producers about the 2020 vintage in Bordeaux, their excitement is palpable. Dramatic gesticulation and unabashed grins made for little modesty, but there is also a certain amount of relief. This was not an easy season for the region’s vignerons – a rollercoaster of a year that really put them to the test (and that’s without taking the global pandemic into account).  You can read more about the conditions in our piece on the growing season, but – in brief – it was a vintage of two halves. The season started with a mild, wet winter and spring, with the growth cycle around 10 days earlier than normal. “It was a very, very precocious vintage,” Daragh Quinn at Ch. Fieuzal explained. The damp conditions led to mildew pressure, demanding winemakers’ presence amongst the vines to stave off the threat (especially for organic or biodynamic producers).  From mid-June, the weather shifted dramatically, becoming dry and hot, resulting in some vine stress. Mid-August rain provided some relief on the Left Bank (less fell on the Right), while cool nights in late August and September were key to preserving aromatics and acidity. Harvest was swift and early, with the whites picked from mid-August, the Merlot from early September and Cabernet following from the middle of the month. There was a little rain towards the end of harvest, welcomed by some producers in the Médoc to plumpen the extremely concentrated Cabernet berries.  The resulting crop was beautifully ripe, but with particularly small berries – something that means yields were impacted. “The frustration is the volume produced,” Damien Barton-Sartorius of Léoville and Langoa Barton explains. “I’m a farmer talking – we like a good quantity.” For him, the yield was down around 20%. At Lafite and Duhart-Milon, the reduction was around 15%, a little lower at L’Evangile where mildew had more of an impact. Angludet was hit hard, with just half the normal crop – something that surprised Benjamin Sichel – but this was an exception rather than the rule, with a reduction of 20 to 30% on 2019 the norm.  So, how did winemakers handle the vintage? First and foremost was managing the extreme growing season. Getting out amongst the vines to spray and protect against mildew was essential. Most left larger canopies in place to offer much-needed shade for the fruit during the hot summer conditions. Picking dates were key to preserve acidity, and many also chose either to pick in the early morning – allowing both the fruit and pickers to enjoy cooler conditions – or chill the fruit on arrival at the winery. This helped preserve the delicate aromatics and enabled producers to control fermentations better.   The small and concentrated berries meant there was a higher than usual skin-to-juice ratio, and the potential for a lot of tannin. It was therefore all the more important that extraction was gentle, especially as the seeds weren’t necessarily ripe as Edouard Moueix (of Ch. Bélair-Monange and La Fleur-Pétrus) highlighted. As Guillaume Pouthier at Les Carmes Haut-Brion told us, it was about “passive extraction” which he did entirely via infusion for the first time this vintage. Lafleur has never pumped over as little as they did in 2020, but it simply wasn’t needed with the perfectly ripe fruit, Cellar Master Omri Ram explained: “Aromatic compounds, ripe tannins, flesh, it all came out of the grape so easily.”  On paper, it’s tempting to think that the 2020s were destined to be big, bold, super-ripe and tannic. Fortunately – and much to many producers’ bafflement – it’s not so. While in some ways the vintage could be compared to the similarly hot 2003, the wet start was key – supplying the vines with essential reserves to get them through the warm, dry summer. Similarly, the mid-August rain was a godsend for the gravel soils on the Left Bank.  In short, the 2020s are very good and, in some cases, outstanding. Surprisingly elegant, the wines combine the ripeness and density of a warm year, yet with a wonderful freshness and aromatic precision. On the Left Bank, the alcohol levels are modest (notably Lafite is a mere 12.8%, while few sit above 13.5%) – something attributed by some to the August rain. The fruit is ripe yet with a real refreshing crunch to it. There’s a vibrancy and saline acidity that makes the wines moreish. These classical expressions of Claret are, as one winemaker noted, wines that will appeal to the English palate. “It’s quite incredible, the freshness,” Vincent Millet, Calon Ségur’s General Manager, said. He noted that these are wines with “beaucoup d’éclat” – wines that leap out of the glass.  “I just love the 2020,” Nicolas Glumineau at Ch. Pichon Comtesse told us. “It’s full of energy, exploding out of the earth. Full of minerality.” Thomas Duroux at Palmer captured it nicely, describing the vintage as having a “Latin flair” yet also a class and restraint. Antoine Gimbert (Léoville Las Cases, Nénin and Potensac) put it similarly: “flamboyant and subtle at the same time”. Pauline Vauthier at Ausone highlighted the long ageing potential of the vintage – having the requisite length, minerality and freshness.   On the Right Bank, the wines are plusher, the alcohol levels consistent with recent vintages (most at 14 to 14.5%), but there’s still a restraint and elegance on show. While there’s plenty of concentration and structure, the tannins are seamlessly ripe (making them relatively approachable for cask samples) and they are aromatically expressive, often with a distinct floral imprint. Noëmie Durantou Reilhac (Ch. l’Eglise Clinet) emphasised how important she felt élevage was for the vintage. It “would have been very charming, very seducing – but not as deep as it could be. The élevage brought that deepness to that very juicy, flashy fruit,” she said. Pierre-Olivier Clouet at Cheval Blanc feels it’s a wine that will need time, describing the tannins as “a little academic”. For him, the dry conditions “explain perfectly why the wines are so dense, so powerful, so intense”.  It is important to note that this not a totally homogenous vintage. The challenges of the growing season meant that only those who could and did put in the requisite vineyard work excelled. The dry conditions meant that terroir held even more importance than normal. Cooler, water-holding clay and limestone soils were an advantage; the well-drained gravels that house much of the finest Cabernet sometimes struggled. It is for this reason that the Right Bank seems to have really shone, and it’s arguably a Merlot vintage – but that isn’t to say there aren’t some superb Cabernet-led wines. Saint-Julien, Margaux and Saint-Estèphe are the most consistent on the Left Bank, while the top names in Pessac-Léognan have over-performed. The finest Pauillacs are glorious – pinpoint, precise examples of what this commune does best.   Justine Tesseron at Pontet-Canet was one of many to agree that 2020 is the “third in a trilogy of top vintages”. Given the year’s unusual conditions, comparisons have proven hard. Pierre-Olivier Clouet at Cheval Blanc feels 2020 has a palate like 2010 or ’11, with the nose of 2015 or ’09. The wine reminds Noëmie Durantou Reilhac (Ch. l’Eglise Clinet) of 2015. At Léoville Las Cases, Jean-Hubert Delon compared it 1988. Vincent Millet at Calon Ségur feels it is like 2016, except with more density. While in numbers it’s similar to 2010, Haut-Bailly’s Véronique Sanders feels 2020 is a very different wine – with a “contrast between power and this elegance”.  “It’s very close to 2019 – very classic,” Nicolas Glumineau (Pichon Comtesse) said. “To me it has something like the energy of the 2019, and the uprightness and strength of the 2016. It’s a great wine, I’m sure about this.” The term “classic” comes up time and again – something Jean-Sébastien Philippe at Lafite also proposed, versus the more modern 2018 or 2019. At Ch. Margaux, Philippe Bascaules described it as a more concentrated 2019, or a fresher 2018, but feels all three vintages are of the same, high quality.   From our own tasting, we can’t help but agree – this is another very good vintage to follow on from 2018 and ’19. Great? Maybe. The best properties – wherever they’re based – have made brilliant wines that sit comfortably alongside the best vintages in recent memory. Although not every wine reaches such heights, the balance between power and freshness is impressive – and sets them up for a long life in the cellar. Overall, however, there’s a classicism and elegance to the 2020s, with expressive and delicate aromas that make these wines utterly seductive. We can’t wait to watch them evolve in bottle.   The vintage in brief  Very high quality, with some exceptional wines Complicated growing season with a wet start and hot, dry summer  Ripe yet surprisingly fresh wines  Classical and aromatically expressive  Right Bank more consistent than the Left  Excellent wines to be found in every commune  Yields are down by 20-30%  Read more about Bordeaux, including our breakdown by commune

