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Flat front label of wine
Flat front label of wine

Chateau La Dominique 2012

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • V94
  • RP93
  • WW92
  • WE91
  • WS90
  • JS90
0% ABV
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4.0 14 Ratings
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4.0 14 Ratings
0% ABV

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

All Vintages
V 94
Vinous
Above all else, the 2012 La Dominique speaks to precision. Beautifully expressive in the glass, the 2012 offers a compelling mélange of plum, lavender, mint, licorice and purplish fruits. Sweet floral and spiced notes add yet another dimension on the deep, pure finish. There is so much to like here. The 2012 is 95% Merlot and 5% Cabernet Franc. Michel Rolland and Jean-Philippe Fort consult.
RP 93
Robert Parker's Wine Advocate
This is a gorgeous, hedonistic, yet complex La Dominique with an inky purple color, oodles of blue, red and black fruits, sweet tannin, a generous, opulent, full-bodied mouthfeel, and a long finish. This 2012 is sensational and further evidence of the rebound of La Dominique after a few years of mediocrity. It is a sleeper of the vintage to be drunk over the next 15 years.
WW 92
Wilfred Wong of Wine.com
One never knows what one will get with Château La Dominque. Over the past two decades, I have found this wine evolving into a finer and more consistent wine. The 2012 is wildly bright. Showing aromas and flavors of ripe, red fruits, savory spices, and earth notes, it looks like it would be a good match with lightly spiced lamb stew. (Tasted: January 30, 2015, San Francisco, CA)
WE 91
Wine Enthusiast
A very juicy wine made from grapes that were probably too ripe, this wine does have structure, but it shows only slowly through the soft, very juicy fruit flavors.
Barrel Sample:89-91 Points
WS 90
Wine Spectator
Offers a lively spice box profile, with anise, cinnamon and clove notes studding the core of crushed plum and boysenberry fruit. A light savory shading runs through the caressing, open-knit finish. Best from 2016 through 2022.
JS 90
James Suckling
A red with dried fruits, blanched almonds and white chocolate that follow through to a firm palate, bright acidity and a fruity finish.
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Chateau La Dominique

Chateau La Dominique

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Chateau La Dominique, St. Emilion, Bordeaux, France
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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.

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/or 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 can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can 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, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

BEY139283_2012 Item# 139283