In Search of Decent, Traditional Claret

Claude Kolm

Claude Kolm
So, down at K&L a few weeks ago, I picked up three cru bourgeois that I recall from the old days as being very good examples of Mdoc and Haut-Mdoc in hopes that they would have retained some link to the clarets of the past.

First up was Ch. Loudenne 2005, $20. This used to be owned by Gilbey's (of the Gin), but appears to be in French hands now. In the old days, it was about 53% Cab.Sauv., 40% Merlot, 7% Cab. Fr. Today, it's about 40% CS, 55% Mer, 4% CF, 1% Petit Verdot. More importantly, if I'd done my homework, I would have realized that Michel Rolland is now consulting here. 1/3 new barrels, malo in new barrels. The wine wasn't overly oaky, but it was impenetrably dark purple -- like a high end Napa Cab. No indication of RO, although I wouldn't rule the possibility out. The wine shows dark fruits and some roundness -- it is decent modern Mdoc, could be still better to this traditionalist's palate, but I can drink this, even if it's not exactly what I'm looking for. Lot L0507.

Next, 1999 Ch. Lanessan. $20. Supposedly, this would have been a classified growth in 1855 if only the owner had bothered to submit samples. The estate has long been in the Bouteillier family who had, at least in the days when I followed Bordeaux and I'm too lazy now to look it up, ownership interests in Pichon-Lalande and Palmer, as I recall. 60% CS, 30% Merl, 5% CF, 5% PV. Vinified in stainless and concrete, and if Clive is to be believed, no new oak in the aging. This is classic claret, albeit austere and not likely to appeal to younger fans of claret; think young Barolo for the austerity. I'm favorably impressed. 13% stated alcohol. Lot L0907.

Last, 2004 Ch. Coufran. $13. Again, I should have done my homework -- although back in my Bordeaux days I thought Coufran was a good value, I'd forgotten that it's 85% Merlot. A little weedy to my nose, round but with firmness and even a little austerity. 13% stated alcohol. Lot L1. I wouldn't rebuy this, but at $13, not a bad value.

I think what these three wines showed is that even if one is looking for tradition in claret, much of the rest of the world has caught up and surpassed Bordeaux in overall quality, notwithstanding the fact that these wines are better than many classified growths of 30 years ago. At $20, I'm on the fence on whether to pick up a few bottles of Lanessan. As for the other two, I don't regret having bought them, but I'd certainly not rebuy -- in the end, they're just not terribly interesting, which is an accusation that one can make for many Bordeaux higher up the line, too.
 
claude--at least up through 2000, maucaillou (moulis) is still making that good old fashioned claret. specifically, for the 2000, a broadbent 4 star wine. i'm still holding a few as, even with the ripeness of 2000, it's a wine that will only truly bloom with time.
 
originally posted by Claude Kolm:
In the old days, it was about 53% Cab.Sauv., 40% Merlot, 7% Cab. Fr. Today, it's about 40% CS, 55% Mer, 4% CF, 1% Petit Verdot.
These are just year-on-year variations, depending on how the harvest was and how much each variety yielded. I don't think the two blends reflect a permanent, 'then vs. now' change. These are not formulaic percentages, but reflections of the vintage.
 
originally posted by Ian Fitzsimmons:
That's my understanding of the B'x blending approach, too.

possible, but it could also be yet another example of a property using more of the easier to grow merlot at the expense of the more interesting cab sauv. this is the medoc after all...
 
Yes, and blending merely precedes all the other potential spoof.

Anyway, Claude has forgotten more about wine than I'll ever know, and far be it for me to second-guess him (except once in a while).
 
Claude, Good call on the Ch Lanessan!

I often buy Ch Lanessan for the reasons you state plus the fact I consider it to often be a sleeper in good vintages. I'm glad to have various vintages in my cellar.

. . . . . Pete
 
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.
 
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.

I'm obviously not Claude, but my answer is to look for wines that taste of surmaturit (raisined, pruney) but have an ABV below 15%.

Mark Lipton
 
originally posted by MLipton:
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.

I'm obviously not Claude, but my answer is to look for wines that taste of surmaturit (raisined, pruney) but have an ABV below 15%.

Mark Lipton

Yeah, but those characteristics can be found from 'physiologically ripe grapes' too. I mean, think about Amarones (for that flavor profile)...
 
originally posted by VS:
originally posted by Claude Kolm:
In the old days, it was about 53% Cab.Sauv., 40% Merlot, 7% Cab. Fr. Today, it's about 40% CS, 55% Mer, 4% CF, 1% Petit Verdot.
These are just year-on-year variations, depending on how the harvest was and how much each variety yielded. I don't think the two blends reflect a permanent, 'then vs. now' change. These are not formulaic percentages, but reflections of the vintage.
Of course they change from year to year, Victor, but my interpretation is that these figures represent the vineyard plantation percentages, not what's actually in this wine.
 
