Wine detail

Chateau La Conseillante

La Conseillante

Pomerol

1998

Vintage

Varietal

Merlot

Peak 2004-2034

Where it is, October 2026

At Peak: inside the peak window (2004-2034), within the full drinking arc.

This bottle is in its peak window through 2034, with a drinking horizon to 2046.

The ‘98 La Conseillante.

Chateau La Conseillante 1998 is a Merlot from Pomerol, France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2002-2046Peak window 2004-2034

The peak window sits inside the broader full drinking arc.

Tasting note

Chateau La Conseillante 1998 has a medium body, soft acidity, and moderate tannins.

The 1998 vintage

Chateau La Conseillante's 1998 wine is a Merlot from Pomerol, France.

About Chateau La Conseillante

Chateau La Conseillante's wine is a Merlot from Pomerol, France.

Pairing suggestions

Cellared suggestions based on the wine and dish descriptions.

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's medium body.

Braised short ribs with truffle polenta

The wine's soft acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's moderate tannins.

More from Pomerol

Frequently Asked

What is Chateau La Conseillante 1998?

Chateau La Conseillante 1998 is a Merlot from Pomerol, France.

What does Chateau La Conseillante 1998 taste like?

Chateau La Conseillante 1998 has a medium body, soft acidity, and moderate tannins.

When should Chateau La Conseillante 1998 be opened?

The canonical CAI full drinking arc is 2002-2046. Within that arc, the peak window is 2004-2034. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Chateau La Conseillante 1998?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.