The 2014 Vieux Château Mazerat from Saint-Émilion is a structured and perfumed Bordeaux blend of Merlot and Cabernet Franc, crafted by Jonathan Maltus. It opens with complex aromas of violets, red berries, wild mint, and a hint of smoky bacon, leading to a medium-bodied palate with supple tannins and vibrant acidity. The style is powerful yet refined, showing depth, spicy red fruit, and a silky, persistent finish. With its firm structure and savory character, it benefits from cellaring and is ideal for those who appreciate elegant, age-worthy right bank Bordeaux.

The Wine Advocate | RP 93
Published: Mar 31, 2017
Drink: 2019-2032

The 2014 Vieux Chateau Mazerat has evolved a really quite intriguing bouquet, quite potent and very perfumed, iris and crushed violets, red berry fruit and a touch of wild mint. There is a soupçon of something Burgundian here. The palate is medium-bodied with supple tannin, a fine line of acidity, quite sophisticated spicy red fruit with a silky finish that conveys great tension. This has turned into really quite an outstanding wine from Jonathan Maltus.

James Suckling | JS 91
Published: Feb 13, 2017

The nose of smoky bacon is unusual (but attractive) in this context, and the wine is rather fleshy and savory, the moderately dry tannins building nicely at the finish. Shows some class. Needs time to soften.

Decanter | D 91
Drink: 2022-2034

A Jonathan Maltus (Le Dôme) wine. 65% Merlot, 35% Cabernet Franc. Powerful and austere in style. Deep and dense on the nose and palate. Firm, tightly knit tannic frame. Long, persistent finish. Needs time.

Technical Specs

Brand: Vieux Château Mazerat
Producer: JCP Maltus Wines
Wine Name: Vieux Château Mazerat Saint-Émilion Grand Cru
Country: France
Region: Bordeaux, Saint-Émilion Grand Cru
Vintage: 2014
Grape Varieties: 65% Merlot, 35% Cabernet Franc
Alcohol Content: 13.5% ABV
Bottle Size: 750 ml
Ageing: 18 months in French oak barrels

Serving Temperature: 16–18°C
Serving Suggestion: Serve at 16–18°C in a large Bordeaux-style wine glass. Decant for approximately 1–2 hours to allow the wine's dark fruit, floral aromas and savoury complexity to develop.
Decanting Time: 1–2 hours before serving.

Food Pairing:  Pairs beautifully with grilled ribeye, roast lamb, beef tenderloin, braised short ribs, duck breast and mature hard cheeses. Its concentrated dark fruit, refined tannins and savoury notes complement rich meats and earthy dishes.