Price:  £20.95 | Case Rate: £20.95

Chateau Cambon la Pelouse - Cambon la Pelouse 2010


  • Country: France
  • Wine Region: Bordeaux
  • Wine Area: Haut-Medoc
  • Wine Maker: Athanase Fakorellis
  • Grape Percentage: 50% Merlot, 30% Cabernet Sauvignon, 18% Cabernet Franc, and 2% Petit Verdot
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: 2015-2022
En Primeur
Bin End Limited Stock: (8 btls)
WA: 89 to 92 (2010) JR: 16 (2010) D: 16.5 (2010) NM: 89 to 91 (2010)

Wine tasting notes

The wine is characterised by its intense colour, a delicate red-fruit bouquet, robust, mature tannic structure and great length.

Expert Reviews

Wine Advocate/Robert Parker (2010)89 to 92 pts

A major sleeper of the vintage from this 100-acre vineyard near Cantemerle and Giscours, the 2010 is a blend of 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot produced under the guidance of well-known consultant, Claude Gros. An opaque ruby/purple color is followed by sweet black raspberry, black cherry and black currant fruit notes intermixed with notions of licorice and graphite. Medium to full-bodied and supple textured, this sexy Bordeaux should be consumed over the next 5-8 years. (2010)16 pts

Purple. Racy and not too sweet or tough but not for the very long term. A bit angular.

Decanter (2010)16.5 pts

Well-extracted black fruits, impressively rich with potential complexity and will show well. Drink 2014-22.

Neal Martin (2010)89 to 91 pts

Neal Martin 89-91pts: The Chateau Cambon La Pelouse 2010 has a very pure bouquet with black cherries, boysenberry and blueberry, good definition and well-integrated oak. The palate is medium-bodied with fresh vibrant, sappy dark berried fruits, well integrated oak and a very refined, polished finish. Bravo!

Vinification Notes

Our grapes are transferred into our vats on a plot-by-plot basis. Before, they were selsected meticulously and de-stemmed. The termic regulation of the vats optimizes the vinification. The cold prefermentary maceration is used during one week in order to extract the colour and the polyphenols of the grapes before vinification. The wine is matured in oak barrels for 12 months (50% new barrels each year).