Chateau Petit Village 2015
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James
Suckling -
Wine
Enthusiast -
Wine
Spectator -
Jeb
Dunnuck -
Robert
Parker - Decanter
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
Cedary oak adds spices to pristine plums and dark berries. Terrific clarity and allure. The palate delivers a seamless and fluid build of smooth tannins, carrying bright cherries, plums and dark chocolate through to a deeply classy finish. Superb. Best from 2020.
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Wine Enthusiast
There is a fine touch of perfume here along with the generous flavors. Spice, smoky aromas and blackberry fruits are forward in this rounded, opulent wine that shows an extra push in quality from this estate. Barrel Sample: 93-95 Points
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Wine Spectator
Offers a juicy feel, with lots of singed anise and fruitcake notes out in front of the dark plum and blackberry fruit. Delivers ample spice through the finish. Flirts with the exotic side, but there's focus and cut here. Barrel Sample: 91-94 Points
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Jeb Dunnuck
Notes of cassis, crushed violets, spice, and distinct minerality emerge from the 2015 Château Petit-Village, and this Merlot dominated blend (there’s 10% Cabernet Franc) is medium to full-bodied, elegant, and seamless on the palate. With fine, polished tannin, the freshness and purity that’s the hallmark of the vintage, and integrated tannin, it’s a rock-star of a Pomerol to drink anytime over the coming 20+ years.
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Robert Parker's Wine Advocate
The 2015 Petit Village is a blend of 90% Merlot and 10% Cabernet Franc, the first wine to be made by Diana Garcia-Berrouet (the daughter-in-law of Jean-Claude for those that recognize the appended name). It has a straightforward black cherry and iodine-scented bouquet that needs to muster a little more complexity given the terroir. The palate is medium-bodied with fine tannin, perhaps more filigree than previous vintages. Given the precocity on the Right Bank, I would have liked more depth on the finish, though it is well balanced with ample freshness on the finish. It is a Pomerol estate that just needs to find its "groove." Barrel Sample: 90-92 Points
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Decanter
A new winemaker and added refinement this year. Fragrant and floral with rounded tannins enrobed by ripe, zesty fruit. Has length and harmony; very complete. Barrel Sample.
Other Vintages
2020-
James
Suckling -
Jeb
Dunnuck -
Wine
Enthusiast - Decanter
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Robert
Parker -
Wine
Spectator
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James
Suckling -
Robert
Parker -
Jeb
Dunnuck
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James
Suckling -
Wine
Spectator -
Jeb
Dunnuck -
Robert
Parker -
Wine
Enthusiast - Decanter
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James
Suckling -
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker -
Wine
Enthusiast - Decanter
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James
Suckling -
Jeb
Dunnuck - Decanter
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Wine
Spectator -
Robert
Parker
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James
Suckling -
Wine
Enthusiast -
Wine
Spectator
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Wine
Enthusiast -
James
Suckling -
Wine
Spectator
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Wine
Enthusiast
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Wine &
Spirits
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Wine
Spectator
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.