2004 Léoville Poyferré
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2024 - 2034
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2021 - 2030
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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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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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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.
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