New Saint-Emilion classification out

David,Perhaps you'd like to go through the list and tell us what proportion of those wines use Michel Rolland as a consultant.
The cliché is a little tired by now..

Alex, unless I'm mistaken (possible!) 50% of the promotees on upper level have used Rolland- Angelus, Pavie, and Valandraud. The other 50% (CanonLaGaff, Mondotte, and LarDuc) use Derenoncourt (sp?).
Don't know all of those promoted to GCC, but certainly Fombrauge, Faugeres (and Peby), and Cote de Baleau I believe are Rolland.

Dale,

I don't know the precise answer to the question I asked (otherwise I wouldn't have asked it, would I?), but the figues you cite seem mighty high.

Rolland refuses to reveal the names of his (numerous) clients on several continents, so I'd have to speak to an insider in St. Emilion to know what's what.

It just seemed to me that after Peynaud, there is now a Rolland and, to a lesser extent, Derenencourt myth of the all-powerful, omnipresent consultant responsible for wine made according to a recipe.
That's just about as controversial as saying that wines are Parkerized, i.e. either appeal subjectively to his individual palate or are made expressly to suit it.

Best regards,
Alex R.

Dale,I don't know the precise answer to the question I asked (otherwise I wouldn't have asked it, would I?), but the figues you cite seem mighty high.

Rolland refuses to reveal the names of his (numerous) clients on several continents, so I'd have to speak to an insider in St. Emilion to know what's what.

It just seemed to me that after Peynaud, there is now a Rolland and, to a lesser extent, Derenencourt myth of the all-powerful, omnipresent consultant responsible for wine made according to a recipe.

Alex, if I am incorrect, let me know, but pretty sure of the 6 PGCC ones.
I just googled "Michel Rolland" and each of the 17 estates promoted to GCC, according to press he consults (or at least has consulted ) at Faugeres, Peby Faugeres, Cote de Baleau, Fombrauge, Rochebelle, Quinault l’Enclos, Jean Faure(that one surprised me, the only one I've tasted is the 2005, I thought a reasonably restrained wine), and Sansonnet. So about 50% there as well. Barde Haut when first established, but pretty sure I heard they haven't used in a while. Clos de Sarpe apparently used M. Fort (Rolland's asst).Not sure if Derenencourt consults for any of others, will try and google later.

Dale,

Consultants come and go.
Kirwan, for instance, was dissatisfied with Rolland, and did not renew his contract. Therefore to taint the château as Rollandesque years down the line seems pretty unfair.
I don't know how many of the names you mentioned actually rely on the guy today.

All the best,
Alex

When I see Pavie and Angelus listed in the same class as Cheval Blanc and Ausone I am dismayed.

When I see the manufactured monstrosity that is Fombrauge elevated I give up.

I tried Fombrauge a while ago and it had no Bordeaux character at all to me. A sorta melange (in a bad way) of over-ripe Napa and Bordeaux at best.

from PGCC B to A
Pavie 10 super modern
Angelus 8 modern

From GCC to PGCC B
Chateau Canon La Gaffeliere 7? modern
Chateau Larcis Ducasse 9 super modern
La Mondotte 10 super modern
Valandraud 10 super modern

To GCC
Chateau Cote de Baleau 7? modern
Chateau Barde Haut 9 super modern
Chateau Le Chatelet ??
Chateau Clos de Sarpe 9 super modern
Chateau Clos La Madeleine ?
Chateau La Commanderie ?
Chateau Faugeres 9 super modern
Chateau de Ferrand ?
Chateau Fombrauge 9 super modern
Chateau La Fleur Morange ?
Chateau Jean Faure 4 fairly traditonal
Chateau La Marzelle ?
Chateau Peby Faugeres 10 super modern
Chateau de Pressac ?
Chateau Quinault l’Enclos 9 super modern
Chateau Rochebelle 6? modern
Chateau Sansonnet 7? modern

maybe they could have just measured alcohol levels and got new oak info and not bothered tasting!

Can I save this list as an "Avoid at All Cost" guide? Not that I can really afford these kinds of wines anyway, but....

On a related note, Decanter had an enthusiastic article on the new lesser right bank appellations. I've tasted a few and they just taste like mediocre Napa wines to me.