2017 Alcee

Deep garnet-purple colored, the 2017 Alcee rolls out of the glass with expressive notions of baked plums, Black Forest cake and black raspberries plus hints of lavender, baking spices and fragrant earth. Medium-bodied, the palate has lovely poise with plush tannins and plenty of juicy black fruits, finishing on a spicy note.

Dried herbs, sandalwood, tobacco, and both red and black currant notes emerge from the 2017 Chateau Alcee, which has lots of classic minerality, medium body, silky tannins, and a balanced, straight-up delicious style. Made from 100% Merlot (there usually are small amounts of Cabernet Franc), it plays in the more elegant, streamlined end of the spectrum (which is the vintage) yet has plenty of fruit and richness. The Castillon region was walloped by the springtime frost but this is nicely done and well worth seeking out. Tasted twice.

The 2017 Alcée, part of Nicolas Thienpont's portfolio, was picked from 27 to 29 September from the three hectares of vine next to Monbadon, the two parcels on Saint-Philippe d’Aiguilhe having suffered from severe frost damage. It has a very confit-like bouquet: raspberry preserve, marmalade and fig aromas. The palate is medium-bodied with quite succulent tannins, again, just a little confit-like although not to the same degree as the aromatics, veins of black pepper and clove emerging towards the finish. What survived the frost has turned out well this year. 875 cases produced.