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CONTENIDO

  1. Presentadores
  2. Participantes
  3. Los Vinos y el Menú
  4. Información sobre los vinos
  5. Vinotables rating de los vinos

PRESENTADORES

Peter Scherer, Mario Aguilar

TIPO :  Ciega

 PARTICIPANTES

Mario Aguilar,  Cecilio Brednsen, Orlando Mason, Italo Mirkow,  Carlos Paldao, Orlando Reos, Alfonso Sánchez, Jairo Sánchez, Peter Scherer.

LOS VINOS Y EL MENÚ

Esta presentación tuvo como objetivo principal comparar un vino calificado con 100 puntos por Robert Parker con vinos en la categoría de 95 puntos o más.  Los participantes adjudicaron puntos en la degustación ciega y determinaron su orden de preferencia personal.

 Los Vinos

  1. 2009 Chateau Smith Haut Laffitte, Pesac Leognan
  2. 2010 Lapostole Clos Apalta – Chile
  3. 2008 Pichon Longeville – Pauillac

El Menú:

El menú, cortesía de Peter y su esposa consistió en tabla de quesos suaves y jóvenes y una variedad de platos pequeños ligeros especialmente seleccionados para este tipo de vinos.

INFORMACIÓN SOBRE LOS VINOS

(Nota: Toda la información sobre los vinos y las regiones fue obtenida “verbatim” de diferentes sitios del Internet, con el solo propósito de informar a los socios durante la degustación..)

2009 CHATEAU SMITH HAUT LAFFITTE, PESAC LEOGNAN

100 puntosWinemaker’s Notes. The new wine from the 2009 vintage was deeply colored, almost black. It had great concentration with powerful, complex, and elegant aromas of red and black fruit, spices, herbs, cedar, licorice, clove, and graphite. This complexity was also present on the palate, and the wine soon proved to be rich, powerful, balanced, and refreshing. With time, power and concentration have become its hallmarks – but not at all at the expense of finesse. The tannin is incredibly rich and there is a beautiful, long aftertaste. The aromatic complexity on the nose carries over to the palate, which features superb red fruit and spicy flavors (clove, liquorice, and cinnamon) as well as subtle overtones of graphite, gunflint, and violet. 2009 Smith Haut Lafitte displays a rare combination of power, richness, outstanding elegance, and delicate tannin.

Blend: 64% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, and 1% Petit Verdot

CRITICAL ACCLAIM

  • RP100
  • The Wine Advocate – “The finest wine ever made by proprietors Daniel and Florence Cathiard, the 2009 Smith-Haut-Lafitte exhibits an opaque blue/purple color in addition to a glorious nose of acacia flowers, licorice, charcoal, blueberries, black raspberries, lead pencil shavings and incense. This massive, extraordinarily rich, unctuously textured wine may be the most concentrated effort produced to date, although the 2000, 2005 and 2010 are nearly as prodigious. A gorgeous expression of Pessac-Leognan with sweet tannin, emerging charm and delicacy, and considerable power, depth, richness and authority, it should age effortlessly for 30-40+ years. Bravo!”
  • WS96  James Sucking ————————– 96Falstaff Magazin ——————– 94-96Gilbert & Gaillard ———————– 95Cellar Tracker (49 notes) ————– 94 Wine Enthusiast ———————— 94Gault & Millau ——————- 18.0 / 20Vinum Wine Magazine ——— 15.5 / 20
  • Tasting note: Gorgeous young Smith Haut Lafitte with great concentration, sweet core, dark berry fruit with layers of plums, blackberries, dried red Chinese dates and cedar. Beautiful, seamless red that is among the best vintages in recent years. This wine is much better in bottle than in from barrel. Tasted in: Bordeaux, France. Maturity: Drink. (14-Jun-2013) [Asian Palate Jeannie Cho Lee]
  • Tasting note: Intense colour. Expressive nose mingling black fruits, liquorice sweet, toasted, spicy oak. The palate shows abundant concentration and power with tannins that remain refined. Prevailing sensation of mellowness. Wonderful potential. (30-Mar-2010) [Gilbert & Gaillard]
  • Classified Red Wine. Cru Classe de Graves in 1959. Indicative blend: Predominantly Cabernet Sauvignon and Merlot with Cabernet Franc and Petit Verdot.
  • Jancis Robinson ——————17.0 / 20
  • La Revue du Vin de France —-18.5 / 20
  • Stephan Tanzer ————————- 94
  • Jean-Marc Quarin ———————– 95
  • Asian Palate Jeannie Choo Lee ——- 95
  • Wine Spectator ————————- 96
  • Robert Parker ————————-100
  • SUMMARY OF RATINGS
  • Wine Spectator – “This is really loaded, with crushed plum, blueberry, cassis, fig and blackberry paste flavors all melded together, along with notes of tar, pastis and violet. Very long and dark, but polished and pure, with terrific fruit offset by a great tug of earth on the finish. Should cruise easily in the cellar. Best from 2015 through 2035.”

