Barrels & Bottles Wine Blog
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"All of the wines from the 2006 vintage exhibit more weight and length without being overwhelming. Moreover, a more calculated and informed choice of oak barrel wine in the blends enables the fruit to more fully express itself, while giving a more harmonious structure and improved balance to the tannins.
A Campazens style is now developing which is rich and concentrated, with spicy minerality and earthy dark fruits full of intense aromatic flavours of the Camplazens Garrique which surrounds the vineyard."
"Château Camplazens received many high quality awards in 2008. We are very selective about the competitions we enter, preferring those which have international recognition and in which the wines are graded by a selection process which exhibits transparency, quality assurance and which are only based on blind tastings."
International Wine Challenge:
Premium 2006 : Gold
Macon Concours :
Premium 2006 : Gold
Reserve 2006 : Gold
Guide Hachette :
Reserve 2006 :
A Campazens style is now developing which is rich and concentrated, with spicy minerality and earthy dark fruits full of intense aromatic flavours of the Camplazens Garrique which surrounds the vineyard."
"Château Camplazens received many high quality awards in 2008. We are very selective about the competitions we enter, preferring those which have international recognition and in which the wines are graded by a selection process which exhibits transparency, quality assurance and which are only based on blind tastings."
International Wine Challenge:
Premium 2006 : Gold
Macon Concours :
Premium 2006 : Gold
Reserve 2006 : Gold
Guide Hachette :
Reserve 2006 :
Labels: camplazens, france, wine
Last night saw a fantastic dinner based around the wines of Schlumberger of Alsace, France. Hosted by the enigmatic Severine Schlumberger herself the dinner featured the entire range of wines as produced by her Uncle.
Alsace wines have always paired well with food and Schlumberger proved this beyond doubt. Delicate, fresh, impeccably clean and amazingly well balanced the wines partnered each course with perfection... each bringing the best flavours and textures from each other.
Sarting with Confit of Salmon on a corriander infused salad, matched with a pair of Rieslings , moving through fillet of Pork wrapped in Morrel mousse with babay vegetables, which went stunningly with the 2005 Princes des Abbes Pinot Gris. A lively balance of ripe grapefruit and deep fruit aromas worked exceptionally well with the slightly fatty texture of the Pork with a very light Jus Lie.
The winning combination was undoubtedly the Pink Peppercorn Cheescake with a Black pepper Tuille and a Strawberry mint and Blasamic salsa, served with a pair of excellent gewurztraminers.
An excellent night with great food and Severine gave a super account of the philosophy behind Schlumberger estate.
Alsace wines have always paired well with food and Schlumberger proved this beyond doubt. Delicate, fresh, impeccably clean and amazingly well balanced the wines partnered each course with perfection... each bringing the best flavours and textures from each other.
Sarting with Confit of Salmon on a corriander infused salad, matched with a pair of Rieslings , moving through fillet of Pork wrapped in Morrel mousse with babay vegetables, which went stunningly with the 2005 Princes des Abbes Pinot Gris. A lively balance of ripe grapefruit and deep fruit aromas worked exceptionally well with the slightly fatty texture of the Pork with a very light Jus Lie.
The winning combination was undoubtedly the Pink Peppercorn Cheescake with a Black pepper Tuille and a Strawberry mint and Blasamic salsa, served with a pair of excellent gewurztraminers.
An excellent night with great food and Severine gave a super account of the philosophy behind Schlumberger estate.
An Article by Andrew Coghlan:
As the summer tails away and we start to think about the Autumn, our tastes vary and change.
The desire for light and fruity roses, dry and crisp Sauvignon Blancs and light summertime reds such as Fleurie or Regnie from Beaujolais, pales to richer darker flavours that suit the cooler nights.
The desire for richer flavours takes us to darker red grape varieties, such as Syrah or Shiraz. Typically peppery with big red and black fruits, a hint of spice and a hint of tannin, that natural chemical which gives the texture to good red wines.
