2010 chateau joanin becot
currant, black cherry, plum, bell pepper, olive, oak, smoke, toast, tar, tobacco, raspberry, cassis, violet, pepper and green bean
violet, rose, truffle, earth, coffee, leather, tobacco, broccoli, berry and flower
"First bottle extremely TCA affected. Second bottle: Mid crimson. Real life to this. Not that concentrated and an early bird but good balance despite lack of intensity. Welcome freshness. Drink 2017 to 2025. (JR)" (01/14) 16 out of 20 points, Jancis Robinson's Purple Pages
"Appellation : Cotes de Castillon. Situation : 300 metres to the west of Saint-Philippe D'Aiguilhe. Surface area : 11,57 hectares. Soil : Chalky clay with fossilised starfish. Type : Saint-Emilion plateau type. Grape varieties : 75% Merlot, 25% Cabernet Franc. Planting density : 5200 vines / ha. New plantings : 6200 vines / ha. Average age of vines : 35 years. Vineyard management : Bordeaux-style pruning, leaving two basic branches (Cordeau), leaf removal carried out twice, green fruit removal. Harvest by hand. Yields : 25 to 35 hl / ha."
"Fruit screening on three separate tables. (2 before de-stemming, 1 after). Vatting : in stainless steel, temperature-controlled, 72 hl vats. Processing of fruit plot by plot. The floating crust is regularly immersed in the must by hand. Cold steeping of fruit for 5 days before fermentation (12 degrees Celsius) Vatting period of approximately 30 days. (between 28 and 32 degrees C). The wine is run-off into barrels without using pumps."
"Between 16 and 18 months. Late malolactic fermentation in Spring 70 % in new barrels, 30 % in one-year-old barrels. Production : approximately 49,000 bottles. Consultant œnologist : Jean-Philippe Fort. Second wine : Le secret de Joanin." -Winery