Wine detail

Chateau La Gomerie

La Gomerie

Saint-Emilion

1995

Vintage

Varietal

Merlot

Peak 2002-2025

Where it is, October 2026

Mature: past the peak window, but still inside the full drinking arc through 2034.

This bottle is beyond its peak but remains within its drinking window through 2034.

The ‘95 La Gomerie.

Chateau La Gomerie 1995 is a Merlot from Saint-Emilion, France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · mature, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2000-2034Peak window 2002-2025

The peak window sits inside the broader full drinking arc.

Tasting note

Chateau La Gomerie 1995 has a full body, balanced acidity, and firm tannins.

The 1995 vintage

Chateau La Gomerie's 1995 wine is a Merlot from Saint-Emilion, France.

About Chateau La Gomerie

Chateau La Gomerie's wine is a Merlot from Saint-Emilion, 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 full body.

Braised short ribs with truffle polenta

The wine's balanced acidity keeps the pairing lively.

Aged Comté with quince paste

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

More from Saint-Emilion

Frequently Asked

What is Chateau La Gomerie 1995?

Chateau La Gomerie 1995 is a Merlot from Saint-Emilion, France.

What does Chateau La Gomerie 1995 taste like?

Chateau La Gomerie 1995 has a full body, balanced acidity, and firm tannins.

When should Chateau La Gomerie 1995 be opened?

The canonical CAI full drinking arc is 2000-2034. Within that arc, the peak window is 2002-2025. 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 Gomerie 1995?

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