Winemaker Notes
Inspired by a grand tradition of quality, the Domaines teams have one priority: selection. Their mastery and perfect knowledge of Bordelais cepages are responsible for the unparalleled quality of their wines. The 2003 vintage had a low yield and the characteristics of a hot climate wine. This was followed by the 2004 which was slower to ripen, marked by the oceanic climate and high yield. The result is a wine offering both freshness and elegance. It is also a classical vintage, that means with good ageing potential. The harvest took place from September 10th to the 26th. Traditional vinification method was used: the grapes were de-stemmed and crushed. This was followed by alcoholic fermentation under temperature control, maceration, and afterwards, malolactic fermentation. Maceration lasted 3 weeks, and malolactic fermentation took place in stainless steel vats for 15 days to a month. The wine was aged for 12 to 18 months in barrels, followed by fining with egg whites.
WINEMAKER'S NOTES
The color is a dark ruby, with an elegant and intense nose dominated by spicy aromas (black pepper), licorice, leather and toasted notes. The first impression on the palate is supple leading to tight but mellow tannins. Good freshness and a long spicy finish.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
The leader on the Left Bank in number of first growth classified producers within its boundaries, Pauillac has more than any of the other appellations, at three of the five. Chateau Lafite Rothschild and Mouton Rothschild border St. Estephe on its northern end and Chateau Latour is at Pauillac’s southern end, bordering St. Julien.
While the first growths are certainly some of the better producers of the Left Bank, today they often compete with some of the “lower ranked” producers (second, third, fourth, fifth growth) in quality and value. The Left Bank of Bordeaux subscribes to an arguably outdated method of classification that goes back to 1855. The finest chateaux in that year were judged on the basis of reputation and trading price; changes in rank since then have been miniscule at best. Today producers such as Chateau Pontet-Canet, Chateau Grand Puy-Lacoste, Chateau Lynch-Bages, among others (all fifth growth) offer some of the most outstanding wines in all of Bordeaux.
Defining characteristics of fine wines from Pauillac (i.e. Cabernet-based Bordeaux Blends) include inky and juicy blackcurrant, cedar or cigar box and plush or chalky tannins.
Layers of gravel in the Pauillac region are key to its wines’ character and quality. The layers offer excellent drainage in the relatively flat topography of the region allowing water to run off into “jalles” or streams, which subsequently flow off into the Gironde.