An early year, this already "great" vintage rewards your patience by revealing all its power and aromatic richness as it opens.
WEATHER DURING THE GROWING SEASON
After a dry winter, the spring of 2011 was totally abnormal, with temperatures 3-4°C above average. In fact, the weather in April was on a par with a normal month of June! Flowering began on the 9th of May, a full three weeks ahead of time.
While July seemed more like autumn to holiday goers, the cool, rainy weather was good for grapes well on their way to being ripe. Hot, stormy weather in August was conducive to full ripening by the 15th of that month, which is reminiscent of 2003! The storm on the 2nd of September (25 mm of precipitation), brought about a first attack of noble rot, as well, unfortunately, as the proliferation of fruit flies responsible for sour rot.
The 1st pass in the vineyards began on the 13th of September after 5 days spent relentlessly eliminating sour rotten grapes (50% of all bunches!). The healthy grapes affected by noble rot consoled us, however. They had outstandingly rich aromatics and great freshness. Thanks to sunny, windy weather, a quick second pass was made from the 21st to the 23rd to pick the bulk of the crop.
The grapes showed remarkable concentration and balance due to the combination of botrytised grapes and overripe, but non-botrytised ones. The 3rd pass began on the 26th of September underneath a hot afternoon sun (30°), and finished on the 3rd of October. Temperatures then dropped dramatically. A final pass was made on the 10th of October, ending a harvest that lasted just 4 weeks.
Although the crop looked large in August, it was half-destroyed by sour rot. So 2011 will be remembered for both low volume and an early harvest (the earliest since 2003).
In order to obtain a perfect equilibrium, it was necessary to control high sugar levels by making sure to add just the right proportion of full-botrytised and less-botrytised grapes, which also contributed great aromatic complexity.
Very beautiful colour, shiny gold. The nose, still a little reserved, hides a very great complexity. After some subtle touches of fresh flowers, rose petals, the approach is by the fresh fruitiness of pear, then guava before evolving to the juicy pineapple. A pretty note resinous then reminds us of the freshness of the pine. Then come the keys zest of lemon before gradually perceiving jammy fruits and gingerbread. The attack of mouth is frank and suave at the same time. The wine is slowly growing to go crescendo in tension and density. The flavors are delivered little by little, timidly, but in a wide and promising range for the years to come. Mango and pineapple open the ball. Then verbena, lemon and especially yellow orange contribute to prolong this remarkable freshness of mouth. All as on the nose, the resinous side maintains these sensations and fresh. Then comes the sweet astringency of apricot marmalade and quince. Then, the vanilla, gourmand notes and the fruit jellies follow the honey fine and refined at the beginning of the season. Finally the final stretches on licorice and zan. This vintage, still very young, asks that we give him time to open to reveal all its complexity. Patience is quickly rewarded because the variety Aromas and flavors then seem really infinite. We already particularly appreciate its perfect balance between density, richness and tension.
Production area: 13,47 ha Harvest : 4 successive manual selections Fermentation period : 3 to 4 weeks, in barrel, by indigenous yeasts Production: 15 000 bottles Vinification: 40% new wood and 60% one and a half year old wood Duration of maturation: 30 months
NOTES ET CRITIQUES DÉGUSTATION>
Very beautiful dress, brilliant gold. The nose, still a little reserved, hides a great complexity. After some subtle touches of fresh flowers, rose petals, the approach is made by the fresh fruitiness of pear, then guava before evoking juicy pineapple. A nice resinous note then reminds us of the freshness of pine. Then come the zesty touches of lemon before perceiving little by little the candied fruits and the gingerbread. The attack of mouth is frank and suave at the same time. The wine lengthens slowly to reach a crescendo in tension and density. The flavors come out little by little, timidly, but in a wide range, promising for the years to come. Mango and pineapple open the ball. Then verbena, yellow lemon and especially orange contribute to prolong this remarkable freshness of mouth. Just as in the nose, the resinous side maintains for a long time these lively and fresh sensations. Then comes the soft astringency of apricot marmalade and quince paste. Then, the vanilla notes, greedy and fruit jellies succeed to the fine and refined honey of the beginning of the season. Finally the finish stretches on liquorice and zan. This vintage, still very young.Château de Fargues, 2017
Shows fantastic range, featuring creamed Jonagold apple, papaya, toasted co- conut, brioche and pineapple notes, laced with macadamia nut and heather ho- ney details. The long, sweetened butter—filled finish shows citrus oil and bitter almond accents. Displays amazing depth and purity, with the elements glistening beautifully as the finish goes on. Best from 2018 through 2045. 1,250 cases made.James Molesworth (Wine Spectator) – 31/12/2014
Few lots in 2011. The rain at the end of August favored the development of botrytis, but on a ripe harvest it caused important outbreaks of sour rot. Half of the crop was eliminated! The fine sorting was done from September 21 to 24 and 10 to 15% of golden grapes were incorporated into the assemblage. The liquor asserts itself in a delicate balance, the finish is lively. Already a great pleasure. Aging of 36 months planned with a third of new wood.Revue du Vin de France – 05/2012