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Chateau Beausejour in Puisseguin-Saint-Emilion has never used chemical herbicides or pesticides and was certified organic in 1995, a very rare occurence in Bordeaux! This cuvée is 100% Cabernet Franc and was vinified and bottled with zero added SO2. Highly recommended for lovers of natural wines, it's Bordeaux like it used to be!
75% Merlot and 25% Cabernet Franc coming from hand harvested vineyards (35-60 year old vines) in the revered region of Pomerol. The estate has long dismissed the use of chemicals but has recently transitioned to biodynamic methods. Wine has been aged in French oak, with 1/3 being new, 1/3 being old, and the last 1/3 being from the producer’s previous vintage. David Hatzopoulos
This biodynamic wine from the region of Sainte-Foy in Bordeaux is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. The wine offers a bouquet of dark berries and plums with a touch of menthol, iron and spices notes. With good acidity and soft tannins, this Bordeaux wine has a delicious easiness to it. Pair it with a classic "steak and frites" and you will be transported back to a French bistro experience. Caroline Coursant
One of the geniuses of Margaux, Michel Théron produces beautiful, thoughtful wines from lively vineyards in the Medoc on Bordeaux's left bank. Unlike most of the production in that region, Théron avoids the use of chemicals in his vineyard and cellar, creating bright but serious wines. The Margaux sees the most new oak out of all the Jaugueyron cuvées, but it is not the primary detail of whats in the glass.
This cuvée from Michel Théron is from some of his younger vines (60% Cabernet Sauvignon, 40% Merlot) in Macau and sees 50% new oak. However, like all he produces, this bottle isn’t incoherently dense. There is a taut and assertive medley of black and red fruit on the nose, with a unique salty spark. The palate is spicy, with cassis and pepper, and savory, with jerky, miso, and mint. This wine should be experienced while youthfully bright, but it is formidable, with a hearty character that will continue to evolve over the next 15 years or more. (David Hatzopoulos)
Grapes harvested by hand from vineyards on the plateau and slopes of the Castillon-Côtes de Bordeaux AOC. The fruit breakdown is 60% Merlot, 35% Cabernet France, and 5% Cabernet Sauvignon. In the cellar, fermentation is done in both cement and wood (50/50) using indigenous yeasts. Aging is done first in wood for 7 months, a quarter new and the rest one to two vintages old, before spending 12 additional months in cement.
Château Cos Labory is a fifth-growth estate in Saint-Estèphe, above Paulliac in the northern Médoc, on the left bank of the Gironde river. Over half of their vineyards are planted to Cabernet Sauvignon with the balance being mostly Merlot followed by a small amount of Cabernet Franc and an even smaller amount of Petit Verdot. CB
Château Coutet in St. Emilion is comprised of a single plot, 13 hectares large. The soil is a mix of limestone, sand, and clay, and the vineyard is planted to 60% Merlot, 30% Cabernet Franc, 7% Malbec, and 3% Cabernet Sauvignon. All vineyard work is done organically. In the cellar, juice is fermented in concrete, then 85% of the resulting wine is aged in 20% new French oak barrels. The rest is aged in concrete vats. Aging lasts 18 months before bottling.
65% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc, and 5% Malbec are planted to the Cru Godard vineyards in the Côtes de Bordeaux region, close to Saint-Emilion.
Our biodynamic friends, the Hubert family, make this lovely Bordeaux with the best juice from Chateau La Grolet, coming from old vines of 85% Merlot, 10% Cabernet Sauvignon and 5% Malbec. The 2017 shows a deep red/black color with high-toned aromas of ripe cassis and blackberry with cedar, brown spice and earth, really quite pretty. The palate is elegant and well-structured with cassis and red fruits over firm acidity with earth, oak and mineral flavors. This is a real Bordeaux of terroir that is delicious now especially if decanted many hours in advance or opened the night before. Cellaring for ten to fifteen years will create a lovely mature wine. David Lillie
Paul Barre crafts terroir-driven Bordeaux wines in Fronsac positioned along the Dordogne river. They were one of the first producers to adopt biodynamics for their farming, as early as 1990, and continue to do so for all of their vineyards. The vines are plowed by horse, and careful leaf-thinning is used to avoid the need for sprays. The current vintage of their 'Château La Grave' bottling is 70 % Merlot, 26% Cabernet franc, and 4% Malbec , grown on sandy clay soils.This vintge offers notes of juicy plum, graphite and fresh violets with firm tannins and long, pleasantly bitter finish. Michelle DeWyngaert
Henri Duporge makes this unique wine from 100% Carmenere grown on his Biodynamic estate north of Pomerol. Only about 10 hectares of Carmenere still exist in Bordeaux, where it was used widely untill the phylloxera epidemic. Most closely related to Cabernet Franc, it's fascinating to taste the grape in its pure, unblended form, especially when grown on this great terroir of sandy clay, rich in iron, over the limestone bedrock. The 2016 shows a deep red/black color and very high-toned aromas of ripe cassis and red currant with earth, coffee and a hint of oak. The palate is bright and intense with red currant, plum and blackberry fruit, with herbal notes, not heavy, very pure and mineral and with vibrant character to the fruit. This will benefit from five to ten years of aging, but is unique and delicious now. David Lillie
Nicolas Despagne replaced his parents in 2009 at Maison Blanche, the same year the production was granted organic certification. With his push, the estate gained Demeter biodynamic status in 2013. Les Piliers, Despagne's second label, is made with old and young vines of Merlot and Cabernet Franc. The fermentation is natural and done in concrete vats, with no additives or interventional processes commonly used in the area. The wine has compact aromatics of dark plum and fresh, healthy earth. On the palate, there are flavors of blackberry, cassis, plum and pepper. The youthful density of the mouthfeel helps enhance the deep fruit notes on the tongue, but definitely cellar a few for the near future. David Hatzopoulos
This is a really great chance to try a Third Growth Margaux from a historic vintage at an incredible price. The vineyard is planted to roughly 63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot and 2% Cabernet Franc. The wine is aged in 60% new French oak for eighteen months, with three months on the lees.
