2017 Lady May

The 2017 Lady May has more presence on the nose than the preceding vintage, and more complexity and delineation. The floral element is toned down compared to the 2016. The palate is medium-bodied with fine tannins, tarry black fruit laced with truffle and a pinch of white pepper, leading to a harmonious and quite persistent finish. This is an excellent Lady May that should drink well for up to 15 years.

Full bottle all of 1,576 g – naughty heavy bottle! Very dry year with small berries. Blend of 90% Cabernet Sauvignon, 6% Cabernet Franc, 4% Petit Verdot. The grapes were lightly crushed into stainless-steel tanks. Spontaneous fermentation with a mixture of rack and returns and open pumpovers. Post-fermentation skin contact for two to three weeks and then pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for 24 months in new French oak barrels. 3,762 cases made. Transparent crimson. Intense nose has ripeness but also the savour of a fine red bordeaux – thanks to top-quality oak? No hint of excess herbaceousness. Very composed and actually already approachable. Well balanced and very long indeed. A credit to May-Eliane de Lencquesaing of Pichon Lalande, who owns this estate. (JR)