2010 : what a great vintage for the Bordeaux vineyard. The beautiful climatic conditions have indeed allowed the vine to follow a very qualitative development, from the flowering to the ripening of the berries. The guiding principle was a hot and dry summer followed by alternating sunny days and cool nights until the end of the harvest.
Blend of the 2010 vintage: 83% Merlot, 12% Cabernet Franc, 5% Cabernet Sauvignon.
The color is deep and dark red with beautiful garnet reflections.
The nose is precise and complex, offering notes of red and black fruits, peppery spices, undergrowth and truffle.
The attack is supple and elegant, the wine reveals a beautiful amplitude and a lot of density, carried by melting tannins. It evolves in freshness and aromatic persistence with woody and blackberry notes, until a long finish marked by a beautiful acidity and deliciously fruity.
Food and wine pairing:
Chateau Dassault 2010 will pair well with duck breast with Pinot Noir sauce, herb crusted rack of lamb, roasted quail supreme, Corrèze veal nuts, or matured prime rib cooked on vine shoots.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, Morbier or Salers.
For dessert, the pairing will be sublime with a chocolate log, a Paris-Brest style layer cake or a black forest.
Ageing potential and tasting:
Château Dassault 2010 can still wait in the cellar before revealing its full potential, as 2010 is a great vintage for ageing. It will reach its peak between 2035 and 2040.
However, it is ready to be enjoyed now if properly prepared. To do so, take care to open and decant the bottle ideally 5 to 6 hours before tasting, at a room temperature between 15 and 18°C.
The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
