Price:  £33.00 £29.95 | Case Rate: £29.95

Chateau Dassault - Dassault 2009

Information

  • Country: France
  • Wine Region: Bordeaux
  • Wine Area: St Emilion
  • Wine Maker: Cyril Barge & Michel Rolland
  • Grape: Merlot
  • Grape Percentage: 70% Merlot, 20% Cabernet franc, 10% Cabernet sauvignon
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: 2015-2030
En Primeur
Limited Stock: (1 btls)
WA: 86 to 88 (2009) JR: 17 (2009) WS: 90 to 93 (2009) D: 16.5 (2009)

Wine tasting notes

This wine has very nice fruit flavours, especially in the front and mid palate. The fruit has only moderate complexity and the finish is slightly rough. It will drink well in the short term, but it is not a wine to age.

Expert Reviews

Wine Advocate/Robert Parker (2009)86 to 88 pts

Wine Advocate # 188. Apr 2010. Reviewer : Robert Parker. From a property that I tend to find seductive and luscious, the 2009 Dassault is somewhat foursquare and monolithic. While it is not as charming as I expected, the wine is solidly made and pleasant. It should be consumed over the next 5-7 years. (Tasted two times.) Drink: 2010 - 2017.

JancisRobinson.com (2009)17 pts

Date tasted : 30-Mar-2010./ Published : 08-Apr-2010. Cheesy, gamey nose. Very thick and dense. All stops pulled out here! The organ is playing at max volume!! This is 2009 squared. Very snazzy and opulent and aiming to satisfy the hedonist’s every wish. Long and rich but with a really refreshing acid level. Long. When to drink : 2015 to 2030.

Wine Spectator (2009)90 to 93 pts

Updated: April 15, 2010. Blueberry and mineral aromas, with violets too. Full-bodied, with silky tannins and a long, caressing finish. Balanced and attractive. ?J.S.

Decanter (2009)16.5 pts

James Lawther MW, Decanter.com, 4 Stars/16.5 pts - "Very good this year. Smooth, suave and concentrated (low yields due to the hail). Gourmand but balanced as well. Drink 2014-2024."

Vinification Notes

Malolactic fermentation is carried out in new barrels. The wine is aged in these barrels from 14 to 18 months. Throughout the ageing process oxygen passes through the oak and thus alters the structure of the tannins to make them smother.