The 2020 vintage in Bordeaux was not easy – but the resulting wines are undeniably very good. After several weeks’ tasting and talking extensively, we give an overview of the eventful year and the impressive wines it produced 

After several weeks’ tasting and talking extensively, we give an overview of the eventful year and the impressive wines the Bordeaux 2020 vintage produced 

Bordeaux 2020 vintage overview

Bordeaux 2020: vintage overview

Ch. Ausone: the Vauthier Vision Our 2023 events line-up started with a bang at one of London’s most exciting and newest culinary establishments, Alex Dilling at Hotel Café Royal.  On a typically British February evening, our guests gathered at Hotel Café Royal for a Champagne reception and exceptional five-course meal celebrating one of Bordeaux’s most respected estates, Ch. Ausone. Each course was expertly designed to complement the nine remarkable Saint-Emilion vintages we tasted throughout the night.  The magical evening began with an exploration of the Vauthier family’s other wines in Saint-Emilion: Chx Haut-Simard, de Fonbel, Moulin Saint-Georges, La Clotte and Chapelle d’Ausone. These wines were the perfect introduction to the Vauthiers’ style of Bordeaux – wines of extraordinary precision and finesse. We then moved on to the main event – a vertical of Ch. Ausone stretching from 2003 to 2018, exploring the beauty of this property and how its style has developed under the Vauthiers. Edouard Vauthier – son of proprietor Alain Vauthier and brother to winemaker Pauline Vauthier – joined us to share the property’s fascinating history, guiding us through its distinct terroir and how they work in the vineyard and winery. This wonderful evening and comprehensive tasting provided the ultimate insight into this very special property – and was the perfect introduction to 12 months’ worth of wonderful gatherings with excellent food, wine and conversation. Full line-up: Champagne Henri Giraud, MV10  2016 Ch. Haut-Simard, Saint-Emilion 2015 Ch. Moulin Saint-Georges, Saint-Emilion  2015 Ch. la Clotte, Saint-Emilion  2016, 2011 Chapelle d’Ausone, Saint-Emilion  2018, 2017, 2016, 2009, 2008, 2007, 2006, 2005, 2003 Ch. Ausone, Saint-Emilion  Read more about the evening.  Le Pin from the beginning, with Jacques Thienpont The second event of the year, held at Claridge’s L’Epicerie, was a magnificent celebration of one of the most famous names in wine, Le Pin. With a mere 600 to 700 cases produced annually – a truly minuscule quantity that is dwarfed in comparison to fellow top estates of Pomerol and Saint-Emilion – few people ever get to taste these wines. Those fortunate enough to do so almost certainly wouldn’t have tasted the vintages on show back-to-back in February. Over the course of the evening, guests were treated to 15 incredible wines –  three from acclaimed vigneron Jacques Thienpont’s special Saint-Emilion operation L'If and 12 spellbinding wines from the iconic Pomerol es­tate, concluding with the 1990, 1983 and first-ever Le Pin vintage, 1979. Thienpont and Diana Berrouet Garcia (MD of Domaines Jacques Thienpont) joined us for the evening, sharing remarkable stories about one of the world’s most renowned and mythical producers. During this truly immersive experience, we were able to gain unprecedented insight into the style, philosophy and history of the incredible estate that produces one of the world’s rarest and most in-de­mand wines for collectors. Such was the quality of the wines on show that the world-class food served by the expert L’Epicerie team was almost reduced to a footnote. Seven exquisite dishes were prepared in Claridges’ iconic kitchens – each one designed to complement the remarkable wines that filled our guests’ glasses. Truly exceptional. Full line-up:  2015, 2013, 2012 L’If, Saint-Emilion  2010, 2009, 2008, 2007, 2006, 2005, 2001, 2000, 1991, 1990, 1983,1979 Le Pin, Pomerol Read more about the event.  Schrader Exploration with Jason Smith MS One of Napa’s cult names, Schrader Cellars, was the focus of our third event of the year. During an intimate dinner at Michelin-starred Muse by Tom Aikens in Belgravia, London, guests were treated to a vertical of the greatest-ever vintages (2005-2019) of Schrader’s top cuvée, Old Sparky, which all received perfect scores. These 100-point wines – all from magnum – were expertly paired by one of the UK’s most talented chefs.  Esteemed Master Sommelier Jason Smith expertly guided us through Schrader’s best vineyards and terroirs before enthralling us with tales of six vintages that have become some of the estate’s most coveted and rarest wines. While tasting these exceptional vintages at the gorgeous two-storey Belgravia townhouse, Aikens hand-served and enthralled guests with the seven courses he had prepared for the evening. This was an exploration of one of the world’s most decorated and mythical wines which showcased Napa Cabernet at its very best. Full line-up: Champagne Henri Giraud, Fût de Chêne MV10 (in magnum) 2019 Robert Mondavi, To Kalon Vineyard Fumé Blanc Reserve 2019, 2018, 2013, 2012, 2007, 2005 Schrader Cellars, Old Sparky, Beckstoffer To Kalon Vineyard, Cabernet Sauvignon The Pernots of Puligny  In April, two young Puligny-Montrachet visionaries, Alvina Pernot and Philippe Abadie, took centre stage at hallowed London culinary establishment, The Connaught. During a remarkable five-course meal, prepared by Hélène Darroze’s three-Michelin-star team to complement the 23 wines on show, guests enjoyed a mini vertical tasting of La Rue aux Vaches, followed by a selection of Premiers and Grands Crus from Alvina’s grandfather’s estate Domaine Paul Pernot and her own eponymous fledgling property. Following a tasting flight (2021-2018) of Alvina Pernot’s Rue aux Vaches vineyard – bottled exclusively in magnum – guests were then served five mini verticals of Domaine Paul Pernot’s Folatières, and Grand Crus Bienvenues-Bâtard and Bâtard-Montrachet from the family’s cool cellars in Puligny. The supremely talented husband-and-wife winemaking duo joined us on the night to offer insight into these special vineyards and wines, and the contrasting styles of the two properties. It was a true exploration of Pernot, a key and treasured partner for FINE+RARE, across many of their greatest wines.  