Vieux Chateau Certan  2009 Front Label
Vieux Chateau Certan  2009 Front Label

Vieux Chateau Certan 2009

  • JS100
  • RP99
  • WS97
750ML / 13.7% ABV
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750ML / 13.7% ABV

Winemaker Notes

The 2009 is balanced, concentrated and warm without being powerful. The Merlot is dense, rich, smooth and full and shows breed. It rolls around the tongue. The small amount of Cabernet Franc chosen to go into the first wine is all finesse and delicacy. It is ripe, complex, packed with flavor and very long on the palate. The Cabernet Sauvignon is lively, delicious and savory. Even though the proportion in the blend is small, it brings a touch of freshness that is essential to the final blend.

Critical Acclaim

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JS 100
James Suckling
This is a wine that had extreme intensity of electrifying tannins and acidity, with supercharged fruit. Full-bodied, yet agile and lively. It touches every taste bud on your palate. Chocolate mousse and fruit. I am lost for words. Legendary 1950 all over again. Try it in 2020.
RP 99
Robert Parker's Wine Advocate
The 2009's nearly 14% natural alcohol, exquisite ripeness, and incredible complex bouquet of Asian spices, fruitcake, licorice, smoke, blackberries and black currants are to die for. A blend of 84% Merlot and the rest equal parts Cabernet Franc and Cabernet Sauvignon, it possesses a viscous texture as well as a freshness and vibrancy that are remarkable given the wine’s weight, richness and potential massiveness. This extraordinary effort is one of the finest Vieux Chateau Certans made over the last sixty years. It will undoubtedly shut down in bottle, requiring a decade or more of cellaring. It should keep for 50 years thereafter. Proprietor Thienpont thinks it is a modern day version of the 1948.
WS 97
Wine Spectator
This shows gorgeous silk and polish, brimming with beguiling plum, cherry eau de vie and red currant fruit flavors laced with supple toasty vanilla and cedar hints. But in the background brews a darker side, with loam, maduro tobacco and iron notes, which take over on the finish authoritatively. This feels like it will get a lot bigger before it fully melds—and that will be a while. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2018 through 2035.
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Vieux Chateau Certan

Vieux Chateau Certan

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Vieux Chateau Certan, France
Vieux Chateau Certan Vieux Chateau Certan Winery Image
Vieux Chateau Certan is the oldest growth in the parish of Pomerol. Its origins date back to the beginning of the 16th century when the Demay family, originally from Scotland, came to liveo n the property. The local vicinity takes its name from this old chateau. In 1858, the property was purchased by Charles Bousquet who built the buildings that stand to this day. In 1924, Georges Thienpont, a wine shipper from Etikhove in Belgium, bought the chateau that, since 1957, has been run by a company formed by the Thienpont heirs.
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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.

SKLVCCERTAN_2009 Item# 115761

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