Pessac-Leognan Wine

Pessac-Leognan is a prestigious appellation for wines produced in a particular area of the Bordeaux region of south-western France. A relatively new appellation, it was carved out of the Graves sub-region in 1987 – recognized in its own right on the merits of its high-quality red and white wines. This was a significant change, as many of the chateaux in what is now Pessac-Leognan were the best performers in the Graves Classification of 1959.

The Terroir

The terroir of Pessac-Leognan betrays its historical origins as part of the Graves sub-region, with the dominant soil type being the gravel (and sand) which gave Graves its name. The northern vineyards of the appellation are intermingled with the southern fringes of Bordeaux city, while those in the south are surrounded by the forests which produce the other main export of Graves: timber. While orchards and fields dominate the landscape of the Entre-Deux-Mers region just across the Garonne river, pine forests and residential settlements are predominant in Pessac-Leognan.

The four key producers in Pessac-Leognan are Chateaux Haut-BrionLa Mission Haut-BrionLaville Haut-Brion and Pape Clement (named after Pope Clement V, who ordered its original vineyards to be planted in the 14th century). Each of these is located within the southern city limits of Bordeaux. The soils here are deep, with a high proportion of gravel, and are considered the best of the appellation. Their superior drainage helps to maintain the high quality of the vineyards’ Cabernet Sauvignon and Cabernet Franc grapes.

The village of Pessac lies just to the south of these chateaux, while Leognan is six miles (10km) further on. It is located close to several quality producers, including some of the Bordeaux elite: the Domaine de Chevalier, and Chateaux Haut-Bailly, Malartic-Lagraviere, Larrivet Haut-Brion and de Fieuzal. Leognan is surrounded almost entirely by pine forests and vineyards, and benefits from the same superior drainage as Pessac.

Pessac-Leognan’s white wines are made predominantly from Sauvignon Blanc (a required minimum of 25%) and Semillon grapes, and are often matured in oak for greater complexity. These white varieties thrive on the sandier soils of the appellation and produce more age-worthy wines than any other part of the world. Elsewhere, blends of Sauvignon Blanc and Semillon are best consumed within two years of harvest; in contrast, the best white wines of Pessac-Leognan can develop in bottle for well over a decade.

 

 2010 LAPOSTOLE CLOS APALTA

ApaltaWinemaker’s Notes

#42 Wine Spectator Top 100 of 2014 and the 2005 vintage of this wine was #1 on the Wine Spectator’s Top 100 Wines of 2008

Dark and deep inky purple red color. Still young, but opening on the nose towards ripe and expressive red and black fruit, such as plums, red cherries, dry figs and blueberries. Also, spices such as vanilla, clover and white pepper. With a concentrated structure, this wine has a round and packed attack followed by velvety and polished tannins filling the mid palate and a ripe and rich long lasting finish.

Open and leave to breathe for a couple of hours or carefully decant for minimum 1 hour and enjoy at room temperature; 16 to 18ºC (60 to 65°F). This wine is an ideal companion for game, lamb, and entrecote fillet. Also good with rich cocoa chocolate deserts.

Blend: 71% Carmenere, 18% Cabernet Sauvignon, 11% Merlot

Critical Acclaim

  • JS97
  • James Suckling – “The aromas in this wine are phenomenal with slate, blackberry, blue granite and lead pencil. Violet too. Full body, with seamless tannins and dense and reserved structure. It needs about three or four years to soften. 100% new wood and aged 26 months. From 71% Carmenere, 15% cabernet sauvignon, and 11% merlot. From biodynamically grown grapes.”
  • WS94  Wine Spectator —————————- 94Wine Enthusiast ————————— 93
  • Huon Hooke ——————————- 89
  • Cellar Tracker —————————– 93
  • James Sucking —————————– 97

CRITICAL ACCLAIM

Wine Spectator – “Big and rich, this red is filled with powerful flavors of blackberry, dark currant, black olive and dark chocolate that are built on an ironclad frame. Notes of cocoa powder and cream chime in as well, and the muscular finish lingers with hints of savory herb. Carmenère, Cabernet Sauvignon and Merlot. Best from 2014 through 2022.”

Colchagua Valley Wine

Colchagua Valley, in central Chile, is one of South America’s most promising wine regions. It forms the south-western half of the larger Rapel Valley region; to the north and east of it lies the less famous but equally promising Cachapoal Valley. Some of Chile’s finest red wines are made in the valley, mostly from Cabernet SauvignonCarmenere and Syrah.

The Colchagua Valley boasts a textbook wine-growing climate: warm, but cooled by ocean breezes and dry, but refreshed by rivers and occasional rainfall. The region’s desirable terroir, combined with persistent, focused marketing has made this one of Chile’s most important wine regions, along with Maipo Valley in the north. Several of Chile’s most prestigious wines come from the Colchagua Valley: ‘Clos Apalta’ by Casa Lapostolle, the ‘Folly’ Syrah from Montes and ‘Altura’ by Vina Casa Silva are obvious examples. And if there were any doubt that the valley is well regarded both in Chile and overseas, this is easily put to rest by the presence of the Los Vascos winery in Peralillo, a joint venture between Santa Rita and the Rothschilds of Bordeaux.