My favourites lie in the Rhone valley of France and my first port of call is the ultra spicy yet smooth Crozes Hermitage. The red fruits on the front of the palate give way to black fruits at the back, a spicy hint on the tongue lifted by ripe mature tannins on the back of the teeth and the roof of the mouth. This is a wine for drinking as the autumn nights come in, the chilly late evenings that invite you to sip rich red wine with a nibble of mature cheese or some crusty bread and pate.
This example from the grower Ferraton is grown bio-dynamically as well as organically. It is clean and ripe and at under £10 a bottle is not too much to pay for a really good glass of wine.
something lighter with a blend of 80% syrah and 20% Grenache Noir is the cotes du Rhone from the single site of Samorens. The tannins are not so prominent, the taste altogether lighter yet with plenty of flavour. Here the vines have not had the organic treatment which at the lower level often means that the grapes have a little help to get really ripe. This is not a bad thing as it offers a chance for the wine to open out in flavour and reach its full potential. Under £7 a bottle and you really cant complain with a great glass of wine.
Finally as we head towards October and the Autumn is upon us, reach for the really class act. A `glass of Chateauneuf du Pape, made from up to 13 grape varieties, based around Syrah, will give you power depth yet softness. a great wine to accompany spiced food, rich roasted meats and casseroles. Expect to pay around £15 for a good example. Domaine st Benoit Cuvee Elise is wonderful and aromatic, spiced with vanilla and cardamom and rounded and long on the finish.
The ultimate is a single site Ermitage such as the site of les Dionnieres. The 1999 vintage is just coming into its own and is power in a glass. Massive weight and distinctive aromas arise from very selective yields from the vineyard site. Only around 12 hectare-litres per hectare are produced so very little juice from the grapes and only the best will do. Ok it is going to cost you over £20 per bottle, but its worth every penny. Decant the wine about 2 hours before drinking to get the best from it. This will soften the tannin and open the fruit aroma channel.
Whatever you choose, keep enjoying a glass!
As the summer tails away and we start to think about the Autumn, our tastes vary and change.
The desire for light and fruity roses, dry and crisp Sauvignon Blancs and light summertime reds such as Fleurie or Regnie from Beaujolais, pales to richer darker flavours that suit the cooler nights.
The desire for richer flavours takes us to darker red grape varieties, such as Syrah or Shiraz. Typically peppery with big red and black fruits, a hint of spice and a hint of tannin, that natural chemical which gives the texture to good red wines.
My favourites lie in the Rhone valley of France and my first port of call is the ultra spicy yet smooth Crozes Hermitage. The red fruits on the front of the palate give way to black fruits at the back, a spicy hint on the tongue lifted by ripe mature tannins on the back of the teeth and the roof of the mouth. This is a wine for drinking as the autumn nights come in, the chilly late evenings that invite you to sip rich red wine with a nibble of mature cheese or some crusty bread and pate.
This example from the grower Ferraton is grown bio-dynamically as well as organically. It is clean and ripe and at under £10 a bottle is not too much to pay for a really good glass of wine.
something lighter with a blend of 80% syrah and 20% Grenache Noir is the cotes du Rhone from the single site of Samorens. The tannins are not so prominent, the taste altogether lighter yet with plenty of flavour. Here the vines have not had the organic treatment which at the lower level often means that the grapes have a little help to get really ripe. This is not a bad thing as it offers a chance for the wine to open out in flavour and reach its full potential. Under £7 a bottle and you really cant complain with a great glass of wine.
Finally as we head towards October and the Autumn is upon us, reach for the really class act. A `glass of Chateauneuf du Pape, made from up to 13 grape varieties, based around Syrah, will give you power depth yet softness. a great wine to accompany spiced food, rich roasted meats and casseroles. Expect to pay around £15 for a good example. Domaine st Benoit Cuvee Elise is wonderful and aromatic, spiced with vanilla and cardamom and rounded and long on the finish.
The ultimate is a single site Ermitage such as the site of les Dionnieres. The 1999 vintage is just coming into its own and is power in a glass. Massive weight and distinctive aromas arise from very selective yields from the vineyard site. Only around 12 hectare-litres per hectare are produced so very little juice from the grapes and only the best will do. Ok it is going to cost you over £20 per bottle, but its worth every penny. Decant the wine about 2 hours before drinking to get the best from it. This will soften the tannin and open the fruit aroma channel.
