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The vines of Chateau Beausejour live naturally in the Saint-Emilion satellite region of Puisseguin-Saint-Emilion. Unlike many neighbors, the vineyard has never been exposed to pesticides or herbicides, the wine is fermented with indigenous yeasts, and remains unfined and unfiltered with minimal sulfur. The 2015’s taut structure holds together a generous array of aromas and flavors. A youthful and pronounced set of scents, like sharp dark cocoa, mint, and black cherry come from the glass. Flavors are of espresso, blackberry, plum, and sweet kirsch. Still, there is something very, very refreshing about this red. A perfect addition to a feast among family. David Hatzopoulos
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 - it's a truly unique and distinctive Bordeaux showing complex aromas of red currant, cassis, coffee, earth and roast meats. The palate shows lovely round cassis fruit, with hints of mint, earth and minerals, finishing with a real taste of the terroir. Highly recommended for lovers of natural wines, it's Bordeaux like it used to be! David Lillie
The wines of Jean-Pierre Boyer at Chateau Bel Air-Marquis d'Aligre, are made in the lighter "claret" style of the 19th century. The 1995 shows a light red/garnet slightly mature color with pretty aromas of sweet red-currant, cassis and prune with sous-bois, licorice, tobacco, citrus and spice. The palate is delicate and silky, with a firm core of red currant/cassis fruit, framed in firm acidity. Very earthy with fruit liqueur, smoke, mint and minerals in the long finish. Decant a few hours in advance to enjoy this very unusual and beautiful Margaux. Another 5 to 10 years of cellaring would be interesting. David Lillie
The 1996 Bel Air-Marquis d'Aligre is a completely different style of wine than modern Margaux, especially in this rather cool vintage. On opening the aromas are quite subtle, slightly musty, with bright, sweet red-currant fruit with violet, earth and mineral flavors, a bit austere, but lovely. The palate is deep, firm and earthy with red currant, black cherry and mineral flavors, with brown spice, cedar and licorice. We would suggest decanting six to eight hours in advance, or cellar for ten to fifteen more years. David Lillie
Jean-Pierre Boyer makes Margaux that resemble the wines of the distant past. His 2000 shows a slightly maturing red/black color with bright aromas of red currant, cassis and raspberry with cedar, rose, citrus and earthy sous-bois notes, really lovely and complex. Relatively light for a Margaux, the palate is deep and velvety with firm tannins under lovely blackberry and cassis fruit with earth, licorice and mineral flavors. It's delicate and powerful at the same time and very long. Delicious now with three to four hours in carafe or after another ten to twenty years in the cellar. David Lillie
The 2010 Bel Air-Marquis d'Aligre is from very old vines and also from approximately 50 year-old vines planted by M. Boyer at 10,000 plants per hectare. There is a long fermentation without extraction, the juice remains in cuve until spring, then spends 6 months in old barrels followed by two to three years in cement vat. These are wines made in the lighter "claret" style of the 19th century, although the 2010 shows an incredible density of flavor, given the less-extracted style. Upon opening the wine shows subtle aromas of earth, red currant and cherry fruit with licorice and brown spice. The palate is deep and quite expressive with black cherry, strawberry, earth, licorice and mineral flavors, quite Burgundian in texture. The finish is very long with lingering tart cherry, sous-bois and mineral flavors. After two days open (re-corked) the aromas have broadened with prune, ripe cherry, tobacco, spice and rose and the palate is intense with red and black fruit liqueur, spice box and earth and ending with lingering red fruits and firm acidity. Delicious now with a long decant, this will be an extraordinary mature wine, best perhaps 2035 - 2050. David Lillie
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
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
The Clos du Jaugueyron Margaux is Michel Théron's top wine and a monument to traditional, old-school winemaking. The blend is dominated by Cabernet Sauvignon sourced from his parcel of old vines and some Merlot and a bit of Cabernet Franc planted on sand and gravel. All of his parcels are biodynamically farmed and he has never used synthetic treatments of any kind. This unfailing attention to detail in the vineyard carries over to his cellar work, which is precise and masterful. The wine is aged mostly in new wood for up to 18 months before spending another year resting in cuve. The 2014 is built to age but shows wonderfully hedonistic aromas already. Complex notes of sage, violets, and campfire mingle with graphite, coffee, and dark chocolate on the nose. The palate offers powdery, mouth-coating tannins, bright acidity, and cool mineral inflections beneath supple flavors of bitter chocolate, thyme, and plum. Decant 1-2 hours if drinking now or hold for 5-8 years (at least). Amanda Bowman
Michel Théron's 2015 Haut-Medoc is remarkably terroir-driven yet approachable in its youth, even in this ripe vintage. The blend is 58% Cabernet Sauvignon, 32% Merlot, 5% Petit Verdot, 5% Cabernet Franc from the classic gravel and sandy soils of the Medoc. Michel's vineyards are farmed using strict organic and biodynamic methods and his precise work in the cellar elevates each variety for a pure expression of Haut-Medoc. He uses up to 25% of new oak which is well integrated and lends structure without dominating. Aromas of crushed violets, saddle leather, and spiced red cherry cascade on the nose. The palate is supple with grippy tannins, flavors of ripe plum, game, brown spice, and dark chocolate on the finish. A lovely wine that should be decanted if drinking now but will evolve over the next decade. Amanda Bowman
Château Cru Godard’s vines grow on southerly exposed hillsides adjacent to the Saint-Emilion appellation and geographically closer to Bergerac than to the city of Bordeaux. The wine is fermented by indigenous yeast in stainless steel tanks and is then matured 50% in tank and 50% in used barriques that have seen two passages. The 2015 has a dark ruby robe. The nose offers aromas of sweet black fruits, tobacco, and cocoa. The mid-weight palate has soft flavors of black cherry, cassis, blackberry, and coffee framed by savory earth notes and fine-grained tannins. This has good sap and good freshness and cries out for hanger steak with red wine shallot sauce or lamb chops grilled pink on the inside. John McIlwain
What's atypical about this delicious wine? It's a blend of Malbec and Cabernet Franc rather than Cabernet Sauvignon and Merlot, giving the wine a more supple palate and quite different fruit character. The 2017 has lovely, deep blackberry and cassis aromas with red currant, cassis and cherry on the supple, lush palate, with hints of earth and smoke. More "forward" than most Bordeaux, this versatile wine will pair beautifully with almost any beef, pork or lamb dish and is a fabulous value!