Another compelling vintage from Chateau Mazeyres in Pomerol. A blend of mostly Merlot, with about a quarter Cabernet Franc and just a tiny amount of Petit Verdot planted on clay soils, with some plots having additional layers of sand and gravel. Hand-harvested, fermented in steel and concrete, aged in wood (40% new), for 14 months. On the nose, there are deep black fruits, hints of spice and rich woodsy aromas. On the palate, the texture is warm and generous, with bold plum and black cherry, with accents of herbs and mint. Delicious now, but should be prime in just under a decade. David Hatzopoulos
Biodynamic farming, native yeasts, wild fermentations, good value –all phrases not typically associated with Bordeaux. Yet, each year the Hubert family provides us with just that in their staple cuvee from the Côte de Blaye. The Cru Bourgeois is a blend of mostly Merlot, Cabernet Sauvignon, Cabernet Franc, and a bit of Malbec. Generously aromatic owing to the rich clay soils in which it is grown, there's ripe red fruit, black currant, and spice, with supple tannins and an undercurrent of chalky minerality. This is a great addition to the dinner table alongside grilled meat or sipped on its own.
Château Guiraud was established in the eighteenth century and gained status of Premier Grand Cru Classé around a hundred years later in the Bordeaux Wine Official Classification of 1855. Fast-forwarding to 1996, the estate shifted their focus to more ecologically-sound farming methods: organics (certified in 2011), allowing for cover crops, encouraging biodiversity in the vineyards, and keeping a nursery to help conserve and propagate important cuttings. Soils are mostly sand and gravel with red clay and shell limestone below. Grapes are painstakingly hand-harvested, with four passes through the vineyards in 2015. Following even more sorting, fermentation is in a mix of French oak barrels, 90% of which are new. The wine then ages for at least 18 months in barrel. Average yields for 2015, according to the Château's website, were 12 hl/ha. The warmth of 2015 should make for a very concentrated and age-worthy Sauternes! Cari B
Chateau Haut-Bergeron has one of the longest and most celebrated histories in Sauternes and has remained in the family for nine generations! The blend is 80-90% Semillon, and 10-20% Sauvignon Blanc grown on a mixture of sandy clay and calcareous clay. The grapes are picked in three passes to ensure optimal ripeness and levels of botryis, and the wine is aged in 50% new French oak for 18-20 months. This is a great Sauternes to pair with something salty or intensely flavored like foie gras or strong cheeses, or with a dessert that isn't too sweet like an apple crumble!
This is a unique example of Bordeaux Blanc from one of the first organic and biodynamic properties in the region, located in the lesser-known Sainte-Foy. Corinne and Jean-Michel Comme started to replant these vineyards in 1998 using as little intervention as possible, avoiding pesticides, green harvesting, even tractor plowing, and using neutral oak for aging to allow each vintage to speak for itself. Grown on clay and limestone soils, the Vin de Passion displays a beautiful balance of texture, minerality, and ripe fruits. The blend is 1/3rd Sauvignon Blanc, 1/3rd Semillon, and 1/3rd Muscadelle, which gives the wine a richer, more viscous texture than a typical Bordeaux Blanc, but still maintains a balanced acidity. The nose is full of dried herbs, dried white flowers, and candle wax, and the palate brings green and yellow pear, white grapefruit, and more fresh and dried herbs. Fans of fuller bodied, more textured whites will love this year's 'Vin de Passion'. MD
This is the ninth vintage of the Hubert family's "Blanc Bonhomme"which seems to get better every year. The vines are now 13 years old, 50% Sauvignon Blanc and 50% Semillon, certified organic and Biodynamic. The grapes are hand-harvested in the early morning, pressed gently, fermented with native yeasts and the wine is aged partly in new oak, mostly in cement vats. Only 650 cases are made. The 2018 shows elegant pear, lemon, herbal and dried flower aromas, with pear, ripe apple, citrus and chalky mineral flavors on the palate. A bit riper than previous vintages, but this really shows the terroir with crisp acidity, lovely white fruit, a hint of pineapple and oak and stony flavors in the finish. Really a lovely, balanced and food-friendly wine - serve with anything from oysters to grilled fish to roast chicken. David Lillie