Vieux Château Certan 2016

Vieux Château Certan is one of Pomerol’s most admired estates, offering the rare combination of depth, refinement, and age-worthy structure. Under the Thienpont family, the property has become a benchmark for elegant Right Bank Bordeaux, with a style that balances power and finesse.

Tasting Notes
The 2000 vintage shows a deep ruby-purple hue, still youthful at the core with only a beginning sign of maturity at the rim. Aromatically, it opens with cedar, black currant, blackberry, melted licorice, caramel, and mocha, giving the wine both freshness and complexity. On the palate, it is medium- to full-bodied, polished, and pure, with low acidity, impressive concentration, and firm tannins that carry the wine through a long, persistent finish. It is built for the cellar and has significant aging potential, capable of developing gracefully for many years to come.

Production
The estate traces its origins back to the historic Sertan property in Pomerol, later divided into several vineyards, including Vieux Château Certan. Today the 14-hectare vineyard is planted predominantly to Merlot, with Cabernet Franc and a small proportion of Cabernet Sauvignon, and includes old vines dating back to 1932. Alexandre Thienpont raised quality standards significantly from 1962 onward by reducing yields and harvesting only at full maturity, a philosophy that remains central to the estate’s winemaking.

Food & Serving
This wine pairs beautifully with dishes that match its depth and structure, such as roast lamb, beef tenderloin, duck breast, game birds, truffle risotto, or mature hard cheeses. Serve at around 16–18°C, and decant for 1–2 hours if opening now, especially to allow the tannins and aromatic layers to fully unfold.

Producer
Vieux Château Certan is one of the great names of Pomerol, long respected for producing wines of exceptional elegance and longevity. Owned by the Thienpont family, the estate gained particular distinction under Alexandre Thienpont, whose careful vineyard management and focus on ripeness helped elevate it to international acclaim.

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