Andy Frieden, JJ Buckley, April 2011

60% cabernet sauvignon, 30% merlot, 6% cabernet franc, 4% petit verdot. Aged in 40% new barrels for 12 - 14 months. 90 hectares planted to sand and deep gravel from the Quaternary period. Sweet blackberry and mocha spice dominate the nose with underlying crushed rocks. Powerful black fruit matches the broad-shouldered tannins in this medium-to-full-bodied wine with medium-to-high acidity, and the earthy terroir expression of pulverized rocks adds complexity to an accessible, fruit forward wine.

94 points,

James Suckling, jamessuckling.com, February 2013

A wine with blueberry and mineral aromas follows through to a full body, with fine tannins and a juicy finish. Best for years from here. Needs at least three years of bottle age to soften. Could be better than 2009 in the long run.

Jancis Robinson, April 2011

Lower yields in general than 2009 but they almost reached the maximum allowed because of their high density. 53 hl/ha. Very dark purple. Big and raw and blustering. Quite a bruiser! Very sweet and lively and classy with marked mulberry fruit. Very powerful with masses of tannins hidden away underneath too. Well-integrated nose with both concentration and vivacity. Nicely balanced and behaved even without real nerve. Just a little stolid on the finish. Tasted both open and blind.

90 -92 points,

Neal Martin's Wine Journal, April 2011

Tasted twice with consistent notes the Cantemerle 2010 has a tertiary bouquet with ripe blackberry, plum and citrus peel. The palate is medium-bodied with a citrus thread lending fine freshness and vitality. There is a little hardness to the tannins but this should soften by the time of bottling. Good tension here. This is a sterling effort from Cantemerle.

94 points,

Robert Parker's Wine Advocate, March 2013

The wine needs a good 7-10 years of cellaring and should keep for 30 more years, but this is the finest Cantemerle I have encountered in my professional career of tasting young vintages (dating back 34 years now). Stunningly deep ruby/purple, with a beautiful nose of spring flowers intermixed with perfumed raspberry and blueberry notes, it exhibits a sort of cool-climate character. Broad, rich and intense on the palate, the wine has plenty of tannins, but they are sweet and well-integrated. Everything is delicately entwined into this beautiful, medium to full-bodied, dense purple wine, which shows stunning character and a prodigious potential for development. This is definitely a major sleeper of the vintage and even better than I thought from barrel. With its 2010, this classified growth located in the southern end of the Medoc may well have made a modern-day version of their legendary 1949. 94+ points. --Robert Parker

Ryan Moses, JJ Buckley, February 2013

60% cabernet sauvignon, 30% merlot, and 5% each of cabernet franc and petit verdot.Aged in 50% new French oak for twelve months. A deep garnet core leads to a faint pink rim. Gentle currant and macerated cherry aromas follow through to entry, the new oak is almost invisible in this cuvee. Cantemerle's 2010 is all about elegance and grace, a tough trick to pull off in this dry vintage. This should be at the top of the list for those who prefer a more restrained Bordeaux. Leave it alone for a year or two, and enjoy over the following decade.

92 points,

Wine Enthusiast, February 2013

A great success for this southern Médoc chateau, this is fine, elegant and perfumed. It bursts with a black fruit flavor, balanced by smooth tannins and acidity. It's a wine for medium-term aging over the next six years.

91 points,

Wine Spectator, March 2013

Offers a sappy feel, with deliciously pure notes of kirsch and blackberry preserves. Lightly toasted spice and singed anise accents lead to the long, graphite-fueled finish. Should age gracefully. Drink now through 2022. -JM

About Winery

Lining a majestic courtyard, its beautiful neo-Classical architecture bears witness to the high esteem in which wine has been held by the successive owners of Cantemerle. These lovely buildings, in perfect harmony with the rest of the estate, nonetheless contain state-of-the-art technology. They are home to three temperature-controlled vats with a total capacity of 8500 hl, a wooden vat of 4000 hl for old vines, a 2500-hl stainless steel vat mainly used for young vines, and a 2500-hl cement vat used for blending. The adjoining cellars ,all air-conditioned, are home to 2000 barrels.

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