2017-11-23 French fine Wines Thibault de Lartigue

It all starts in the vineyard Good Wine: grapes must be healthy, balanced and concentrated Balance: Sugars / Acids / Tannins / Precursors Aromas Homogeneous: all the berries in the cluster are ripe Terroir of quality?

A good terroir must have Constant water regime despite climatic conditions Ex, Soil Haut Brion vs Petrus Ideal exposure (see Chablis, St Emilion) Buffering effect on temperature (sea, altitude) Together gives ideal conditions for homogenous ripening of quality grapes.

Man’s reasonable choices Choice of grape variety based on terroir. Choice of rootstock (low yield, adapted to the soil) Density plantation (8000 Capet) Choice of the qualitative clone (ex Pinot 777) Soil / petiole analysis for ripening Vine management (leaf exposure, adequate photosynthesis) Harvest and green harvest (yield, concentration, balance)

Man’s reasonable choices Leaf-stripping to expose grapes to the sun (heat), help the ripening of grapes and ventilation against diseases. Date of harvest - critical for balance, concentration of aromas, sugars, acidity, structure of tannins. Selection of clusters - sorting machine VS hand

Vinification et ageing Capet: Selection of ripe berries Choice of vessel - thermoregulation (extraction of tannins) ‘Pigeage’ - more homogeneous and smooth extraction 4 weeks of static maceration (rounded tannins) MLF in barrel (melted oak flavors)

Sum up Production and sorting of raw material = Potential concentration, structure, balance Vinification and intelligent farming = Transformation of potential into concentrated, balanced, complex and long wine.

Long ‘influenced’ tradition The history of French wines spans a period of at least 2600 years -600 BC : Greek introduce vine stock in Massalia (Marseille) South France 1100s : Eleanor of Aquitaine and the future King Henry II of England = Export to England sore XVs : The dukes of Burgundy organize the production 1723 : First bottle production factory in Bordeaux 1800s : Dutch engineers improve irrigation system in Bordeaux 1851 : First Auctions in Les Hospices de Beaune (Beaune) 1860- 1900 : Powdery mildew and phyloxera destroy 2/3 total French vineyard (39M/hl to 11M/hl) 1966 : Pasteur accelerates the understanding of microbiology 1905 : Administration of frauds and irregularities  1935 : Comité National des appellations d’origine des vins et eaux-de-vie, becomes today’s INAO in 1947 XVs – The dukes of Burgundy organize the production : Gamay is deemed not to produce good quality 1723 - Modern bottles created in 1632 by English Kenelm Digby

French Vineyard Planted area:  755 000 ha (over one million football pitch) Grapes: (white) Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc (Red) Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Syrah, Grenache 2nd producer in world 36,7M/hl in 2017 (-19% from 2016) 2nd consumers in world after US Benefits to trade balance (7,6 billions €), 2nd in France after aerospace

Domaine Laoche, Chablis

Chablis Saint-Martin 100% Chardonnay Plots selection 60 ha vineyard Low temperature vinification Ageing 6 months on lees 10% oak Lights spices, ripe white fruits, green apple White fish, light white meats

Grand Cru Les Bouguerots 0,31 ha/15,85 ha in total. 0,77 acres/38,99 acres in total. South exposure. The westernmost grand cru of Chablis. It always offers real sinew and fruity charm. Produced in limited quantity. Key words Richness and balance Among the best awards Vintage 2012 92 Tanzer Review 2014 Vintage 2013 95 Decanter, Gérard Basset 2015 Vintage 2014 93 Tim Atkin 2016

Châteauneuf-du-Pape 3rd-4th century B.C 14th : wine boom (popes live in Avignon) First AOP (1930’s) is Châteauneuf-du-Pape 21st century it’s never been so popular Mediterranean climate, river Rhône 2 sub-region : North, South Rhône Grapes (white) Viognier, Marsanne, Roussanne, Clairette, Bourboulenc, Grenache Blanc (Red) Syrah, Grenache, Mourvedre, Carignan, Cinsault

Ogier Clos de L’Oratoire des Papes 30% White Grenache 30% Clairette 30% Roussanne 10% Bourbalenc Soils: Eclats Calcaires (limestone rocks) in the west part of Châteauneufdu-Pape on the areas named “Tresquoy” unless the Rousanne grape variety which grows on “Pradel” area VINIFICATION Skin maceration during 6 hours and fermentation in new oak barrels of 300 l. for the Roussanne only – Direct pressing in a pneumatic press of 30 hl – Settling on the other grape varieties – fermentation in stainless steel vat at 18/19°C Ripe, yellow stone fruits and exotic fruits

300ha “Baby” Chateauneuf 60% Grenache, 25% Syrah, 10% Mourvèdre, 5% Cinsault. Maceration with skin gor few hours Light pumping over Blackberry, redcurrant, black pepper Roasted beef, dusck

Ogier Clos de L’Oratoire des Papes Red Grenache 80%, Syrah 8%, Mourvèdre 7%, Cinsault 5% Destemming – crunshing – pré- fermetation cold maceration for the Grenache grown on the soil of Safres, the Cinsault & Syrah – temperature controlled at 26/27°C.- For the other wines, temperature are maintained below 30°C.– 2 to 3 rackings during the fermentation – punching down the cap an d light pumping over during the macreation – vatting with cap submerged during 4 weeks for the Grenache, Syrah and Mourvèdre and of 18/20 days for the Cinsault 12 months in oak « foudres » (60-80 hl) which are about 30 years old Dark cherries, blackberry, soft blackpepper Grilled duck is a great combination, moose and games too

Saint-Emilion Right bank Bordeaux Classifications of its wines Saint Emilion, Saint Emilion Grand Cru, Saint Emilion Grand Cru Classé A and Classé B First classification 1855, controversial in 2006, new one in 2012 Merlot dominated based Elegant and feminine wines Neighbor to another illustrious district: Pomerol

Château Capet Guillier Noble house from 1800s South facing coteaux, south of the appellation Limestone-rich soils 40ha, 8000 plants/ha Ambition to be Classé B soon Investment in new chai à barrique Stephane Derenoncourt as consulting winemaker Rich style: ripe cassis, balckberrie, liquorice stick 02/11/2017

Thank you for your attention and time !  02/11/2017