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Chateau Dassault 2010

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • JS94
  • WS92
  • RP91
0% ABV
  • WS92
  • JS92
  • RP90
  • WS90
  • RP90
  • RP89
  • WS88
  • RP89
  • WS92
  • RP91
  • RP89
  • WS88
  • WS92
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Winemaker Notes

Very nicely presented. Incredibly deep, bigarreau cherry black robe with a dark purple rim. Deep, classy bouquet which is rich and complex with hints of black fruits, oriental spices, licorice and gingerbread. Dense, concentrated and powerful on the palate with remarkably ripe, blended in tannins. A never-ending finish. A massively great wine from an historic vintage.

Critical Acclaim

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JS 94
James Suckling
Wonderful ripe fruit with raspberries, blackberries and some eucalyptus. Excellent density and structure on palate with juicy fruit, velvety tannins and good length. Really amazing berry fruit and dense creamy mineral notes. Beautiful already now, but will improve further over the next four years.
WS 92
Wine Spectator
Polished, fleshy and warm, exhibiting notes of cocoa, braised fig, melted black licorice and dark currant all rolled together and backed by charcoal-coated grip that extends through the Earl Grey-tinged finish. Rock-solid and should handle cellaring nicely. This wine has really filled out since its more modest showing in barrel. Best from 2015 through 2025. 500 cases made.
RP 91
Robert Parker's Wine Advocate
The 2010 Dassault is a sexy, open-knit opulently styled wine that exhibits loads of raspberry and mulberry-like fruit and a sweet kiss of cherries in addition to underbrush and forest floor notes. This round, fleshy, medium to full-bodied wine is a hedonist's delight. Don't discount the wine's purity and overall equilibrium. Despite its early appeal, it should drink well for 10-15 years.
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Chateau Dassault

Chateau Dassault

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Chateau Dassault, St. Emilion, Bordeaux, France
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Created in 1862 by Victor Beylot, Château Couperie was purchased in 1955 by Marcel Dassault, who renovated the estate as well as gave his name to it. Château Dassault has been a Grand Cru Classé since 1969. Laurent Dassault currently manages the estate with the same passion and pride as his grandfather.

Since 1995, he and Director Laurence Brun Vergriette have been striving for maximum quality: draining the vineyard, reducing yields, applying pesticide management and trimming the leaves on both sides of the vine. All of this contributes to growing perfectly ripe, healthy grapes. The vat room was fully renovated and grapes are carefully inspected twice on vibrating sorting tables. The grapes from each vineyard are fermented separately, making it possible to fine-tune the final blend.

St. Emilion

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Figeac, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vienyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

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.

TON1888_10_2010 Item# 132617