2012 Château Samion Lalande de Pomerol

Community Tasting Notes (2) Avg Score: 92 points

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  1/1/2019 - ssouth wrote: 93 Points

  Decanted for 2.5 hrs. Slow to open but absolutely singing with lamb chops. Nose of dark fruits with an earthiness. Palate is complex and multilayered with plums, bitter chocolate and a hint of spiciness. Still moderately tannic and young. Great future ahead but approachable with decanting.

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  6/19/2015 - PanosKakaviatos Likes this wine: 91 Points

  Tasting with Jeff Berrouet (Chateau Samion Lalande de Pomerol): Tasted with owner Jeff Berrouet after Vinexpo. About 13.5% alcohol. We spoke of the vintage, which had a nice spring, but the summer got a bit rainy and cold. A good Indian Summer helped. Just 1.5 hectares of vines, 100% Merlot. It is in what he called the "second zone of the appellation" with gravely terrain over clay. Lalande de Pomerol comes in two parts: Neac and Lalande separated by the national highway. Neac is more clay like. "Because we had a nice Indian summer, we were able to wait a bit for the harvest, but we prefer not to wait too long," Jeff explained. We like to have Merlot to express its aromatics. We had about five days to harvest the Merlot for its best period. We taste the grapes once a day. End of September. Others picked later. But because of gravely soils, surface gets hotter. In any case, the grapes of Vieux Chateau Saint Andre are picked later – colder clay over limestone. We prefer to be stricter with pruning. How did this wine taste? Ripe plum, rich and opulent and fresh too. Lots of palate presence. This costs ex chateau about 15 euros. No malolactic in barrel. A recent investment in more sorting tables. "Before we just asked the harvesters to throw out bad bits before the grapes went to the transport," he said. But a vibrating sorting table since 2009. Delicious and sap filled. Jeff continues: "I am always thinking of price quality ratios. I do not want to get expensive. Petrus we only make at Petrus." The blend is decided rather early. After the malolactic, 12-14 months in barrel. Only French oak. About 20% new oak. Soutirage (racking) – depends on the vintage. Sometimes once, sometimes three times. “The worst error is to have a recipe to make wine.” A frank success and an excellent price, I say!

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