Chateau Cantemerle 2015

Winery Background and History

Château Cantemerle’s history reaches back to at least the 12th century, with viticulture documented by 1354. Through the centuries, the château passed through noble families. It was classified as a Cinquième Cru in the 1855 Bordeaux classification (added later). In 1981, the SMABTP insurance group acquired the estate, investing in vineyard renewal, cellar modernization, and reorganizing the vineyards. Today, Cantemerle is known for balancing classic Médoc structure with elegance and consistent quality.

Producer and Wine Maker

Under SMABTP ownership, Cantemerle’s winemaking team emphasizes thoughtful viticulture and careful cellar practices. The producer focuses on parcel-by-parcel selection, controlling yields, and gentle extraction. The team uses modern equipment—temperature-controlled vats, gravity flow, sorting tables—while respecting traditional Bordeaux methods. The aim is to allow terroir expression, with oak maturation tuned to support, not dominate, the fruit character.

Vineyards and Micro Climate

The vineyards span around 90 hectares in the communes of Macau and Ludon in Haut-Médoc. Soils are silico-gravel (fine gravels over siliceous subsoils) that drain well and retain heat, helping ripening. The Gironde estuary moderates temperature extremes and brings cooling influence. Vines average about 30–40 years old, planted at moderate to high density. The vineyard is divided into multiple parcels, each contributing nuance to the final blend.

Vinification & Aging Methods

Grapes are hand-harvested, sorted, and fermented by parcel in temperature-controlled vats. Malolactic fermentation typically takes place in vats. After fermentation and maceration, the wine is aged in French oak barrels for about 12 months. Around 40 % of the barrels are new. After barrel aging, the lots are blended, adjusted, and bottled at the château.

Tasting Notes

2015 shows a deep garnet color. The nose offers blackberry, red currant, cedar, tobacco, spice, and hints of earth. On the palate, it is medium-bodied with supple tannins, balanced acidity, and concentrated black fruit. There is finesse rather than overt power; the finish is elegant with spice and gentle structure.

Food & Wine Pairing

Pairs well with roasted or grilled meats (beef, lamb, game), duck in fruit sauces, beef stews, and mature hard cheeses. Mushroom dishes, truffle risottos, and dishes with herbs such as thyme, rosemary, or black pepper will also complement its character.

Service Methods and Temperatures

Decant for 1–2 hours before serving to allow aromatic opening and soften tannins. Use a Bordeaux-style glass to accentuate dark fruit and structure. Serve at around 16–18 °C. Pour gently to avoid disturbing sediment; if necessary, use siphoning.

Storage and Aging Potential

Under ideal cellar conditions (cool, stable, humid, darkness), the 2015 should evolve well for 10 to 20 years from vintage. Many bottles are entering maturity now; tertiary notes such as leather, dried herbs, tobacco, or forest floor may develop. The peak window is likely from the early 2020s through the 2030s.

Grape Varietals & Percentage Used

About 59 % Cabernet Sauvignon, 27 % Merlot, 8 % Cabernet Franc, 6 % Petit Verdot (as per château technical sheet)

ABV (Alcohol by Volume)

13.5 %

Scores

• Wine Enthusiast: 92–94

• Wine Spectator: 90

• Robert Parker / Wine Advocate: 90

• James Suckling: 95