Nuclear Bordeaux Part 3 – Bountiful or Bogus?

‘To be a good winemaker, you must first be a good liar.’

I could not believe such words—smoothly spoken by a long-haired surfer perfectionist winemaker from a family of vignerons with impeccable attention toward sanitation and quality. I was convinced this young man was an honest individual, as well as a paragon of integrity and industriousness.

Perhaps he was.

He continued.

This time he referred to the 2017 vintage—when a howling frost knocked half of Bordeaux grapes dead.

‘In years where there are few grapes, believe me—a lot of Pomerol wines will include juice from Blaye,’ he stated, referencing an illegal practice of trucking and then infusing wine from one appellation into wine from another.

His words shocked me.

Could it be?

Perhaps.

During years of living in rural Bordeaux, I had witnessed slivers of brazen but arrogant skullduggery in the winemaking world.

In the year 2010 I purchased hundreds of bottles of vintage 2009 Bordeaux wine on speculation (en primeur), which means the wine was still aging and not yet bottled. After it was bottled, I stored cases in my small cellar in the town of Blaye. Four years later this wine tasted wonderful. I then spoke to a son of the château owners and mentioned still having hundreds of bottles from the 2009 vintage. He was surprised. He admitted their own winery kept no bottles from that renowned vintage.

Curiously, the next year that same winery started shipping out boxes of—yes—(supposedly) vintage 2009. The labels differed slightly from those on the bottles I had: a lighter color and bolder text. Overnight, the value of my precious cellared bottles plummeted because some juice (hardly from that same vintage) flooded local markets. One storekeeper invited owners of this château to a blind tasting, served up their own juices—real and faux—and watched their chagrined faces betray their own sleight of hand.

2009 produced a sound vintage. As did 2010. It came as no surprise then, when somewhere close to the middle of the decade this same château began issuing boxes of faux vintage 2010. When I entered a restaurant in the nearby town of Bourg I saw cases of the supposed 2010 lined up against a wall. Same label changes: lighter color, bolder text.

Or—consider how, after the U.S. government slapped significant import duties on French wines with alcohol levels of less than 14.5%, vast quantities of Bordeaux wines—normally between 12.5% and 14% alcohol—were suddenly labeled as ‘14.5%.’ Perhaps they were—but unlikely without some deft cellar alterations to boost their booze levels. Whenever I asked a jacketed château owner, or some weathered vigneron with a coiffed goatee about these unusually high alcohol levels for the region, they nodded a chin or waved a dismissive hand and explained it was all the result of global warming.

How convenient.

In just a year, apparently, temperatures had skyrocketed enough to boost grape sugar quantities and consequent alcohol levels all over France. Throughout Spain and Italy too.

The truth is that institutional deceit is not uncommon in the wine world. The very premise of the supposedly bedrock backbone classification scheme for Bordeaux wine quality—that of 1855—is, literally, a century and a half out of date.

Although I live here and love it, I now remain somewhat leery not only of Bordeaux, but of the entire wine world.

The Bordeaux Wine Official Classification of 1855 took place in, of course, the year 1855. At the behest of Emperor Napoleon III—who was hosting the world’s fair (‘Exposition Universelle’) in Paris—scouts visited Bordeaux to discern the best quality wines so they could be displayed to visitors in the capital city. Their selection created a classification system still utilized today and—bizarrely—somehow considered practical by ample wine sniffing professionals.

It’s more like a quaint relic.

Books have been written about this classification, so I’ll avoid details.

But, consider time.

Since that classification too place, two world wars have been fought, the atom split, the airplane invented, the computer created, slaves emancipated, golf balls knocked across the moon, and buggies replaced by automobiles.

In 1855, ballpoint pens, air conditioners, television sets, PVC pipes, cars, washing machines, pasteurized products and elevators did not exist. This was the year missionary David Livingstone set eyes on Victoria Falls, the year Isaac Singer patented the sewing machine, and a year when steamboats transported goods and passengers into the interior of the U.S.

Would you buy a brand based on the reputation it had 160 years ago?

Many do. Frequently. In great volumes. And at huge expense.

Seriously.

Some argue this classification retains merit because soils underlying grapes have not essentially changed. True. But the world of agriculture was reshaped during the past century and a half—including land management practices, technological innovations, pesticides, herbicides, management techniques, climate alterations, quality control, and economic impacts of multiple external variables–including the invention of sophisticated processing equipment, deployment of air cargo and container ships, and viability of ‘flying winemakers’–able to provide precision advice from having worked vintages in dozens of countries.

Yet if both pedigree and integrity are not magically inherent to Bordeaux, why do its wines maintain their stellar reputation? The reasons are simple but intriguing.

Before revealing what they are, I’ll first share more tales about life in rural Bordeaux.