Chateau Cantemerle 2010

Winery Background and History

Château Cantemerle’s history dates back to at least the 12th century, with the Lords of Cantemerle first documented in 1147, and viticulture records by 1354. Over time the estate passed through noble families, eventually under the Villeneuve family for centuries. In 1855, it was classified as a Fifth Growth (Cinquième Cru Classé), albeit as a late addition. In 1981, SMABTP (a French mutual insurance group) acquired the estate and invested in vineyard renovation, cellar modernization, vine renewal, and quality-oriented practices.

Producer and Wine Maker

The estate, under SMABTP ownership, continues to operate with a commitment to both tradition and modern techniques. The winemaking team emphasizes careful plot selection, controlled fermentations, monitoring of maceration, and cautious use of oak, aiming for wines that reflect the terroir rather than overshadow it with heavy manipulation. Over years, the château has reduced yields, updated equipment, and refined blending strategies to elevate consistency and expression.

Vineyards and Micro Climate

The vineyards span approximately 90 hectares in the communes of Macau and Ludon in Haut-Médoc. Soils are primarily silico-gravel — a mix of gravel and silica over subsoils, offering good drainage and heat retention. The maritime influence from the Gironde estuary helps moderate summer heat and provides cooling effects. Vines average ~30 years in age and planting density follows Médoc norms to balance vigor and concentration.

Vinification & Aging Methods

Grapes are harvested manually, sorted meticulously, and vinified by parcel. Fermentation takes place in temperature-controlled vats, followed by extended maceration to extract color and structure. Malolactic fermentation often occurs in vats. The wines are matured in French oak barrels, of which a portion is new, for roughly 12 to 16 months depending on vintage. Final blending and adjustments are made before bottling at the château.

Tasting Notes

The 2010 vintage exhibits deep purple hues and a pronounced bouquet of blackcurrant, blueberry, crushed stone, subtle floral notes, graphite and a hint of smoky spice. On the palate it is medium- to full-bodied with firm yet ripe tannins, vibrant acidity, concentrated dark fruit, and excellent balance. There is structure and tension, promising graceful evolution.

Food & Wine Pairing

This wine pairs beautifully with roasted or grilled red meats (beef, lamb, venison), hearty stews, duck with cherry or plum sauces, and robust hard cheeses such as aged cheddar or Comté. Mushroom risottos, truffle dishes, and classic French cuisine (e.g. beef bourguignon) also complement its depth and complexity.

Service Methods and Temperatures

Decant for at least one to two hours before serving to allow aromatics to open and moderate any youthful tightness. Use a Bordeaux-style glass to showcase its structure and dark fruit. Serve at around 16-18 °C (61-64 °F). Avoid violent agitation to preserve sediment; pour gently or siphon to separate sediment.

Storage and Aging Potential

When cellared in ideal conditions (cool, stable, humidity 60–70%, darkness), the 2010 Cantemerle can evolve for 20-30 years. It is still in its prime drinking window now, but has potential to continue developing tertiary complexity (earth, leather, forest floor) in the coming decade.

Grape Varietals & Percentage Used

Blend for 2010: ~52 % Cabernet Sauvignon, 35 % Merlot, 5 % Petit Verdot, and the remaining ~8 % Cabernet Franc.

ABV

Approximately 13.0 %

Scores

• Wine Enthusiast: 92

• Wine Spectator: 91

• Wine Advocate (Robert Parker): 90

• James Suckling: 93/94