Whatever you choose, keep enjoying a glass!
Rose wine has made a massive surge into the market place in the last couple of years and no longer can it be considered as a lightweight alternative. Rose sales globally account for over 20% of the market, a far cry from when we laughed at the odd shaped Mateus bottle back in the 1970's.
The reasons for the resurgence of Rose are twofold. First of all the wine making techniques in warm countries have improved dramatically, with temperature controlled vats for the must, keeping must temperatures down and therefore retaining the lovely aromas of fruit which disappear if the must becomes hot or boiled.
The second reason is that Rose wines are now being made in a more serious way, using grape varieties such as Mourvedre, Carignan, Grenache, Syrah and Merlot. These varieties have more weight and structure when made into traditional rose. The skins are left in contact with the juice to absorb colour and tannin, so the wine has the structure of a red wine, rather than of a lighter white style. Previously rose's were often made with white juice blended with red wine, but the pressed method gives a much more stable structure and the opportunity for the wine to develop over a couple of years.
Best examples in the market presently are Chateau Leoube, Cotes du Provence Rose. Fresh and zingy with good tannins and long finish, excellent with Seafood as well as on its own. Made from Mourvedre and Carignan grapes
For something a little fruitier Round Hill White Zinfandel from Napa Valley, California. Big and bold with bags of fruit and delicious aftertaste.
An article by Andrew Coghlan for City Business Magazine June/July 2008
The reasons for the resurgence of Rose are twofold. First of all the wine making techniques in warm countries have improved dramatically, with temperature controlled vats for the must, keeping must temperatures down and therefore retaining the lovely aromas of fruit which disappear if the must becomes hot or boiled.
The second reason is that Rose wines are now being made in a more serious way, using grape varieties such as Mourvedre, Carignan, Grenache, Syrah and Merlot. These varieties have more weight and structure when made into traditional rose. The skins are left in contact with the juice to absorb colour and tannin, so the wine has the structure of a red wine, rather than of a lighter white style. Previously rose's were often made with white juice blended with red wine, but the pressed method gives a much more stable structure and the opportunity for the wine to develop over a couple of years.
Best examples in the market presently are Chateau Leoube, Cotes du Provence Rose. Fresh and zingy with good tannins and long finish, excellent with Seafood as well as on its own. Made from Mourvedre and Carignan grapes
For something a little fruitier Round Hill White Zinfandel from Napa Valley, California. Big and bold with bags of fruit and delicious aftertaste.
An article by Andrew Coghlan for City Business Magazine June/July 2008
Labels: california, france, rose, wine
A small harvest of exceptional quality
The harvest of 2007 was of exceptional quality and was characterized by its lower than normal yields, down 30% - 35% when compared to 2006. This meant that the Syrah yields were as low as 25hl/ha, the Marselan 30hl/ha, the Grenache at around 35hl/ha and the Carignan at 45hl/ha.
These lower yields combined with good weather and a long ripening period meant that the grapes had greater concentration of fruit and minerality and will produce some stunning wines. 2007 is Camplazens Best Harvest in Ten Years!!
Why were the yields low?
The reasons for the lower than normal yields for the 2007 harvest started as early as the summer of 2006. The number of flowering sites at the base of the buds which determines the number of flowers and hence the future number of bunches of grapes is largely set in the summer of the preceding year. The cool weather and lack of rainfall from April – September of 2006 was particularly unfavourable for floral initiation and had a significant influence on the flowing initiation for 2007. The further rain and high winds at the time of the flowering in April 2007 again reduced the buds that formed producing even lower overall yields.
The Weather
A mild early spring gave every indication of an early harvest, possibly one week early but as the ripening season progressed it was clear that the harvest would be actually be prolonged. Regular rainfall throughout the spring was welcome but exposed the vines to a high risk of disease, particularly mildew, however due to the good health of the vines and selective treatment all problems were averted. As usual, the summer was dry right up to the harvest with climatic conditions favourable for slow and consistent ripening. The grapes were able to reach full maturity both from the perspective of sugar and acidity and also phenolic ripeness with almost full and complete ripening of the pips. The result was a harvest that exhibited complex and intense aromas, excellent skin colour, and ripe harmonized tannins.
