Wines Pomerol Château Vieux Certan - 2008

Viniou Reviews

Château Vieux Certan 2008, from the esteemed Pomerol appellation in Bordeaux, is a classic manifestation of a Right Bank red wine. While precise blend details are not specified, Pomerol estates typically blend Merlot as the dominant varietal with supporting roles from Cabernet Franc and occasionally Cabernet Sauvignon. The 2008 vintage was marked by a cool start to the growing season, with favourable ripening conditions later on, resulting in wines with poise, bright acidity, and excellent aromatic expression. The terroir in Pomerol, especially at Vieux Certan, is celebrated for its deep clay subsoils topped with gravel, ideal for Merlot to express suppleness, depth, and generous fruit. Vinification at reputable Pomerol estates employs careful extraction and ageing in French oak barriques, often resulting in complex, finely structured wines with extended cellaring potential.

The Pomerol region, though one of the smallest of Bordeaux’s major appellations, is revered for its ability to produce some of the most captivating and long-lived Merlot-based wines in the world. The maritime climate provides a balancing act between sufficient rainfall and warmth, encouraging slow, even ripening of the grapes. The local soils—a mosaic of rich clays and sandy gravels—yield wines with distinctive plushness and aromatic lift. Unlike the grand châteaux of the Médoc, Pomerol has a tradition of small, family-owned estates, a sense of quiet prestige, and remarkable history that dates back to the Romans, although its renown climbed dramatically in the 20th century.

For food pairings, the refined yet structured profile of Château Vieux Certan 2008 shines with rich yet delicate dishes. Classic pairings include roast duck with cherries, tournedos Rossini, or a filet of beef with truffle sauce. Truffled potato purée and cèpes Bordelaise beautifully echo the earthy, savoury nuances that develop in aged Pomerol. Mature cheeses such as Comté, Saint-Nectaire or aged Gouda also work remarkably well.

To serve this wine at its finest, decanting one to two hours before drinking is recommended, allowing the bouquet of red fruits, subtle truffles, and soft spices to fully open. Serve at a temperature of 16-18°C to showcase its balanced structure and depth without accentuating the tannins. Enjoy this elegant Pomerol now, or continue cellaring to allow tertiary aromas to evolve further.