Clay is key to quality in 2012 Bordeaux

11th February, 2013 by Patrick Schmitt - This article is over multiple pages: 1 2
pierre-olivier-clouet

Cheval Blanc’s technical director Pierre-Olivier Clouet. Source: www.winepaper.fr

Although the nature and quality of the 2012 vintage was discussed in detail, the purpose of the London-based tasting for the UK trade and press was to highlight the components of Cheval Blanc, which is unusual for its high proportion of Cabernet Franc.

Clouet remarked that the property has not yet produced the perfect blend, but has invested in clonal selections and a new cellar to create a better wine.

Opening in June 2011 was a €13 million new winery allowing the 29 hectare estate to separately vinify its 44 different plots.

In terms of vineyard soils at Cheval Blanc, Clouet identified three main types: clay (40-45%), gravel (40%) and sand (15-20%), stressing that the property has no limestone.

Sand, he said, was the estate’s poorest soil because “it is difficult to have a good balance: the vine can have too much water when its wet, and not enough when the vintage is very dry.”

Referring to the style of wines this soil produces, he commented, “The wines are simple and direct, fruity but not completely ripe in a difficult vintage, and medium bodied, and it is better to plant Merlot on sand, it is not good for Cabernet Franc.”

Meanwhile, gravel he said can “produce some exceptional wine”.

Warming very quickly, you can get “overripe aromas” he said, while rapid maturation from grapes grown on gravel mean, “you need to be careful to preserve freshness”.

Such is the free-draining nature of gravel soils, he said it favoured older vines with deep roots, and young vines can suffer in dry conditions.

In general, gravel yields wines with “precise, complex aromas, and the most important effect of gravel is on the nose,” according to Clouet.

Cheval Blanc’s best soil however is clay. “The water regulation is perfect and it stops the vine growing at the right time,” he said.

Explaining further, he stressed clay’s ability to supply water to the vine during dry periods, and speaking about near-neighbour Pétrus, which is situated entirely on clay soils, he said that the wine’s most important trait was “regularity – even in 1997 they had ripeness.”

The château and new winery side by side

Summing up the determinants of soil quality he said, 90% is down to water status, and 10% nitrogen content; “the rest you can forget”.

He also said that in blind-tasting wines from the 44 plots when deciding the blends for Chateau Cheval Blanc and Le Petit Cheval, as well as which wines to reject, it is easier to detect the soil type than the grape variety.

Meanwhile, he surprised attendees of the tasting by declaring that Cabernet Franc and clay were Cheval Blanc’s most prized combination.

Joking that Cabernet Franc was “the best grape variety in the world,” he said that the grape was becoming “trendy”, with plantings up four fold worldwide in the last 50 years.

Like Ausone, Cheval Blanc has been working on its own clonal selection for Cabernet Franc, and 15 years ago began isolating the property’s best examples according to berry weight, yield, sensitivity to botrytis, sugar content, acidity, pH and greenness – the latter measured according to IBMP (3-isobutyl-2-methoxypyrazine) content in the wine, which is responsible for a green bell pepper character.

Although he stressed that Cheval Blanc has selected clones that produce very little IBMP, he said the most important quality determinant was berry weight – with the property’s selection focused on Cabernet Franc vines producing small berries.

“The target is to continue to plant our genetic heritage,” he said, adding, “Just to identify the best clones has been the biggest investment of the château in the last 20 years.”

The event was jointly organised by Château Cheval Blanc and Bordeaux Négociant Yvon Mau, and was hosted by Richard Bampfield MW. It was held at Trinity House at Tower Hill in London on Tuesday 5 February.

One Response to “Clay is key to quality in 2012 Bordeaux”

  1. Wao mi boca se hace agua esperando por el caldo en barrica del burdeo 2012.
    Ah, ese Saint Emilion Grand Cru Classe 2012, lo espero con ansiedad suprema.
    Recuerdo los dichosos dias pasados con esa añada del 1982.Todavia tengo en
    bodega algunas botellas.

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