2000 Chateau Ferrand Lartigue, Saint-Emilion Grand Cru
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2000 Chateau Ferrand Lartigue, Saint-Emilion Grand Cru
Saint-Émilion Grand Cru wines are produced under slightly tighter production restrictions than regular Saint-Émilion wines. As with other grand cru appellations, the intention behind this is to improve the quality, and to distinguish the area's finer wines from the more everyday wines.
Grand Cru vs Grand Cru Classé
The designation Saint-Émilion Grand Cru is distinct from that of Saint-Émilion Grand Cru Classé. Confusingly for the uninitiated, the top-tier wines from Saint-Émilion are not marked out by their grand cru status, but by their appearance in the Saint-Émilion Wine Classification, which confers grand cru classé (64 Châteaux in 2012) and premier grand cru classé status (14 classés "B" and, at the very top, 4 classés "A").
This works in a similar way to the classifications of the Médoc, Graves and Sauternes, but with one significant difference: it is periodically reviewed to keep it up-to-date and relevant. It was first drawn up in 1955, and (after a controversial review in 2006) was most recently updated in 2012.
Grand cru regulations
There are four key production differences between the production restrictions for standard Saint-Émilion wines, and those classified as Grand Cru wines:
- First, the vineyard yield is restricted to 8000 kilograms per hectare rather than 9000 (which roughly translates to 5500 liters per hectare rather than 6500).
- Second, the grapes (with the significant exception of regional workhorse Merlot) must be harvested with a must weight of at least 189 grams of sugar per liter rather than 180.
- Third, the finished wine must reach a minimum alcohol level of 11.5 percent (ABV) rather than 11 percent.
- Fourth, and finally, the wine must be stored by the producer for an extra 14 months before being released for sale.
Limitations of the regulations
Since the introduction of the Saint-Émilion Grand Cru appellation in 1954, many have suggested that these conditions are too relaxed to warrant the term Grand Cru. The yield restriction is the same as that in force in Bordeaux's other red-wine appellations (e.g. Pauillac and Graves), and the exception of Merlot from the second condition instantly excludes more than 65 percent of the total Saint-Émilion vineyard area.
Further, the increase of the minimum alcohol level by 0.5 percent is effectively meaningless, as very few, if any, wines from Saint-Émilion ever contain less than 12 percent alcohol. The only condition which escapes this criticism is the extended élevage – the period which the wine spends (in tank, barrel or bottle) before general release.
All French wines undergo official panel tastings before being granted AOC status, which provides some guarantee of quality. But the panels test for typicity and consistency, rather than comparitive quality.
ome of the world's most famous wines.
From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.
Characteristics
- Earth
- Bell Pepper
- Tobacco
- Cassis
- Cedar
- Structure
Wine style
Red Bordeaux Blends are known for their powerful structure and deep flavors. Dark fruits and berries such as plum and blackcurrant are commonly used to describe the flavors of red Bordeaux, although there is an unlimited range of terms that have been ascribed to them. Tannins tend to be relatively high in these wines, giving them a firm structure.
Grape varieties
Cabernet Sauvignon is widely accepted as a compulsory component of any Bordeaux Blend, with Merlot following close behind. In fact, the majority of Bordeaux Blend wines are often made exclusively from a blend of these two varieties.
The remaining components are Cabernet Franc, Petit Verdot and Malbec, used in varying combinations and proportions. Even Carmenere is on the list of possible ingredients, despite being rarely used by modern Bordeaux vineyards (notable exceptions include Haut-Bailly, Brane-Cantenac and Clerc-Milon).
Regions
The red Bordeaux style has reached almost every winegrowing country, with new candidates looking to emulate Bordeaux's success. North and South America, Australia, South Africa and New Zealand all have their own expressions of the Bordeaux Blend. Even countries in North Africa and the Middle East produce their own interpretations of the style.
Food pairings for a Bordeaux Blend
- Steak entrecôte marchand de vin (red-wine sauce and shallots)
- Grass-fed wagyu rib-eye fillet
- Roast leg of lamb with rosemary and garlic
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