Chateau
Patache d’aux
2014

Climatic conditions

The 2014 season began very early, with a two-week advance on budburst following a particularly mild winter. The spring trend soon fell in line with that of 2013, with frequent rains but less than the previous year. Flowering got off to a cool, very damp start, not auguring well for the harvest, but the hotter, drier mid-June conditions unified things at the end of flowering, producing well-ripened Cabernet grapes. Summer 2014 was marked by frequent thunderstorms up to mid-August, with very little likelihood of water deficits during the summer period. Ripening lasted for over a month, especially for Merlot grapes. The final days of August were particularly hot and dry, provoking water constraints in the driest areas, although late season growth meant that foliage was dense and berry size large.

Northern Médoc is the part of Bordeaux that received the least water during the summer period, with water stress regularly observed in gravelly zones, suggesting a better vintage in our area.

As harvest approached, acidity was high and berries large, significantly diluting phenolic potential, which was finally relatively high compared to previous vintages.

The very dry months of September and October (an unexpected Indian summer) then made it possible to patiently wait for optimal skin maturity and evaporation of water in the berries, boosting development of a high concentration of good quality, phenolic compounds.

Vintage presentation

With high levels of acidity and tannic load, the entire 2014 harvest was placed in barrels to refine the wine’s structure… generally strict and straight, and even a little rustic. This enabled rounding of the tannins, bringing softness to the wine’s otherwise austere profile. The potential of Château Patache d’Aux 2014 is one of the best of the decade… proof that patience really is a virtue!

From the wine to the glass

Harvest finally came late, beginning on September 28th and ending on October 12th.

Grapes entered the cellar with rare density and abundant seeds. This explains why extraction was particularly gentle on both Merlot and Cabernet, with pumping over targeting the first low-alcohol phase of fermentation, and a short enough vatting period to prevent extraction of the bitter pip tannins.