The Harvest
The favourable weather conditions and the absence of disease or rot enabled us to harvest at the moment of optimum ripeness.
The Viognier was the first to be picked. This took place on September 6th at 4:00 a.m. so the grapes could be pressed when they were still cold in order to preserve the aromas. The must was then immediately transferred to the fermentation tank, thereby limiting exposure to oxygen and maintaining the quality of the fruit.
The first red to be harvested was a parcel of young Syrah on September 13th. The Syrah was also harvested early in the morning so that the grapes could be cold macerated in the temperature-controlled vats prior to the start of the alcoholic fermentation.
The older Syrah was harvested 15 to 17 days later.
The Grenache was harvested during the final days of September and the first week of October and at the same time the Old Carignan was hand picked for fermentation by Carbonic Maceration.
Finally, the Marselan, which is normally the last to mature, was brought in to the winery on October 10th.
With the exception of the Old Carignan, all the red grapes were harvested by machine. Machine harvesting of mature grapes means that essentially all of the stems remain on the vines while the machine shakes off the berries. This is a most efficient separation of the grapes from their stems and when followed by mechanical de-stemming (which can now be performed on the harvesting machine itself) means that essentially “clean” grapes are delivered to the winery. Nonetheless, at reception the grapes are de-stemmed a second time to ensure the almost complete removal of any residual green vegetable matter before being transferred to the fermentation vats.
In 2007 we harvested 19 parcels of vines in order of their maturity. The must was then divided up in to separate vats with the objective of achieving a gradation of quality of each grape type. This year the harvest comprised:
20 ha Syrah from 8 parcels fermented in 6 vats
8 ha Grenache from 5 parcels fermented in 3 vats
5 ha Marselan from one parcel “La Defriche” fermented in 3 vats
1.2 ha of Old Carignan from 3 parcels, in 1 vat.
1.2 ha of Viognier from 2 parcels, in 1 vat.
The Wine Making
The extended harvesting period allowed more attention to be given to the wine making process. In 2002 we had modernized and extended the cave and installed 10 pairs of vertically separated duel fermentation tanks. The tanks enable us to perform controlled fermentation and precision management of the maceration of the grape skins, which rise to the top of the mixture in the vats. For each vat this involves a combination of the sustained regular mechanical turning over of the cap (piegage) and pumping the juice from the lower tank over the cap in the upper tank to obtain optimum extraction of the soft tannins from the skins. In this way we avoid any risk of over-extraction of the harsh tannins that can be present if some of the pips have not fully ripened.
This year we were also able to successfully conclude the Carbonic Maceration of our Old Carignan.
The harvest of 2007 was of exceptional quality and was characterized by its lower than normal yields, down 30% - 35% when compared to 2006. This meant that the Syrah yields were as low as 25hl/ha, the Marselan 30hl/ha, the Grenache at around 35hl/ha and the Carignan at 45hl/ha.
These lower yields combined with good weather and a long ripening period meant that the grapes had greater concentration of fruit and minerality and will produce some stunning wines. 2007 is Camplazens Best Harvest in Ten Years!!
Why were the yields low?
The reasons for the lower than normal yields for the 2007 harvest started as early as the summer of 2006. The number of flowering sites at the base of the buds which determines the number of flowers and hence the future number of bunches of grapes is largely set in the summer of the preceding year. The cool weather and lack of rainfall from April – September of 2006 was particularly unfavourable for floral initiation and had a significant influence on the flowing initiation for 2007. The further rain and high winds at the time of the flowering in April 2007 again reduced the buds that formed producing even lower overall yields.