Full line-up:  2021, 2020, 2019, 2018 Puligny-Montrachet, La Rue aux Vaches, Alvina Pernot (in magnum) 2020 Bâtard-Montrachet, Grand Cru, Alvina Pernot 2020 Puligny-Montrachet, Premier Cru, Clos des Folatières, Alvina Pernot 2018 Puligny-Montrachet, Premier Cru, Les Folatières, Alvina Pernot (in magnum) 2017, 2016, 2012, 2009 Puligny-Montrachet, Premier Cru, Clos des Folatières, Domaine Paul Pernot 2006, 2001, 1999, 1996 Puligny-Montrachet, Premier Cru, Folatières, Domaine Paul Pernot 2017, 2013, 2011, 1996 Bienvenue-Bâtard-Montrachet, Grand Cru, Domaine Paul Pernot 2017, 2010, 1999, 1988 Bâtard-Montrachet, Grand Cru, Domaine Paul Pernot Ch. Lafite Rothschild through the ages A landmark event of the year, Ch. Lafite Rothschild through the ages was the first experience we held in UK held outside London. Waddesdon Manor in Aylesbury was the natural choice for the occasion because of its iconic grandeur – and connection with the Rothschild family. Following a Champagne reception in Waddesdon Manor’s private gardens on a balmy summer evening, guests sat down to an enviable six-course dinner accompanied by an incredible flight of ex-château back vintages of Ch. Lafite Rothschild, from 1960 to 2010, and two beautifully mature magnums from Lafite’s sibling estate, Ch. Duhart-Milon. Domaines Barons de Rothschild International Director Jean-Sébastien Philippe joined us for this remarkable journey exploring one of Bordeaux’s most renowned First Growth châteaux before we retreated to the charming, characterful Five Arrows Hotel located a stone’s throw from Waddesdon Manor. Full line-up: 2019 Ch. Rieussec 2010, 2005, 1990, 1982, 1960 Ch. Lafite Rothschild 1990, 1976 Ch. Duhart-Milon (in magnum) Exploring Ch. d’Yquem and Ch. Cheval Blanc In June, we held our first event that included a magnificent overnight stay outside the UK in the historic wine-producing region of Bordeaux. Over the course of two wonderful days, guests walked among the vines and cellars of two iconic estates – Ch. d'Yquem and Cheval Blanc. Two of the region’s most respected winemakers, Pierre Lurton and Pierre-Olivier de Clouet, joined us as we explored these highly coveted estates through private vineyard and cellar tours, incredible culinary experiences at both properties and superlative flights of ex-château vintages.  Following a lunch and tasting at Ch. d’Yquem – including magical vintages dating back to 1939 – and a 14-flight Cheval Blanc dinner, guests settled into the breathtakingly beautiful five-star Château Hôtel Grand Barrail for the night, located a short distance from the neighbouring medieval town of Saint-Emilion and some of the world’s most coveted fine wine producers. The wines, company and setting were truly magnificent and we all walked away from the experience with a greater appreciation for the two wine estates. Full line-up: 2016 "Y" de Ch. d'Yquem 2020, 2009, 2005, 1990, 1961, 1959, 1939 Ch. d’Yquem 2020 Le Petit Cheval Blanc 2020 Le Petit Cheval  2015, 2011, 2010, 2009, 2000, 1998, 1990, 1982, 1966, 1964, 1961 and 1939 Ch. Cheval Blanc Ch. Belle-Brise: discovering the walled garden of Pomerol Our penultimate event of 2023 was a first for our experiences programme – a dinner in the United States hosted by our US arm, Vinfolio.  In November, an intimate group of guests gathered at three-Michelin-star SingleThread in Healdsburg (Sonoma County, California), to celebrate FINE+RARE favourite Ch. Belle-Brise.  Over the course of the evening, the small group were fortunate enough to taste a 23-vintage flight of Belle-Brise dating all the way back to the first commercial release in 1993. All those in attendance were gifted the rare opportunity to unravel the golden thread that connects each vintage from this special Pomerol estate. As Scott Turnbull MS – Vinfolio Director of Private Clients – explains in his Editorial piece about the night, elegance and finesse were the common themes at one of the largest Ch. Belle-Brise retrospective tastings ever held.  Host for the evening, Turnbull, shared stories from the estate’s short but mighty history, including the château’s ability to overcome adversity in its first few commercially released vintages to produce what is, for many, a desert-island wine. Special thanks to the supremely talented SingleThread team for preparing an exquisite kaiseki-influenced Japanese menu that gave the little-known, yet much-loved Pomerol property an incredible stage to demonstrate its silken and opulent wine’s almost weightless power.  Full line-up: Champagne Robert Moncuit, Les Grands Blancs, Blanc de Blancs 2002-2020, 2000, 1999, 1995, 1994 and 1993 Ch. Belle-Brise, Pomerol 1982 Bas Armagnac, La Fontaine de Coincy (45%) Read more about the event. Two decades of Roumier’s Bonnes-Mares with William Kelley Our 2023 events calendar drew to a close in spectacular fashion with a superlative showcase of 20 vintages of one of the most legendary bottlings on the fine wine landscape, Domaine Georges Roumier’s Bonnes-Mares. An international group of collectors and wine enthusiasts from the Czech Republic, Mallorca, Geneva, San Francisco, London and Burgundy (in the form of the evening’s compère, acclaimed Burgundy authority Wine Advocate’s William Kelley) gathered on an autumnal night at London’s prestigious Connaught Hotel for an exploration like no other.  Following a Champagne reception, five incredible courses prepared by Hélène Darroze’s expert culinary team were served. Each one was designed to complement the stunning wines from two remarkable decades (2000)-2020) in the estate’s history. Throughout the evening, Kelley provided fascinating insight on each flight and vintage, bringing the wines to life for all those present. It was a truly memorable occasion, gathering to taste a flight of wines we are unlikely to have the opportunity to encounter again any time soon. Full line-up:  Champagne Henri Giraud, MV10 2000-2020 Bonnes Mares, Domaine Georges Roumier Find out more about our events and experiences or register interest in future events

