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Château Cambon la Pelouse 2013

The Experience

Drink When...
After studying
Listen To...
Graduation by Kanye West
Think About...
Your best teachers
Drink With...
Braised beef with red Wine and whinberries

The Oddbins Take

Like the teacher at school who really understood how to get the best out of you, this Bordeaux is both serious and stimulating and, underneath it all, is a bit of a softy.

Unusually for a left bank Bordeaux, this red wine is Merlot heavy - 60% to be exact. That Merlot helps to soften the tannins and gives this deep Bordeaux a delicate, silky texture that secures your attention, whilst it educates you as to all the charms of a decent Claret. An edifying tipple.

The Vital Statistics

Médoc, Bordeaux
Can Be Drunk Now - Will Evolve Over the Next 10 Years
Bottle Size
Regular - 750ml
Residual Sugar
1.9 g/l
Alcohol Units

In stock



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The Style

Merlot (60%), Cabernet Sauvignon (35%), Cabernet Franc (5%)
Light Full bodied
Dry Sweet

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  • Château Cambon la Pelouse 2013 Red Wine
Château Cambon la Pelouse 2013 Red Wine

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Anthony Rose in The Independent, 21/3/15: "...cedary, stylish and long on berry fruit juiciness"

Established in the 1700s by Monsieiur Cambon, Chateau Cambon La Pelouse is steeped in history. The winery was confiscated by revolutionaries during the French Revolution in the late 1700s and was, of course, returned to him a few years later. The vineyards lie on the left of the river Girande, on one of the highest points of Macau in the Médoc region of Bordeaux. Fast forward a couple of hundred years to 1996, Arrick and Jean-Pierre Marie took over and renovated the winery.

It is a classic Bordeaux blend of 60% Merlot, 35% Cabernet Sauvignon and 5% Cabernet Franc, from 30 year-old vines. The grapes are all manually harvested and then cold-soaked for five to seven days. The wine starts its fermentation in stainless steel tanks. Some of the batch is aged in oak barrels, 40% new oak and 50% one year-old oak. The other 10% stays in stainless steel vats. The wine undergoes malolactic fermentation in oak and it stays on its lees for six months. On average it is aged for 20 months.

On the nose it has forest fruit notes with a hint of cedar and is very open on the palate. Soft and supple yet chunky, its medium weight allows flavours of black pepper, spices and bilberries to shine through. Its medium acidity and tannins will allow it to age for another five or six years.

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