Bordeaux – the 2010 vintage so far
To judge from the number of views (nearly 18,000) and the number of posts (more than 200) on our Are you buying 209(sic) bordeaux? thread in Members’ forum, many of you are pretty interested in bordeaux. The quality and quantity of the 2010 vintage in Bordeaux is likely to have an effect on demand for, and price movements of, the 2009s. I also have a personal vested interest in the quality of the 2010 crop. If it’s not particularly good quality then it will signal an end to my beloved Rule of Five, which has remained intact for 25 years.
So, I solicited some input from the Gironde on the state of the Bordeaux vineyards so far. Christophe Coupez of the Chambre d’Agriculture in Pauillac sent some particularly topical reports last night, supplemented by information supplied by l’Adar du Médoc.
Timing 2010 is just a few days late compared with 2009 but is very close to 2004, 2005 and 2008. The first coloured berries, signalling the very start of veraison, were seen last week.
Vine health Excellent – better than any recent vintage except for 2005 when oïdium (powdery mildew) was a little more common and mildiou (downy mildew) was a little less common at this juncture. The moth population is low and the likes of cochylis and eudemis are not expected to contribute to any evolution of botrytis (the moth larvae make holes in the berries and open the door for botrytis).
Quantity and quality Flowering saw a huge quantity of flowers, but the weather during flowering was not propitious with low temperatures and rain resulting in millerandage and coulure, and therefore a loss of production. After flowering, there was considerable variation in size among grapes.
As ripening proceeds, these differences usually diminish, but vigilance will be needed when the time comes to check ripeness levels. Water stress is already visible in the vineyards, which is taken to be a good sign for the quality of 2010.
Total likely quantity is described by the locals as ‘comfortable’. Coupez pointed out that ‘with patience and good management in the cellar (by saignées, for instance) we know how to make a good vintage with a lot of grapes (we could taste good 2004s, couldn’t we?). To sum up, I am quite optimistic about 2010, although I am not convinced that nature will give me the opportunity to write the same report as in 2009. But I promise you that if I am wrong and discover a good surprise during the maceration, I will write it with pleasure.’
Sophie Thierry of Ch Kirwan in Margaux (pictured, shuttered) also reported last week that things are looking good so far. As we experienced at the MW Symposium in Bordeaux, a period of hot, dry weather followed a flowering that resulted in some millerandage and coulure for the Merlots. (Indeed, Fiona Morrison MW of Le Pin reported on 9 Jul ’42° in Pomerol – poor vines!’)
At Kirwan they are pleased that the vines have been suffering some water stress and since mid July they have been deleafing that side of the vines that gets the least sunlight in order to promote aeration and exposure of bunches to sunlight. They also report that they are now at the same stage in their growing season as they were at this time in 2009. At Kirwan the start of veraison, when grapes change from green to purple, is expected next week and they expect the harvest to start at the end of September.
Best Restaurant in Clark Pampanga unveils regional dinner menu featuring the classic cuisine of Italy, all designed to pair nicely with fine vintage wines from Italy’s wine regions such as Tuscany, Piedmont, Veneto and Sicily, one more reasons for food and wine lovers to travel to Angeles City, Clark Philippines to satisfy their thirst for a wonderful meal at a fine dining restaurant, the best place to eat in Pampanga.
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Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions
The new regional set menus rolled out recently by the best restaurant in Clark Pampanga stirred up renewed interest among visitors from Manila for real fine dining treat in Clark Pampanga as wine lovers from Subic, Tarlac, Manila, Angeles City, Clark Pampanga Philippines wine and dine at Yats Restaurant to enjoy good food paired with fine vintage wines from the wine cellars of this highly recommended resto bar in Pampanga
Visitors come from Manila, Angeles City, Pampanga, Subic and Clark Philippines to enjoy a sumptuous seafood dinner at Yats Restaurant. Many guests order excellent white wine from the award-winning restaurant wine list of this famous fine dining restaurant in Clark. Favorite wine orders for guests in this restaurant include Chablis, Chassagne-Montrachet, Sancerre, Chardonnay of Chile’s Casa Lapastolle, Sauvignon Blanc from New Zealand and South Africa, Rose from Anjou, Pinot Noir from USA and Burgundy France and the all-time favorite, Meursault. A wide range of sparkling wine and Champagne is available also in this restaurant in Pampanga which is famous for its selection of vintage wines. Popular choices of guests in this restaurant include Paul Bara Champagne, Crement de Bourgogne, MUMM Cuvee Napa Sparkling wine, Prosecco and Cava.
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Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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