While sorting machines, precision and batch vinification techniques have been around for a long time now, it is interesting to see how plot-by- plot handling and more detailed attention have resulted in more purity and expression of fruit. Although maturation in oak barriques has been a long-term technique for wine aging, the use of larger format oak foudres and concrete amphorae are increasingly prevalent. At Château Latour, new oak flavours are diminished by hot-water steaming before the wine is matured in barrels. These practices highlight a vision for shaping wines that reflect vineyard sites and selection of the best parcels. In years gone by, new oak was seen as a mark of quality, but few people think that now. The complex maturation effect where the elements fold into each other, without any dominating, offers a far more exquisite and timeless experience. But these outlooks are not unique to Bordeaux. This trend is happening in Italy, Spain, other parts of France, Australia, California, South Africa, and elsewhere as well.
Bordeaux countryside
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The Vintage Journal – International Series
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