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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 fantastic organically-farmed Saint Emilion is a blend of 80% Merlot and 20% Cabernet Franc, fermented in concrete tanks for 25 days and then aged for 22 months in first- and second-use barrels. With a beautiful minerality of clay and limestone, the wine shows the finesse and elegance of a great vintage. The bouquet is complex with dark berry, prune, plum, dry tobacco, cedar, violet and herbal notes and the palate is luscious with supple tannins, good acidity and a lingering finish. A delicious wine at a great value to drink with brisket, roasted lamb and hamburgers. You can also cellar the wine for several years (+7 years) if you would prefer to consume it later. Caroline Coursant
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
Château Massereau, an estate located in Barsac, has been farming organically since its acquisition by the Chaigneau family in 2000. Made from Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot planted on alluvial soils, the wine ferments in concrete vats and is raised in new barriques for 18 months with minimal addition of sulfur when devatting. The new oak is "white roasted", leaving no flavors of new oak on the wine. Fresher than its 2010 vintage, the wine displays a bouquet of juicy red plums, dark and red berry, and tart cassis notes with menthol, rose petals and cedar undertones. With a beautiful structure of great acidity, precise minerality and good tannins, the wine is complex and vibrant. A great wine to drink now, this wine will pair fantastically with hamburgers, brisket, beef bourguignon, lamb shanks and hard and blue cheeses. 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.
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.
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
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.
Comprised of 60% Cabernet and 40% Merlot,hand-harvested, and fermented with native yeasts. The wine displays a dark ruby, verging on purple robe. With a bit of air this is aromatically expressive with blackberry blossom, blackcurrant, balsam, and a whisper of licorice and oak on the nose. Classically Graves in profile. More herbaceous and boasting black fruit underlain with medium tannins and bright acidity. Good tension, but less pencil lead and towering structure than nervosity and tension on a medium length palate. This is fun to drink—if young—and should shine with 3-5 years in bottle. And while this may not have the polish and certainly the potential longevity of Domaine de Chevalier or another of the big guns of Graves or Pessac-Leognan, this has plenty of expressiveness, energy, and character to grace the table. Fabulous with pan-roasted lamb loin chops and flageolet beans and should shine with squab or steak off the grill. John McIlwain