The Weather
A mild early spring gave every indication of an early harvest, possibly one week early but as the ripening season progressed it was clear that the harvest would be actually be prolonged. Regular rainfall throughout the spring was welcome but exposed the vines to a high risk of disease, particularly mildew, however due to the good health of the vines and selective treatment all problems were averted. As usual, the summer was dry right up to the harvest with climatic conditions favourable for slow and consistent ripening. The grapes were able to reach full maturity both from the perspective of sugar and acidity and also phenolic ripeness with almost full and complete ripening of the pips. The result was a harvest that exhibited complex and intense aromas, excellent skin colour, and ripe harmonized tannins.
The Harvest
The favourable weather conditions and the absence of disease or rot enabled us to harvest at the moment of optimum ripeness.
The Viognier was the first to be picked. This took place on September 6th at 4:00 a.m. so the grapes could be pressed when they were still cold in order to preserve the aromas. The must was then immediately transferred to the fermentation tank, thereby limiting exposure to oxygen and maintaining the quality of the fruit.
The first red to be harvested was a parcel of young Syrah on September 13th. The Syrah was also harvested early in the morning so that the grapes could be cold macerated in the temperature-controlled vats prior to the start of the alcoholic fermentation.
The older Syrah was harvested 15 to 17 days later.
The Grenache was harvested during the final days of September and the first week of October and at the same time the Old Carignan was hand picked for fermentation by Carbonic Maceration.
Finally, the Marselan, which is normally the last to mature, was brought in to the winery on October 10th.
With the exception of the Old Carignan, all the red grapes were harvested by machine. Machine harvesting of mature grapes means that essentially all of the stems remain on the vines while the machine shakes off the berries. This is a most efficient separation of the grapes from their stems and when followed by mechanical de-stemming (which can now be performed on the harvesting machine itself) means that essentially “clean” grapes are delivered to the winery. Nonetheless, at reception the grapes are de-stemmed a second time to ensure the almost complete removal of any residual green vegetable matter before being transferred to the fermentation vats.
In 2007 we harvested 19 parcels of vines in order of their maturity. The must was then divided up in to separate vats with the objective of achieving a gradation of quality of each grape type. This year the harvest comprised:
20 ha Syrah from 8 parcels fermented in 6 vats
8 ha Grenache from 5 parcels fermented in 3 vats
5 ha Marselan from one parcel “La Defriche” fermented in 3 vats
1.2 ha of Old Carignan from 3 parcels, in 1 vat.
1.2 ha of Viognier from 2 parcels, in 1 vat.
The Wine Making
The extended harvesting period allowed more attention to be given to the wine making process. In 2002 we had modernized and extended the cave and installed 10 pairs of vertically separated duel fermentation tanks. The tanks enable us to perform controlled fermentation and precision management of the maceration of the grape skins, which rise to the top of the mixture in the vats. For each vat this involves a combination of the sustained regular mechanical turning over of the cap (piegage) and pumping the juice from the lower tank over the cap in the upper tank to obtain optimum extraction of the soft tannins from the skins. In this way we avoid any risk of over-extraction of the harsh tannins that can be present if some of the pips have not fully ripened.
This year we were also able to successfully conclude the Carbonic Maceration of our Old Carignan.
Labels: camplazens, france, wine
Word on the buyers grapevine shows a new listing of wines from the South of France including:
Domaine le Cazal (Minervois en Fut de Chene)
Chateau Roquenade (Corbieres)
Chateau Balot (St. Chinian)
It has been a few years since we last had a Corbieres on our listing so will be interesting to see how this new arrival compares... hopefully it will have all the chewy, leathery attributes for which the wines are famous.
As soon as we have more details and information they will be posted to this wine blog.
Domaine le Cazal (Minervois en Fut de Chene)
Chateau Roquenade (Corbieres)
Chateau Balot (St. Chinian)
It has been a few years since we last had a Corbieres on our listing so will be interesting to see how this new arrival compares... hopefully it will have all the chewy, leathery attributes for which the wines are famous.
As soon as we have more details and information they will be posted to this wine blog.
Labels: france
The UK market will not sustain many more increases in the price of generic Châteauneuf-du-Pape, suppliers and retailers have warned.
The top southern Rhône appellation has enjoyed several strong vintages, with 2006 described as "the eighth very good year out of nine vintages" by the Châteauneuf-du-Pape growers' association.
