A second good night, the whites showed as well as the first night, but our first red displayed a low level cork taint which I hadn’t picked up when decanting earlier in the day. The disappointment was converted into a positive learning experience by understanding the damp cardboard/rotting vegetation characteristics on the nose and on the palate the wine had been stripped of all flavour. In a future blog I will return to cork taint and the challenges of returning wines in restaurants.
The remaining four Saint-Emilion Grand Crus we tasted showed off subtleties of vintage variation. The 2012 Capet-Guilllier was forward and light, typifying this light vintage. Soft gentle fruit with gentle tannins for its age.
In contrast the Clos Saint Vincent 2010 was bold and structured with exceptionally ripe fruit, grippy tannins and showed potential to age for at least another five to ten years.
We then contrasted the 2008 and 2005 from Chateau La Croizille with the former showing fresh easy plummy fruit, relatively soft tannins and a pleasant mid palate whereas the 2005 was typical of this mind-boggling vintage. Rich and complex, with bundles of ripe fruit, beautifully integrated with great length.