1999 Léoville Poyferré
$45 (2019)
France
Saint Julien
Bordeaux
Red
62% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc, 2% Petit Verdot (2023 vintage)
00
1999
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Didier Cuvelier describes the '99 cabernet as riper than the '98. No chaptalization was done, as the alcohol level was raised from 11.5% to 12.2% via saignee and reverse osmosis. Cuvelier characterizes the wine as "like a blend of '89 and '96." Part of the malolactic fermentation has been done in barrels here in recent years, and maitre de chai Francis Dourthe told me that the estate may do some lees-stirring beginning with the 2000 vintage.
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2023
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2023
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Sara Lecompte-Cuvelier guided me through to the graffiti-strewn tasting room, which surely should be declared some kind of UNESCO heritage site by now with just about everyone who’s anyone’s scribble on the walls. “We are just above 50hL/ha for both Saint-Estèphe and Saint-Julien, and notably, the old Cabernet Sauvignon produced bigger berries and contributed more to the blend,” she tells me. “The winter was mild and rainy. Bud burst was early, so we were concerned about hail or frost. The biggest difficulty was the risk of hail, as there were many storms. We are equipped with balloons that dissipate potential hail storms, and these are very useful. We were surprised about the size of the bunches upon picking that were bigger, and they had two 'shoulders.' It was the first time the cuverie was full since it was built in 2010 because, for the last three years, we've had small harvests.”
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2022
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2021
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2021
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“It was a challenging growing season,” Sara Lecompte-Cuvelier told me. “We had to believe our team at Léoville Poyferré and believe that everything would finish well. But it was difficult. We decided to wait a few days in September for the harvest. We wondered whether the forecast was right or wrong but in fact, the Cabernet was already ripe. The weather forecast was wrong, and we picked under the sunshine. The quantity is small due to the frost which meant the grapes found it difficult to grow. It was the lowest yield since 1991 at 24hL/ha. We decided to reduce the volume of juice by bleeding the Merlot vats by 20%, which is better than chaptalising. There was too much juice in the Merlot compared to the skins. I feel we kept the DNA of Léoville Poyferré. We used 8% vin de presse [twice as much as Léoville Las-Cases.] We were very selective.”
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2021
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The 2021s at Leoville Poyferré are gorgeous. The wines are all in the 13% alcohol range as opposed to the 14-15% of vintages 2018-2020, and yet there is no lack of flavor or depth. “We took the risk and waited through what were supposed to be heavy rains at the end of September and early October,” proprietor Sara Lecompte-Cuvelier told me. “The rain never arrived, but the Merlots still required some bleeding to achieve balance. Yields were 24 hectoliters per hectare,” she added.
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2020
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2017
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2017
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This year I started the tour of Saint-Julien at Léoville Poyferré since Didier Cuvelier announced that he would be retiring this coming summer, handing over running to his cousin Sara Cuvelier. Didier will be missed. He took this property from an also-ran Second Growth long overdue investment to one of the top estates, not just in Saint-Julien but on the entire Left Bank. This was my first encounter with Sara Cuvelier who seems friendly and knowledgeable and no doubt will keep Didier close-at-hand for any advice. “It was not difficult,” Didier tells me in the tasting room, still covered in wine writer graffiti (I cannot believe it is 11 years since I did one of the first scrawls on virgin wall.) “The fermentation was very rapid and the malolactic finished early. There were three parcels of Merlot that were extraordinary. It was the first time that we have used organic viticulture on six hectares of the vineyard and in 2018 it will be expanded to 15 hectares. I find the 2017 has the charm of 2012, the power of 2014 and the elegance of 2015.” It is interesting to see Didier praising the Merlot when some château further north asserted that the early September rain weakened the Merlot and consequently it was relegated out of the Grand Vin. Maybe having the “Merlot Master”, Michel Rolland as consultant helped?
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2017
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2016
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2015
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2014
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2014
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2014
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2014
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Harvest at Léoville Poyferré took place between October 1 and 14, which is slightly later than average by the estate's standards over the last fifteen or so years. According to proprietor Didier Cuvelier two of the key signatures of the vintage are the above average temperatures and sunshine recorded in September and October. Cuvelier gave his 2014s six days of cold soak followed by fairly typical vinifications, although the concern was to avoid over-extraction. The malos were done 80% in oak and 20% in steel. The three wines I tasted (Le Crock, Moulin Riche and Léoville Poyferré) are all delicious and worthy of serious attention.
