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Château Nénin Pomerol 2011

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YEAR OF VINTAGE

WINE TYPE: Red

ALCOHOL LEVEL: 13.85

BOTTLE SIZE: 750 ml

Sommelier's Notes

Château Nénin is a rather large property in the appellation of Pomerol on Bordeaux’s Right Bank. It’s located just outside the village of Catusseau.


Jean-Hubert Delon, proprietor of Château Léoville Las Cases, long knew Château Nénin’s potential; he bought it from the Despujol family in 1997.


The Delon family quickly got to work, with major investment and renovation in the vineyard and the winery – replanting a huge amount of the vineyard to best suit the soils here.


Of the estate’s 32 hectares, around 25 are currently in production, planted to Merlot, Cabernet Franc and Cabernet Sauvignon. Most plantings are in one block, which is surrounded on two sides by Château Trotanoy.


There’s also a smaller plot near Le Pin.


This is an elegant Pomerol with huge ageing potential and offering value for money.


A blend of 78% Merlot and 22% Cabernet Franc, the 2011 Nenin reveals a Medoc-like style of nicely delineated, medium-bodied black cherry and black currant fruit intermixed with hints of flowers and earthy/mineral notes.


Impressive purity, good texture and a decent finish suggest it will drink well for a decade.


Robert Parker, Wine Advocate (200), April 2012

Learn more

Usually Bought Together

REGION: Bordeaux
Appellation: Pomerol
Region: Bordeaux
Estate: Chateau Nenin
Grapes: Merlot (78%), Cabernet Franc (22%)
Did you know?: The wine is made by the same winemaking team of Léoville las Cases in Saint-Julien
Specifications
Deep crimson
Aromas full of crushed blackberries and blueberries with fresh mushrooms and sandalwood.
Full-bodied, very tight and focused with fabulous density of fruit in the center palate and a long, flavorful finish.
16C - 18C
Best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Maillet is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.
AWARDS (4)

Alexandre Ma

93/100

James Suckling

91/100

Wine Spectator

89/100

Jancis Robinson

15/20
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