Winemaker Notes
Professional Ratings
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Wine Spectator
Offers pretty fruit on the nose and palate, with raspberry and plum. Medium- to full-bodied, with firm tannins and a fresh finish. This has a solid core of fruit.
Barrel Sample: 88-91 Points -
James Suckling
Blueberry and blackberry aromas, with flowers and delicate spices. Medium-to full-body, with fine tannins and fresh acidity. Clean and racy. Lovely delicate sweet fruit finish. Give it two or three years before opening.
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Robert Parker's Wine Advocate
Unquestionably the finest wine made on these sandy soils since the 1982, the 2008 is surprisingly full-bodied with sweet notes of kirsch, loamy soil, licorice, and spice. Richly fruity, with silky tannins and potentially outstanding purity, it will be delicious young, yet evolve for 10-15 years. Range: 88-90
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Wine Enthusiast
Firm and densely tannic, with a solid structure, this is a weighty wine, with its dark berry fruits giving extra power. The acidity does lighten it but the final effect is of a concentrated, jammy wine.
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.
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.