2012 Intermediate Wine Course 6: Vertical Tasting
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2012 Intermediate Wine Course 6: Vertical Tasting

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PCC Wine Circe IWC 6

PCC Wine Circe IWC 6

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    2012 Intermediate Wine Course 6: Vertical Tasting 2012 Intermediate Wine Course 6: Vertical Tasting Presentation Transcript

    • Intermediate Wine Course: VI18 July 2012Vertical tastingCopyright © Brian Jamieson
    • Vertical tastings In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes:  differences between various vintages  the effects of ageing. 1. Domaine Du Grand Clos AOC Bourgueil 2009, 2008, 2007 & 2005 2. Château Langoa-Barton St Julien 2004, 2002 & 1998
    • Wine producing areas
    • Redwines ofTouraine* Chinon* Bourgeuil* St Nicolas de Bourgeuil
    • AOC Bourgueil Located west of Tours, its vineyards are planted with Cabernet Franc on calcareous clay and sandy soils gently inclined south towards the river Loire. The wines are tannic, medium-full bodied and fleshy, possess rich, perfumed raspberry/forest fruit character and are underpinned by a fine structure with the potential for up to 20 years ageing. Wines are vinified for up to 18 months in French oak barrels.
    • Maison Audebert & FilsJean-ClaudeAudebert(Owner)Président of theCommanderiede la DiveBouteille deBourgueil etSt Nicolas
    • Domaine Du Grand Clos AOCBourgueil 2009 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • Domaine Du Grand Clos AOCBourgueil 2008 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • Domaine Du Grand Clos AOCBourgueil 2007 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • Domaine Du Grand Clos AOCBourgueil 2007 Wonderfully complex aromas here, with herbal notes intertwined with prominent cherry, blackberry, cedar, bell pepper and spice. A clean limestone minerality adds further depth. The palate is dry, medium bodied, layered and satisfying. Enjoy with meat lasagne, or before the meal with a blue- cheese appetizer.
    • Domaine Du Grand Clos AOCBourgueil 2005 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • Domaine Du Grand Clos AOCBourgueil 2005 Warm, rich flavours of berry and cherry are accented by hints of green pepper and spice. Its a big, densely ripe style thats just this side of being pushed too far. The fruit is ripe and warm, just on this side of turning tomato-like in flavour, yet the acidity holds everything in a firm grip, focusing the aromas and promising further development.  [Wine & Spirit Magazine April 2009]
    • Loire vintages (Red) 2003 2004 2005 2006 2007 2008 2009
    • Wine producing areas
    • Chateau Langoa-Barton
    • Chateau Langoa-Barton  Chateau Langoa Barton is located in the Saint-Julien commune of the Medoc district.  3rd Growth in 1855 classification  Nearly 37 acres producing 6,000 to 8,000 cases depending on the vintage.  70% Cabernet Sauvignon, 20% Merlot, 8% Cabernet Franc, 2% Petit Verdot.
    • Owners:Anthony Barton & Cie
    • History Chateau Langoa Barton was purchased by the Irishman, Thomas Barton in the 1820s. The Barton Family had been associated with the Bordeaux wine business for over a century at that point. Thomas Barton also purchased the neighbouring "Second Growth" Chateau Leoville Barton later in the 1820s. Both Langoa Barton and Leoville Barton are still owned by the Barton family today – the only two of the 1855 classification chateaux.
    • Vinification and ageing Langoa Barton uses the traditional methods of fermentation in oak vats with aging of 18 months in oak barrels. 50% of the barrels are replaced each year. Chateau Langoa Barton is the site of all winemaking for its neighbouring sister property, Leoville Barton, since the latter chateau has no winemaking facilities. A new chai (winemaking facility) was put in place by Anthony Barton in the mid-1980s. The traditional wood fermenting vats were retained rather than replaced by stainless steel vats.
    • The Barton family Anthony Barton took over ownership and management of the properties from his uncle Ronald Barton in 1983. Under Anthonys oversight, both properties dramatically improved in quality from the position of average performers to being consistently, very highly rated. Anthony has recently passed ownership to the next generation, daughter, Liliane, but he remains involved in both properties.
