Chateau Vieux Maillet  2005 Front Label
Chateau Vieux Maillet  2005 Front Label

Chateau Vieux Maillet 2005

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

Winemaker Notes

The vineyards of Vieux Maillet are 30 years old on average and are made up of 80% Merlot and 20% Cabernet Franc. Isabelle, Baudoin and their team carefully look after their vineyards during the growing season, pulling leaves and thinning the clusters if necessary to make sure that each bunch gets the sunlight and air it needs to ripen and stay healthy.

Harvest, the moment when a whole year's work is consecrated, usually begins in late September after the "Ban des Vendanges" is declared (the official decree allowing picking to begin). All the grapes are picked by hand and meticulously sorted in the vineyard so that nothing but the most ripe and most healthy of grapes enters the chai. Fermentation takes place in traditional cement tanks that are equipped for temperature control. Fermentation and maceration continue for around 15 days, with frequent "remontages" or pumping over. The wine is then aged in oak barrels between 18 and 24 months before bottling.

Critical Acclaim

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WS 90
Wine Spectator
Shows aromas of toasty oak, white pepper and ripe fruit. Turns to coffee and dried flowers. Full-bodied, round and soft, with a velvety texture and a long finish. A pretty wine. Best after 2012. 1,250 cases made.
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Chateau Vieux Maillet

Chateau Vieux Maillet

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Chateau Vieux Maillet, France
Chateau Vieux Maillet is situated on the east side of the plateau of Pomerol. Isabelle and Baudoin Motte, owner since 1994, sold the chateau in 2004. In 2005, a new technical staff was set up and in 2006, was undertaken the renovation of the cellars and restructuring of the vineyard. Grape-varieties: Merlot 90 %, Cabernet Franc 10 %.
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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.

VCJBWPII_1135_05_2005 Item# 102719

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