Chateau Destieux  2006 Front Label
Chateau Destieux  2006 Front LabelChateau Destieux  2006 Front Bottle Shot

Chateau Destieux 2006

  • WS90
  • RP90
750ML / 0% ABV
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  • RP93
  • WS90
  • RP90
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750ML / 0% ABV

Winemaker Notes

Varietal Blend: 66% Merlot, 17% Cabernet Franc, 17% Cabernet Sauvignon

Critical Acclaim

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WS 90
Wine Spectator
Aromas of toasty oak and berries follow through to a medium body, with chewy tannins and a medium finish. Polished and attractive. This has a solid core of fruit. Best after 2012. 2,830 cases made.
RP 90
Robert Parker's Wine Advocate
Proprietor Christian Dauriac's 12-acre vineyard in St.-Emilion’s commune of Ste.-Hippolyte can produce beefy, tannic, rustic-styled wines, but over recent vintages he has tamed the tannins, producing more charm and finesse in his cuvees. The deep, opaque purple-tinged 2006 reveals attractive creme de cassis and blackberry notes intermixed with hints of graphite and roasted herbs. Dense, medium to full-bodied, and powerful with high, but sweet, well-integrated tannins, this lovely wine should be at its finest between 2013-2026.
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Chateau Destieux

Chateau Destieux

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Chateau Destieux, France
The property is located on one of the highest points in Saint-Emilion. The 8.12 hectare estate, dominates a beautiful landscape with a 360 ° view of the Dordogne River valley up to the hilltops of Montagne Saint-Emilion.

The name Destieux comes from an old translation of "des yeux" or "eyes" suggesting the ability to see over the region, with its prestigious neighbouring vineyards and distant Dordogne river. The vines take root in a chalky-clay soil which is slightly covered by a narrow siliceous vein on the top of the plateau.

From more than 30 years, the Dauriac family has owned Chateau Destieux and made a commitment to improving its wine quality and production with one sole ambition: to create, from the vineyard to cellar a concentrate wine that is at the same time elegant and well-structured, an aristocratic expression of a "privileged terroir"

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St-Émilion Wine

Bordeaux, France

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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, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards 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.

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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.

VCCBWPII_1175_06_2006 Item# 106050

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