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Chateau La Dominique 2010

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WS94
  • JS94
  • WE94
  • RP93
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Winemaker Notes

With its deep and shiny color, Chateau La Dominique brings together the generosity of a Saint Emilion and the typicity of a Pomerol. The nose is intense, characterized by seducing aromas of ripe fruits and subtle spicy notes. In most vintages, you will find truffle and licorice notes, complemented by peppery and woody aromas. With a sharp attack, it is fleshy and round, with silky and precise tannins. The finish is long and full and leaves you with a pleasant feeling of bliss. Aimed to be aged in most vintages, but can also be appreciated during its early years.

Critical Acclaim

WS 94
Wine Spectator

Delivers a gorgeous note of crème de cassis, followed by dark plum, anise, blackberry coulis and blueberry reduction notes. A glorious display of fruit, with well-embedded charcoal and graphite accents that help the finish drive on with authority. Should age wonderfully. A very strong showing for this estate. Best from 2016 through 2030.

JS 94
James Suckling

Polished and rich nose with dark deep fruit and dense minerality. Wonderful pure ripe fruit on the palate with a long layered texture and super velvety tannins.

WE 94
Wine Enthusiast

Ripe, juicy aromas, it offers sweet fruit. It's a ripe wine with blackberry flavors and balanced tannins.
Barrel Sample: 92-94 Points

RP 93
The Wine Advocate

The wine displays plenty of licorice, Christmas fruitcake, black currants, licorice, truffles and some espresso notes. Full-bodied, viscous and somewhat reminiscent of many 2009s, given its blast of fruit, glycerin and heady alcohol, this is a beautifully rich St.-Emilion for pleasure seekers. Don’t discount its ageability, as I am sure it has two decades ahead of it.

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Chateau La Dominique

Chateau La Dominique

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Chateau La Dominique, , France - Bordeaux
Chateau La Dominique
Driven by enthusiasm and the spirit of enterprise, in 1969 Clément Fayat acquired Château La Dominique, an estate offering a high class terroir, located on the western side of the Saint-Emilion appellation.

Respect for the soil in order to bring out its potential at its best, disciplined and careful work in the vines throughout their life-cycle, greatest care for the grapes from their ripening until the crucial period of fermentation, and finally the closest attention that is paid during the ageing process and the bottling. The winery has 23 hectares and the soils are 25% deep gravel, 75% old sand mixes with gravel over a clay sub-layer. The vines average 30 years of age.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

CVY4057B0_2010 Item# 121319

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