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2013
2023 - 2028
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2013
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2013
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2013
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Like many of his colleagues, Didier Cuvelier attributes the quality of the 2013s to the very hot and dry early summer. Heavy rain and ensuing warm, tropical temperatures at the end of September accelerated the final phase of ripening. The fruit was brought in between October 2 and 17. Léoville-Poyferré is a very pretty wine, especially considering the performance of St. Julien as a whole in 2013.
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2012
2021 - 2040
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2012
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2011
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2011
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2011
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2011
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2010
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2010
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2010
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2010
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2010
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2009
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I was delighted when one of our private clients reached out to schedule this celebratory dinner for a small group of friends and co-workers. Our guests took care of the arrangements with Wheeler Farms, and I chose several of my favorite wines, presented in thematic flights. Executive Chef Tom Harder, whom I had first met years ago at Mustard’s prepared a fabulous meal. The hospitality team led by Philip O’Conor and Patrick Memmott took care of every detail of service with the same precision. It was a fabulous night of wine, food and conviviality.
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2009
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2009
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2009
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2008
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2008
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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2008
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2008
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2007
2021 - 2033
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2007
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2007
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"The challenge in putting together the grand vin in 2007 was to fill the hole in the middle," said Didier Cuvelier, noting that this was not easy since the year did not produce good merlot. "On the poorer soils particularly, the merlot suffered with the late August rain," he told me. Ultimately, said Cuvelier, the 2007 has the charm of 1999, another vintage in which the vines received a lot of water, with a bit more power. Cuvelier harvested on the late side, not beginning the merlot until September 26 and picking the last cabernet on October 10. The contrast between the young 2007 and the 2006 at this address was quite obvious, as the earlier vintage is a powerful, classic, ageworthy cabernet sauvignon-dominated wine in the style of '96 and '86 here.
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2006
2021 - 2032
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"The challenge in putting together the grand vin in 2007 was to fill the hole in the middle," said Didier Cuvelier, noting that this was not easy since the year did not produce good merlot. "On the poorer soils particularly, the merlot suffered with the late August rain," he told me. Ultimately, said Cuvelier, the 2007 has the charm of 1999, another vintage in which the vines received a lot of water, with a bit more power. Cuvelier harvested on the late side, not beginning the merlot until September 26 and picking the last cabernet on October 10. The contrast between the young 2007 and the 2006 at this address was quite obvious, as the earlier vintage is a powerful, classic, ageworthy cabernet sauvignon-dominated wine in the style of '96 and '86 here.
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2006
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According to assistant winemaker Isabelle Davin, this chateau's merlot swelled 20% in volume as a result of the rain during the eight days before the harvest began, so the team eliminated 20% of the juice via saignee, then did up to 10% reverse osmosis to further concentrate the must, eventually declaring production of 48 hectoliters per hectare. The vinification of the cabernet sauvignon was "normal," according to Davin, because the tannins were ripe, but the merlot got a shorter-than-normal maceration. With its expanded and renovated winemaking facility, Poyferre now has the room to do all of the malolactic fermentation in barriques, and the entire space now benefits from temperature control. Recent vintages here have been very consistent in quality.
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2005
2025 - 2045
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2005
2022 - 2045
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2005
2023 - 2045
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2005
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"The challenge in putting together the grand vin in 2007 was to fill the hole in the middle," said Didier Cuvelier, noting that this was not easy since the year did not produce good merlot. "On the poorer soils particularly, the merlot suffered with the late August rain," he told me. Ultimately, said Cuvelier, the 2007 has the charm of 1999, another vintage in which the vines received a lot of water, with a bit more power. Cuvelier harvested on the late side, not beginning the merlot until September 26 and picking the last cabernet on October 10. The contrast between the young 2007 and the 2006 at this address was quite obvious, as the earlier vintage is a powerful, classic, ageworthy cabernet sauvignon-dominated wine in the style of '96 and '86 here.
