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There’s a good chance that we’ll be on BBC2 on Friday, 22 April at 9pm when Rick kicks off a new series. We’re hoping that shots of our lovely grapes during the harvest are left in – but the ones of the overcooked lamb have hit the cutting room floor. ‘You had your chance, Gav, and you blew it’ exclaimed the director, David, as the joint came out of the oven.
Even without the unmissable Bauduc bit, anyone with an interest in Bordeaux, travel, wine or food should make a point of watching.
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From the sublime to the ridiculous, really. Given that we’d cleared the decks of red, white and rosé, it’s a perfect time to bottle the new vintages. We’ve been busy blending and bottling the equivalent of over 20,000 6-packs at the chateau. The team, partly our lot and partly the same outside contractor that we’ve used for some years, finished the bottling yesterday. If you happen to call, forgive our slight deafness: the clinking sound might be ringing in our heads for some time yet.
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We were thrilled that London’s smartest new club, 67 Pall Mall, poured Chateau Bauduc throughout the opening evenings last week. 200 bottles of Les Trois Hectares red 2011 disappeared, and half as much Sauvignon Blanc on top, alongside the free-flowing Gosset Champagne. Well done to all the team – a cracking effort.
Master of Wine and club member Richard Hemming has published A first look inside 67 Pall Mall. ’Les Trois Hectares 2011 was on very fine form’ he wrote.
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It’s important to look like you know what you’re doing. Daniel, our vineyard manager, listens patiently.
The 2002 harvest, above, seems a long time ago. When we bottled our white wine with a Stelvin screwcap for the first time for that vintage – and it wasn’t easy finding the right kit in Bordeaux back then – we weren’t expecting anyone to keep any back. Yet Richard Hemming MW has just given it the highest rating of white wines from the region (17/20) on jancisrobinson.com on 1 December (subscription required). Fortunately he liked the current range almost as much, scoring both our whites 16.5/20.
Here are Richard’s notes on our whites that he tasted. Keep reading
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