Réserve de la Comtesse 2017

Winery Background and History

Réserve de la Comtesse is the esteemed second wine of Château Pichon Longueville Comtesse de Lalande, a prestigious estate in the Pauillac appellation of Bordeaux, France. Established in the late 17th century, Château Pichon Lalande has a rich history of producing exceptional wines that exemplify the Pauillac terroir. The introduction of Réserve de la Comtesse allowed the estate to showcase a more approachable expression of its vineyards, offering a wine that reflects the elegance and complexity of its grand vin while being accessible at a younger age.

Producer and Winemaker

As of the 2017 vintage, Château Pichon Lalande was under the ownership of the Rouzaud family, proprietors of the Champagne house Louis Roederer. The winemaking team was led by Technical Director Nicolas Glumineau, who joined the estate in 2012. With experience from his tenure at Château Montrose, Glumineau focused on precision viticulture and winemaking techniques to enhance the expression of the estate’s unique terroir.

Vineyards and Micro Climate

The vineyards of Château Pichon Lalande encompass approximately 89 hectares, situated on the gravelly soils typical of the Pauillac appellation. These well-draining soils are ideal for cultivating Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. The proximity to the Gironde estuary provides a moderating influence on the climate, reducing temperature extremes and promoting a long, even ripening period. The 2017 growing season began with an early bud break at the end of March, followed by a very dry April. A period of heavy frost occurred, but the early ripening vineyards of Pauillac and St. Estèphe, close to the estuary, were largely spared. A dry and mostly hot spring encouraged early flowering at the end of May under healthy conditions. Veraison started at the end of July, and some summer showers prevented water stress, aiding the ripening process. The harvest began on September 7th, was interrupted by rain between the picking of the Merlot and the Cabernet, but subsequent weather improvements allowed the Cabernet to ripen fully until early October. 

Grape Varietals & Percentage Used

The 2017 Réserve de la Comtesse is a blend of 60% Cabernet Sauvignon, 36% Merlot, 2% Cabernet Franc, and 2% Petit Verdot. 

Vinification & Aging Methods

The grapes for the 2017 vintage were hand-harvested and underwent meticulous sorting to ensure only the highest quality fruit was utilized. Fermentation took place in temperature-controlled stainless steel vats, allowing for precise management of fermentation kinetics. Following fermentation, the wine was aged in French oak barrels, with approximately 40% being new oak, for a period of 12 months. This aging process imparted complexity and structure to the wine while preserving the purity of the fruit. 

ABV (Alcohol by Volume)

The 2017 vintage has an alcohol content of 13.4%. 

Tasting Notes

The 2017 Réserve de la Comtesse has a medium to deep garnet-purple color. It slips out with a quiet intensity offering scents of fragrant roses and tilled soil, leading to a cassis and Morello cherries core, plus a waft of graphite. Light to medium-bodied, the palate has great tension and freshness of fruit, featuring fine-grained tannins and a savory finish. 

Food & Wine Pairing

This wine pairs well with roasted meats, particularly lamb and beef, as well as game dishes. Its balanced acidity and refined tannins complement the richness of these foods, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, it is recommended to decant the wine for about 30 minutes prior to serving to allow it to fully express its aromas and flavors. Serve at a temperature between 16-18°C (60-64°F).

Storage and Aging Potential

Stored under proper conditions—away from light, at a consistent temperature of around 12°C (54°F), and with appropriate humidity—this wine has the potential to develop further complexity over the next several years. It is suitable for consumption now but can be cellared to enhance its tertiary characteristics.

Scores

• Vinous: 92/100

• Wine Spectator: 91/100

• James Suckling: 92-93/100