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2005
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According to assistant winemaker Isabelle Davin, this chateau's merlot swelled 20% in volume as a result of the rain during the eight days before the harvest began, so the team eliminated 20% of the juice via saignee, then did up to 10% reverse osmosis to further concentrate the must, eventually declaring production of 48 hectoliters per hectare. The vinification of the cabernet sauvignon was "normal," according to Davin, because the tannins were ripe, but the merlot got a shorter-than-normal maceration. With its expanded and renovated winemaking facility, Poyferre now has the room to do all of the malolactic fermentation in barriques, and the entire space now benefits from temperature control. Recent vintages here have been very consistent in quality.
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2005
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The 2005 has a very high indice de polyphenols totaux, said director Didier Cuvelier, but the concentration of polyphenols comes from nature, not from extraction techniques in the winery. The harvest here took place on the late side, beginning on September 26. The petit verdot, which this estate has been including in its blend since 2001, was especially high in tannins, noted Cuvelier, who compared the young 2005 to the estate's 1945. He noted that the early sample included 5% press wine but told me he might add up to another 10%.
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2004
2024 - 2034
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2004
2021 - 2030
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2004
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According to assistant winemaker Isabelle Davin, this chateau's merlot swelled 20% in volume as a result of the rain during the eight days before the harvest began, so the team eliminated 20% of the juice via saignee, then did up to 10% reverse osmosis to further concentrate the must, eventually declaring production of 48 hectoliters per hectare. The vinification of the cabernet sauvignon was "normal," according to Davin, because the tannins were ripe, but the merlot got a shorter-than-normal maceration. With its expanded and renovated winemaking facility, Poyferre now has the room to do all of the malolactic fermentation in barriques, and the entire space now benefits from temperature control. Recent vintages here have been very consistent in quality.
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2004
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The 2005 has a very high indice de polyphenols totaux, said director Didier Cuvelier, but the concentration of polyphenols comes from nature, not from extraction techniques in the winery. The harvest here took place on the late side, beginning on September 26. The petit verdot, which this estate has been including in its blend since 2001, was especially high in tannins, noted Cuvelier, who compared the young 2005 to the estate's 1945. He noted that the early sample included 5% press wine but told me he might add up to another 10%.
00
2004
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The rain during the harvest swelled the merlot grapes more than the cabernet sauvignon here, with the result that both osmose inverse and saignee were used to concentrate the must. The wine I tasted is still a good 13% alcohol.
00
2003
2021 - 2032
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2003
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The 2005 has a very high indice de polyphenols totaux, said director Didier Cuvelier, but the concentration of polyphenols comes from nature, not from extraction techniques in the winery. The harvest here took place on the late side, beginning on September 26. The petit verdot, which this estate has been including in its blend since 2001, was especially high in tannins, noted Cuvelier, who compared the young 2005 to the estate's 1945. He noted that the early sample included 5% press wine but told me he might add up to another 10%.
00
2003
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The rain during the harvest swelled the merlot grapes more than the cabernet sauvignon here, with the result that both osmose inverse and saignee were used to concentrate the must. The wine I tasted is still a good 13% alcohol.
00
2003
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This chateau is frequently overshadowed by the other Leovilles: Las Cases due to its sheer concentration and brilliance and Barton due to its early sex appeal and the fluent English of its proprietor. But Leoville-Poyferre has been producing consistently excellent wines in recent years, under the directorship of Didier Cuvelier and with the advice of superconsultant Michel Rolland. Like Anthony Barton, Cuvelier considers 2003 to be a less roasted wine than either 1990 or 1989, more evidence that in the northern portion of the Medoc in 2003, aromas and flavors are often purer and more vibrant that one would believe possible from a summer of extreme heat. Poyferre produced only 31 hectoliters per hectare, with the merlot yield especially low due to a bad flowering and particularly small grapes. "Only in the best terroirs does merlot have energy in 2003," noted Cuvelier. "The rest of the merlot tends to be flat." Cuvelier noted that his very strong 2002 fruit came in with virtually the same levels of sugar and polyphenols as the 2003. Neither year needed help from any techniques to concentrate the must. Barton, incidentally, began using reverse osmosis (a technique he described as "a technological saignee in the 1987 vintage. "There have been only 5 vintages out of my 25 where we didn't need to do anything to concentrate the musts," he told me: "1982, 1989, 1990, 2002 and 2003."
