1979 Certan de May, Pomerol

SKU #950678 94 points John Gilman

 It had been quite a number of years since I last had a bottle of the 1979 Certan de May, and I made up for it well in 2005 and 2006 with four or five opportunities to taste the wine. The 1979 Certan de May has not lost a step as it passed its twentieth-fifth birthday, and is clearly a candidate for wine of the vintage. The nose is deep and beautifully pure, offering up notes of red and black plums, a bit of black raspberries, chocolate, tobacco, delicate hints of game and summer truffle, woodsmoke, a whisper of spicy wood and crushed violets. On the palate the wine is full-bodied, deep and resolved, with a lovely core of black raspberry fruit, outstanding complexity, impeccable balance, tangy acidity, and a very long, polished and refined finish of excellent intensity. This is a beautiful bottle of claret at its absolute apogee, and though the reputation of the ’79 vintage is rather moderate, this is a great bottle of wine that would put to shame many châteaux in more fashionable vintages. (Drink between 2005-2020)  (5/2006)

Robert Parker's Wine Advocate

 A brilliant wine from this generally unappreciated vintage, Certan de May’s 1979 remains relatively youthful in its appearance (a dense, saturated, dark plum/ruby with only a bit of lightening at the rim). The wine has a sweet nose of truffle, barbecue spice, earth, and black cherry/currant fruit. Medium to full-bodied, with good acidity, moderate tannin, and a surprisingly long, layered finish, it is a very strong, vigorous, muscular wine that has many years ahead of it. Last tasted, 5/02. (RP)  (12/2002)

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Price: $139.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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