Het groeiseizoen van 2017 in Sonoma werd overschaduwd door de Tubbs- en Nuns-branden, die op 8 oktober uitbraken. Verite bleef grotendeels gespaard wat betreft de gevolgen voor de druiven. Pierre Seillan verklaarde dat het grootste deel van de La Joie-partijen op dat moment al was geleverd. De flessen zijn gevuld met Cabernet Sauvignon uit het warme seizoen uit de Alexander- en Knights-valleien, geplukt op volle rijpheid en gemengd uit 27 micro-cru-percelen. De La Joie 2017 neigt meer naar rijkdom dan de koelere jaargangen.
Robert Parker (98)
“The Cab Franc was quite spectacular in 2017. There is a bit more in the blend this year,” Pierre Seillan told me during the tasting of the 2017s with his daughter and one day successor, Helene.
A blend of 70% Cabernet Sauvignon, 16% Cabernet Franc, 10% Merlot and 4% Petit Verdot, the 2017 La Joie has a very deep garnet-purple color. It opens a little closed and broody, giving glimpses of blackcurrant cordial, espresso, charcoal and black truffles to begin, before blossoming out to a whole array of preserved black and blue fruits, dusty soil, crushed rocks and iron ore scents plus a waft of roses. The medium to full-bodied palate is built like a brick house, with firm, grainy tannins and a lively backbone supporting the muscular fruit, finishing very long and mineral laced. The alcohol weighed in at just 13.9% this year (14% on the label), making for a particularly elegant but no less impactful La Joie! 2,500 cases were made.
James Suckling (98)
An elegant, complex red with currants, blackberries and hints of cedar, graphite and lead-pencil shavings. It’s full-bodied with polished, velvety tannins and a fresh, bright finish. Fluid and refined. 70% cabernet sauvignon 16% cabernet franc, 10% merlot and 4% petit verdot.
BOW (9)
