Chateau La Cabanne Pomerol Bordeaux Wine, Complete Guide

La Cabanne Chateau1 Chateau La Cabanne Pomerol Bordeaux Wine, Complete Guide

Learn everything about Chateau La Cabanne Pomerol with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux:Links to all Bordeaux Wine Producer Profiles

Chateau La Cabanne History, Overview

Chateau La Cabanne takes its name from the tiny sector where the property is located, La Cabane. The estate is one of the older properties in the appellation, as it dates back to the mid 1700’s. During the early 1900’s, the property was purchased by the Audy family, who were negociants and vineyard owners in Pomerol with Clos du Clocher.

Chateau La Cabanne was sold to the Estager family in 1952. The Estager family was already well known in Bordeaux due to their active business as negociants in Libourne since 1912. Francois Estager manages everything that goes on with the estate today.

Much of Chateau La Cabanne is new. Although, renovations took place sadly, because circumstances forced them to. A huge fire destroyed much of their property in 2010. The tragic fire also destroyed the entire 2008 vintage, which was still in vat at the time.

Chateau La Cabanne Vineyards, Terroir, Grapes, Winemaking

The 8.84 hectare vineyard of Chateau La Cabanne is planted to 94% Merlot and 6% Cabernet Franc. The terroir is clay with gravel soils. The vineyard of Chateau La Cabanne is in a great location, not far from Chateau Trotanoy and Chateau Clinet.

On average, the vines are 30 years of age. The vineyard can be divided into 9 separate parcels, with their oldest parcel of vines being close to 40 years of age. Their best vines are placed just behind the chateau, where they have blue clay in the soil. The vineyard is planted to a vine density of 6,500 vines per hectare.

The wine of Chateau La Cabanne is vinified in 8 traditional, temperature controlled, small, conical shaped, stainless steel vats that vary in size from 70 hectoliters to 80 hectoliters.

Malolactic fermentation takes place in barrel. The wine is aged in 60% new, French oak barrels for close to 15 months before bottling. Chateau La Cabanne produces close to 2,500 cases per year.

Chateau La Cabanne produces a second wine, Domaine de Compostelle. Prior to 2010, the second wine was only produced in select vintages, but starting with 2010, Domaine de Compostelle is now produced in every vintage, which has helped improve the quality of the Grand Vin.

The heart of the Chateau La Cabanne vineyard is situated right on the edge Pomerol plateau. Yet, even with that amazing terroir, Chateau La Cabanne continues to produce wines below the level of their terroir.

However, with the strong 2015 La Cabanne, it clearly looks like they are on the right track at the estate, as their 2015 vintage is clearly the best that wine Chateau La Cabanne has ever produced.

When to Drink Chateau La Cabanne, Anticipated Maturity, Decanting Time

Chateau La Cabanne can be enjoyed on the young side with 1 hour to 90 minutes of decanting. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

The wine is usually better with 4-7 years of bottle age. Of course that can vary slightly, depending on the vintage character. In the best years, the wine will best between 5 and 15 years of age after the vintage.

Serving Chateau La Cabanne with Wine, Food, Pairing Tips

Chateau La Cabanne is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau La Cabanne is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau La Cabanne is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

The Estager family own other Right Bank properties. The best known are Chateau Haut Maillet and Chateau Plincette, which are both in Pomerol. Chateau La Paperterie is located in the St. Emilion satellite commune of Montagne Saint Emilion, and Chateau de Gachet is in the Lalande de Pomerol appellation.

Château La Cabanne Wine Tasting Notes

11 Vintages 33,484 Views Sort by Vintage-Rating

2018Château La Cabanne  (Pomerol)92

Richly colored, the wine pops from the nose with flowers, cocoa, thyme and red fruits. Soft, polished, fruity and silky, this is a solid wine from La Cabanne. 91-93 Pts

1,129 Views   Tasted
2016Château La Cabanne  (Pomerol)92

I like this even more than the last time I tasted this, due to all the ripe, polished, lushly textured, dark red fruits, licorice, flowers and earth. The wine is soft and polished, with a fruity, silky finish.

1,043 Views   Tasted

Chocolate-covered plums dusted with cayenne arrive on the palate, they bring along flowers, black raspberry and a little more spice on the nose. Medium bodied with a freshness, this wine was made from a blend of 94% Merlot and 6% Cabernet Franc and is 14.8% alcohol with a pH of 3.65.

1,188 Views   Tasted 90
2015Château La Cabanne  (Pomerol)92

Much better from bottle than it was in barrel, which is always a good thing. Right? Medium/full bodied, with soft, elegant textures and a beautiful purity to the plums and cherries, that are perfectly blended with all the wet earth, thyme and cocoa you could ask for. The finish is soft, fresh and filled with ripe fruits.

3,086 Views   Tasted

A bowl of sun-ripened, hand-polished plums adorned with spice and cherry notes, this wine exhibits earthy complexities, soft tannins and freshness, making this the best vintage of La Cabanne I have ever tasted. 90-92 Pts

1,883 Views   Tasted 91
2014Château La Cabanne  (Pomerol)89

Blending 94% Merlot and 6% Cabernet Franc produced a medium bodied, slightly firm, classic styled, cherry and plum dominated wine with a wild strawberry note in the almost, crisp finish.

1,993 Views   Tasted

Earthy red fruits in a medium-bodied wine, which is bright, spicy and fresh. 86-88 Pts

1,359 Views   Tasted 87
2013Château La Cabanne  (Pomerol)85

Lots of easy to taste, crisp, bright red fruits, herbs and spice in this open, medium bodied wine.

1,793 Views   Tasted

Pale in color with forward style, but without much complexity or volume, the wine ends with an open cherry finish. 86-88 Pts

1,327 Views   Tasted 87
2012Château La Cabanne  (Pomerol)88

Medium bodied, with bright, red fruits, plum and earthy cherry notes, this will drink well young.

1,960 Views   Tasted
2011Château La Cabanne  (Pomerol)86

Medium bodied and short, there is ample red plums, spice and earth, but the finish shows tart flavors and some dryness in the end notes. From a blend of 92% Merlot, 8% Cabernet Sauvignon, drink this wine young.

2,683 Views   Tasted

Medium bodied with kirsch and earth, this is a Pomerol to enjoy young. 85-87 Pts

1,984 Views   Tasted 86
2010Château La Cabanne  (Pomerol)88

Medium bodied, easy to drink, red and black plum filled wine with a slightly rustic finish. The nose, with its floral, cocoa and fresh fruit aromatics is more interesting that what you find on the palate.

4,414 Views   Tasted
2009Château La Cabanne  (Pomerol)87

Black raspberries, wild strawberry and herbs, medium bodied and soft, but not silky, with a cherry dominated finish. This is best enjoyed in its youth as the wine does not have the stuffing for long term aging.

4,304 Views   Tasted
2005Château La Cabanne  (Pomerol)87

Mature, easy drinking, plummy wine, with a light truffle accent to the red plum core of fruit. Round, with a bit of rusticity in the texture, this medium bodied wine shows a touch of green leafy notes in the red berry finish. Drink this over the next few years, as it is only going to fade from there.

1,179 Views   Tasted
2001Château La Cabanne  (Pomerol)86

Medium bodied, light in color, with a bright, red berry center of fruit, paired with spice and earthy aromatics. Simple and already mature, this is not a wine for further aging, as more time will only lighten the fruit, and exacerbate the acidity.

2,159 Views   Tasted