1975 Clos de Sarpe

This was recorked in 2020. The 1975 vintage produced some particularly tannic wines – and you can still feel the structure of the year here, with a phenolic grip that frames the palate. The nose is intensely savoury, appealing to lovers of old-school Bordeaux with barnyard and horse leather, gradually revealing a herbal lift – something almost menthol-like. Although this is firmly tertiary in profile, there’s still vibrancy to the palate, with soft waves of fruit and an iron-edged finish. Blend: 85% Merlot, 15% Cabernet Franc. This was all whole-bunch fermented and aged exclusively in concrete.

It’s pretty rare to find Claret that has been maturing un-moved for almost half a century – and it’s just so for this 1975 Clos de Sarpe. We were lucky enough to taste this twice, once at the château back in April 2024 and again in our London office. The wine was made by current owner/winemaker Maylis Marcenat’s great-uncle, Yvan Beyney. Back then the wines saw long, cool macerations (50 days) and were matured exclusively in concrete tank (for circa four years), creating a fresh and age-worthy style. Just 12.5% alcohol, with the typically low pH of this special limestone site shining through, the 1975 is in impressive shape. The nose takes a bit of time to open up, shaking off its more leafy, undergrowth notes to reveal hints of five spice, tobacco and dried red fruit alongside that typically old Bordeaux sous-bois and truffle. On the palate, the wine is remarkably fresh – elegant in its medium body, with fully resolved, sweet tannins – giving it a chiselled structure. There’s still some lovely fruit, mouth-watering acidity and a long, leather-scented finish. Deliciously old school – this will hold for a year or two, but is best drunk now. Recorked in 2020.