Millésime 2012
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Millésime 2012
Last Bottles

Château Charmail 2012

The 2012 Charmail is a graceful and balanced wine, characterized by a subtle elegance. Its blend of Merlot and Cabernet creates a wine that is structured yet approachable, with vibrant berry notes, fresh acidity, and a touch of earthiness. It's a vintage that embodies refinement, where the fruit shines through without overpowering the palate, making it both accessible and enjoyable.

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Tasting notes

A Connoisseur's Choice

  • Appearance: Deep ruby with hints of garnet at the rim, reflecting its maturity.
  • Nose: Richer and more fruit-forward, with ripe plum, blackcurrant, and fig aromas. There’s an undercurrent of spices — cinnamon and cloves — complemented by vanilla from the oak.
  • Palate: Full-bodied with a plush texture, revealing layers of dark fruits like plum and blackberry. Tannins are firm but well-integrated, supporting flavors of cocoa, coffee, and a hint of minerality. A long, spicy finish adds depth.
Key Wine Facts
  • Country of Origin: France
  • Region of Origin: Bordeaux, Left bank
  • Appellation: Haut-Médoc
  • Varietals: 43% Merlot, 37% Cabernet Sauvignon, 17% Cabernet Franc, 3% Petit Verdot
  • Type: Red Wine
  • Alcohol Content: 13% ABV
  • Vine Age: 31 years
  • Terroir: Clay gravels
  • Viticulture: Soil work, Manual leaf stripping, Green harvest
  • Harvest: 100% Manual, from October 8th to October 19th, 2012.
  • Vinification: Cold pre-fermentation maceration (15 days at 5 degrees), extraction at a maximum of 26 degrees.
  • Aging: 12 months of aging in French oak barrels, with 25% new barrels and 75% barrels that were used for the previous vintage.
  • Oenologist: Antoine Medeville
  • Production: 120,000 bottles of 1st wine

Poured at
  • Critic

    Review

    Wine Enthusiast

    « Vines close to the Gironde are the source of this structured wine. It has rich berry fruits and a good balance between the fruit acidity and the wood. At the moment, it is dry and firm. Give it until 2018 and it will be a powerful wine. »

  • Critic

    Reviews

    James Suckling

    « A Bordeaux displaying complex aromas and flavors of black cherries and black plums with earthy notes. Full to medium body, firm tannins, balanced acidity and a mouth-watering finish. A little hollow on the mid-palate. Better in 2016. »

  • Critic

    Reviews

    Wine Spectator

    « Fresh and direct, with damson plum and cherry pit notes forming the core. A bracing chalk frame runs along the edges, revealing a tobacco backdrop on the finish. Drink now. 10,000 cases made, 200 cases imported. »

From the vine to the wine

Viticulture

The 2012 vintage was a test of patience for growers across Bordeaux, with spring bringing rain and humidity that delayed budburst. Château Charmail's vines experienced wet conditions in April and May, leading to challenges such as coulure and mildew. However, by August, a hot, dry spell arrived, intensifying the ripening process and bringing much-needed concentration to the fruit. The clay-limestone soils of Charmail retained moisture well, providing Merlot with the depth it needed to shine. The late September rains refreshed the vines, helping to restore balance and set the stage for a successful harvest.

Harvest

The 2012 harvest kicked off in early October, with picking stretching from the 8th to the 19th. After a challenging growing season, Merlot was harvested first, followed by Cabernet Sauvignon and Petit Verdot. The cooler weather late in the season allowed for a slower ripening of the grapes, preserving their acidity and aromatic profile. Handpicking and careful sorting in the vineyard ensured that only the ripest, healthiest bunches were selected, creating a vintage known for its finesse and balance.

Vinification

In 2012, vinification at Château Charmail mirrored the methodical patience of crafting a perfect 7-hour gigot. The process began with cold pre-fermentation maceration for 15 days at 5°C, allowing for a slow extraction of flavors and tannins. Fermentation temperatures were carefully managed, never exceeding 26°C, to retain the purity of the fruit. Like a chef knowing exactly when to remove the lamb from the oven, the extraction was stopped at just the right moment, when the wine’s texture was velvety, but not heavy.

Aging

This vintage saw the wine aged for 12 months in 225L French oak barrels, with 25% of the barrels being new. The oak lent the wine structure, while still allowing the fruit’s inherent elegance to shine through. In 2012, the balance between oak and fruit was akin to seasoning a dish just right—enough to add complexity without overshadowing the wine's bright, fresh qualities. Notes of cedar, spice, and vanilla subtly complemented the natural blackberry and plum flavors

Millésime
2012
Pairs well with
Butternut Squash Soup with Sage
Roasted Root Vegetables with Rosemary
Pork Loin with Apple and Calvados Sauce
Stuffed Bell Peppers with Quinoa and Herbs