Vieux Chateau Certan 2010
-
Parker
Robert -
Suckling
James -
Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2010 Vieux Château Certan is deep garnet in color, and—POW—the nose opens as a complete spice-bomb, featuring notes of fenugreek, cumin seed and cinnamon stick over a core of Black Forest cake, plum preserves and blueberry pie with hints of fragrant earth and crushed stones. Full-bodied, rich and seductive in the mouth, it is laden with layers of black and blue fruit preserves, framed by super plush tannins, finishing epically long and perfumed.
-
James Suckling
A perfect wine with perfect purity of fruit. It shows gorgeous aromas of blackberries, currants and cedar with hints of chocolate. Full body, with a lovely sweetness of fruit and ripe tannins. It goes to chocolate, hazelnut and spices. Nutmeg too. Sexy and incredible. It has so much depth of fruit and density.
-
Wine Spectator
A stunner, this marries structured tobacco, ganache and loam notes to a glorious core of raspberry, blackberry and plum coulis flavors, accented by coffee, roasted mesquite and black tea aromatics. A terrific minerality courses throughout, with the finish letting power and refinement play out almost endlessly. Best from 2017 through 2040.
Other Vintages
2022- Vinous
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James - Decanter
- Vinous
-
Enthusiast
Wine -
Suckling
James - Decanter
-
Parker
Robert -
Dunnuck
Jeb
-
Parker
Robert -
Suckling
James -
Dunnuck
Jeb -
Enthusiast
Wine - Decanter
-
Parker
Robert - Vinous
-
Suckling
James -
Dunnuck
Jeb - Decanter
-
Spectator
Wine -
Enthusiast
Wine
-
Enthusiast
Wine -
Dunnuck
Jeb -
Parker
Robert -
Suckling
James - Decanter
-
Dunnuck
Jeb -
Spectator
Wine -
Parker
Robert -
Suckling
James -
Enthusiast
Wine - Decanter
-
Parker
Robert -
Dunnuck
Jeb - Vinous
-
Suckling
James -
Enthusiast
Wine - Decanter
-
Spectator
Wine
-
Suckling
James -
Dunnuck
Jeb -
Enthusiast
Wine -
Parker
Robert -
Spectator
Wine - Decanter
- Decanter
-
Enthusiast
Wine -
Parker
Robert -
Suckling
James -
Spectator
Wine
-
Suckling
James -
Parker
Robert -
Spectator
Wine
-
Enthusiast
Wine -
Suckling
James -
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spirits
Wine & -
Spectator
Wine
-
Spectator
Wine -
Parker
Robert
-
Spectator
Wine -
Parker
Robert
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert
-
Suckling
James -
Spectator
Wine -
Parker
Robert
-
Parker
Robert
-
Spirits
Wine & -
Spectator
Wine -
Parker
Robert
-
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
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.
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.