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Date Printed: 5/22/2017
Chateau Charmail  2004
Chateau Charmail 2004
(search item no. 101629)
has large label

The Wine Advocate rating: 89 points
PRICE ON 5/22/2017: $29.99

ratings pedigree (past vintages):
2016 The Wine Advocate rating: 92 points
2016 James Suckling rating: 92 points
2016 Vinous / Antonio Galloni rating: 91 points
2015 James Suckling rating: 91 points
2014 James Suckling rating: 91 points
2014 The Wine Advocate rating: 90 points
2014 Wine Enthusiast rating: 90 points
2011 James Suckling rating: 90 points
2009 Wine Enthusiast rating: 94 points
2009 The Wine Advocate rating: 90 points
2007 The Wine Advocate rating: 91 points
2005 The Wine Advocate rating: 90 points
2005 International Wine Cellar rating: 90 points
2003 The Wine Advocate rating: 90 points
2002 The Wine Advocate rating: 88 points
2002 International Wine Cellar rating: 88 points
2000 The Wine Advocate rating: 93 points
1999 The Wine Advocate rating: 89 points

Winemaker's Notes:

This excellent Haut-Medoc, a blend of 55% Merlot, 30% Cabernet Sauvignon, and 15% Cabernet Franc, enjoys an unusually long, cold maceration, which results in a blue/black-colored wine with intense aromatics. The 2004 possesses copious fruit characteristics, medium to full body, and attractive sweetness as well as richness. Drink this sleeper of the vintage over the next decade. This consistent over-achiever usually competes with some classified growths.
My Notes:

Additional wines from Chateau Charmail:

About Chateau Charmail:

Built in the middle of the 19th century, Château Charmail commands a charming estate overlooking the Gironde. Surrounding the château, the vineyard is all of a piece, situated on gravel crests and at present covers some twenty hectares. It is planted to Cabernet franc and Cabernet-Sauvignon, Merlot and Petit Verdot.

Winemaking is performed by the owner, Olivier Sèze, a trained agronomist, well-versed in the latest enological methods. Indeed, in tandem with the Pauillac-based enologist, Michel Couasnon, Sèze has be-come a veritable pioneer ("maverick" might be the more accurate term) in the Médoc. Since 1991, his successful development of the technique called, "pre-fermentation, cold maceration" has roused interest through-out the Médoc, in Saint-Emilion, and even at the Institute of Enology in Bordeaux. The technique is similar to that widely employed by the Burgundian enologist, Guy Accad, although much less sulfur dioxide is used at Charmail. It results in deeply colored, "fatter" wines with softer tannins than might otherwise be the case using traditional fermentation techniques.