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Chateau Petit Village (Futures Pre-Sale) 2017

  • TA96
  • JS95
  • WS94
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  • JD93
  • RP92
  • D90
750ML / 0% ABV
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Winemaker Notes

Blend: 71% Merlot, 20% Cabernet Franc, 9% Cabernet Sauvignon

Critical Acclaim

All Vintages
TA 96
Tim Atkin
Very deep colour. Closed oaky aromas. Spicy and some oak at this stage. Rich floral aroma. Rich and sweet fruit flavours, fresh acidity and depth. Concentrated and structured. Polished.
Barrel Sample: 94-96
JS 95
James Suckling
This is layered and very poised with plum and chocolate character. Full body and chewy tannins that are polished and focused. Very long and serious.
Barrel Sample: 94-95
WS 94
Wine Spectator
Very fresh, with a bright floral-infused core of raspberry, cherry and cassis flavors. Silky but persistent tannins let this linger nicely. There’s some sneaky depth here too.
Barrel Sample: 91-94
WE 94
Wine Enthusiast
Ripe tannins and smoky fruit are the dominant characters in this wine. The palate offers dense dark-fruit flavors, with freshness and acidity at the end. Drink the wine from 2024.
Barrel Sample: 92-94
JD 93
Jeb Dunnuck
Impressive amounts of plums, black cherries, espresso, and graphite emerge from the 2017 Petit-Village. This ripe, incredibly sexy Pomerol has a deep, rounded texture, sweet tannin, and is downright loaded with charm (which can be lacking in far too many wines in the vintage). Falling under the helm of director Diana Berrouet-Garcia, this beauty is 71% Merlot, 20% Cabernet Franc, and 9% Cabernet Sauvignon, all aging in 50% new oak. Drink it anytime over the coming 15+ years.
Barrel Sample: 91-93
RP 92
Robert Parker's Wine Advocate
Petit Village was completely spared from the frosts in 2017. Composed of 71% Merlot, 20% Cabernet Franc and 9% Cabernet Sauvignon, the 2017 Petit Village is deep garnet-purple in color and is a little reticent to begin, with slowly emerging notes of warms plums, blackberry pie and baked blueberries plus sparks of kirsch, licorice, camphor and chargrill. The palate is medium to full-bodied with a generous amount of mid-palate flesh and really ripe, plush tannins, finishing with loads of blue, black and red fruit layers.
Barrel Sample: 90-92
D 90
An enjoyable wine from technical director Diana Berrouet Garcia. There was no frost here, and so they made a gorgeous, full and bright Petit Village with a good persistency of black cherry fruits and firm tannins. It was picked on 18-20 September, a little earlier than they perhaps wanted due to September rains, but the fruit was deftly handled. 50% new oak.
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Chateau Petit Village

Chateau Petit Village

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Chateau Petit Village, France
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The early history of Petit-Village is sparse. The area was already under vines by the time the geographical engineer Belleyme drew up his maps of the area in the second half of the 18th century. It was owned after the French Revolution, if not then, by a family called Dufresnes, from whom it passed to a family called de Seguin, who were for a time also involved with Clos-Fourtet. By 1868, the first year for which we have specific records, the Seguin estate was rated fifth in the commune and produced 20-25 tonneaux. Its success is due to its highly unique soil. Clay helps provide regular nourishment to the vines, and gravel gives the wine finesse. Iron oxyde and mineral salts present in the sub-soil also contribute towards the wine's special character. Its success is due to its highly unique soil. Clay helps provide regular nourishment to the vines, and gravel gives the wine finesse. Iron oxyde and mineral salts present in the sub-soil also contribute towards the wine's special character. The wine of Petit-Village is smooth, powerful and flavoursome. It has the incomparable richness and finesse of the greatest Pomerol.
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A source of exceptionally sensual and glamorous 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: Merlot-dominant red blends completed by various amounts of Cabernet Franc or 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 brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's 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 intensely hued, with qualities 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.

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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 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 lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally 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 in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

MCYF422856_2017 Item# 422856