Ep. 2303 Discovering Bordeaux's Left Bank with Bernard Burtschy Part 2 | On the Road with Stevie Kim

Know you have memories Of course. Forty years of tasting from your on premo tasting to the bottle tasting, were there a lot of differences according to your tasting notes? We saw it's a premier tasting that is agreed with it. Okay. But the problem that you have agreed were several levels. Right. Okay. We saw that it was a very great vintage, but the bottle tasting works much more interesting because you have more precision and, the green church is clearly greater than expected. Welcome to another episode of On the Road Edition, hosted by Stevie Kim. Each week, Stevie travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Hello. My name is Stevie Kim, and this is Italian wine podcast on the road series. And this is a special series that we have dedicated to Bordeaux with our fearless leader of Bordeaux, Bernard Burshey, our wine friend. So what we're going to do is go through the Left Bank the wineries that we have, we were able to visit, taste some wines, mostly, Bernard, and give you an overview of the two thousand and twenty two vintage. I have a brochure here. I don't know if you can get a hold of this. Maybe on the website from the Grand CrewClasset on eighteen fifty five. It is a great map because it devised the various wine regions and it gives you all the producers. So I would start with the top with Santa Steff. We went to visit only one winery. There are only five in the classification. Mhmm. And one winery was shut to motorz. Yes. Can you give us a brief overview of the twenty twenty twenty two from Chateau Montrose? Chateau Montrose, scientist staff in, in the mind. It's probably the most stunning wine from Madeom. And it's in the north because you have less a bit less sun. It's a bit colder, and you have not the same maturity as in Margo, for example. And always, you have the Harsh settlements are harsher, okay? And that is not easy for the beginners. But, of course, it's perfect to match with food, but You have a lot of tannins and usually to climb the tannins. They have a lot of merlot and more holes. Usually, you have sixty percent cabs and forty percent merlot to give more smoothness to the wine. And morose is probably considered that the most eminent wine from Statistep's, ma'am, satisfied with only five classified goals. Yeah. Why is that? Wine, it's very easy to understand. In eighteen fifty five to go from bordeaux. They were a milk car and didn't go to bordeaux. It was with a horse, and you need at least ninety minutes to go from bordeaux to Sartice. You have twenty one classified rose in Margaux, which is very close to Bordeaux, but to go to satisfactory stuff, eighty kilometers. Oh, so that makes sense. So it was it had to do with the distance Yes. That is a distance. That isn't enough. Oh. It's colder. It's a long way. You had no cars of the train. Okay? And, of course, they were less dangerous and satisfied. And for example, Moroz in twenty eighteen, twenty twenty was completely unknown. It was created thirty years, forty years ago. Margot was created one century before because it was very close to the tone. And the buyers are in the town. They are not in, in the north. So if you can generalize, how are the wines from Santa Steph different from the, like, Pojag or San Julien or the others? Usually, Santa's staff is always more than adequate. More what? More thanians. I've always more thanians. Okay. And that is difficult for the for the consumer. Okay. Yes. And you can wait because the timings are decreasing with the age. But when you drink, when you taste a young wine, you have a lot of times. And usually, when you give a glass of scientist staff, the consumer cannot drink it. It's too much. You need to have a real initiation before to taste this kind of wine. It was exactly the same in Baulo Mhmm. Because in Baulo, it was always the most stunning wine, and it's easy to drink Barbarsco. It's the same, exactly the same as Bauer Lloyd Barbar High School. And it Bauer Lord during a long time. Okay? That is the greatest wide of Italy, but it's not so easy to drink. Okay. Yeah. So very good. Then I would go to traveling from north to south, then the next town is Poyak. Yes. Alright. In Poyak, we already spoke about on our previous video of the first growth. Of course, Chateau Lafite, and so go back to the first video to understand these three wineries of the first growth. Then we went to see if I'm not mistaken. Chateau Lynch Musas. Yeah. But they Pichon Barron. And Pichon Pompes. Yeah. Confusing because it's both Pichon and they're in front of each other. Yeah. And this is part of the Poiac trip that we've done. But you've also tasted many other poiak wines. Can you give us a little overview of Ponte Kane Linch Musa, Pichon Barron, and Pichon Cortez? The comparison with santa's staff is very interesting because you have roughly the same level of carbs. Cabello, so we don't. Yes. But In terms of blending. And, apparently, the same level of tannins. But they're not so harsh because they are much more elegant, so much more isn't because you have a bit more freshness. The soil of Pojak is not the same, the terroir is not the same from Pojak and the Santa Steff. The fatty stuff is always less gravels because the greatness of po yaks, you have a lot of gravels. We say. Mhmm. Then with very small stones inside. You can see in Latu, for example, it's a very, very interesting, and that's the wine is always much more elegant. You have more freshness. And it seems cleaner, okay, and that is Poyak, and that is the reason because Poyak was sixty kilometers from Bordeaux, but there are twenty classified growth, twenty five classified growth because we have two big places with classified clothes is Margot and Pollian. No. Okay. I only have Chateau Bishevelle for San Julian. We're traveling from Santa Step to San Julian. Yeah. Can you give us an overview of San San Julian? Yeah. Poyak and Sanjulien that is completely forgotten today, but you need to send the wine. And there was a boat in Poyak, a boat in Banchray to take the bottles. And it's much more easier to send the wine by boats than by the road and the road was not so perfect as today. Oh, I see. Right. And they both were broken and so on. Okay. And the most exportation was through the port of Pojak and San junior. Okay. And Beshwell, for example, it was a port to send to United States, to UK and Southern. So if you can generalize in terms of the characteristic of wines coming from Saint Julian. So, of course, we have chateaus such as Talbot, L'auville Botton, La Grange, La Rauls, L'auville Puyfretre, etcetera, etcetera. How can you generalize this type of wines? Yeah. You have two blocks, block Margot, and the block, saint julien, polyak, thirty step. Yes. Okay. And We have more carbs in the second part, but the most elegant is always San junior. When you begin this block, you begin always with San junior, everybody loves San junior. It's incredible. And when I have the tasting, when the vintage is difficult? Mhmm. And with a lot of rain, while coming in San junior, all the San junior are always easy to drink, spicy, that, and lovely. That is that is Sanjulia. So we're both But the Polish ball, Sanjorie. So for those three areas, Santa step, Pojak, and Sanjoriejang. The wines that you've tasted at during on premo. Yeah. Because I know you have memories Of course. Forty years of tasting from your on premo tasting to the bottle tasting, where there are a lot of differences. According to your testing notes. We saw it's a premier tasting that is a great vintage. Mhmm. Okay. But the problem that you agreed was several levels. Right. Okay. We saw that it was a very great vintage, but The bottle tasting was much more interesting because you have more precision. And the green cage is clearly greater than expected. Okay. And in my mind, automatically caves all the great vintage. The twenty ninth, the forty seventh, the forty nine, and, in the same level because I have all these ones in my mind. Okay? And I changed the category. I said, oh, we are in the top five in the century. It's not the same. Hopefully, we have twenty great vintages every hundred yards, one to five. Mhmm. But that is a top five. It's only five percent. Okay. Alrighty. So that is a review of the wines from Scenta Stepo Yac and San Julien for the twenty two vintages from Bordeaux with Bernard Breschee and stay tuned to cover other areas. Thank you for joining us on another episode of On The Road Edition, hosted by Stevie Kim. Join her again next week for more interesting content on the Italian wine scene. You can also find us at Italian wine podcast dot com or wherever you get your pods. You can check out our YouTube channel mama jumbo shrimp to watch these interviews and the footage captured at each location. Changinging.