Wine trade figures contacted by OLN have praised the 2006 Rhône vintage as "refined" and "elegant", but have expressed concern about the continuing price rises.
Andrew Coghlan, managing director of independent merchant Barrels & Bottles in Sheepbridge, Chesterfield, said sales of Châteauneuf from top producers would remain strong despite price rises, but generic Châteauneuf had started to hit a price ceiling with customers. "I think the limit is around £16-£17. People are looking at alternatives from the Rhône, such as Gigondas and Vacqueyras, as well as wines from elsewhere," he said.
Off License News 23rd August 2007
The excellent wines by Lupe Cholet of Burgundy (France) have arrived in stock.
The range includes Pouilly Fuisse, Puligy Montrachet, Nuits St Georges and Gevrey Chambertin
With prices ranging from £5.99 for the Lupe Cholet VDT and only £10.00 for their Bourgogne Pinot Noir these are truly affordable wines from Burgundy.
The star for me is the Lupe Cholet Nuits St Georges. I had this with a lightly seasoned spaghetti bolognese and the layers of blackcurrant fruits and the slight sweetness from the ripe cherry flavours really complimented the food. A silken mouthfeel provided a welcoming smooth finish. At 13.5% this is a big glass wine and the aromas leap from the glass adding to the overall experience. Great stuff.
The range includes Pouilly Fuisse, Puligy Montrachet, Nuits St Georges and Gevrey Chambertin
With prices ranging from £5.99 for the Lupe Cholet VDT and only £10.00 for their Bourgogne Pinot Noir these are truly affordable wines from Burgundy.
The star for me is the Lupe Cholet Nuits St Georges. I had this with a lightly seasoned spaghetti bolognese and the layers of blackcurrant fruits and the slight sweetness from the ripe cherry flavours really complimented the food. A silken mouthfeel provided a welcoming smooth finish. At 13.5% this is a big glass wine and the aromas leap from the glass adding to the overall experience. Great stuff.
We have just listed the range of wines from Lupe Cholet in Burgundy, France. Lupe Cholet will compliment our existing Burgundy range by Bersan et Fils and Cave de Vire.
The wines range from classic Vin de Table red, white and rose perfect for everyday drinking... right through to benchmark Puligny Montrachet and Nuits St Georges.
Arrival is imminent and will be appearing on the website shortly... watch this space for further news
The wines range from classic Vin de Table red, white and rose perfect for everyday drinking... right through to benchmark Puligny Montrachet and Nuits St Georges.
Arrival is imminent and will be appearing on the website shortly... watch this space for further news
Burgundy exports up 8% in 2006 : by Hervé Lalau
Although France’s wine industry had few other reasons for overt celebration, Burgundy wine enjoyed a particularly successful year in 2006, with sales up 8.7% in volume and 8% in value, confirming the 7% progression observed in 2005. 96 million bottles were exported, 8 million more than in 2005, with a total value of €590 million, up €46 million on last year.
Beyond the global expansion, it was the individual markets that caused optimism. Of the 15 countries that account for 93% of total sales, only Germany showed a slight decline in purchase volume. The three largest markets, that together purchase over 60% of total exports, all showed growth: the United Kingdom was up by 3%, the United States by 11.5% and Japan by 6%. Canada showed the strongest growth among the major markets at +28% and is now the fifth largest export destination, overtaking Germany and the Netherlands.
Of the rest, only Belgium, which grew at +6%, is larger. Apart from Switzerland, which fell two notches in the rankings, the northern European markets of Denmark, Ireland, Sweden and Norway round at the pack. China, which doubled its uptake last year, is now among the top 30 importers.
Story from Wine Business International
Although France’s wine industry had few other reasons for overt celebration, Burgundy wine enjoyed a particularly successful year in 2006, with sales up 8.7% in volume and 8% in value, confirming the 7% progression observed in 2005. 96 million bottles were exported, 8 million more than in 2005, with a total value of €590 million, up €46 million on last year.
