2010 Ch. les Carmes Haut Brion, Pessac-Leognan

2010 Ch. les Carmes Haut Brion, Pessac-Leognan

Product: 20108013701
2010 Ch. les Carmes Haut Brion, Pessac-Leognan

Description

The wine is less complex than a Chevalier, but displays plenty of raspberries, red currants and sweet cherries as well as hints of vanilla, smoke and Christmas fruitcake. The blend is 45% Cabernet Franc, 45% Merlot and the rest Cabernet Sauvignon, tipping the scales at 14.5% natural alcohol. Always elegant, stylish and medium-bodied, it should drink best between 2015 and 2030.

Wines from this small, jewel-like estate, not far from Haut-Brion, are always made in a somewhat finesse style, similar to those of the great estate to the south of this Pessac property, Domaine de Chevalier. Les Carmes Haut-Brion may have the highest percentage of Cabernet Franc of any well-known wine from the Pessac-Leognan region.
(90 Robert Parker- Wine Advocate- Feb 2013)

This attractive, finesse-styled wine exhibits a dark ruby/purple color as well as smoky blue fruits intermixed with a hint of menthol, medium body and an elegant, restrained style. The tannins are noticeable, but they are not terribly intense for a 2010. Give this one 2-3 years in the cellar and drink it over the following 10-15 years.
(88-90 Robert Parker- Wine Advocate- May 2011)
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About this WINE

Chateau Les Carmes Haut Brion

Chateau Les Carmes Haut Brion

A little-known neighbour of châteaux Haut-Brion and La Mission Haut-Brion in the Pessac-Léognan region of Bordeaux, Les Carmes Haut-Brion is a jewel of a property, positioned on the same bank of gravel (graves) as its more famous namesakes.

The name derives from the friars, known as ";Les Carmes"; who owned the property between the 16th and 18th century.

The vineyards are planted with an unusually small quantity of Cabernet Sauvignon (10%), the lion's share going to Merlot (50%) and Cabernet Franc (40%), this is reflected in the style of the wine which is rich in aromatics and has incredible finesse.

The wine spends 18 months in oak barrels, one third of which are new each vintage.

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Pessac-Leognan

Pessac-Leognan

In 1986 a new communal district was created within Graves, in Bordeaux,  based on the districts of Pessac and Léognan, the first of which lies within the suburbs of the city. Essentially this came about through pressure from Pessac-Léognan vignerons, who wished to disassociate themselves from growers with predominately sandy soils further south in Graves.

Pessac-Léognan has the best soils of the region, very similar to those of the Médoc, although the depth of gravel is more variable, and contains all the classed growths of the region. Some of its great names, including Ch. Haut-Brion, even sit serenely and resolutely in Bordeaux's southern urban sprawl.

The climate is milder than to the north of the city and the harvest can occur up to two weeks earlier. This gives the best wines a heady, rich and almost savoury character, laced with notes of tobacco, spice and leather. Further south, the soil is sandier with more clay, and the wines are lighter, fruity and suitable for earlier drinking.

Recommended Châteaux: Ch. Haut-Brion, Ch. la Mission Haut-Brion, Ch. Pape Clément, Ch Haut-Bailly, Domaine de Chevalier, Ch. Larrivet-Haut-Brion, Ch. Carmes Haut-Brion, Ch. La Garde, Villa Bel-Air.

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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 Advocate90/100
jancisrobinson.com16/20
Decanter17/100

Critic reviews

Wine Advocate90/100
The wine is less complex than a Chevalier, but displays plenty of raspberries, red currants and sweet cherries as well as hints of vanilla, smoke and Christmas fruitcake. The blend is 45% Cabernet Franc, 45% Merlot and the rest Cabernet Sauvignon, tipping the scales at 14.5% natural alcohol. Always elegant, stylish and medium-bodied, it should drink best between 2015 and 2030.
Robert M. Parker, Jr. - 28/02/2013 Read more
jancisrobinson.com16/20
Rather simple ripe fruit aromas. Lots of gas, sweetness but no great intensity. A tiny bit scrawny.
(Jancis Robinson MW- jancis robinson.com Apr 2011)


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Decanter17/100
Good firm, slightly leafy fruit, already showing fragrance and charm, very attractive over the medium term.
(Steven Spurrier – Decanter – Apr 2011) Read more