Chateau La Cabanne  2015 Front Label
Chateau La Cabanne  2015 Front LabelChateau La Cabanne  2015  Front Bottle Shot

Chateau La Cabanne 2015

  • JS95
  • RP94
  • JD90
750ML / 0% ABV
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  • JS94
  • RP93
  • JD91
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4.4 8 Ratings
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4.4 8 Ratings
750ML / 0% ABV

Winemaker Notes

Blend: 95% Merlot and 5% Cabernet Franc

Critical Acclaim

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JS 95
James Suckling
A dense and rich red with ripe fruit and plenty of muscles. Full body, round and juicy tannins and a flavorful finish. Enjoy the berry, orange peel and cedar undertones in the wine. Best ever? Needs at least four or five years to come together.
RP 94
Robert Parker's Wine Advocate
The 2015 La Cabanne is a blend of 95% Merlot and 5% Cabernet Franc. Proprietor François Estager told me that this was the first vintage were he has not used any sulfur (one of a few that are moving in that direction). Tasted on three occasions, the nose is offers brambly black fruit mixed with wild hedgerow and cold stone, certainly more sophisticated than recent vintages, with impressive purity. The palate is built upon fine grain tannin, well-judged acidity, and is nicely proportioned with the fruit, given lift by the new oak on the finish. I suspect that the aromatics were just having an off day; given the performance of the palate and knowing how fine this Pomerol can be, it should turn into a delicious, perhaps relatively approachable Pomerol that will give a couple decades of pleasure. Barrel Sample: 92-94 Points
JD 90
Jeb Dunnuck
Made from 95% Merlot and 5% Cabernet Franc, the 2015 Château La Cabanne offers lots of toasty oak and chocolate notes, as well as medium to full-bodied richness and depth on the palate. This charming, supple and nicely textured 2015 is already approachable yet will keep for 15+ years. Tasted once.
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Chateau La Cabanne

Chateau La Cabanne

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Chateau La Cabanne, France
Chateau La Cabanne Winery Image
Owned by the Jean-Pierre Estager family, Chateau La Cabanne is located in the heart of Pomerol. Although vines have been grown here since Gallo-Roman times, the name goes back to the 14th century, when serfs who worked in the vineyard lived in cabins (“cabanes”).

A dynamic estate, Chateau La Cabanne regularly updates their winemaking equipment (which was totally replaced in 2011 after a fire destroyed the vat room), while gradually restructuring the vineyard.

Viticultural practices combine both a traditional and modern approach, and are done in keeping with the appellation’s highest standards.

La Cabanne ranks among the greatest Pomerols. Chateau La Cabanne also produces a second wine, Domaine de Compostelle, mainly from young vines.

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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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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.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. 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.

Perfect Food Pairings for Bordeaux Blends

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 Secrets for Bordeaux Blends

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.

BYT158525_2015 Item# 158525

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