Chateau Cantemerle 2011

Winery Background and History

Château Cantemerle has deep historical roots reaching back to the 12th century, with the Lords of Cantemerle documented in 1147 and wine production traced to 1354. Over time it changed hands through notable families, and was eventually classified as a Fifth Growth (Cinquième Cru Classé) in the 1855 Bordeaux classification (added shortly after the initial listing). Under current ownership by the French mutual insurance group SMABTP, the estate underwent major investments in replanting, cellar expansion, and modernization to restore its status and consistency.

Producer and Wine Maker

Managed by SMABTP, Château Cantemerle’s winemaking team aims to balance classic Médoc expression with modern quality control. The producer focuses on plot-by-plot selection, measured yields, gentle extraction, and oak maturation that enhances but does not overpower fruit character. In recent years, careful blending and precise cellar protocols have been emphasized to maintain elegance, depth, and typicity.

Vineyards and Micro Climate

The vineyards span about 90 hectares in the communes of Macau and Ludon in the Haut-Médoc appellation. The soil is silico-gravel with fine gravels over siliceous subsoil, providing excellent drainage and heat retention. The Gironde estuary moderates the microclimate with cooling breezes, helping the vines maintain balance. The average vine age is around 30 years, planted at densities consistent with Médoc traditions to control vigor and concentrate flavors.

Vinification & Aging Methods

Grapes are hand-harvested and sorted carefully before fermentation by parcel in temperature-controlled vats. Malolactic fermentation typically follows in vats. After fermentation and maceration, the wine is matured in French oak barrels—of which a proportion are new—for about 12 to 16 months depending on vintage conditions. The blending process is conducted after barrel aging, and final adjustments are made before bottling on-site.

Tasting Notes

The 2011 displays a dense ruby hue with purple tinges. Aromas include mulberries, raspberries, blueberries, cedar, tobacco, and forest floor. On the palate it is medium-bodied, with firm, dusty tannins and lively acidity. Fruit is pure, with a textured midpalate and a somewhat dry finish. The wine shows finesse rather than overt power—elegant and moderately structured.

Food & Wine Pairing

Best paired with classic dishes such as roasted beef, lamb, venison, duck with cherry or plum sauce, and mature hard cheeses. Mushroom risotto, truffle-accented dishes, and herb-infused game also enhance its nuances. The wine’s structure supports richness without overwhelming subtle flavors.

Service Methods and Temperatures

Decant for 1 to 2 hours before serving to allow aromatics to open and soften tannic edges. Use a Bordeaux-style glass to emphasize black fruit and structure. Serve at 16-18 °C. Pour gently to avoid disturbing any sediment; if present, consider siphoning.

Storage and Aging Potential

Properly cellared in cool, humid, stable conditions, the 2011 can evolve for 10 to 15 years. It is currently in its drinking window, though some bottles may continue to develop tertiary notes (earth, leather, dried herbs) over the remaining life. It is unlikely to gain dramatic new structure but should retain balance.

Grape Varietals & Percentage Used

Blend for 2011: ~60 % Cabernet Sauvignon, 30 % Merlot, 6 % Cabernet Franc, 4 % Petit Verdot

ABV (Alcohol by Volume)

~13.0 %

Scores

• Wine Advocate (Robert Parker): 91

• James Suckling: 89/90