As we’re putting the finishing touches on this year’s events calendar, we look back at 2023’s dinners and tastings – with highlights including verticals of Roumier, Le Pin, Ausone and more

A round-up of some of the best events we hosted in 2023 – including verticals of Roumier, Le Pin, Ausone and more

Looking back at our 2023 events

We were fortunate to have a one-to-one tasting with Jean-Charles Cazes, the managing director of Chateau Lynch-Bages, Chateau Haut-Batailley and Chateau Ormes de Pez. Not only did we have the opportunity to taste the fantastic range of 2019 wines from the estates, but we were also given the opportunity to dig a little deeper into what makes Lynch-Bages such a special and unique wine in Pauillac. Ch. Lynch-Bages's recipe for success Whilst there is plenty of talk in Bordeaux these days about restraining the extraction of tannin  during vinification and for many Chateaux this has been to their benefit, it was also comforting to hear Jean-Charles talk with tenacity about how a high level of extraction remains a huge part of the recipe for Chateau Lynch-Bages and today remains a key factor in the wine’s signature structure and its consequent ageing ability.  There is confidence in this method and the levels of extraction the estate can go to, whilst retaining balance in the wines is impressive. It is no doubt thanks to the distinct gravel terroir in Pauillac, which seems particularly present at Lynch-Bages, where the magical union between Cabernet Sauvignon and gravel soils seem to exude possibly more than anywhere else. It is clear that in the past, the Chateaux that lack that special terroir but have copied the approach and style have ended up with over-extracted wines and a loss of character and freshness. Whether it is the trend in the reduction of extraction, better technology for the handling of tannins or a better understanding of individual terroirs and their varying abilities to absorb tannin whilst remaining balanced, high levels of extraction is on the decrease in the Medoc. But thankfully Lynch-Bages has not swayed to the fashion, knowing that their terroir is built for such a purpose. 

