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Chateau Certan de May 2015

  • JS97
  • V95
  • RP95
  • WS94
  • D93
750ML / 0% ABV
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4.8 5 Ratings
750ML / 0% ABV

Winemaker Notes

Critical Acclaim

All Vintages
JS 97
James Suckling
This has a darker sheen of fruits in the blackberry and blood-plum spectrum with sweetly spicy and earthy aromas and some violets to boot. The palate has quite a forthright tannin firmness. A very long, linear wine with a full body and a smooth, fresh, blueberry/plum finish. An impressive wine that rolls endlessly through the finish. This has plenty of ageing potential. Try from 2023.
V 95
Vinous
The 2015 Certan de May is a powerful, imposing wine with notable tannic clout and plenty of energy. White pepper, blood orange and mint give the 2015 an attractive upper register of aromatic nuance, but it is the wine's sinewy, tense personality that is its most distinctive attribute. Readers will have to be patient, as the 2015 is going to need time to fully express. The blend is 80% Merlot, 16% Cabernet Franc and 4% Cabernet Sauvignon.
Barrel Sample: 92-95 Points
RP 95
Robert Parker's Wine Advocate
The 2015 Certan de May is composed of 80% Merlot, 4% Cabernet Sauvignon and 16% Cabernet Franc, displaying a medium garnet-purple color and nose of warm red cherries, mulberries, crushed red and black plums and raspberry leaves with nuances of wild thyme, dried roses, cloves and eucalypt. Medium to full-bodied and boasting great harmony in the mouth, the palate delivers loads of red and black fruit layers interspersed with floral and herb accents and framed by a firm, ripe, fine-grained backbone, finishing with wonderful length and freshness.
Rating: 95+
WS 94
Wine Spectator
This has its usual silky, perfumed profile, with bergamot, cherry paste and rooibos tea notes, all backed by gentle sandalwood and fruitcake hints through the finish. Rounded and polished in feel, but long too, offering some fine-grained tannins.
Barrel Sample: 91-94 Points
D 93
Decanter
Very fine this year. Elegant dark fruit nose with a hint of blueberry, blackcurrant and spice. A poised palate of delicious dark fruit and finely polished tannins. Long and harmonious on the finish.
Barrel Sample.
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Chateau Certan de May

Chateau Certan de May

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Chateau Certan de May, France
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The origins of Chateau Certan de May date back to the very beginnings of Pomerol. The de May family, who settled in France from Scotland in the Middle Ages, were gifted the property by royal decree in the 16th century as a gesture of thanks for ser- vices rendered to the crown of France. The estate began producing wine in the 18th century and was managed by descendants of the de May de Certans until 1925, when it passed to the Barreau family.

Situated on Pomerol’s prized central plateau, surrounded by illustrious neighbors such as Vieux Chateau Certan and La Fleur-Pétrus, Chateau Certan de May has long been considered one of the finest estates of the appellation.

The wines owe their complexity to the vineyard’s soil composition, a combination of clay and gravel that bring together power and elegance, structure and freshness. The balance of the wines from Chateau Certan de May illustrates the unique complemen- tarity of these terroirs.

Owner Jean-Luc Barreau applies all of his care and attention to producing a wine in the great tradition of his forebears. Vinified under the guidance of renowned consultants Michel Rolland until 2012 and Jean-Claude Berrouet since the 2013 vintage, Chateau Certan de May benefits from the best winemaking know-how. The wine is rich, powerful, complex; while it can be enjoyed after a few years of cellaring, its structure and natural depth lend it great ageability.

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Pomerol

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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.

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Bordeaux Blends

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

MMDF153465_2015 Item# 153465