2002 La Conseillante
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Director Jean-Michel Laporte told me he has changed only "little things" since taking over here after the 2003 harvest. He has focused on more precise harvesting (the estate plans to add some smaller fermenters in the next couple of years) and he seeks to extract more at the beginning of the maceration, and then keep things calmer during the second half. In 2004, he did a four-day cold soak and then seven to ten days of post-fermentation maceration. "There was already a lot of color in the must during the cold soak," he told me. "The pips were ripe in 2004 but only barely." The 2004 represents a selection of 85%; the other 15% of the crop was sold off in bulk, as La Conseillante has no second wine. I think of La Conseillante as the Burgundy of Pomerol, in much the same way that Rol Valentin is the Burgundy of St. Emilion.
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