Vieux Chateau Saint Andre Bordeaux Review

Montagne-Saint-Emilion. Image credit: Vinsvignesvignerons.com

 Vieux Château Saint-André 2010 Bordeaux Review, Bordeaux blend from Libournais, France (Right Bank) within AOC Montagne-Saint-Emilion.  Overview, food pairings and tasting notes.

This wine was a really great surprise.  I found it at my local whole sale liquor store for about $18 (not many bottles left).  This is a Merlot dominant Bordeaux-Right Bank wine.  It’s got flesh, body, structure and class.

Approaching 5 years since their bottling, 2010 Merlot dominant Bordeaux blends are beginning to show their best color.  The elevated acid displayed throughout most of the vintage is now starting to mellow, and these wines are showing accessibility while young.  We recommend that you chill this claret to around 61 degrees and decant it for a few minutes before serving.  The year and appellation deserve a bit of TLC.

Vieux Chateau Saint Andre 2010 Tasting Notes

In the glass, you can see a bit of the age in the wine.  It has a rustic cherry and currant tint to it, leaving most of the young purple hues behind.  On the nose, delicious notes of refreshing black cherry cola, vanilla creme, elevated acid and leather.   The opening palate is packed with bits of blackberry, black currant, and cacao. Mid-palate we get more dark fruit, mostly black and blue despite the color of the wine in the glass.  Through the mid-palate and finish, we get additional notes of leather, dragonfruit, vanilla, graphite and red cherry.  There are undertones of mild cracked pepper spice throughout the palate.  This is a wine of depth and complexity.

Vieux Chateau Saint Andre Bordeaux

Cuban Roast Pork (Lechon Asado) Image credit: Closetcooking.com (See the recipe here)

 Food Pairings for the Vieux Chateau Saint Andre 2010 Bordeaux

This vintage is one of my favorite to serve with food.  I actually prefer serving right bank Bordeaux’s over left, because I like the higher acid and Merlot variety better with meats.  Think hamburgers, thick cuts of sirloin steak and rack of lamb.  Crisp Cuban style lechon, plantains followed by cappuccino cake.  Let the fat in any cut of meat and the sugar in vanilla or chocolate based desserts accent this wine.

Our Score
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