Chateau Fayat 2010

  • 93 James
    Suckling
  • 90 Wine
    Spectator
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Chateau Fayat  2010 Front Bottle Shot
Chateau Fayat  2010 Front Bottle Shot Chateau Fayat  2010 Front Label Chateau Fayat  2010 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2010

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Blend: 80% Merlot, 20% Cabernet Franc

Professional Ratings

  • 93
    Rich and layered with a lovely subtlety and flavor. Full body yet refined and polished with blueberry and chocolate aftertaste that last for minutes. Better after 2015.
  • 90
    Dark and chunky, offering charcoal and roasted tobacco up front, with the core of plum and blackberry fruit held in check. The grippy edge on the finish seems a bit unyielding and lacks the enticing flesh and succulence of the best Pomerols. Should soften with cellaring, but remains rather austere.
Chateau Fayat

Chateau Fayat

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.

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Pomerol Wine

Bordeaux, France

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A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.

Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.

After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.

Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.

The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.

CVBFAYAT2010_2010 Item# 131896

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