2014 Vieux Château Certan Pomerol Bordeaux France Wine Tasting Note
19188 Views
2014
Vieux Château Certan (Pomerol)
A complete charmer, the wine is medium/full bodied, elegant, fresh, soft, silky and polished. You can already discern notes of truffle in the nose, and the purity in the red plums and dark cherries on the palate is just great. Give this until 2024 and you'll be set! 9,706 Views Tasted Jul 18, 2018A wine where the aromatics are forever going to be a key part of the experience, this vintage reflects violets, kirsch, earth and spicy aromas, creating a delicate, beguiling and complex perfume. Long, pure and vibrant, with ripe loads of fresh sweet cherries and black raspberries, if it puts on more weight in the aging process – and it just might – this wine could be even more impressive. I imagine the wine will hit the top end of my scoring range, but time will tell. Blending 80% Merlot with 19% Cabernet Franc and 1% Cabernet Sauvignon, the wine reached 13.4% ABV with a pH of 3.62. 95-96 Pts 9,482 Views Tasted Apr 24, 2015 |

When to Drink Vieux Chateau Certan, Anticipated Maturity, Decanting Time
Chateau Vieux Chateau Certan is much better with at least 12-15 years of aging in good vintages. Young vintages can be decanted for 2-3 hours or more.
This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Vieux Chateau Certan offers its best drinking and should reach peak maturity between 15-35 years of age after the vintage.
Serving Vieux Chateau Certan with Wine, Food, Pairing Tips
Vieux Chateau Certan is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Vieux Chateau Certan is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Vieux Chateau Certan is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, pasta, and a wide variety of hard and soft cheeses.