Saturday 6 December 2008

The wine in 2008

The tannins that ripened slowly at the end of the season without it ever being very hot, are especially soft and elegant this year. Right after the alcoholic fermentation the sensation on the palate is delicate and rich like never before.
This vintage, which grew in such difficult weather, has produced a remarkable wine that no-body would have dreamed of, had the harvest taken place at a usual date. The measured power of the tannins that is nicely balanced by a steady level of acidity, ensures that this wine will age harmoniously. Malolactic fermentation is underway and the final taste profile will become apparent soon.

How to prepare a bottle for tasting ?


When I organise a vertical tasting at Laroze, I decant the very young wines such as the 2006 and 2005 vintages three hours before and the earlier vintages of Laroze and Lafleur Laroze, an hour and a half prior to the tasting. My carafes are not as wide as the one in the photo.

The older Lafleur Laroze vintages from 2001 to 2003 are just opened. I pour out a few centilitres from the bottle, which also enables me to taste the wine, to increase the surface area of the wine in contact with the air an hour and a half before.

It is best to serve an old vintage at a slightly cooler temperature, which will raise the aromatic freshness, whereas a temperature which is too high will accentuate the alcohol content. If you don’t allow wines any time to breathe, they will appear tight and closed for a while. Letting the air in enables the aromas to express themselves and the tannins to become silky and velvety.

What are great today:1994 to 20012003, 2002: drink now or wait.