Chateau Trotanoy 2010

  • 98 Wine
    Spectator
  • 98 James
    Suckling
  • 97 Robert
    Parker
  • 96 Wine
    Enthusiast
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Chateau Trotanoy  2010 Front Bottle Shot
Chateau Trotanoy  2010 Front Bottle Shot Chateau Trotanoy  2010 Front Label Chateau Trotanoy  2010 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2010

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

For pairing with Bordeaux, look for the more refined and simply prepared cuts such as loin chops, rib chops and a rack of lamb. These classic dishes can be a divine pairing with Bordeaux. More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.

When ready, this wine shows enormous complexity and concentration and belongs to the most sought-after Pomerols. It can easily be kept 25 years or more in great vintages.

Professional Ratings

  • 98
    Dense and slightly chewy, this features girders of charcoal-coated grip running from start to finish, along with bay leaf, smoldering tobacco and warm tar. But don't be fooled—there's also loads of fruit, offering dark plum, blackberry and black currant notes, laced with hints of mulling spice and alder. Terrific old-school grip powers the finish, and should easily pull this through two decades in the cellar. The brick-house Pomerol of the vintage. Best from 2017 through 2040.
  • 98
    Stunning nose with wild strawberries, vanilla and raspberries. Opens up with a little time in the glass to sweet licorice, blueberries and some graphite. Round and full on the palate with an amazing fruit and refined tannins. Truly superb. Hard not to drink now.
  • 97

    Deep garnet colored, the 2010 Trotanoy has a nose of prunes, dried mulberries and baked black cherries with hints of cigar box and menthol. Medium to full-bodied, the palate delivers a good amount of muscular fruit with a firm, grainy texture and just enough freshness to carry the earthy flavors to a long finish.

  • 96
    A complex wine, exhibiting smoky tannins, rich fruit, a dark texture and concentration. Produced by the Moueix winemaking team, it feels complete with its sense of style and elegance as well as weight. Give this powerful wine many years in the cellar. Cellar Selection.

Other Vintages

2018
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  • 99 Robert
    Parker
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2016
  • 100 Decanter
  • 99 Wine
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  • 99 Robert
    Parker
  • 99 Jeb
    Dunnuck
  • 98 James
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  • 96 Wine
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2009
  • 98 Wine
    Spectator
  • 97 Robert
    Parker
  • 97 Wine
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  • 97 James
    Suckling
2008
  • 96 Robert
    Parker
  • 95 James
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  • 94 Wine
    Enthusiast
  • 92 Wine
    Spectator
2006
  • 95 Wine
    Enthusiast
  • 93 Wine
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  • 93 Robert
    Parker
2005
  • 96 Wine
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  • 96 Robert
    Parker
  • 95 Wine
    Spectator
2004
  • 94 Wine
    Enthusiast
  • 94 Wine &
    Spirits
  • 92 Wine
    Spectator
2001
  • 94 Robert
    Parker
  • 92 Wine
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1999
  • 89 Robert
    Parker
1998
  • 95 Robert
    Parker
1995
  • 93 Robert
    Parker
1993
  • 91 Wine
    Spectator
1990
  • 95 Wine
    Spectator
  • 94 Robert
    Parker
1989
  • 92 Wine
    Spectator
  • 90 Robert
    Parker
1982
  • 97 Robert
    Parker
  • 96 Wine
    Spectator
Chateau Trotanoy

Chateau Trotanoy

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Chateau Trotanoy, France
This famous growth, whose soil was too hard to work and thus called "trop anoi" (too annoying) in medieval French, is located on one of the most beautiful parts of the plateau of Pomerol and was purchased in 1953 by Ets. Jean-Pierre MOUEIX. The fascinating soil diversity - half gravel mixed with clay and half deep black clay - with the presence of "machefer" or iron pan in the subsoil brings power and depth as well as complexity to the wine.

Chateau TROTANOY’s vineyard was one of the few not to freeze in 1956 and today, it is comprised of very old vines, the average being close to 35 years. As for other Ets. Jean-Pierre MOUEIX estates, the work done in the vineyard is fastidious - severe pruning in the winter, regular ploughing, crop-thinning, de-leafing, manicuring the clusters in the summer - and allows a perfect ripening of the fruit. The must is vinified in small concrete vats and the young wine matures in 50% new oak barrels for about 18 months.

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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.

WWHTROTANY_2010 Item# 122951

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