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Here is a young Bordeaux that we can all start drinking now, because the pleasure is already there. I mean, youth has its advantages, right? And through the years, the decades, you can keep pulling corks—with such marvelous balance, this beauty should last forever.
When I have some in my glass, I can’t help thinking of Bellevue’s subterranean, chalk-walled cellar. I taste it in the wine—a chalky tannin and sort of a dusty coating on the wild berry fruit. Think about it—gorgeous tannin with fruit and flesh to match.
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.