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Château Simard 2010

$88.00 per bottle

Stock: Available

Dating all the way back to the 17th century, this Saint-Émilion estate boasts 40 or so hectares planted with Merlot (70%) and Cabernet Franc (30%) vines. Perched atop a hill on the south side of the estate, right next to the Premier Crus, Château Simard produces close to 160,000 bottles every year.

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Dating all the way back to the 17th century, this Saint-Émilion estate boasts 40 or so hectares planted with Merlot (70%) and Cabernet Franc (30%) vines. Perched atop a hill on the south side of the estate, right next to the Premier Crus, Château Simard produces close to 160,000 bottles every year.

Claude Mazière, who ran Château Simard from 1954 until he passed away in 2008, was one of the rare producers who wanted to let each vintage of his cruage in the cellar, sometimes for up to a dozen years, in order to sell every bottle only once it had reached its peak. A major contrast with the current, more profitable trend of liquidating lots as quickly as possible in order to make room for more, leaving consumers with the task of waiting for their purchases to reach their peak.

Following the death of Claude Mazière, the estate was taken over by his nephew, Alain Vauthier, renowned owner of the legendary Château Ausone, one of four estates to have attained the prestigious Saint-Émilion ranks of premiers grands crus classés A. Under Vauthier’s leadership, Château Simard was classified in 2008 as a Saint-Émilion Grand Cru and, because the inventory from previous years has accumulated, the mass selling of these vintages through vast channels of distribution is essential to the revitalisation of the Château.


James Suckling
92 A wine with lovely depth of fruit with mineral, hazelnut, and blueberries. Full and juicy, with ripe tannins and a fruity finish.
Name Château Simard
Vintage 2010
Type Rouge / Red
Appellation Saint-Émilion
Classification Grand Cru Classé
Grape Varieties

Merlot

Format 750ml
Average Age of Vines 35 years old
Production 12,500 cases
Soil Clay with sand and gravel over limestone
Winemaking Hand picked. Fully destemmed then fermented in concrete vats followed by 3 weeks' maceration.
Ageing 14 months in oak barrels (40% new)
Website  
Food Pairings Lamb; Game Animals; Beef
Occasions Dinner Party; Dinner with friends
When to Drink Enjoy over the next 20 Years