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Château Capbern Gasqueton Saint-Estèphe 2012

The Experience

Drink When...
Deploying Dad-humour
Listen To...
My Old Man by Ian Dury
Think About...
That is not funny
Drink With...
Game and mushroom pie

The Oddbins Take

The marvellous thing about good Saint-Estèphe is the flood of minerality that can streak through it and the ample black fruit character that balances it out. Well, this wine doesn’t have any of that… Only joking (we’re funny aren’t we!) Don’t worry, the 2008 Château Capbern Gasqueton has all that in bucket loads and, what’s more, it won’t attempt Dad-humour… *hangs head in shame*. This is a classy Saint-Estèphe from a Château that has stayed in the family from 10 generations no less and, in that time, they’ve seriously honed the art of winemaking.

The Vital Statistics

Bottle Size

In stock



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The Style

Cabernet Sauvignon, Merlot, Cabernet Franc

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  • Château Capbern Gasqueton Saint-Estèphe 2012 France Bordeaux Red Wine
Château Capbern Gasqueton Saint-Estèphe 2012 France Bordeaux Red Wine

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Château Capbern Gasqueton Gasqueton has belonged to the Gasqueton family for 10 generations. It occupies 41 hectares, excellently situated to the south of Calon Segur and not far from the other leading lights on the Saint-Estephe appellation, Montrose and Cos d’Estournel. The wines offer very good value for money and display classic Saint-Estephe minerality, ample black fruit character and, in the best vintages, will reward ten year’s cellaring. In June 2012, following the death of Denise Capbern Gasqueton, the estate formed part of the €170m purchase of Calon Segur by French insurance company Suravenir.

The vineyards are planted on high-lying gravel croupes and are densely planted with 6,000 vines/ha and with 50% Cabernet Sauvignon, 35% Merlot and 15% Cabernet Franc, which are trained using the Double Guyot system. Vines are on average 35 years old and the grapes were hand-harvested.

The wine was vinified in stainless steel, temperature-controlled, insulated vats and was fermented using the 522 Davies strain, was pumped-over twice daily. Alcoholic fermentation took place around 26°C. Native lactic bacteria were used during malolactic fermentation in stainless steel vats around 20°C. One-third new French oak was used in maturation.

This cool terroir has produced a tannic yet attractive wine with lots of minerality, an elegant black cherry and slightly herbaceous note, good texture and a traditional style.

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