Wine of the Day December 14, 2013

2010Pressac2010 Chateau de Pressac, Grand Cru Classe, Saint-Emilion, Red Bordeaux, France.
This glorious Claret is made of 72% Merlot, 14% Cabernet Franc, 12% Cabernet Sauvignon, 1% Carmenere, 1% Pressac (Malbec) fermented in concrete vats and then aged in mostly new French oak barrel by Hubert de Bouard & Alain Raynaud. Pressac is a savvy Grand Cru Classe Saint-Emilion that is a breath of fresh air from the mainly Michel Rolland style wines made in the regions, it seems a bit more character filled and less finely polished, in a good way, even though oval the quality of Saint-Emilion wines has seen a huge step up in quality under this Rolland era, they tend to taste way too similar and maybe a touch too modern, though again this seems a petty gripe when you find such joyous wines, especially in vintages like 2009 and 2010. So, the uniquely styled Chateau de Pressac is right up my alley and it has a intriguing cepage make up with the addition of 12% Cabernet Sauvignon, a little Malbec (known as Pressac in this case) and the Carmenere all playing roles and adding to the exotic nature of this fine Bordeaux. I tasted this wine in a room with 50 or so other Grand Cru Classe wines and it really did stand out, very impressive indeed, and I would recommend this richly textured red to anyone looking for a great example of this right bank Bordeaux, it has plenty of fruit, drive and structure to hold up to any scrutiny and the complex array of flavors and balance will certainly give reason the celebrate, this is an exceptional Saint-Emilion, even if it isn’t in the same league as Angelus, Clos Fortet or Cheval Blanc it does offer a lot more bang for the buck. The nose is full of floral and earthy tones, mineral and graphite with a cassis and kirsch liqueur note leading to a forceful palate of red currants, raspberry, blackberry and sweet plum fruits with hints of dark chocolate, pepper, tobacco/cigar, cedar and cinnamon spice finishing with a mouth coating mix of ripe tannins, vanilla scented wood and lingering fruit essences. Everything is in place to make this Bordeaux shine in about 3 to 5 years time, but it is starting to really drink nicely even now, this is highly entertaining stuff, best from 2016 to 2028, should be available in Feb. 2014 in the USA, be sure to look for it.
($45-60 Est.) 93-94 Points, grapelive