Wines to taste

Sauvignon Blanc Bordeaux AOC of good quality

Could be inexpensive and simple but should express Sauvignon Blanc characteristics
Graves or Pessac-Léognan white of very good or outstanding quality
Ideally be a Cru Classé and showing characteristics of oak maturation.
Sauternes or Barsac of very good or outstanding quality
Bordeaux AOC red of acceptable quality
Haut-Médoc commune/Pessac-Léognan red of very good or outstanding quality
Should ideally show tertiary characteristics, due to being at least 5 years old

Wine 1: Château Marjosse 2015, Bordeaux

Wine facts
Blend: Merlot (80%), Cabernet Franc (10%), Cabernet Sauvignon (10%).
Region: Entre-Deux-Mers.
Maturation: 12 months in oak of which 50% new (2016 vintage).

Appearance
The wine is medium ruby.

Nose
Medium intensity aromas of black fruit (blackberry, blueberry), red fruit (currant, red cherry), spice (licorice),
oak (clove) tertiary (wet leaf, earth). Simple.

Palate
The palate is dry, medium acidity, medium tannins of a grippy nature, high warming alcohol, medium(+)
body, medium intensity, medium(-) finish.

Flavours of blackberry, red cherry, licorice, clove, wet leaf, simple.

Conclusion
The wine is acceptable. The primary characteristics are too simple to be “good” and lack intensity; though
the tertiary characteristics add some complexity, they are not intense enough to stand alone, but too
intense versus the primary; there is some complexity from the oak which is well integrated with the primary
fruit. The alcohol is poorly integrated with the flavours and sticks out (warming), though the tannins are in
balance with the intensity lending moderate elegance. The finish is short and simple, dominated by tertiary
flavours which further contributes to unbalance. The acidity is low enough that the medium(+) body and
alcohol give the impression of flabbiness.
Suitability for ageing
Not suitable for bottle ageing. The primary fruit is too lacking in intensity to support further tertiary
development so there is minimal complexity to be gained, and further diminishing of the intensity would
exacerbate the imbalance between intensity and alcohol. The acidity and tannin are also insufficient to
allow further ageing.

Wine 2: Château Lagrange 2010, Saint-Julien

(half bottle)

Wine facts
ABV: 13.5%.
Blend: Cabernet Sauvignon (75%), Merlot (25%).

Appearance
Medium ruby.

Nose
Medium(+) intensity aromas of black fruit (blackberry, black currant, black plum), red fruit (currant, red
cherry, strawberry), spices (licorice), herbs (bay leaf), oak (clove, cardamom, vanilla, cinnamon), wet leaf,
mushroom.

Palate
Dry, medium(+) acidity, medium(+) tannins of a ripe nature, high alcohol, medium body, medium(+)
intensity, long finish.

Flavours of red cherry, black cherry, black plum, currant, black currant, strawberry vanilla, cinnamon,
clove, wet leaf, mushroom.

Conclusion
Very good. The fresh acidity is in balance with the flavour intensity, lending freshness to the ripe fruit, but
an outstanding wine would show better balance between acidity and body; here, the acidity dominates a
little, giving a slightly tart character. The tannins are ripe and integrated with the flavours, giving structure
without distracting from the fruit. The finish is long but rather heavy on the secondary flavours (vanilla) and
without much fruit. There is great complexity of flavours within and between clusters, far more than for a
good wine; though the new oak character is prominent, it does not distract from or overpower the primary.

Suitability for ageing

Suitable for bottle ageing. The elevated acidity and tannins will allow the wine to maintain balance during
tertiary development. The intensity of primary fruit is sufficient that tertiary development will add
complexity and interest and still be balanced with the alcohol and acidity.

Wine 3: Hubert de Boüard, Sauvignon Blanc

2017, Bordeaux

Wine facts
Planting density: 6000 vines/ha.
Average vine age: 25 years.
Blend: Sauvignon Blanc (100%).
Yield: 50 hl/ha.
Winemaking: pressed under inert gas, 48 hours settling, cold stabilisation, fermentation in barrel, 15 days
post-fermentation maceration, malolactic fermentation at <18ºC in French oak.
Maturation: French oak (2/3), acacia (1/3).

