Blast! I've had a printer error and so have not been able to put the hard copy of our tasting notes in the wine case this month. I will correct this for next month, but it also gives me the opportunity to put these on line for you all.
So here we are. Bordeaux & SW France. Some really lovely and stylistically typical wines for you to enjoy. As I write this, I am drinking the Chateau Calvimont and liking how this 50:50 blend of Cab Sauv & Merlot is so smooth to drink, but you can still taste the mineral of the gravel beds coming through. A total steal for Bordeaux!
Enjoy - Love Matt xxx
Tasting Note: In south-west Bordeaux, Xavier's vines grow on a fine gravel soil over a deep limestone subsoil, overlooking the river Garonne (Left Bank), perfect terroir for Sémillon, Cabernet Sauvignon and Merlot in particular. This wine has plush, ripe bramble fruit with a fine mineral structure and well-judged tannins with a very drinkable, sapid finish. Food Pairing: Beef and or venison dishes.
Tasting Note: From the Cave de Rauzan, these vineyards are situated in Puch on clay and limestone soils (Entre Deux Mer). The wine provides sweet ripe bramble fruit and red plums with an element of smoky black tea. Fresh and bright on the palate, with smooth supple tannins. Food Pairing: A really versatile red, that definitely shows its best side with a meal - grilled meat, cheeses or mushroom based dishes.
Tasting Note: Neighbours the appellation Fronsac (near Pomerol on the Right Bank, these old vines create a lovely ripe cassis fruit and plenty of it with some warm woodspice. Like me, very approachable but still proper claret. The palate is medium-bodied and structured with round, warm fruit and a velvety finish. Food Pairing: A versatile food wine - try with charcuterie, hard farmhouse cheeses, as well as pork, lamb or beef.
Tasting Note: You normally associate Bordeaux with punchy reds, but this is a classic white, Sauvignon Blanc/Semillon blend which delivers a beautiful crisp Bordeaux Blanc with aromas of green and red apple, citrus flesh and a zippy, lifted acidity. One of Bordeaux's most consistent estates, situated in Mérignas in the Gironde. The vineyards are sustainably managed. Food Pairing: Perfect with fish and seafood, even sushi.
Tasting Note: Lemon and vanilla on the nose with a round, fruity body and a hint of vanilla oak character. Has more ripeness than a Macon and more savouriness than the New World, making it ideal by the glass. Food Pairing: An incredibly versatile lightly oaked Chardonnay ideal by the glass but also fantastic with large flake Fish, shellfish and white meats. Would also pairs well with cream sauces and lightly spiced dishes.
Tasting Note: Local variety Duras plus Syrah, Merlot and Cabernet Franc fermented slowly in concrete tanks with only the grape yeasts. No oak treatment gives a soft but wild bramble fruit with a touch of herbiness on the nose and a grippy but approachable palate. Just on the right side of funky, nicely balanced and very digestible. Food Pairing: Try with grilled meats, duck breast or hard cheeses.
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