Chateau Thibeaud-Maillet, Pomerol Bordeaux 2019

Destalked 100%. Pre-maceration froid for 3 days at 12 degrees. Vinification in temperature controlled stainless steel. Cerevisac yeasts used, chaptalisation rarely necessary. 2 remontages a day with 1 delestage in the middle. 4 week cuvaison. Pressed by pneumatic press. Afterwards transferred to oak for an average 12 months in new and 1 year old barrels. Malos completed in oak. The press wine is kept apart and sometimes added back later. Rack every 3 months during elevage (barrel by barrel, use air pressure rather than pump). Assembled and cuvee aged for another 4 months. The wine is fined with egg-white but not filtered. 10,000 bottles produced.

Thibeaud-Maillet is a tiny 1.7ha family property (there are very few left in Pomerol) in the commune of Maillet at the north-eastern corner of the appellation on the border with St Emilion. Started by the Thibeaud family in the early 19th century, it is now in the hands of the Duroux family. Roger Duroux tended the vines until he was nearly 80yo and his daughter Geneviève, an ex-school teacher, took over in 2011.

Genevieve has continued to employ David Arte who also helped to vinify atCh Haut-Segottesfor many years. In contrast to many Pomerol where alcohol levels have gone crazy in recent years, Thibeaud-Maillet’s bottlings usually remain below 13%. This is due to good terroir and diligent work in the 50yo vineyards (clearing the young shoots, de-budding, manual pruning) which produce balanced grapes with the requisite freshness.