2019 Château les Carmes Haut-Brion, Pessac-Léognan, Bordeaux
Critics reviews
Rippling violet and peony waves alongside creamy blueberry and raspberry fruits, this is a gorgeous 2019 that continues a strong run of vintages at the estate. Slate-textured, salt-licked stones, rosemary and saffron-edged, white truffle spice. Takes its time and stretches out through the palate, tingling and enticing. Technical director Guillaume Pouthier has created something here that stands on its own, with complexity and nuance. Give it a full five or six years before opening. 3.59ph. 60% stems, and once again you see the difference it makes not only in nuance and philosophy but also in the actual physical properties of the wine.
Drink 2027-2044
Jane Anson, janeanson.com (Feb 2022)
Jane Anson, Decanter (May 2020)
About this WINE
Chateau Les Carmes Haut Brion
A little-known neighbour of châteaux Haut-Brion and La Mission Haut-Brion in the Pessac-Léognan region of Bordeaux, Les Carmes Haut-Brion is a jewel of a property, positioned on the same bank of gravel (graves) as its more famous namesakes.
The name derives from the friars, known as ";Les Carmes"; who owned the property between the 16th and 18th century.
The vineyards are planted with an unusually small quantity of Cabernet Sauvignon (10%), the lion's share going to Merlot (50%) and Cabernet Franc (40%), this is reflected in the style of the wine which is rich in aromatics and has incredible finesse.
The wine spends 18 months in oak barrels, one third of which are new each vintage.
Pessac-Leognan
In 1986 a new communal district was created within Graves, in Bordeaux, based on the districts of Pessac and Léognan, the first of which lies within the suburbs of the city. Essentially this came about through pressure from Pessac-Léognan vignerons, who wished to disassociate themselves from growers with predominately sandy soils further south in Graves.
Pessac-Léognan has the best soils of the region, very similar to those of the Médoc, although the depth of gravel is more variable, and contains all the classed growths of the region. Some of its great names, including Ch. Haut-Brion, even sit serenely and resolutely in Bordeaux's southern urban sprawl.
The climate is milder than to the north of the city and the harvest can occur up to two weeks earlier. This gives the best wines a heady, rich and almost savoury character, laced with notes of tobacco, spice and leather. Further south, the soil is sandier with more clay, and the wines are lighter, fruity and suitable for earlier drinking.
Recommended Châteaux: Ch. Haut-Brion, Ch. la Mission Haut-Brion, Ch. Pape Clément, Ch Haut-Bailly, Domaine de Chevalier, Ch. Larrivet-Haut-Brion, Ch. Carmes Haut-Brion, Ch. La Garde, Villa Bel-Air.
Cab.Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
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Description
Rippling violet and peony waves alongside creamy blueberry and raspberry fruits, this is a gorgeous 2019 that continues a strong run of vintages at the estate. Slate-textured, salt-licked stones, rosemary and saffron-edged, white truffle spice. Takes its time and stretches out through the palate, tingling and enticing. Technical director Guillaume Pouthier has created something here that stands on its own, with complexity and nuance. Give it a full five or six years before opening. 3.59ph. 60% stems, and once again you see the difference it makes not only in nuance and philosophy but also in the actual physical properties of the wine.
Drink 2027-2044
Jane Anson, janeanson.com (Feb 2022)
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