Our true Bordeaux Right Bank wine. Merlot with a touch of Cabernet Franc. This wine is gorgeously fruit forward with a core of minerality.
Review
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Wine Advocate
Review by Joe Czerwinski
Rating: (97)
VIEWDrink 2025 – 2040
Almost entirely Merlot (there is 1.5% Cabernet Franc), the 2022 Rive Droite Paradise Hills Vineyard features scents of ripe cherries and raspberries accented by gentle baking spices. It is full-bodied and supple, intense, but not at all overweight, with a long, fresh finish. Impressive!
Owner Claude Blankiet presaged our tasting of the 2022 by saying, “Heat is always the enemy of wine. We experienced this 20 years ago, trying to dry farm our vineyard and during a heat spike in September, our grapes shriveled in three days. We started experimenting with shade cloth in 2004 and now we have 75,000 linear feet protecting the fruiting zone, in addition we use tiny water misters that lowers the temperature by 10 degrees around the clusters. We used both systems in 2022 – It saved us.” While neighboring Dominus is not bottling any 2022, said Blankiet, “For us, our wines kept their freshness. “Using the shade cloth as louvers – lowering and raising them – you can mitigate the excess of solar radiation without slowing ripening.” “Blankiet said that some people opted to harvest early – the end of August or early September. “But here, when we tasted, the fruit wasn’t ripe,” he said.
Winemaking consultant Graeme MacDonald, who began working with Blankiet in 2016, does a reasonably large saignée –about 20% — which goes toward the estate rosé, but he isn’t dogmatic about avoiding water additions. “The goal is always to pick perfectly, he said. “I don’t like acid adjustments because I think you can taste them later.” He also limits yeast nutrient additions to induce reduction. “If you get the pick decision right, you can avoid many of the adjustments,” he said. “I like being hands-off. I want to be the invisible winemaker if I can.” That said, MacDonald isn’t shy about discussing what he does do. “Since I have been here, the goal has been to bring out more tannin and structure. We do big saignées and 40 to 50 days macerations.”
The fruit is chilled to 24° F to improve destemming, and there is a long cold soak (seven days or more), at the end of which he adds a ‘pied de cuve’ (native wild yeasts starter). A warm initial fermentation stage (above 90 degrees Fahrenheit), which he then backs off as alcohol levels rise, followed by an extended maceration under closed lids without further pump-overs (with temperatures as low as 65 to 70 degrees Fahrenheit).
“There is bitter chocolate that starts to come out, and that’s when you know you are done,” said MacDonald. “I like reduction because that’s how you get the graphite, the minerality to come out.”
During aging, he will do barrel swaps to avoid “over-seasoning”. Any particular lot is racked as needed and he slowly build the blends over the entire course of the élevage. By his own admission, he often has last-minute changes, like adding another gallon of Petit Verdot into the blending tank.
“Wine is man and technique, science and nature” said Blankiet. “That’s the magic of wine.”
Published: Oct 17, 2024
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International Wine Report
Review by Joe D'Angelo
Rating: (98)
VIEWThe 2022 ‘Rive Droite’ from Blankiet Estate is a truly spectacular wine. As it gracefully unfolds in the glass, it releases a captivating bouquet of ripe blackberries and blueberries, intermingled with enticing hints of cassis. The aromatic profile is further enhanced by delicate notes of crushed florals, pipe tobacco, licorice, graphite, and gravel, creating a multi-layered experience that invites exploration. On the palate, this wine boasts a stunning full body, impeccably structured with polished tannins that lend exceptional support and sophistication. The remarkable definition and poise are evident in every sip, leading to an impressively long finish that echoes with layers of fruit and subtle earthiness. While already incredibly alluring in its youth, this promises to evolve beautifully with a few more years of bottle age, ultimately revealing even greater complexity and depth. Composed of 98.5% Merlot and 1.5% of Cabernet Franc.
Drink 2025 – 2050
