Red, Ready, but will improve

2009 Ch. Berliquet, St Emilion

2009 Ch. Berliquet, St Emilion

Red | Ready, but will improve | Chateau Berliquet | Code:  952468 | 2009 | France > Bordeaux > St-Emilion | Cab.Sauvignon Blend | Medium-Full Bodied, Dry | 14.0 % alcohol

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Wines sold "In Bond" (including BBX) or “En Primeur” are not available for immediate delivery and storage charges may apply.

Duty and VAT must be paid separately before delivery can take place.

Bottle 12 x 75cl 1cs

£390.00
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Scores and Reviews

BBR

16/20

DECANTER

16.5/20

JANCIS

16/20

PARKER

91/100

WS

93-96/100

DECANTER - Pure fruit expression. Fine tannic texture. Long finish. Vineyard and terroir show.
(Steven Spurrier - Decanter - April 2010)

JANCIS - Dark and polished. Tarry and intense on the nose. Black-cherry jam. Succulent and sweet. Polished tannins. Quite a bit of alcohol. Perhaps just a little too soft? Lacks refreshment value.
(Jancis Robinson MW - jancisrobinson.com - Apr 2010)

PARKER - The wine displays oodles of strawberry jam intermixed with kirsch, dusty, loamy soil notes, garrigue, spice box and vanillin. It is full-bodied, opulent, very flamboyant and showy, with a hint of chalky minerality to add complexity and precision. It should drink well for up to 15 or more years. Showing far better than it did from barrel, this wine comes from a beautiful southwest-facing hillside slope near Angelus.

With the 2009, Berliquet has turned out one of their best wines in many a year. Yields were only 21.5 hectoliters per hectare, and the wine is a final blend of 73% Merlot, 25% Cabernet Franc and 2% Cabernet Sauvignon that tipped the scales at 14% natural alcohol under the guidance of Stephane Derenoncourt.
(Robert Parker - Wine Advocate - Feb 2012)

WS - Offers precision and beauty, with floral, blackberry and violet aromas. Full-bodied, with supersilky tannins and a long, balanced finish. Caressing and loving. Then hits you. A new wine from the same team of Larcis-Ducasse.
(James Suckling - Wine Spectator - Apr 2010)

The Producer

Chateau Berliquet

Chateau Berliquet

Berliquet is one of the oldest vineyards in Saint-Emilion. The vines, exposed south, southwest, are neighbours to several first growths. Since 1996 Patrick de Lesquen and his team have been hard at work to install Berliquet's fame by producing one of the most thoroughbred wines in the appellation.

Château Berliquet can trace its history back to 1794 and was promoted to a Grand Cru Classé in 1985. It consists of 9 hectares of vineyards superbly sited on the St. Emilion limestone plateau, adjoining those of Château Canon and Château Magdelaine.

Until 1978 Berliquet's wine was made by the local co-operative and the quality was good but rather unexciting. Since 1978 the wine has been vinified and matured at the Château and the wines have improved beyond recognition.

Bereliquet's wine is a blend of 67% Merlot, 25% Cabernet Franc and 8% Cabernet Sauvignon. The grapes are matured in temperature-controlled vats and the wine is then matured in oak barriques (80% new) for 16 months. The wine is bottled unfiltered.

Patrick Valette has been a consultant at Berliquet since 1997 - "Our philosophy is to have very little production from each plant," says Valette. "We want to achieve a natural maturity and very good concentration, with balance. The wine's quality is achieved outside in the vineyard and not just in the cellar. In our wines, we are hoping to create a long palate and a wonderful expression of the fruit."

The arrival, in July 2008, of Nicolas Thienpont and Stéphane Derenoncourt marked the beginning of the search for even more precision in the vineyards and ripeness with the aim to express the finesse of its terroir.

The Grape

Cab.Sauvignon Blend

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.

The Region

St-Emilion

St-Emilion

St Emilion is one of Bordeaux's largest producing appellations, producing more wine than Listrac, Moulis, St Estèphe, Pauillac, St Julien and Margaux put together. St Emilion has been producing wine for longer than the Médoc but its lack of accessibility to Bordeaux's port and market-restricted exports to mainland Europe meant the region initially did not enjoy the commercial success that funded the great châteaux of the Left Bank. 

St Emilion itself is the prettiest of Bordeaux's wine towns, perched on top of the steep limestone slopes upon which many of the region's finest vineyards are situated. However, more than half of the appellation's vineyards lie on the plain between the town and the Dordogne River on sandy, alluvial soils with a sprinkling of gravel. 

Further diversity is added by a small, complex gravel bed to the north-east of the region on the border with Pomerol.  Atypically for St Emilion, this allows Cabernet Franc and, to a lesser extent, Cabernet Sauvignon to prosper and defines the personality of the great wines such as Ch. Cheval Blanc.  

In the early 1990s there was an explosion of experimentation and evolution, leading to the rise of the garagistes, producers of deeply-concentrated wines made in very small quantities and offered at high prices.  The appellation is also surrounded by four satellite appellations, Montagne, Lussac, Puisseguin and St. Georges, which enjoy a family similarity but not the complexity of the best wines.

St Emilion was first officially classified in 1954, and is the most meritocratic classification system in Bordeaux, as it is regularly amended. The most recent revision of the classification was in 2012

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