The producer
Squeezed between Petrus and the tiny Le Pin, VCC demands attention for position alone. The 14-hectare vineyard – comprised of 75% Merlot, 20% Cabernet Franc and an unusual 5% Cabernet Sauvignon – is meticulously cared for and the Grand Vin matures for between 18-22 months in 100% new French oak barrels.
Owned by the Belgian merchant Georges Thienpont and his family since 1924, VCC has been well-tended for several generations. Alexandre Thienpont renovated the winemaking facilities and cellars in 1988, also introducing lower yields and starting to pick the fruit slightly riper – moves which further improved the quality of the estate’s wines.
Today current generation Guillaume Thienpont is in charge. The wine varies its profile in differing vintages with the Cabernet Franc occasionally showing its presence more. Whichever prevails, VCC is a classic, long-lived Pomerol of intensity and finesse.
The wine
Grape material for the Grand Vin is sourced from some of the oldest vines in Pomerol, ranging in age from 20 to 80 years old, at one of the higher points of the plateau. The blend varies with vintage conditions but usually comprises around 75% Merlot, with 20% Cabernet Franc and the remainder Cabernet Sauvignon. Fermentation takes place in a combination of large oak vats and stainless steel tanks and is followed by ageing for about 20 months in 50% new French oak barrels.
The wine varies its profile in differing vintages with the Cabernet Franc occasionally showing its presence more. Whichever prevails, VCC is a classic, long-lived Pomerol of intensity, concentration, and finesse.