Château Capbern 2008

Tasting Notes and Serving Suggestions for Château Capbern 2008

Tasting

Appearance

The wine displays a moderately intense ruby-garnet hue, enhanced by bright highlights and subtle tawny nuances that reflect its fine development.

Nose

The bouquet opens with aromas of black and red fruit, notably blackcurrant and wild berries. Spicy notes intertwine with hints of tobacco, cedar and leather, complemented by herbal and mineral nuances that bring added complexity.

Palate

The palate reveals a silky texture and a well-integrated tannic structure. Flavors of dark fruit take center stage, supported by an appealing freshness and a long, persistent finish with spicy, lightly toasty accents.

Food and Wine Pairings

This wine is an ideal match for grilled or roasted red meats, herb-crusted lamb, feathered game, as well as mushroom-based dishes. It also pairs beautifully with smoked meats and aged cheeses.

Serving and Cellaring

Château Capbern 2008 is best enjoyed at a temperature between 16 and 18°C. Decanting for around one hour before serving helps to open up the aromas and soften the tannic structure.

A Classic, Well-Balanced Cru Bourgeois from Saint-Estèphe

The Estate

Established in 1894, Château Capbern is a Cru Bourgeois from Saint-Estèphe, in the heart of Bordeaux, long known as Château Capbern Gasqueton. Owned by the Capbern Gasqueton family until 2012, the estate has since belonged to Suravenir (Crédit Mutuel Arkéa) and is managed by Laurent Dufau. Its 38-hectare vineyard, with gravelly-sandy, limestone and gravelly-clay soils, benefits from close proximity and shared teams with Calon-Ségur.

The Vineyard

The Château Capbern vineyard stretches across clay-gravel and sandy soils over a limestone subsoil, typical of the Saint-Estèphe appellation. This geological composition promotes optimal drainage while maintaining sufficient water reserves. Proximity to the Gironde estuary provides a mild microclimate that allows for steady, gradual ripening of the grapes.

The Vintage

The 2008 vintage in Bordeaux proved classic in style, marked by a challenging start to the growing season with cool, damp conditions. Fortunately, late summer and autumn brought favorable weather, allowing the grapes to ripen fully, particularly cabernet sauvignon. This context produced wines with lovely freshness and a firm, linear tannic structure.

Winemaking and Aging

Château Capbern 2008 was harvested by hand, with rigorous berry sorting. Vinification took place in temperature-controlled vats, with maceration lasting 18 to 21 days. The wine was then aged for 18 months in French oak barrels, 40% of which were new, allowing for harmonious integration of the oaky aromas.

Grape Varieties

Cabernet sauvignon (70%)
Merlot (30%)