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Chateau Charmail (Futures Pre-Sale) 2009

Bordeaux Red Blends from Haut Medoc, Bordeaux, France
  • WS94
  • RP90
0% ABV
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Winemaker Notes

Critical Acclaim

All Vintages
WS 94
Wine Spectator
Tar, blueberry and currant aromas follow through to a full body, with soft, chewy tannins and a long finish. Big and juicy.
Barrel Sample: 91-94 Points
RP 90
Robert Parker's Wine Advocate
This is another over-achieving estate that tends to produce wines with lots of intensity and structure. This wine certainly has the formidable intensity one expects from Charmail, but the tannins are silky smooth and the result is the sexiest Charmail to date. An opulent, even voluptuously textured wine, full-bodied and dense purple in color, it is a seductive blend of 47% Merlot, 35% Cabernet Sauvignon and the rest Cabernet Franc and Petit Verdot. It was bottled unfined and unfiltered and came in with natural alcohols of 14%. The low acidity, plush fruit and silky tannins all suggest drinking this over the next decade. It is another sleeper of the vintage, of which there is nearly an endless supply in this great year.
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Chateau Charmail

Chateau Charmail

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Chateau Charmail, Haut Medoc, Bordeaux, France
Image of winery
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.

VCXCAPM_1057_09_2009 Item# 104298