The official Colchagua Valley viticultural area stretches south-east to north-west for 70 miles at its widest point. Its western boundary is formed by the coastal hills which seem to run the entire length of Chile’s vast Pacific coastline. In the east, the vineyards are naturally limited by the foothills of the Andes, into which they creep further and further each year.

Colchagua is a little cooler than its northerly cousin Maipo, but still maintains a consistentlyMediterranean climate. As with most areas of Chile, the Pacific Ocean offers a natural cooling influence – a saving grace at a latitude of 34°S, which is closer to the Equator than any European vineyard. The degree of cooling provided by the ocean varies from east to west in the Colchagua Valley, demonstrated by the distribution of red and white grape varieties. As a general rule, white-wine varieties benefit from cooler climates, while the reds prefer drier, warmer conditions. The dominance of Cabernet Sauvignon, Carmenere, Malbec and Merlot plantings in the warmer east is mirrored by that of Chardonnay and Sauvignon Blanc in the ocean-cooled west.

As with many of the world’s wine regions, the steep slopes on the edges of the coastal mountains are proving to be the most desirable spots for viticulture in Colchagua. Here, vineyards can take advantage of the prevailing sunlight and also the free-draining granitic soils that stress the vines, leading to smaller yields of berries with a high concentration of flavor. These hillside sites tend to be slightly cooler than those on the valley floor, and often enjoy a more pronounced diurnal temperature variation than lower-lying vineyards, leading to grapes with an excellent balance of ripeness and acidity.

The Tinguiririca River is a key feature in Colchagua. It flows along the northern edge of the region and through the town of Santa Cruz, around which many wineries are based. The river brings clear meltwater down from the Andean peaks to the valleys and vineyards below, transporting silts and clays with it and creating ideal soils and terrains for viticulture.

Colchagua Valley is a fairly new wine-producing region in Chile when compared with the historical Maipo Valley. Most of the region’s modern winemaking facilities have been constructed with wine tourism in mind, and as a result, Colchagua Valley is enjoying a growing reputation as Chile’s ‘Napa Valley‘.

2008 PICHON LONGEVILLE – PAUILLAC

 PichonWith an intense, complex nose and dense bramble and spice notes on the palate, the 71% Cabernet, 29% Merlot blend is concentrated with dark fruit gravitas and a long, mineral finish. The richness of the fruit is very evident here and brings to mind the 2001 but the crisp acidity is a reflection of the unique character of 2008. Pichon-Baron may be classed as a 2ème Cru Classé but in 2008 they have produced a wine of First Growth quality.

Pauillac Wine

Pauillac, a village located between Saint-Estephe and Saint-Julien on Bordeaux’s Medoc peninsula, is home to some of the world’s most famous and expensive wines (most obviously those of the first growths Chateaux Latour, Lafite Rothschild and Mouton Rothschild). The village has its own appellation specifically for red wines made predominantly from Cabernet Sauvignon – a variety well suited to the free-draining gravel soils found all around Pauillac. The stellar reputation of Pauillac wines is founded not only on their quality, but on their success in international fine wine markets. Three of the top five chateaux in the 1855 Medoc Classification (a ranking of Bordeaux’s best wine-producing properties) are located here. (© Wine-Searcher)

The vineyard-lined road to Pauillac (©CIVB/Haut-Relief)

Just as Mouton and Lafitte are both owned by branches of the Rothschild family, so Pauillac’s two second-growth producers were also once a single entity: Chateau Pichon-Longueville. At some point before 1855, this property was divided by the intricacies of France’s Napoleonic inheritance laws, giving rise to the Chateau Pichon-Longueville Comtesse de Lalande and Chateau Pichon-Longueville Baron.

Overall, the terroir of Pauillac varies more than might be expected in an area of only nine square miles (23 square km), where the land rises and falls by a maximum of 100ft (30m). Over hundreds of vintages, the chateaux and their winemakers have become very skilled at emphasizing the individuality of their vineyards, and there is general agreement that the styles of the top three chateaux are discernibly different. Overall, however, there is still an identifiable Pauillac wine style: full, rich and characterized by the classic cassis and cedarwood aromas of oak-aged Cabernet Sauvignon.

The appellation laws for Pauillac specify that all land within the Pauillac commune boundaries qualifies for the title, unless composed of sandy, alluvial or impermeable soils. Certain plots in neighboring Saint-Julien and Saint-Estephe also qualify for the title, as do a handful in Cissac and Saint-Saveur. In addition to Cabernet Sauvignon, which is dominant grape variety in the vineyards here, Cabernet FrancMerlotCarmenerePetit Verdot and Malbec are also permitted for use under the Pauillac appellation laws.

CRITICAL ACCLAIM

jean-Marc Quarin ————————-94

Cellar Tracker —————————– 93

Stephan Tanzer —————————- 93

Asian Palate Jeannie Cho Lee ———– 92

James Sucking —————————— 92

Wine spectator —————————– 91

La Revue du Vin de France ——-18.5/ 20

Jancis robinson ———————–18 / 20

Vinum Wine Magazine ————– 18 / 20

Decanter —————————– 17.3 / 20

 

 

 

 

VINOTABLES RATINGS FOR THIS TASTING: TBA

Ratins 3

 

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