Château Charmail 2011

2011 was a year marked by extremes. Winter and spring were unusually dry, which led to early budburst and flowering, but concerns about drought lingered. By May, record warmth gave way to June's blazing heat, which unfortunately caused sunburn on some Cabernet Sauvignon vines, especially in Saint-Seurin-de-Cadourne. July brought cooler, wetter conditions, alleviating drought but increasing the threat of rot. Storms were frequent in August, and a particularly harsh hailstorm hit the northern Médoc, including parts of Saint-Estèphe, right before harvest, reducing yields. Fortunately, September provided a dry, warm finish to the growing season, allowing the remaining grapes to ripen adequately.

The 2011 harvest at Château Charmail was challenging due to the erratic weather throughout the year. The team began picking the Merlot on September 14th and continued until September 28th, a relatively early harvest for the region. The Cabernet Sauvignon, being more resistant to the year's weather fluctuations, fared better and was harvested later, alongside Cabernet Franc and Petit Verdot. Despite the uneven ripening, the careful sorting of grapes ensured that only the highest quality fruit made it into the winery.

At Château Charmail, the vinification process is akin to the slow-cooking tradition of a 7-hour "gigot" (lamb leg) where patience is key to releasing the full flavors. In 2011, the team began with a cold pre-fermentation maceration lasting 15 days at 5°C. The fermentation was carefully managed at a maximum temperature of 26°C, allowing the wine to extract aromas and tannins gently. The extraction process was halted when the density reached 1030 to avoid over-extraction, similar to removing a tea bag at the right moment to avoid bitterness.

The 2011 vintage spent 12 months aging in 225L French oak barrels, with 25% of the barrels being new. This classic Bordeaux approach added structure and complexity to the wine without overwhelming it. The oak helped integrate the somewhat sharp tannins of the vintage while softening the edges, much like how the slow heat of an oven transforms a tough piece of meat into something tender and flavorful. The wine emerged with subtle notes of vanilla, spice, and a lingering finish.