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The new cellar at Le Pin was inaugurated in the 2011 vintage. Fragrant with lifted notes of roasted coffee, liqueur-like bramble fruit and maple syrup. In certain years, Le Pin can be surprisingly Burgundian but this year, its underlying density is quintessentially Pomerol. Its chiselled personality gives the 2011 an overall light, elegant touch.
The new cellar at Le Pin was inaugurated in the 2011 vintage. Fragrant with lifted notes of roasted coffee, liqueur-like bramble fruit and maple syrup. In certain years, Le Pin can be surprisingly Burgundian but this year, its underlying density is quintessentially Pomerol. Its chiselled personality gives the 2011 an overall light, elegant touch.
The 2011 Le Pin is a vintage that I tasted in barrel but inexplicably never in bottle. It was picked on September 12 and 13 at 35hl/ha and, significantly, it was the first vintage to be vinified in the new winery. I gave it a tepid reception back then, and almost a decade later, though Jacques Thienpont clearly has a soft spot for the 2011, I cannot confess to being as taken with it as the 2012 or 2014, for example. It has retained a Burgundy, quasi-Musigny bouquet of red berry fruit infused with mocha and black truffle, the mocha element becoming pronounced after three or four hours. You might describe it as comely, yet far from profound. The palate is medium-bodied with fine cohesion. I would not call the 2011 a complex Le Pin, although it has developed an appealing rounded body and slightly granular texture. The red fruit is infused with brown spices and mocha, a subtle gamy/ferrous note emerging with aeration. But it never quite kicks in like the finest vintages, content to remain a “very pleasant Pomerol” rather than a “knock ’em dead Le Pin.” It is at its peak now and is best drunk over the next decade. 2020-2030
Coming in at 13.3% natural alcohol, this 2011 is a blockbuster Pomerol revealing loads of black currant, kirsch, and raspberry fruit intermixed with hints of licorice, spring flowers and spicy, smoky oak. As always, there is an exoticism to this dense purple-colored offering, and its opulence and flamboyance are hard to resist. This stunningly proportioned, flamboyant Pomerol is somewhat atypical for the vintage. It should drink well for 15+ years. Drink: 2012-2027.
Gorgeous nose of blueberries and flowers such as roses. Full-bodied, with racy tannins and citrus acidity. Minerally too. This is firm and lanky for Le Pin. Normally a little more voluptuous but not an easy vintage for Merlot. It was picked the 9th and 10th of September. Pure Merlot.
Restrained and elegant in style. Great purity of fruit, a silky texture and tannins and a very long finish. Somewhat in the mould of the 2006 and 2008? Drink 2020-2030. (4 stars).
Deep rich black cherry colour. Gently toasty nose, essentially red fruited and just a little perfumed. Fine, seemingly gentle tannins. Marked by scented freshness, making it hard not to make some reference to burgundy, though the tannins are denser. As with so many in 2011, alcohol was almost 1% lower than in 2010, changing the balance and increasing the wine's approachability. First vintage in the new, neat and architecturally simple but elegant cellar, all sun-reflecting limestone and reassuring oak doors, attractive angles within and without. Just in time for the 2011 vintage. Harvested 12-13 September (early ripeness on gravel allowing retention of freshness, says Fiona Morrison MW, aka Mrs Jacques Thienpont). Yield 35 hl/ha. Pumping over only in the early part of fermentation, again to retain freshness, then the wine was left alone. Drink 2018-2030
Delivers dark, captivating black tea, fig and plum notes, with nicely rounded flesh and a long, smoldering feel. The tannins sneak up slowly but are prevalent in the end, with a loamy hint emerging steadily through the finish, which opens slowly and forcefully. This is very solid and among the top wines of the vintage. Tasted non-blind.
The small sub-region of Pomerol is situated north-east of the industrious city of Libourne. Pomerol's soils are predominately iron-rich clay with a smattering of gravel that produce wines with extraordinary power and depth. As a result of this clay-dominance, it has the highest percentage of Merlot planted in all of Bordeaux. Certain châteaux are produced exclusively from this grape, but most incorporate smaller quantities of Cabernet Sauvignon and Cabernet Franc as well. Despite its hefty (if not exclusive) proportion of Merlot, many people think of wines from this region as separate entities. As one wine aficionado stated recently, "It's not Merlot. It's Pomerol." Despite the region's small size, Pomerol contains some of the world's most sought after (and expensive) wines including Pétrus, Le Pin, Lafleur, l'Evangile and Vieux Château Certan. Unlike other Bordelais subregions, there is no system of classification. The châteaux are traded on reputation alone.
