Château Pomiès-Agassac 2012

blend : 70% Merlot / 30% Cabernet Sauvignon

Best served at : 15°

Decanting : 2 heures

Matching with food : Oven-roast line-caught sea bass, red cabbage compote and confit chestnuts.

After a tough winter the 2012 growing season kicked off with a cool, rainy spring whichdelayed budbreak until after the dates observed in 2011, and made for an uneven flowering process. These damp climatic conditions persisted until mid-July, increasing the threat posed by parasitic insects and demanding great vigilance on the part of our vineyard teams. The grapes nonetheless matured very nicely, although different plots reached maturity at different times. Warm, dry conditions arrived in the second week of July, with greatly increased temperatures. Where the spring had been very wet, the summer saw considerably lower-than-average rainfall. The summer months were therefore much more positive, with a reduction in the levels of herbaceous and phenolic compounds in the grapes. Leaf thinning and bunch selection allowed us to ensure that the grapes remained in excellent health as they developed to peak phenolic maturity. The harvests took place some twenty days later than in 2011, with favourable meteorological conditions including some rain in late September which helped improve the quality of the skins. Although the springtime was certainly difficult, from mid-July onwards the conditions were very positive. Interestingly enough, similar spring/summer contrasts proved to be augurs of success in two of the best Bordeaux vintages in living memory: 2000 and 2009. The 2012 is rich in anthocyanins, with elegant yet robust tannins which should help offset acidity levels which are slightly lower than those seen in 2010. 2012 is shaping up to be a vintage of great elegance and finesse, a classic Bordeaux.

To the eye : An attractive crimson colour with slightly purplish tints, wonderfully bright with beautiful intensity.

On the nose : The nose, marked by fruit in brandy and mild spices (cinnamon), announces a peppery, spicy style. Garrigue notes appear gradually and give way to a charred aroma combined with hints of vanilla and aniseed.

After airing : After aeration the wine develops more intense aromas marked by roasted herbs and supported by hints of menthol. Following oxygenation, this delicate nose offers up concentrated ripe fruit aromas (crushed strawberries, blueberries) as well as more spicy and sweet (almost aniseed) notes. A touch of musk develops after a couple of minutes, to be replaced by aromatic mineral notes and hints of strawberry jam.

On the palate : Tender and velvety on the palate with a gentle, generous tannic structure. Naturally supple in the attack, this wine then offers a glimpse of wonderful texture with soft tannins. The fresh, slightly oaked finish boosts the harmony of the whole, leaving an impression of lightness which accentuates the wine's generous character. The final notes leave us with flavours of black cherry jam and grey pepper.

Tasting note elaborate by Thierry Nérisson in october 2014, Sommelier