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Chateau Trotanoy 1990

Bordeaux Red Blends from Pomerol, Bordeaux, France
  • WS95
  • RP94
13.3% ABV
  • WS98
  • JS98
  • RP96
  • WE96
  • WS98
  • RP97
  • WE97
  • JS97
  • RP96
  • JS95
  • WE94
  • WS92
  • RP96
  • WE96
  • WS95
  • WE94
  • W&S94
  • WS92
  • RP89
  • RP95
  • RP93
  • WS91
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13.3% ABV

Winemaker Notes

When ready, this wine shows enormous complexity and concentration and belongs to the most sought-after Pomerols. It can easily be kept 25 years or more in great vintages.

Critical Acclaim

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WS 95
Wine Spectator
Sleeping giant. Dark red color with a brick edge. Subtle aromas of mineral, berry and mint. Full-bodied and very closed, yet chewy and big. Grows and grows on the palate. Huge.
RP 94
Robert Parker's Wine Advocate
Tasted at the Trotanoy vertical in Hong Kong, the 1990 Trotanoy has long been a superior wine to the 1989. Here it has a gorgeous bouquet with blackberries, mulberry truffle and clove, demonstrating commendable vigor given its age. The palate is medium-bodied with a fine line of acidity, but quite firm in structure, robed in velvety tannins that gently grip the mouth. There is very fine density here, building towards a muscular finish that displays the style of Trotanoy with much more confidence than the 1989, which seems almost meek by comparison. It is now beginning to reach its peak so there is no need to cellar for longer, yet I can see this drinking well for another 15-20 years. Tasted November 2016.
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Chateau Trotanoy

Chateau Trotanoy

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Chateau Trotanoy, Pomerol, Bordeaux, France
This famous growth, whose soil was too hard to work and thus called "trop anoi" (too annoying) in medieval French, is located on one of the most beautiful parts of the plateau of Pomerol and was purchased in 1953 by Ets. Jean-Pierre MOUEIX. The fascinating soil diversity - half gravel mixed with clay and half deep black clay - with the presence of "machefer" or iron pan in the subsoil brings power and depth as well as complexity to the wine.

Château TROTANOY’s vineyard was one of the few not to freeze in 1956 and today, it is comprised of very old vines, the average being close to 35 years. As for other Ets. Jean-Pierre MOUEIX estates, the work done in the vineyard is fastidious - severe pruning in the winter, regular ploughing, crop-thinning, de-leafing, manicuring the clusters in the summer - and allows a perfect ripening of the fruit. The must is vinified in small concrete vats and the young wine matures in 50% new oak barrels for about 18 months.

A source of exceptionally glamorous and sensual red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux, which are Merlot-dominated red wines whose blends are completed by various amounts of Cabernet Franc of Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.

Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.

After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and helped bring recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified its fame after the Second World War.

Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.

The best Pomerol wines will be deep in color, with flavors of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

MLNTROTANOY_1990 Item# 125044