The 2019 is a stunning wine and Lynch Bages does seem to flourish in a warm vintage. Asked where the suppleness comes from in the 2019, Jean-Charles states "rather than any restriction on extraction, it is more to do with the glycerol-rich quality of the Merlot in 2019 that adds wonderful flesh to the distinct Cabernet Sauvignon structural profile. It is this warmth of the vintage that brings suppleness to the wine as the freshness exudes from the
union of graphite minerality and mouthwatering Cabernet tannins." The 2019 vintage Whilst it was a warm vintage in 2019, Jean-Charles states that "the winter of 2018-2019 was very wet and with high humidity periods both in April and June which provided a huge amount of water reserves that meant the vines suffered no vine stress despite what was to be a very hot, dry summer. Temperatures at times were similar to those seen in 2003 but whereas then the vines completely shut down, in 2019 they remained active and pushed on through, reaching a beautiful phenolic ripeness in the tannins." The Echo de Lynch-Bages is also easily the best example I can remember tasting and for Jean-Charles the quality of the second wine is a great indication of the overall quality of the vintage.  He states "whilst the Echo has distinct vineyards closer to the river with more clay in the soil, how the grapes behaved in these lesser sites is quite remarkable." The IPT (tannin levels) between the two wines are different with Echo at 78 IPT and Lynch-Bages at 91 IPT. While technically Echo is therefore less structured, Jean-Charles explains that "the tannins tend to be slightly grippier in the Echo and with the general refinement of the tannins being a signature of the 2019 vintage, it has produced a very serious second wine." The Lynch-Bages specially cultivated yeast Vinifications at Chateau Lynch-Bages are quite particular in that since 2013 the property has cultivated their own indigenous yeast that originates from their vineyard. They worked with the University of Bordeaux experimenting with the yeast strains until they found the perfect formula.  Using indigenous yeasts these days in Bordeaux is fairly rare due to the  potential risk of bacterial spoilage as alcohol levels have risen, but for Lynch, with their own cultivated yeast they have found what is essentially a compromise between the two, an incredibly
reliable fermentation, even in warmer vintages, whilst the indigenous yeast adds a distinct character and complexity to the Lynch-Bages flavour profile. Pioneers of Pauillac The reputation of Chateau Lynch-Bages as an over-achieving Fifth Growth was initially built up by Jean-Charles’ great-grandfather (his namesake) who was a real pioneer in Bordeaux during the 1950s and 1960s. Jean-Charles describes him as a real risk-taker. He was the first winemaker in Bordeaux at that time to take the risk of picking later.  Jean-Charles explains "in those days most producers in the Medoc were too nervous of autumn rains to hold out", the result harvesting grapes with unripe, green tannins, that required years to soften. Alongside Jean Bouteiller of Chateau Pichon Baron and Edouard Gasqueton of Chateau Calon Ségur, Jean-Charles believes  "they single-handedly steered Bordeaux towards a richer, riper style."  The wines of Lynch-Bages became recognised for their opulent, fruity style. But this was not without forfeit. The family used to joke about his risk-taking. In 1964 with the onset of rain he refused to pick, preferring to wait until the bad weather passed, but it just rained and rained and the vintage was ruined. But it was the great vintages of 1953, 1955, 1959  and 1961 along with the lesser vintages of 1952 and 1957 that built the reputation for Chateau Lynch Bages, producing some of the finest wines of the vintage.  Jean-Charles was in fact the first Cazes to own Chateau Lynch-Bages - taking a huge gamble in buying the property. He was initially a lowly baker in the town of Pauillac and he bought the estate in the 1930s during the Great Depression, seeing an opportunity during the economic turmoil. He managed to accrue the money to secure the estate. With very little capital he had to sell every single bottle he produced, and this continued when his son Andre took over and is the reason why Lynch Bages has such a small back catalogue of vintages at the estate.  But the quality of the wines was evident even back in the early days.  During the 1950s and 1960s Alexis Lichine (then owner of Chateau Prieuré-Lichine) used to hold blind tastings with the trade in Bordeaux – typically made up of negociants, courtiers and merchants. In these tastings, Chateau Lynch-Bages famously performed well.  