00
2002
2022 - 2036
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2002
2021 - 2031
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2002
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The rain during the harvest swelled the merlot grapes more than the cabernet sauvignon here, with the result that both osmose inverse and saignee were used to concentrate the must. The wine I tasted is still a good 13% alcohol.
00
2002
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This chateau is frequently overshadowed by the other Leovilles: Las Cases due to its sheer concentration and brilliance and Barton due to its early sex appeal and the fluent English of its proprietor. But Leoville-Poyferre has been producing consistently excellent wines in recent years, under the directorship of Didier Cuvelier and with the advice of superconsultant Michel Rolland. Like Anthony Barton, Cuvelier considers 2003 to be a less roasted wine than either 1990 or 1989, more evidence that in the northern portion of the Medoc in 2003, aromas and flavors are often purer and more vibrant that one would believe possible from a summer of extreme heat. Poyferre produced only 31 hectoliters per hectare, with the merlot yield especially low due to a bad flowering and particularly small grapes. "Only in the best terroirs does merlot have energy in 2003," noted Cuvelier. "The rest of the merlot tends to be flat." Cuvelier noted that his very strong 2002 fruit came in with virtually the same levels of sugar and polyphenols as the 2003. Neither year needed help from any techniques to concentrate the must. Barton, incidentally, began using reverse osmosis (a technique he described as "a technological saignee in the 1987 vintage. "There have been only 5 vintages out of my 25 where we didn't need to do anything to concentrate the musts," he told me: "1982, 1989, 1990, 2002 and 2003."
00
2002
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This was not the only Medoc chateau where I preferred both the 2002 and 2001 vintages to the 2000. Didier Cuvelier reported that the steady northeast wind of September reduced the volume of the grapes, further dropping yields following the loss of half of the merlot due to coulure The result was potential alcohol of 13.15%, very high for this estate and in the same neighborhood as the '82, '89 and '90. "Like a powerful version of the '96 or '86," is how Cuvelier described his young 2002. "The wine has much riper cabernet tannins than the 2000," he added, making it clear that the 2000 is not really his favorite style. "The 2001 is less massive and more elegant than the 2002."
00
2001
2021 - 2045
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00
2001
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This chateau is frequently overshadowed by the other Leovilles: Las Cases due to its sheer concentration and brilliance and Barton due to its early sex appeal and the fluent English of its proprietor. But Leoville-Poyferre has been producing consistently excellent wines in recent years, under the directorship of Didier Cuvelier and with the advice of superconsultant Michel Rolland. Like Anthony Barton, Cuvelier considers 2003 to be a less roasted wine than either 1990 or 1989, more evidence that in the northern portion of the Medoc in 2003, aromas and flavors are often purer and more vibrant that one would believe possible from a summer of extreme heat. Poyferre produced only 31 hectoliters per hectare, with the merlot yield especially low due to a bad flowering and particularly small grapes. "Only in the best terroirs does merlot have energy in 2003," noted Cuvelier. "The rest of the merlot tends to be flat." Cuvelier noted that his very strong 2002 fruit came in with virtually the same levels of sugar and polyphenols as the 2003. Neither year needed help from any techniques to concentrate the must. Barton, incidentally, began using reverse osmosis (a technique he described as "a technological saignee in the 1987 vintage. "There have been only 5 vintages out of my 25 where we didn't need to do anything to concentrate the musts," he told me: "1982, 1989, 1990, 2002 and 2003."
00
2001
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This was not the only Medoc chateau where I preferred both the 2002 and 2001 vintages to the 2000. Didier Cuvelier reported that the steady northeast wind of September reduced the volume of the grapes, further dropping yields following the loss of half of the merlot due to coulure The result was potential alcohol of 13.15%, very high for this estate and in the same neighborhood as the '82, '89 and '90. "Like a powerful version of the '96 or '86," is how Cuvelier described his young 2002. "The wine has much riper cabernet tannins than the 2000," he added, making it clear that the 2000 is not really his favorite style. "The 2001 is less massive and more elegant than the 2002."
