Ep 2368 5 Things About…Bordeaux Wineries Edition Part 1 | On the Road with Stevie Kim

Oh, five things about Pichon contest. First first, Pichon contest is, located on a very specific place south of Pojak. On the border, if I may say, between Angeljulien Apolation, which is south here on my back and Pollak. That means that we are located on the border and you can taste this mix of both Appalachian, saint julien, and Pollak, in the glass. Welcome to another episode of On The Road Edition, hosted by Stevie Kim each week TV 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. Okay. I'm here with Eric Colelet I'm not sure about the pronunciation, but he is the technical director of the one and only Chateau Lafit. So, Eric, tell us five things about Chateau Lafit. Oh, five things. Have to choose between five things. It's not easy, but I I could say that, there is no there is no maji at Lafayette. There is no maji the the Mahji is in this terroir. You see below me just, incredible and who have, each year, this capacity to adapt himself to the way the to the vantage. The second thing I could say is that, after thirty year, thirty year at, at Lafayette, I can be always surprised each year, vintage after vintage, you can always have a incredible surprise, and this terroir can show his power to make a great wine. Something else, the third thing I would like to say is there is no magician at Lafayette. We are a technologist and agronomist, like, in the other states, and we are just working for old ways, old ways. We are just following what the the Chate de la fit and the terroir want to say to us. And in fact, sometime, it's more simple than in a lot of the estates. The fourth thing I would like to say is that, I'm very happy to meet you today at, at the Estates. It's, thank you for your thank you for your visit. And the last thing is is the, perhaps, I I could say that after thirty year at Laffit, it's always an incredible pleasure to to work for these estates. Oh, Merri Bercu, Eric, from Chateau Laffit. Okay. I'm here with Philip Castage. Of Chateau Leechusas. Yes. Double person ality, his kids are friendly. First, he's the president, and now he's Lynch Musas. Tell us five things about Lynch Musas. Lynch Musas is one of the best project classified growth. It is, a superbastate, it is, excellent wine. It's a mix of, cabernet sauvignon, seventy five percent and twenty five percent of the soil is gravel, and, it is a, how could you say, environmental friendly? I love it. That was five things about lynch musas from Thank you very much. Come and visit us. Okay. Excellent. That's a good plug there. Okay. So I'm here with Justin Tesla. I'm with the general manager of Ponte Kane. So we're here to learn all about five things about Ponte Kane. So Ponte Kane is a family estate. So, it's in my family since fifty years, and, and originally we are from Konyak, but Patekane is in Poyak. So eighty one hectares of vines second thing to know is that our vineyard is quite old. It's a fifty five years old vineyard. So what makes for a technique so exceptional is because a part of the old white vice. Okay. So the thing is about the exceptional terroir. We have some beautiful cabernet sauvignon on the top of the terroir. Of the terrace, which is really, really nice. The fourth thing to know about or taken a is that we were the pioneers in organic and biodynamic wines in Bordeaux, and, we did a lot of, construction with the upper room to be able to have a terroir, which is expressing itself better. And the the last things is about Pontakanes producing only one wine. Uh-huh. One label only. No second label anymore. And for that, we have to be very exigent at every steps of the process, of the old process, and being exigent step by step help you to produce one wine, which is the most actually, which is the most representative of the old tower. Okay. And I was with Justin Tesseron and five things about Ponte Cana. This is Nicola Glumino. Is that Very good. Glumino. General manager of Pichon contest. Exactly. Okay. So tell us five things about Pichon contest. Oh, five things about Pichon contest. First first, Pichon contest is, located on a very specific place south of Pojak. On the border, if I may say, between Sagullien Apolation, which is south here on my back and Pollak. That means that we are located on the border and you can taste this mix of both Appalachian, saint julien and Peyac in the glass. What does it mean? It means savoriness, aromatic structure due to the saint julien side combined and mixed with power strength and full body kind of wine made in Pojak. Second thing, we have started a replanting program almost fifteen years ago in this vineyard that is one hundred and ten hectares large. We have started it as we have done a soil and under soil map of our vineyard and we want to match every single plot, meaning grapes and roots with every single piece of land and terroir. That's the second point. The third point is that we have an opportunity given by this replancing program that is making the proportions of each grapes in our vineyard evolving, more caps off than in the past, and a bit less merlot. The final target we wanna reach is having around seventy five percent caps of seventeen to twenty percent merlot and Cap Frank. Fourth point. Every single plot replanted is grown organically and in biodynamics. That means that today we are hundred percent organic and out of hundred and ten hectares follow plots plus vines in production. Seventy five percent of this surface is grown in biodynamics. Fifth points, that's the most challenging for me and my team to make a wine that is the true expression of what Pojak is in balance with what makes Pician contests unique. That means the charm, the raciness, the suavity, and all the senses of what makes Pichon contest very feminine, maybe. Okay. I'm elsie Vukunikola, and that was five things about Pichon contest. Thank you. We're back in Bordeaux, the Bordeaux special, and we're here with Toma Deeroux, who's half also Italian. So tell us five things about Chateau Pajbar. Oh, well. Five things about Chateau Pajmer. I would say Chateau Pajmer is for the place. This farm where we are. It's a piece of history. Old started a long time ago, four hundred years ago, and that matters a lot to understand the place. It's an identity, a strong identity with wines that are uncommon with a very interesting balance between Cadane sauvignon and Merlo, which is unusual in the Midoc and a gravel soil was, high percentage of clay, which is unusual in the Margaux Appalachian. I would say it's a very special Viticulture because it's been, almost fifteen years now that we are growing our vineyards biodynamically. And, the fifth thing, would say, PAMA is an ecosystem, an ecosystem where we grow vineyards, we have animals, we grow vegetables, and we do our best to use all those things to make wine to make a good food and to receive our guest. Okay. So a bonus question. You're half Italian, half French. Do you feel more French or You know, it really depends. Okay. It really depends. When I'm in French, most of the time, I feel more Italian in French. Right. When I'm in Italy, it's the opposite. Yeah. Obviously. Okay. And that's a wrap with Thomas Deero, and he is the estate manager for Chateau Parman. Thanks. 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 pot You can check out our YouTube channel, Mama jumbo shrimp to watch these interviews and the footage captured at each location. Changing.