Jean-Charles talks fondly about how his great-grandfather would carry Alexis Lichine’s little book of blind-tasting results with him everywhere he went and used this to build up the reputation of the Chateau to merchants around the world. It seems Chateau Lynch-Bages has been over-achieving ever since and if the 2019 is anything to go by it continues to produce some of the best wines in the Medoc whilst retaining such a strong Pauillac quality. The recent purchase of Chateau Haut-Batailley Jean-Charles carried on in his ancestors’ risk-taking footsteps when he purchased Chateau Haut-Batailley in 2017 - a gamble that just a few years later seems to be paying off. The site is positioned in some of the finest terroir in Pauillac, neighbouring the vineyards of Chateau Latour, Chateau Pichon Lalande and Chateau Grand Puy Lacoste. Bordering Saint Julien the wine is much less structured than Lynch-Bages but more seductive and elegant. 2019 is undoubtedly the top wine they have made at the estate. 
 With Cabernet Sauvignon performing so well in 2019 they were able to put more than ever before in the blend, producing real clarity on the fruit and a real flair and energy on the finish. The wine is very different in style to Chateau Lynch-Bages, more of a cross between the seductive elements of Saint Julien and the graphite minerality of Pauillac. Both the second wine Verso and Chateau Haut-Batailley are fantastic additions to the Cazes portfolio.  Their third Chateau in the Medoc – Chateau Ormes de Pez in Saint Estephe, is arguably one of the best value wines in Bordeaux producing fantastic consistency in recent vintages and adept at handling the different tannin profiles you find in Saint Estephe. The wine is juicy, fleshy and more open-knit than the Pauillac wines but has a wonderful power and seriousness despite its roundedness. The quality and purity of the fruit typical of 2019 is also outstanding at Chateau Ormes de Pez. All three properties come highly recommended. Tasting notes Chateau Lynch-Bages 2019, Pauillac Gorgeous dense, focused aromas -dark black fruit both fresh and ripe, scented tea leaf, clove, vanilla, chocolate, tobacco, graphite. Stacked fine, close-knit tannins provide impressive detail, density and intensity on the palate. There is fantastic energy in this wine, pulsing as a
glycerol-rich fleshy concentration of fruit washes over a stony minerality. There is finesse and power and so much minerality. Stunning wine. 
Echo de Lynch-Bages 2019, Pauillac Lovely lifted tones to the wine - open dark berry fruit, sweet leather and scented clove as well as distinct graphite minerality and pencil lead. Succulent palate, juicy, fleshy glycerol rich and then the tannins start to define structure underneath a generous fruited full body. Integrated,
balanced power. Very clean, there is elegance and power and a lovely energy to the wine. Very impressive for a second wine. Click here to buy. 
Chateau Haut-Batailley 2019, Pauillac Inky purple colour, Brooding dark / black fruit aromas. High-quality oak tones of scented clove, scented tea leaf and dark chocolate. Deep, beautifully ripe, delineated black fruit - cassis, blackberry, plum - puckering but refined, structural tannins. Earthy, savoury tones on the finish. The sustain on the finish and the energetic lift add complexity to the wine. Excellent. Click here to buy. 
Verso 2019 (Second Wine of Chateau Haut Batailley), Pauillac Dry spice, brooding nose. Soft, juicy blackberry coulis fruit - fleshy and generous. But there is also detail on the palate, the tannins have structure and layers. It doesn't have the refinement of tannins that the Haut-Batailley has but it's still serious. Refreshing acid and mineral freshness offset the generous fruit. Definitely over-achieving in 2019. 
Chateau Ormes de Pez 2019, Saint Estephe Juicy, open-knit fruit with distinct savoury saddle leather and violet St Estephe tones. Juicy, opulent, generous fruit with lovely mid-palate weight and concentration. Tannins are sinewy but beautifully integrated, and textural giving lovely framework and depth to the palate. Succulent and juicy, fully ripe but no hints of overripeness. Explore more Editorial 

Jean-Charles Cazes on what makes Chateau Lynch-Bages such a special and unique wine in Pauillac.

Wine tasting with Jean-Charles Cazes, the managing director of Chateau Lynch-Bages, Chateau Haut-Batailley and Chateau Ormes de Pez.

Jean-Charles Cazes of Chateau Lynch-Bages

Interview with Jean-Charles Cazes of Chateau Lynch-Bages

EDOUARD DELAUNAY

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