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Vieux Chateau Certan

Vieux Chateau Certan - Lobenbergs Gute Weine

Vieux Chateau Certan befindet sich im Besitz der Familie Thienpont (die Brüder und Cousins zeichnen für Le Pin und Pavie Macquin verantwortlich, früher gehörte ihnen auch einmal Troplong Mondot) und liegt auf dem wahrscheinlich besten Terroir ganz Pomerols. Die direkten Nachbarn sind Petrus, La Conseillante, L'Evangile, Certan de May und Petit Village. Der Wein war und ist...

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Vieux Chateau Certan befindet sich im Besitz der Familie Thienpont (die Brüder und Cousins zeichnen für Le Pin und Pavie Macquin verantwortlich, früher gehörte ihnen auch einmal Troplong Mondot) und liegt auf dem wahrscheinlich besten Terroir ganz Pomerols. Die direkten Nachbarn sind Petrus, La Conseillante, L'Evangile, Certan de May und Petit Village. Der Wein war und ist klar der feinste der Appellation. Das liegt an der Besonderheit der Böden dieses Plateaus, Kies über eisenhaltigem Lehm, hier wächst neben der Merlot auch ein großer Anteil Cabernet Franc und sogar Cabernet Sauvignon. Die dadurch erlangte Duftigkeit, Eleganz und Finesse erinnern an feinste Weine des Medoc, dennoch sind die Weine natürlich wesentlich voller durch einen doch ganz erheblichen Merlotanteil. Diese Quadratur des Kreises, Eleganz des Medoc mit Fülle und Körper aus Pomerol führt in großen Jahren zu einem der besten Bordeauxweine überhaupt. Der Regisseur Alexandre Thienpont schafft es Jahr für Jahr den finesereichsten, zartesten Pomerol hervor zu zaubern, Burgund aus Pomerol.

4 Artikel

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  1. Vieux Chateau Certan (002377)

    Vieux Chateau Certan  - Lobenbergs Gute Weine
    Vieux Chateau Certan, 2012, 1,50 l
    Lobenberg 94-96, NM 95-97, TA 95, WE 95, Parker 92-94
    22671H Frankreich - Bordeaux - Pomerol
    299,00 €
    rot
    €/l 199,33
    inkl. 19% MwSt., zzgl. Versandkosten
    Lobenberg: Ernte Anfang Oktober. Der hohe Merlotanteil ist dem ... [mehr]
  2. Vieux Chateau Certan (002378)

    Vieux Chateau Certan  - Lobenbergs Gute Weine
    Vieux Chateau Certan, 2012, 3,00 l
    Lobenberg 94-96, NM 95-97, TA 95, WE 95, Parker 92-94
    22745H Frankreich - Bordeaux - Pomerol
    675,00 €
    rot
    €/l 225,00
    inkl. 19% MwSt., zzgl. Versandkosten
    Lobenberg: Ernte Anfang Oktober. Der hohe Merlotanteil ist dem ... [mehr]
  3. Vieux Chateau Certan (002379)

    Vieux Chateau Certan  - Lobenbergs Gute Weine
    Vieux Chateau Certan, 2013, 0,75 l
    Lobenberg 93-94+, NM 92-94, TA 92
    23809H Frankreich - Bordeaux - Pomerol
    129,00 €
    rot
    €/l 172,00
    inkl. 19% MwSt., zzgl. Versandkosten
    Lobenberg: 92% Merlot 8% Cabernet Franc. Normalerweise viel höherer ... [mehr]
  4. Vieux Chateau Certan (002380)

    Vieux Chateau Certan  - Lobenbergs Gute Weine
    Vieux Chateau Certan, 2013, 1,50 l
    Lobenberg 93-94+, NM 92-94, TA 92
    24286H Frankreich - Bordeaux - Pomerol
    259,00 €
    rot
    €/l 172,67
    inkl. 19% MwSt., zzgl. Versandkosten
    Lobenberg: 92% Merlot 8% Cabernet Franc. Normalerweise viel höherer ... [mehr]

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Harvest 2015

Andrew Black: You decided to start the picking of the 2015 well after your neighbours. Why?

Alexandre Thienpont: Because the skins were too thick and new, and the tannins and colour were difficult to extract.

Andrew Black: How confident were...

Andrew Black: You decided to start the picking of the 2015 well after your neighbours. Why?

Alexandre Thienpont: Because the skins were too thick and new, and the tannins and colour were difficult to extract.

Andrew Black: How confident were you that through waiting thos e extra days the skins would soften up and botrytis wouldn’t set in?

Alexandre Thienpont: It was a gamble, which has pai d off. I didn’t want to look back and regret not waiting. I could easily have picked a we ek ago, but I was determined to get it exactly right. Back in 1975, it was a similar situation, an d growers picked too early, which resulted in hard wines, when they could have been delicious.

Andrew Black: How easy was it in the end to get what you wante d?

Alexandre Thienpont: The fine weather allowed the skins to reach the right level of ripeness to release tannins and colour. It was the same for the pips. But it wasn’t simple. In the same plot you could find various stages of ripeness . It was a real precision job of observation and selection. Precision is the watchword in our work n owadays. We’ve set ourselves very high standards.

Andrew Black: Was it just because you are so demanding nowaday s or was there a phenomenon in 2015 of heterogeneous ripeness?

Alexandre Thienpont: It was also the nature of this vintage. It wasn’t a uniformly ripe crop in the Merlot, and the CAndrew Black:ernet seems to be the sam e.

Andrew Black: Are you now happy with the balance between alcoh ol, acidity and tannins? Didn’t the acidity drop and alcohol rise beyond the norms you would have preferred because of the wait?

Alexandre Thienpont: Everything is in good balance. The alcoholic degree will be around 14.5, and the pH at 3.7. The tannin index is 60 to 65. I’m very happy with that. 2015 is not a blockbuster thankfully.

Andrew Black: How highly do you rate this 2015 vintage? Will it be as good as 2009 or 2010?

Alexandre Thienpont: There’s no doubt Andrew Black:out its high quality. Exactly how good it is remains to be seen.

Andrew Black: Some producers are comparing it with 2005, 2009 or 2010. Which would you say?

Alexandre Thienpont: ProbAndrew Black:ly 2009. Hopefully it wi ll have the same silky, seductive profile.

Andrew Black: Nobody is complaining Andrew Black:out the crop-size this y ear. Is the volume good for you too?

Alexandre Thienpont: The berries were quite small, but the crop is very satisfactory in quantity and in quality.

Andrew Black: Do you predict a Merlot or CAndrew Black:ernet Franc year?

Alexandre Thienpont: Both are looking very good, an d the really pleasant surprise is the high quality of our CAndrew Black:ernet Sauvignon.

Andrew Black: So that will go into the First Wine this year...

Alexandre Thienpont: Andrew Black:solutely!

Andrew Black: What is your strategy for the vinification?

Alexandre Thienpont: The aim will be to extract th e tannins from the skins during the early stages of the fermentation, and then ease off around 1015 of density, so as not to extract from the pips, which are a bit hard this year. We’l l wait for the pressing stage to work on the pips.

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