Chateau Cantemerle 2010 Haut Medoc (94JS 94WA)
- Size: 750ml
- Item Code: 3148591104046
- Vintage: 2010
“The wine needs a good 7-10 years of cellaring and should keep for 30 more years, but this is the finest Cantemerle I have encountered in my professional career of tasting young vintages (dating back 34 years now). Stunningly deep ruby/purple, with a beautiful nose of spring flowers intermixed with perfumed raspberry and blueberry notes, it exhibits a sort of cool-climate character. Broad, rich and intense on the palate, the wine has plenty of tannins, but they are sweet and well-integrated. Everything is delicately entwined into this beautiful, medium to full-bodied, dense purple wine, which shows stunning character and a prodigious potential for development. This is definitely a major sleeper of the vintage and even better than I thought from barrel. With its 2010, this classified growth located in the southern end of the Medoc may well have made a modern-day version of their legendary 1949.” (RP)
“A wine with blueberry and mineral aromas follows through to a full body, with fine tannins and a juicy finish. Best for years from here. Needs at least three years of bottle age to soften. Could be better than 2009 in the long run” (JS)
Bordeaux is the home to many of the world’s most esteemed wine estates: Château Lafite-Rothschild, Château Latour, Château Margaux, Château Haut-Brion, Château Mouton-Rothschild, and Château Pétrus. It is also one of the most diverse wine producing regions. 304,000 acres (123,077 hectares) of land is dedicated to viticulture, spreading across Médoc, Graves, Sauternes and Entre-Deux Mers.
The river Gironde divides Bordeaux into two halves. The upper Left Bank regions (Haut-Médoc, Médoc, Pessac-Léognan) specialize in Cabernet Sauvignon. White wine dominates the southern Left Bank with Graves producing Sauvignon Blanc, and Sauternes / Barsac specializing in sweet wines. The Right Bank regions, namely Pomerol and St. Emillion, are famous for its Merlot.
Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. It is the most widely planted and significant among the five dominant varieties in the Medoc district of France’s Bordeaux region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County’s Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.