00
2001
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Virtually before pouring the samples, maitre de chai Francis Dourthe compared the chateau's '01 and '00 to the '83 and '82; as a long-time fan of the '83 I could sense what was coming. The new vintage, according to Dourthe, has slightly higher acidity than 2000. But analytically, it also has more stuffing, more glycerol, more tannins. And the grapes, despite being harvested very late and almost surmuri, were very clean, he added. This was indeed one of a few Northern Medoc addresses where the 2001 appeared to be superior to the millennial vintage.
00
2000
2022 - 2042
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00
2000
2021 - 2040
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00
2000
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This was not the only Medoc chateau where I preferred both the 2002 and 2001 vintages to the 2000. Didier Cuvelier reported that the steady northeast wind of September reduced the volume of the grapes, further dropping yields following the loss of half of the merlot due to coulure The result was potential alcohol of 13.15%, very high for this estate and in the same neighborhood as the '82, '89 and '90. "Like a powerful version of the '96 or '86," is how Cuvelier described his young 2002. "The wine has much riper cabernet tannins than the 2000," he added, making it clear that the 2000 is not really his favorite style. "The 2001 is less massive and more elegant than the 2002."
00
2000
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Virtually before pouring the samples, maitre de chai Francis Dourthe compared the chateau's '01 and '00 to the '83 and '82; as a long-time fan of the '83 I could sense what was coming. The new vintage, according to Dourthe, has slightly higher acidity than 2000. But analytically, it also has more stuffing, more glycerol, more tannins. And the grapes, despite being harvested very late and almost surmuri, were very clean, he added. This was indeed one of a few Northern Medoc addresses where the 2001 appeared to be superior to the millennial vintage.
00
2000
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Maitre de chai M. Dourthe was high on this chateau 2000, which featured very ripe, aromatic cabernet sauvignon. Polyphenol levels were higher than those of '96 but the fruit also came in with more sugar. The wine shows terrific gras and nearly exotic ripeness, said Dourthe, but acid levels are sound. "Still, 2000 is not in the same class as '89 or '90," he told me. "We only get vintages with that kind of power once every 25 years." The estate shortened the cuvaison a bit (from 26 days in 1999 to 19 in 2000) to preserve fruit.
00
1999
2019 - 2032
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00
1999
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Maitre de chai M. Dourthe was high on this chateau 2000, which featured very ripe, aromatic cabernet sauvignon. Polyphenol levels were higher than those of '96 but the fruit also came in with more sugar. The wine shows terrific gras and nearly exotic ripeness, said Dourthe, but acid levels are sound. "Still, 2000 is not in the same class as '89 or '90," he told me. "We only get vintages with that kind of power once every 25 years." The estate shortened the cuvaison a bit (from 26 days in 1999 to 19 in 2000) to preserve fruit.
00
1999
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Didier Cuvelier describes the '99 cabernet as riper than the '98. No chaptalization was done, as the alcohol level was raised from 11.5% to 12.2% via saignee and reverse osmosis. Cuvelier characterizes the wine as "like a blend of '89 and '96." Part of the malolactic fermentation has been done in barrels here in recent years, and maitre de chai Francis Dourthe told me that the estate may do some lees-stirring beginning with the 2000 vintage.
00
1998
2021 - 2032
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00
1998
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- By Author Name on Month Date, Year
Maitre de chai M. Dourthe was high on this chateau 2000, which featured very ripe, aromatic cabernet sauvignon. Polyphenol levels were higher than those of '96 but the fruit also came in with more sugar. The wine shows terrific gras and nearly exotic ripeness, said Dourthe, but acid levels are sound. "Still, 2000 is not in the same class as '89 or '90," he told me. "We only get vintages with that kind of power once every 25 years." The estate shortened the cuvaison a bit (from 26 days in 1999 to 19 in 2000) to preserve fruit.
00
1998
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Didier Cuvelier describes the '99 cabernet as riper than the '98. No chaptalization was done, as the alcohol level was raised from 11.5% to 12.2% via saignee and reverse osmosis. Cuvelier characterizes the wine as "like a blend of '89 and '96." Part of the malolactic fermentation has been done in barrels here in recent years, and maitre de chai Francis Dourthe told me that the estate may do some lees-stirring beginning with the 2000 vintage.