    • Style Elegance and finesse are the hallmarks of Langoas wines. The Cabernet Sauvignon is dominant but not overbearing or overpowering. Ideal with venison, duck and all red meats.
    • DVD Interlude Jancis Robinson Cabernet Sauvignon & Bordeaux
    • Château Langoa-Barton 2004 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • 2004: Robert Parker Exhibits deep, concentrated, chunky, black currant and cherry fruit intermixed with notions of forest floor and aged beef blood. This impressive, full-bodied, powerful, age-worthy St.- Julien is atypically backward and brooding. Anticipated maturity: 2013-2025+. Score: 90 [Robert Parker, Wine Advocate June 2007]
    • Château Langoa-Barton 2002 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • Château Langoa-Barton 2002 This Langoa Barton 02 is on the verge of readiness, mulberry/plum fruit nose and grippy tannins that fade to make way to cedar. Some greenness at an early stage but could be due to the vintage/early harvest? 90+ pts as still some improvement to come if left in cellar for a while. [September 2011]
    • Recent opinion on 2002 The wine opens with cedar, cassis and earth and forest floor scents are found with time and animated coaxing. Austere and tannic, the wine demands at least another decade before the wall of tannins begin to be resolved. [February 2012]
    • Château Langoa-Barton 1998 Appearance: Clarity, colour intensity, Colour – body and rim Nose: Intensity, Aromas – fruit, vegetal, ageing Palate: Intensity of flavour; flavours – fruit, vegetal, ageing; body, length. Development:  Too young, cellar  Drink now, but will improve with ageing  Drink up, past its best
    • Château Langoa-Barton 1998 Colour: A glorious, glossy, very pure colour. Nose: Piles of fruit on the nose, with exotic notes and some oak still. Palate: Pure, glossy mouthfeel, plenty of fruit and good tannin. Good concentration. Very good balance. Perfectly decent wine for the vintage; lovely in fact. Needs ten years. 16+/20 [October 2004]
    • 1998: Recent tastings Tobacco, cassis, well balanced. Smooth tannins. Drinking beautifully. Classic Bordeaux. Very consistent with past bottles. Black currants, cassis. Lovely.
    • Blind tasting Appearance  Colour, rim, density of colour? Nose 1ary, 2ary or 3ary aromas? Palate  Flavours:  Intensity  Fruit  Tannins, oak, ageing flavours,  Body, length
    • Blind tasting tie breaker: 1 Which Australian wine region has a strong Silesian influence from its 19th C settlers? a) Yarra Valley b) Hunter Valley c) Barossa Valley d) Margaret River
    • Blind tasting tie breaker: 2 Pouilly-Fumé is made from: a) Sauvignon Blanc in the Loire Valley b) Chardonnay in Burgundy c) Chardonnay in the Loire Valley d) Sauvignon Blanc in Burgundy
    • Blind tasting tie breaker: 3 Opus One is: a) A fine Bordeaux-like wine produced in the Napa Valley b) A Champagne served during the interval at concerts in Paris c) A dessert wine produced from late harvested grapes in the Finger Lakes of New York State d) A fine Australian Shiraz produced in Coonawarra that will age for 10 or more years
    • Blind tasting tie breaker: 4 Which of these countries produces the largest volume of wine? a) Australia b) Chile c) South Africa d) New Zealand
    • Blind tasting tie breaker: 5 Grüner Veltliner is: a) A greenish sparkling wine produced in the Rhine region of Germany b) A grape variety, common in Austria c) A method of training vines in Switzerland d) None of the above
    • Villa Maria Reserve Pinot Noir 2007,Marlborough Black cherry and spice notes have evolved to allow hints of savoury, dried herb and earth characters whilst retaining layers of fruit harmoniously entwined with velvet tannins and seamless texture. The wine is drinking beautifully now, exhibiting power and poise, it will age gracefully for a further 5 years.
    • Today’s wines1. Domaine Du Grand Clos AOC Bourgueil 2009 £7.00 *2. Domaine Du Grand Clos AOC Bourgueil 2008 £7.00 *3. Domaine Du Grand Clos AOC Bourgueil 2007 £8.00 *4. Domaine Du Grand Clos AOC Bourgueil 2005 £12.00 *5. Château Langoa-Barton 2004, St Julien £32.00 WS6. Château Langoa-Barton 2002, St Julien £39.00 WS7. Château Langoa-Barton 1998, St Julien £44.00 WS8. Villa Maria Reserve Pinot Noir 2007, Marlborough £11.25 HM * At Chateau WS Wine Society HM Hatch Mansfield
    • Best value Which of today’s range offers best value?
    • Intermediate Wine Course 2012Thanks for your interest, attention and participation! Tricia, Carol & Brian