Beyond the global expansion, it was the individual markets that caused optimism. Of the 15 countries that account for 93% of total sales, only Germany showed a slight decline in purchase volume. The three largest markets, that together purchase over 60% of total exports, all showed growth: the United Kingdom was up by 3%, the United States by 11.5% and Japan by 6%. Canada showed the strongest growth among the major markets at +28% and is now the fifth largest export destination, overtaking Germany and the Netherlands.
Of the rest, only Belgium, which grew at +6%, is larger. Apart from Switzerland, which fell two notches in the rankings, the northern European markets of Denmark, Ireland, Sweden and Norway round at the pack. China, which doubled its uptake last year, is now among the top 30 importers.
Story from Wine Business International
What does the future hold??
The wine world has once again been thrown into chaos with a new ruling by the French Courts over the use of the term Grand Cru.
The case was brought by four Chateau, namely Guadet St Julien, Cadet Bon, La Tour du Pin Figeac and La Marzelle, who had recently been de-listed from the Grand Cru status which helps them command price and prestige for their wine.
In brief the French wine industry is based on history and not based on the wines being tested individually as they are in Germany.
The result is that wineries which had good aspect, soil, sun, rainfall, position which we commonly know as TERROIR, have the best reputation, as defined by the classification jury. the classifications were completed in 1954 and are reexamined every 10 years by a panel consisting of Wine makers, wine merchants brokers and wine professors. The result of last year's rethink meant that the Grand Crus were reduced from 68 to 61, a decision which the Chateau involved took exception to.
The judge ruled that partiality had been shown as the tasting panel had only visited 7 of the 95 candidate Chateau and as a result the classification changes could not apply.
Now we have a situation where by trying to define quality and give the consumers a steer on what is good poor or better than average, the system itself has folded, throwing the pricing of such wines into an uncertain period.
the nett effect of reducing status on a Chateau from Grand Cru to Appellation Controllee can be 35% of the value, a reduction which comes at a time when the Bordeaux vintners can ill afford to lose yet more ground to the now dominant New World Wineries.
We shall watch with interest as this evolves. An appeal is to be lodged an it will no doubt rumble on over the next 12 months and beyond. Investments in wine from pension funds may be affected and if the terms apply to the other side of the river known as the medoc, classified in 1856 and hardly altered since, the effect on prices could be phenomenal.
The wine world has once again been thrown into chaos with a new ruling by the French Courts over the use of the term Grand Cru.
The case was brought by four Chateau, namely Guadet St Julien, Cadet Bon, La Tour du Pin Figeac and La Marzelle, who had recently been de-listed from the Grand Cru status which helps them command price and prestige for their wine.
In brief the French wine industry is based on history and not based on the wines being tested individually as they are in Germany.
The result is that wineries which had good aspect, soil, sun, rainfall, position which we commonly know as TERROIR, have the best reputation, as defined by the classification jury. the classifications were completed in 1954 and are reexamined every 10 years by a panel consisting of Wine makers, wine merchants brokers and wine professors. The result of last year's rethink meant that the Grand Crus were reduced from 68 to 61, a decision which the Chateau involved took exception to.
The judge ruled that partiality had been shown as the tasting panel had only visited 7 of the 95 candidate Chateau and as a result the classification changes could not apply.
Now we have a situation where by trying to define quality and give the consumers a steer on what is good poor or better than average, the system itself has folded, throwing the pricing of such wines into an uncertain period.
the nett effect of reducing status on a Chateau from Grand Cru to Appellation Controllee can be 35% of the value, a reduction which comes at a time when the Bordeaux vintners can ill afford to lose yet more ground to the now dominant New World Wineries.
We shall watch with interest as this evolves. An appeal is to be lodged an it will no doubt rumble on over the next 12 months and beyond. Investments in wine from pension funds may be affected and if the terms apply to the other side of the river known as the medoc, classified in 1856 and hardly altered since, the effect on prices could be phenomenal.
John Higgins
Barrels and Bottles
Unit 5b Broom Business Park, Bridge Way, Sheepbridge
Chesterfield
,
Derbyshire
,
S41 9QG
England
01246 453399
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