00
1998
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Didier Cuvelier did a long cold maceration prior to the beginning of the fermentation in '98 and once again has made one of the darker wines of the Medoc. But I continue to find this wine hard to read in the early going, as its cold maceration aromas are more pronounced than any impression of terroir.
00
1997
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Didier Cuvelier describes the '99 cabernet as riper than the '98. No chaptalization was done, as the alcohol level was raised from 11.5% to 12.2% via saignee and reverse osmosis. Cuvelier characterizes the wine as "like a blend of '89 and '96." Part of the malolactic fermentation has been done in barrels here in recent years, and maitre de chai Francis Dourthe told me that the estate may do some lees-stirring beginning with the 2000 vintage.
00
1997
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- By Author Name on Month Date, Year
Didier Cuvelier did a long cold maceration prior to the beginning of the fermentation in '98 and once again has made one of the darker wines of the Medoc. But I continue to find this wine hard to read in the early going, as its cold maceration aromas are more pronounced than any impression of terroir.
00
1997
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Didier Cuvelier describes 1997 as a year that favors precocious right-bank merlot and late-picked Medoc cabernet. The merlot in St. Julien, he said, suffered from particularly uneven ripening. With the continued consulting advice of globetrotting enologist Michel Rolland, he has made a distinctly fruity style of Leoville-Poyferre, one that does not appear to possess the gamey depths of the '96 or '95 but which should offer early drinkability. No more than 40% of the crop will go into the grand vin, which will consist of 70% cabernet sauvignon, 15% merlot and 15% petit verdot. Cuvelier describes 1996 as a classic vintage, while '95 is a bit pute
00
1996
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00
1996
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- By Author Name on Month Date, Year
Didier Cuvelier did a long cold maceration prior to the beginning of the fermentation in '98 and once again has made one of the darker wines of the Medoc. But I continue to find this wine hard to read in the early going, as its cold maceration aromas are more pronounced than any impression of terroir.
00
1996
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- By Author Name on Month Date, Year
Didier Cuvelier describes 1997 as a year that favors precocious right-bank merlot and late-picked Medoc cabernet. The merlot in St. Julien, he said, suffered from particularly uneven ripening. With the continued consulting advice of globetrotting enologist Michel Rolland, he has made a distinctly fruity style of Leoville-Poyferre, one that does not appear to possess the gamey depths of the '96 or '95 but which should offer early drinkability. No more than 40% of the crop will go into the grand vin, which will consist of 70% cabernet sauvignon, 15% merlot and 15% petit verdot. Cuvelier describes 1996 as a classic vintage, while '95 is a bit pute
00
1995
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- By Author Name on Month Date, Year
Didier Cuvelier describes 1997 as a year that favors precocious right-bank merlot and late-picked Medoc cabernet. The merlot in St. Julien, he said, suffered from particularly uneven ripening. With the continued consulting advice of globetrotting enologist Michel Rolland, he has made a distinctly fruity style of Leoville-Poyferre, one that does not appear to possess the gamey depths of the '96 or '95 but which should offer early drinkability. No more than 40% of the crop will go into the grand vin, which will consist of 70% cabernet sauvignon, 15% merlot and 15% petit verdot. Cuvelier describes 1996 as a classic vintage, while '95 is a bit pute
00
1995
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Yields were nearly 20% higher here in '95 than in the previous year, and no petit verdot will go into the final blend.
00
1994
2024 - 2030
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00
1994
2021 - 2029
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1994
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Yields were nearly 20% higher here in '95 than in the previous year, and no petit verdot will go into the final blend.
00
1991
2021 - 2023
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1990
2022 - 2030
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1990
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1989
2019 - 2030
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1987
2021 - 2023
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1986
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1985
2021 - 2026
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1984
2021 - 2021
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1983
2022 - 2036
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The Parson’s Table delivered everything I wanted for a small, unfussy but memorable birthday dinner.
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1982
2023 - 2045
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1981
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1980
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1979
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1978
2021 - 2024
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1964
2021 - 2023
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1936
2022 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1929
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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