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.
It expresses itself in the texture and in the quality of the fruit. You get a thick, glossy, smooth texture and the fruit is jammy in a certain way.
 
originally posted by Claude Kolm:
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.
It expresses itself in the texture and in the quality of the fruit. You get a thick, glossy, smooth texture and the fruit is jammy in a certain way. It can be done with greater or lesser skill, and combining it with malo in barrel is the worst.
 
originally posted by Claude Kolm:
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.
It expresses itself in the texture and in the quality of the fruit. You get a thick, glossy, smooth texture and the fruit is jammy in a certain way.

I get this impression in CdPs I am not fond of. I don't know that RO has found its way there, though I might not know if it had. Can other elevage treatments cause this impression of thick glossiness?
 
originally posted by Jonathan Loesberg:
originally posted by Claude Kolm:
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.
It expresses itself in the texture and in the quality of the fruit. You get a thick, glossy, smooth texture and the fruit is jammy in a certain way.

I get this impression in CdPs I am not fond of. I don't know that RO has found its way there, though I might not know if it had. Can other elevage treatments cause this impression of thick glossiness?
I'm pretty sure the answer is yes. There's been a lot of work done in Bordeaux for many years on smoothing/rounding of tannins, and certainly that can contribute.
 
Claude,
Very interesting, thanks.
Would you have made the same statement about Burgundy though, i.e. that a number of bourgogne rouge that you have recently tasted ( in fact you probably did ! ) are better than most village or premier cru of 30 years ago ?
 
originally posted by .sasha:
Claude,
Very interesting, thanks.
Would you have made the same statement about Burgundy though, i.e. that a number of bourgogne rouge that you have recently tasted ( in fact you probably did ! ) are better than most village or premier cru of 30 years ago ?
Let me clarify -- I'm not saying all Bordeaux is better than most classified growths of 30 years ago. There is a lot of spoofed wine out there today that I think is undrinkable, and so definitely worse than 30 years ago. But the Lanessan and the Coufran are both traditionally-made and probably not typical of what one would buy if choosing randomly in a store. But the L. and C. are better balanced and cleaner than the average classified growth of 30 years ago -- there were some pretty dodgy classified estates back then.

In Burgundy, my answer would have to be yes and no, I guess. Certainly, the vintages have been better recently. And even where they have been challenging recently (2006-2007-2008), they would have been disasters 30 years ago. The wines (at least at the estates that I choose to see) have evolved to greater freshness and purity and of course in service to this get greater acidity from the improvements in the vineyards (notably, elimination of chemical fertilizers by an ever-increasing number of producers). Selection of grapes, limiting yields, less chaptalization, harvesting riper, better vegetal material, either elimination of stems or much more skilled handling of stems, etc. all play their parts. So quite possibly better than village wines of 30 years ago from a producer of equal level of skill (although back then, village wines often had significant amounts of premier cru juice in them). For premiers crus? From whom? There was a relatively small number of producers that were making superb premiers crus back then -- Lafarge, Pousse d'Or, Dujac, Chevillon, Jayer, etc., and I think the answer would have to be no. But the ranks of producers of that quality were much thinner back then than they are today. As for Bourgognes of less skilled/conscientious producers today vs. premiers crus of less skilled/conscientious producers of 30 years ago, I don't know; I guess I just don't have sufficient experience to say, and of course it would depend on what vintage you picked -- 1979? 1978? 1977?, all three very different.
 
originally posted by Claude Kolm:
originally posted by Jonathan Loesberg:
originally posted by Claude Kolm:
originally posted by MarkS:
Claude, how can you look for signs of RO in wine? I'm never sure, but then, I don't always know what I need to suss out.
It expresses itself in the texture and in the quality of the fruit. You get a thick, glossy, smooth texture and the fruit is jammy in a certain way.

I get this impression in CdPs I am not fond of. I don't know that RO has found its way there, though I might not know if it had. Can other elevage treatments cause this impression of thick glossiness?
I'm pretty sure the answer is yes. There's been a lot of work done in Bordeaux for many years on smoothing/rounding of tannins, and certainly that can contribute.

Any thoughts on what creates a consistency of 10/40 motor oil other than RO?
 
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