One plateau, two styles

The Pomerol tasting I did last week left me bitter.
Sure, Pomerol are phenomenal, approachable and pleasant but what's wrong with the rift ?
The plateau where the best Pomerol estates are located is split along two styles.

Clinet 94-90, L'evangile 94 and Bon Pasteur 82 (the Rolland Boys) were shooting for “jammier” red fruits and coffee/chocolate on the palate. Usually lighter in tannins they can feel alcoholic, especially Clinet 90 and Bon Pasteur 82. We were all challenged to find any other aromas aside of those two usual suspects.

Chateau Vieux Certan and Conseillante were showing wonderfully, expanding the scope of flavors. The Supremes spells C&VCC.

For Conseillante, the nose of the 95 was showing eucalyptus, herbs of Provence and laurels. The palate showed red fruit and some blackberries with a touch of liquorice (for the 95-90). Figs, persimmon and orange peel expanded the palate of the 90.



The nose of Vieux Chateau Certan (90-82) was playing with herbs and spices, among them laurels and aromatic herbs. Some cassis and prunes expanded the nose of the 1990. The 82 had a phenomenal flavor never smelled before (sorry, I have to retaste). The palate was full of meaty flavors, closer to a leg of lamb. The 90 was expanding on leather and red velvet cup cake*.

My finale question is "does overripe fruits hamper the flavor profile of old vintages"? From this tasting, it certainly does and not for the best.

Red velvet cup cake is made from cocoa, buttermilk and cream cheese frosting.

http://www.recipegoldmine.com/cakecup/cakecup17.html.