Chateau La Serre Saint Emilion 2010

$69.99
$62.99

SKU 14261

750ml

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Luc d'Arfeuille's family has owned the La Serre estate for over 100 years. It is a 17 acre vineyard at the very top of Saint-Emilion, just outside the village itself. The residence was constructed at the end of the 17th century by Romain de Labayme, who was from an ancient family of jurists and barristers at the parliament of Bordeaux and five mayors from 1541 to 1728; he was given the title 'Sir de Laserre', hence the name of the estate. Their neighbors include Pavie Macquin, Ausone, Trottevielle and some vineyards used for Valandraud. Planted on the famous chalky clay plateau, the vineyards are planted to 80% Merlot and 20% Cabernet Franc. Average vine age is 30 years. The wine is typically aged 16 months in 100% new oak barrels.
Category Red Wine
Varietals
Country France
Region Bordeaux
Appellation St. Emilion
Brand Chateau La Serre
  • js94

James SucklingWhat fruit. You see the ripe Cabernet Franc. Very perfumed, with red oranges and blackberries. Full, with super well-integrated tannins and a long, long finish. Tasted twice. Best ever? 93-94

  • ws92

Wine SpectatorThis has a nice sappy edge, offering kirsch and boysenberry preserves flavors that course along, with lots of mouthcoating fruitcake and melted licorice on the finish. There's a tarry thread too, for added texture and length. Solid. Best from 2015 through 2025.

James Molesworth, March 31, 2013
  • wa90

Wine AdvocateReaders looking for a wine for immediate gratification, filled with plump, fat, fleshy black cherry and black currant fruit and loamy soil notes as well as hints of balsam wood and underbrush should check out this medium to full-bodied, seductive wine, which has more power and density than it normally possesses. Drink it over the next 10-15 years.

Robert Parker, February 2013
  • we87

Wine EnthusiastThis is a richly structured and deliciously juicy wine. The tannins are fully integrated into the fruit. The downside of the wine is a touch of greenness, particularly in the acidity.

Roger Voss, May 1, 2013