Tasting Notes
Neal Martin 93
The 2011 Lafleur was just pipped by the 2012. It has retained that Left Bank allure on the nose with graphite and tobacco infusing the black fruit, which does not have quite the brightness nor energy of the following vintage. The palate is medium-bodied with firm tannins, a little drier and more austere than the 2012, though it coheres wonderfully in the glass and lingers long in the mouth. This is a no-frills Lafleur with a conservative streak that you have to accept. Tasted from ex-chateau magnum at Kate & Kon’s 40-Year vertical in Austria.
Anticipated maturity: 2030-2055
Vinous 92+
Bright, deep ruby-red. Bright, cool aromas of black cherry and cassis, with a distinct white pepper cabernet franc lift and lots of floral perfume (a whopping 63% cabernet franc here!). Sweetly oaky and lush, with lovely inner-mouth perfume to its shockingly forward flavors of strawberry, cocoa and minerals. Precise, seamless and light on its feet, this builds subtly and lingers on the finish, leaving behind a note of flinty blackcurrant. This wine has really softened since the Primeurs. "Actually, I was aiming for that," Baptiste Guinaudeau told me. "I knew we’d have no difficulty getting tannins in 2011 so all of my winemaking was aimed at extracting as gently as possible."
Wine Advocate 92-94
This tiny jewel of a property has produced a beautifully rich 2011 Lafleur from a blend of 53% Cabernet Franc and 47% Merlot. The Merlot was picked between August 31 and September 12, and the Cabernet Franc between September 22-23. The 2011 reveals a floral-scented bouquet with notions of kirsch, licorice and black raspberries. It is medium to full-bodied with terrific fruit purity, good minerality and slightly more acidity and freshness than are found in such ripe vintages as 2009 and 2010. At present, the Guinandeau family, the owners, are using between 50-60% new oak in an attempt to emphasize their great terroir and the extraordinary fruit quality they achieve from both the old vine Cabernet Franc and Merlot. This cuvee possesses some serious tannin and will undoubtedly need 5-6 years of cellaring after its release, but it should be one of the longer-lived wines of the vintage, lasting 25+ years.
Anticipated maturity: 2017-2042
JancisRobinson.com 16.5+
Magnum. Herby, Franc-ish nose. The palate is ripe and still very fruit-driven with the gloss of Pomerol. Silken yet firm. Powerful and rounded. (RH)
Anticipated maturity: 2016-2036
