2009 Ch. Domeyne, St Estèphe

2009 Ch. Domeyne, St Estèphe

Product: 20098113498
2009 Ch. Domeyne, St Estèphe

Description

From vineyards right next to Ch. Calon-Ségur, Ch. Domeyne is a new venture run by Claire Villars-Lurton (of Ch. Haut-Bages-Libéral). Only 5 hectares of vines are used for this wine which is unusual for St Estèphe in that the blend is Merlot-dominant (60% Merlot, 40% Cabernet Sauvignon). The cooler climate in St Estèphe favoured Merlot in 2009 and this is a very unique wine. We were certainly impressed with its floral, cherry blossom nose reminiscent of Margaux, ripe concentrated cassis fruit and fine, grainy tannins.
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About this WINE

Ch. Domeyne

Ch. Domeyne

Ch. Domeyne is a Cru Bourgeois classified estate located in the St Estephe wine appellation of Bordeaux. The vineyard covers 8.3ha of Cabernet Sauvignon (40%) and Merlot (60%) vines on clay and limestone soils that impart a fleshy, robust character to the wines.

Since 2006 the estate has been managed by Claire Villars Lurton, owner of the Ch. Haut Bages Liberal and Ch. Ferriere, and by her husband Gonzague Lurton, owner of Ch. Dufort Vivens.

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St Estephe

St Estephe

St Estèphe is the northernmost of the most important communes of the Médoc and borders Pauillac on its southernmost border, with only a gully and stream separates it from Ch. Lafite. To the north lies the Bas-Médoc.

St Estèphe is defined by the depth of its gravel, which is ubiquitous but of varying depths and occasionally very shallow, when clay predominates. This keeps the soil cooler and wetter than its counterparts so that the wines can appear fresh in lighter vintages, but superbly successful in hot, dry years. 

The best châteaux in the south of the commune have the deepest soil and the thickest gravel. Cos d'Estournel has an exceptional terroir with its vineyards being located on a south-facing ridge of gravel with excellent drainage. 

St Estèphe is the least gravelly of main Médoc communes and in the north of the commune the vineyards are heavier and more clay-based leading to a rustic style of wine being produced.

The wines can appear austere in youth with a discernable ferric note at some châteaux, but the best typically display good depth of colour, pronounced acidity an tannins in youth and are exceptionally long-lived. At their best, they are the equal of almost any Bordeaux. The well-regarded St Estèphe co-operative controls the production of about half the appellation.

Recommended Châteaux
Cos (Ch. Cos d'Estournel), Ch. Montrose, Ch. Calon-Ségur, Ch. Lafon-Rochet, Ch. Les Ormes de Pez, Ch. Beau-Site, Ch. Cos Labory, Ch. Phélan-Ségur

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Cab.Sauvignon Blend

Cab.Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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Reviews

Customer reviews

Wine Spectator 91-94/100

Critic reviews

Wine Spectator 91-94/100
Full-bodied, with plenty of ripe fruit, toasted oak and spices. Long and caressing. Ch. Domeyne, St Estèphe is a relatively new estate to watch.
James Suckling - Wine Spectator - Apr 2010 Read more