2008 Vieux Château Certan

95 POINTS

Stephen Brook - Decanter

A cool and uneven summer led to a slow growing season, and those who picked too soon had angular tannins. This Pomerol property didn't begin harvesting until the end of September, so no such problems here, where the wine is a triumph. The nose is exquisite, with ripe, elegant cherry and blackcurrant aromas that are lifted and pure. Although very concentrated, the palate is medium-bodied and graceful, with a fresh and taut structure. Fine acidity gives the wine nuance and exceptional length.

94 POINTS

Roger Voss - Wine Enthusiast

In this dense wine, dusty tannins ride over spice and black currant fruits, giving weight and concentration while retaining the natural stylish character of the château.

94 POINTS

James Suckling

The aromas to this are so compelling with Maraschino cherries and sliced plums. So intense. It must come from the Cabernet Franc in the blend. It’s full-bodied and dense but in a reserved and refined style. Racy and beautiful. Reminds me of the wonderful 2001. Best after 2014.

93 POINTS

Robert Parker - Wine Advocate

This is a beautiful wine, much more developed and evolved than the 2010, as one might expect, with perfumed notes of camphor, cedar, charcoal, herbs, and black and red fruits. A blend of 70% of Merlot, 20% Cabernet Franc and the rest Cabernet Sauvignon, the wine has very complex aromatics, medium to full body, outstanding ripeness, a spicy, perfumed character, and light to moderate tannin. It can benefit from 2-4 years of cellaring and should keep for two decades.

93 POINTS

Neal Martin - Vinous

The 2008 Vieux Château Certan has a timid bouquet at first and demands a lot of coaxing from the glass. I wonder if this is in the middle of a closed down phase? This VCC seems to leave all the action on the palate: filigree tannin, a silver bead of acidity, very pure and complex towards the finish with truffle and smoke infusing the red berry fruit. Wonderful persistence (as usual for VCC). Keep it for a few more years is what Alexandre Thienpont suggests and who am I to disagree. (Tasted at BI Wine & Spirit’s annual 10-Year On tasting.)

92 POINTS

Ian D'Agata - Vinous

(70% merlot, 20% cabernet franc and 10% cabernet sauvignon) Ruby-red. Perfumed, sweet nose offers red cherry, raspberry, cinnamon and mineral aromas. Sweet and round on entry, then polished and smooth in the middle, with raspberry and red cherry flavors extended impressively by bright, harmonious acidity. A potential knockout. By the way, the acidity is higher than usual at 3.45 grams per liter, and the wine does in fact have a very fresh feel. For the first time since 2000, cabernet sauvignon is back in the blend. "People believe you can only use cabernet sauvignon two years out of ten in Pomerol, and I'm proving them right," said Alexandre Thienpont, who limited the percentage of new oak to 80%, as he had done in '07 (previously he used 100% new barriques

Jancis Robinson MW

Tasted blind. Healthy, savoury crimson. Very polished and charming with ripe fruit and almost buried tannins. Satin texture. Score: 17/20

Jancis Robinson MW

70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon – all of our Cabernet Sauvignon. 'Last time we put all our Cabernet Sauvignon in the wine was 2000'. Blended a week before. 'Everything is very late'. Bright crimson. Fresh, meaty, savoury nose. Much less obviously sweet than Le Pin from the same family – though there is a certain freshness and bloodiness. Reminds me a little of Haut-Brion in its fresh frank expression. Very firm. Very precise – no flatterer. Quite cool. Good attack. Score: 17.5/20