Pichon Baron 2001

A very successful effort for this vintage in the Medoc, this deep ruby/purple-colored Pauillac exhibits class/nobility/breed along with black currant liqueur, licorice, and incense notes. Sweet, expansive, fleshy, and medium to full-bodied, with good structure, ripe tannin, and a long, 30-35 second finish, it can be drunk now, but will be even better in 2-3 years; it will last for 12-15 years. I had this wine three separate times out of bottle, and it is performing significantly better than it did from cask.

The 2001 Pichon Baron has less fruit intensity on the nose compared to the 2000, and more red fruit, laced with smoke and blood orange – traits that I have noted on previous bottles. Hints of dried blood emerge with time. The focused palate is medium-bodied with pliant tannins, fresh and quite minty. Graphite and a sprinkling of white pepper appear toward the finish. This is one occasion on the Left Bank where I find that the 2000 has more authority, although the 2001 has plenty of charm.

Unusually this feels even more muscular than the 2000, with dark fruits, fresh acidities and a ton of appellation signature. Powerful tannins that form walls around the fruit even at 20 years old, with nuanced black pepper spice, cocoa bean, woodsmoke, black cherry and blackberry fruit as it opens. 70% new oak. This was the first year with Christian Seely as director, and the selection process for the first wine became more severe, with lower yields and a greater focus on fruit from the historic plot of vines directly opposite Château Latour. Jean-René Matignon remained as technical director.

This has a relatively light but feminine bouquet, earthy notes at first, later tightly coiled blackberry and cedar, briary and pencil box. The palate is medium-bodied with a succulent entry that marries beautifully with the fine tannins and depth of flavour. This is more primal than its peers, but wonderful delineation and purity with a caressing, silky smooth finish. Utterly seductive: this Pichon Baron is finally coming into its own. Tasted March 2011.