A few words from Stéphanie de Boüard-Rivoal , Co-Owner and CEO at Château Angélus, on the 2019 vintage.
How would you define the 2019 growing season in a few words?
A most enviable one
How did you cope with the drought and other weather events during the 2019 growing season?
The growing season was dry indeed, but the heat was usual for a summer in Bordeaux. We responded with ceaseless vigilance and high responsiveness. Most great wines are produced in vintages with dry summer; the vine’s energy was concentrated on the grapes
How did rains in September affect your crop?
The rains that came just before the harvest change many things, allowing to soften the skins of the grapes while keeping its structure
Based on the specific climatic conditions of 2019 did you have to modify any of the winemaking?
There were no particularly high degrees of alcohol, we’ve already produced other vintages with significantly higher degrees of alcohol; we never modify, we always adapt with a moderate extraction.
Can you tell us about the specific blend you used for the 2019 vintage?
It is 40% Cabernet franc and 60% Merlot. The Cabernet Franc always plays a significant role in the blend of Château Angélus wines
How does 2019 compare with other vintages?
It is better than weaker vintages but weaker than better vintages. It reminds us of the 2001 vintage, which took so much time to be recognised as part of the illustrious vintages.
For you, what continues to make top Bordeaux wine so unique, so age-worthy and so relevant in today’s fine wine market?
Its ability to age through history. I recall a special memory when I was traveling to Seattle two years ago, I was offered a blind bottle of a vintage I had apparently never tasted; that was right, it was the first time I discovered 1928 Château Angélus. It was still fresh and elegant, a truly charming wine.
The entire industry was saddened by the postponement of En Primeur week due to COVID-19, what does it mean for Bordeaux?
Thirty years ago, we were selling wines without En Primeur tasting week and the market was there. Bordeaux will survive!
Bordeaux is becoming increasingly environmentally conscious with increasing investment across the region. What is your approach on this?
We have worked for several years before getting into organic conversion and we so far consider that it is possible to make wine on the organic model while limiting the losses and monitoring our yields, it is a matter of balance.
Read the full report: Bordeaux 2019 A Vintage Preview
