Jamessuckling.com | JS 93
Published: Feb 18, 2014

This has evolved beautifully. The nose shows black truffles, berries and chocolate character. This is full-bodied, with very firm but polished tannins and a long, focused finish. Needs three to four years to soften, but a pretty, balanced wine for the vintage. 

The Wine Advocate | RP 92
Published: Apr 30, 2014

The quintessential elegant style of Pomerol, the 2011 La Conseillante offers copious aromas of raspberries, mulberries and spring flowers. Medium-bodied with pure fruit, seamlessly integrated tannin, acidity and wood, and a soft, velvety-textured finish, this classic effort is ethereal in its elegance and precision. Drink it over the next 10-15 years. 
Drink Date 2014 - 2029

La-conseillante.com

La Conseillante, as an estate, boasts certain exceptional features. Firstly, its location is unique in the Pomerol appellation landscape where it enjoys an original mix of soils and sub-soils.

Secondly, the wines of La Conseillante, through their faithful expression of the place where they are grown and the meticulous attention lavished on them, are easily recognised by all wine lovers.

Vintage after vintage, La Conseillante’s wines are eagerly sought-after and appreciated for their extreme finesse and soft texture and their characteristic intense bouquet expressing notes of violets and truffles.

La Conseillante is a very aromatic wine with great finesse. Floral notes of peony, aromas of red berry fruit and spices mingle with violets, the inimitable hallmark floral characteristic of this wine.
The palate offers a creamy, silky texture together with wonderful freshness and soft tannins. Possessing great ageing potential, this wine, after ten years, develops aromas of black truffles, characteristic of great Merlot from the Pomerol plateau.

THE VINEYARD 
Soil composition 60% grey clay and 40% sandy gravel, resting on red (iron) clay
Grape types 80% Merlot, 20% Cabernet Franc
Pruning Double and simple guyot
Planting density 7,000 vines per hectare on average
Yield 3,500 to 4,000 litres per hectare
Average age of vines 35 years

THE WINE
Harvesting At optimal phenolic ripeness, by hand, in low-capacity, open trays Sorting By hand and machine on 4 tables Winemaking process Pre-fermentary cold-maceration for 3 to 5 days, vatted for 14 to 28 days Vats 22 epoxy coated concrete tanks, fully temperature controlled Selection Vertical wine press and separate ageing of press wines

THE AGEING
Ageing 50 to 80% in new, French oak, barrels, from a number of carefully selected coopers Average length 18 months Racking using air pressure every 3 months Fining 2 to 3 fresh egg whit'sper barrel.