[ Home > Wines > Bordeaux > Pomerol > Chateau Vieux Chateau Certan 2000 - Bordeaux ]
Pomerol Bordeaux Absolutely gorgeous aromas, with mineral, licorice and hints of orange peel. Full-bodied, with super, fine tannins. Has class written all over it. Score range: 95-100 Wine Spectator The deep plum/purple-colored 2000 offers a complex nose of menthol, underbrush, black currants, cherries, mocha, and new wood. It hits the palate with beautiful purity as well as symmetry, medium to full body, and moderate tannin in the finish. If not one of the vintage's superstars, it is a classic, and undeniably top-flight. Anticipated maturity: 2006-2025. Rated 90-92 Robert Parker More information at www.vieux-chateau-certan.com Although our second (1868) and third (1874) editions ranked Vieux-Château -Certan at the top of the commune, the existence of the château goes back very much further. At the beginning of the 16th century, the Demay (or de May) family, from Scotland, settled here. According to professor Enjalbert, Vieux-Château -Certan is the oldest known growth in Pomerol. The map by De Belleyme, published in 1785, indicates a place named "Sertant" at the very spot where the vineyard now lies. In 1858, M. Bousquet bought the property and in 1924 his descendents sold it to M. Georges Thienpont, a wine merchant in Etikhose (Belgium). Since 1957, the estate is managed by a Sociere Civile created by the Thienpont heirs who are well known in other appellations. The terroir is exceptional and, again according to professor Enjalbert, "the only spot where the Gunz terrace has remained intact is on the central plateau, 40 m above sea level round Vieux-Château -Certan and Petrus, Petit-Village, l'Evangile and La Fleur". Fourteen hectares of vines, 35 years old on average, lie in a single piece on gravel soil from high terrace with subsoil of sandy-ferruginous clay. The 40% of Cabernet represent a relatively high proportion for a Pomerol and give Vieux-Château -Certan a propensity for long aging (10-15 years). The harvest, all hand picked, is very carefully sorted. Fermentation is carried out in open-top wooden vats with a submerged cap followed by 2 to 3 weeks on-skin maceration. Then the wine is aged in merrain oak barrels half of them renewed each year. |
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