Appearance
Pale lemon.

Nose
Medium intensity aromas of citrus (lime), green fruit (green apple), saline, stone fruit (peach), simple.

Palate
The palate is dry, medium(+) acidity, medium alcohol, medium(-) body, medium intensity, medium(-) finish.

Simple flavours of lime, green apple, saline, peach.

Conclusion
Good. The acidity is in balance with the flavour intensity giving overall a fresh profile, and the alcohol is
well integrated, so this is a step above acceptable. The intensity and body, though in balance with each
other, are lighter than expected of a very good wine and the wine’s fleeting presence on the palate is
confirmed by the medium(-) finish; what flavour intensity there is is limited to simple primary fruit, but these
are clean, pure, and distinct.

Suitability for ageing

Not suitable for bottle ageing. The body is insufficient to support tertiary development; ageing will cause it
to decrease, giving a thin and sharp unbalanced wine. The intensity on both nose and palate is too low for
tertiary development to contribute complexity.
Wine 4: Château Brown 2015, Pessac-Léognan

Wine facts
Harvest: Manual with sorting in the vineyard. Sauvignon Blanc on 1–7 September 2015; Semillon on 3–7
September 2015.
Yield: 38 hl/ha.
Blend: Sauvignon Blanc (65%), Semillon (35%).
Vinification: horizontal pneumatic press in inert conditions; cold settling (8ºC) in stainless steel; fermentation
at 16.5ºC in barrels of which 50% new.
Maturation: 8 months on lees with bâtonnage (twice per week) in mild toast French oak.
Bottled 29 August 2016.

Appearance
Medium lemon.

Nose
Medium(+) intensity aromas of citrus (lime, orange), orchard fruit (red apple), stone & tropical fruit (apricot,
peach, melon), legume, asparagus, oak (vanilla), lees (cream), honey, marmalade.

Palate
The palate is off-dry, medium(+) acidity, medium alcohol, medium(+) body, pronounced intensity, long
finish.

Flavours of lime, orange, apple, apricot, peach, melon, legume, asparagus, vanilla, cream, honey,
marmalade.

Conclusion
Outstanding. The acidity is perfectly balanced with the body so the creaminess and richness of the palate
is lifted and not flabby; the alcohol is in perfect integration and barely noticeable. There is high complexity
within and between clusters; though the oak and lees ageing are intense, they are very well balanced with
the primary fruit intensity and do not distract, and contribute richness and a weighty mouthfeel as well as
flavour; overall the intensity is far greater than a “very good” wine of this style.

Suitability for ageing

Suitable for bottle ageing. The acidity is high enough to support further ageing, and body is full enough to
allow ample tertiary development without the wine becoming overly thin (acidity dominating). The intensity
of primary fruit suggests there is lots of room for tertiary characters to develop and contribute to
complexity.
Wine 5: Le Cyprès de Climens 2010, Barsac

Wine facts
ABV: 13.5%.

Appearance
Medium gold.

Nose
Medium(+) intensity aromas of citrus (grapefruit, orange), stone fruit (apricot, tinned peach), wax, honey,
marmalade, toffee.

Palate
The palate is sweet, medium(+) acidity, medium alcohol, full body, medium(+) intensity, medium(+) finish,
oily texture.

Flavours of grapefruit, orange, apricot, peach, wax, honey marmalade, toffee.

Conclusion
Very good. The acidity is well integrated with the flavours, though an outstanding wine might have higher
acidity to lend extra freshness/lift and better counter the oily texture, as well as a longer finish. However,
there is ample complexity within and between clusters, which also carries through to the finish. The
intensity is balanced with the full body and residual sugar so there is interest as well as weighty mouthfeel.

Suitability for ageing

Suitable for bottle ageing. The acidity is sufficient to support tertiary development and the intensity of
primary fruit suggests there is complexity and interest to be gained from tertiary development without the
wine becoming unbalanced due to the diminishing of intensity.