A lovely Merlot driven Bordeaux produced by Jean-Michel Baudet (Chateau Monconseil Gazin) based in the village of Plassac.
The vineyards are situated on the hillside above the village, just to the south of Blaye. Here the clay/limestone soils provide good drainage and encourage a deep root system for the vines. The vineyards have a south/south west aspect giving excellent conditions for ripening the grapes.
Fermentation is in temperature-controlled stainless steel vats followed by 12 months in mainly old oak.
A blend of 70% Merlot and 30% Cabernet Sauvignon, the wine is very dark in the glass with lots of red berry aromas. The palate is full, with juicy fruit and firm tannins. Very well made and excellent value claret.
A 21 hectare property at St-Sulpice-de-Faleyrens on the hillside to the south west of the town of St.Émilion. In recent years new owners (the Escure family) and significant investment has allowed the property to improve and it is now producing very sound wines at sensible prices.
Predominantly Merlot (80%) with 10% each of Cabernet Franc and Cabernet Sauvignon, the wine is dark purple/red in the glass with a nose full of ripe plum and prune notes with hints of cedar wood and spice. The palate is round and fleshy with flavours of bramble and plum supported by gentle tannins.
This fine right bank property has been in the Guichard family since 1832 and at 46 hectares (110 acres), situated next to the Pomerol plateau, it is the largest estate in Lalande. The imposing château is surrounded by parkland and vineyards. The soils are a mixture of gravel and clay.
80% Merlot, 15% Cabernet Franc & 5% Malbec.
After a traditional fermentation the wine is aged for 12 months in French oak, 15% of which is new.
Dark in appearance the nose is richly perfumed and very enticing. The palate is full and generous with plenty of ripe fruit – cherry and blackcurrant- and gentle tannic strucure – very attractive and approachable claret.
This small property (3.8ha) produces textbook Pomerol.
100% Merlot from 40 year old vines planted in iron rich, sandy soils.
The grapes are picked by hand making several passes through the vineyards only picking the bunches at peak ripeness. A further sorting of the fruit takes place at the winery followed by fermentation in small, temperature-controlled, stainless steel vats. The wine is then transferred to oak barrels for the malo-lactic fermentation followed by 14 months ageing.
Deep purple/red in appearance, the nose is full and rich with red and black fruit aromas. The palate is lush and rounded with layered black fuit flavours, a full, textured mouthfeel and gentle supporting tannins.
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