2008 North America

How much fun collectors will have comparing the 2007 and 2008 La Joies over the next three decades. A blend of 71% Cabernet Sauvignon, 14% Merlot and the rest Cabernet Franc, Petit Verdot and Malbec (48% from Alexander Valley Mountain Estate, 34% from Chalk Hill and 18% from Knight’s Valley), the 2008 has similar technical numbers to the 2007 (a pH of 3.68 and 14.4% alcohol). Wonderful notes of roasted herbs, asphalt, black truffles, blackberries, cassis, camphor and subtle oak are present in the majestic aromatics. In the mouth, the wine is extraordinarily concentrated, pure and dense with amazing length. It is another 30-40 year wine that confirms the confidence the late Jess Jackson had in both his vineyard sources and his winemaker, Pierre Seillan.  99 points. 
Robert Parker

A blend of 90% Merlot, 7% Cabernet Franc and 3% Malbec (52% Chalk Hill, 45% Alexander Mountain Estate and 3% Bennett Valley fruit), the 2008 may have even greater intensity and richness than the 2007. Still young and unformed, it exhibits phenomenal richness and equilibrium as well as a finish that lasts nearly a minute. Its dense plum/purple color is accompanied by notions of black fruits, forest floor, truffles and spring flowers. It should age for 25-30+ years. 100 points. 
Robert Parker

The fruit for this blend of 61% Cabernet Franc, 31% Merlot and the rest Cabernet Sauvignon and Malbec came from Chalk Hill (58%) and Alexander Valley (42%). Pierre Seillan believes the Chalk Hill fruit provides a truffle-like character and the Alexander Valley gives minerality, structure, tannin and intensity. The 2008 will be fascinating to taste next to the 2007 over the next 30+ years. Sweet mulberry, blueberry and blackberry fruit intermixed with notions of black truffles, damp earth and forest floor emerge from this beauty of stunning intensity, purity and texture. The alcohol is 14.4% and the relatively elevated pH is 3.76. 100 points.
Robert Parker

The 2008 En Chamberlin Vineyard Syrah offers up notes of tar, licorice, earthy minerals, blueberry, and blackberry. Dense and powerful on the palate, this appears to be Baron’s take on Hermitage. Just another great set of wines from Christophe Baron.
Jay Miller - Wine Advocate #196 - Aug 2011

The 2008 En Cerise Vineyard Syrah offers up a remarkably complex, sexy perfume that leaps from the glass. Exotic spices, a velvety texture, and a succulent richness on the palate are sublime. It, too, can be enjoyed for a decade or more.

Ho hum. Just another great set of wines from Christophe Baron. Over the past 6 years, because of my coverage of Spain for this journal, I have gotten to know Tempranillo very well. My principal observation is that it does not travel particularly well although there are outposts of very fine Tempranillo in the Uco Valley of Mendoza and in South Australia.

There is one exception, Christophe Baron’s small parcel of estate-grown Tempranillo. The wine’s only competition, in my opinion, is Dominio Pingus, the great Tempranillo produced by Peter Sisseck in Ribera del Duero.
Jay Miller - Wine Advocate #196 Aug 2011

This rich full-bodied wine features a deep intense ruby colour, and deliciously persistent aromas of ripe red raspberry, dark chocolate with toasty caramel and vanilla notes. Opulent notes of blackberry fruit, spice and pepper grace the palate with a well-rounded tannin structure and fruit-driven lingering finish. 60% Merlot, 25% Cabernet Sauvignon, 7% Cabernet Franc, 3% Petit Verdot, 5% Malbec.
Our first-ever wine from British Columbia, and offered to us through the Bordeaux market, which is highly appropriate since the style is unashamedly that of old-fashioned claret. This winery is the realisation of a joint venture between Vincor Canada and Taillan Group in Bordeaux. They always believed it was possible to produce top-quality grapes in this sheltered valley in British Columbia and this is the result. The grapes are planted on a mixture of sand, clay, gravel and rock and after harvesting are totally de-stemmed before being fermented in stainless steel tanks. The wine then spends 20 months in French oak barrels, 60% new, before bottling. The bouquet is a blend of plum, blackcurrant and graphite; the palate shows more of the same but with crisp acidity and firm tannins added in. The wine clearly has considerable ability to age and has an appeal which will endear it to lovers of traditional claret. It is of a quality level which is unquestionably at the top level of the Cru Bourgeois classification in Bordeaux, if not higher.
Alun Griffiths MW, Wine Director