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Chateau Fombrion La Griveliere
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This Cabernet and Merlot blend is owned by the courtiers Horeau-Beylot (founded in 1740), one of the oldest such in Bordeaux. The chateau is over a century old too and is part of the Blaye Côtes de Bordeaux appellation, just across the narrow Gironde River from Margaux, and a satellite region of Pomerol and St.-Émilion, home of the world’s greatest Merlot.
Type, Body & Flavor
Chateau Landreau Cuvee La Roseau
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In the 1950s, two families joined forces; the Carreaus as vineyard experts and the Bayles as winemakers, but they had both been in their respective business for more than a century. They’ve since collected more vineyards from the family and from neighbors, including Château Landreau in 1995, a 40-acre estate in Côtes de Bourg with red clay soils and a view of the Gironde River. This is 85% Merlot and 15% Cabernet Sauvignon and very, very classic.
Type, Body & Flavor
Chateau Pontey-Lamartine
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A new project planted only in 2004. It might be new, but this portion of Bordeaux has been producing wine since at least the 14th century; owner Dominique Haverlan built upon the successes of the Gaubert family, in 1988, Haverlan restored the house and the vineyard. Today Romain Haverlan handles the winemaking. 50% Merlot and 50% Cabernet Sauvignon with one year in French, one-quarter of that new.
Type, Body & Flavor
Chateau Tayet Bordeaux Superieur
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Look, there are 5000 labels in Bordeaux; you’re not expected to know them all, and neither are we. On the other hand, we should know the important ones, right? Well, we do. This is one we’ve always kept an eye on; it’s very close to where the Margaux appellation begins. It’s 55% Merlot, 35% Cabernet Sauvignon and 10% Petit Verdot and spends a year in barrels, half new. So, we pounced when this showed up.
Type, Body & Flavor
Chateau Tuilerie Pages
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In 1936 a small group of winegrowers from Monségur, joined forces to overcome the wine industry’s economic difficulties and modernize the wine making process. They created “Les Vignerons Réunis de Monségur” Cooperative. A century later, there are more than 90 members of the cooperative, and in 2010 the whole place got updated and modernized. Think softer lighter Merlot, perfect for lighter fare and even fish. If you need red wine with fish.
Type, Body & Flavor
Chateau Vieux Lescours
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Saint-Émilion is the oldest area of Bordeaux and its Roman ruins are a frequent reminder. Still, when the region was getting codified, Saint-Émilion was left out – it was sleepy and nearly forgotten. That changed in the 1990s when the garagiste movement of tiny Saint-Émilion wineries started making stunning, trend-setting wines. So “Old” (Vieux) Lescours is both Old School and modern.
Type, Body & Flavor
Clerus Saint Chinian
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The Vignerons de Cruzy Montouliers Cebazan have only been around since 2014 but they have modern cellars and contemporary ideas about winemaking, unlike some in the area. Certain spots have stood out for years. St.-Chinian uses a plethora of grapes: Carignan, Cinsault, Grenache, Lledoner Pelut, Mourvèdre and Syrah, though Syrah, Mourvèdre and Grenache account for about 70% of the region’s grapes.
Type, Body & Flavor
Colline du Bonnet
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Colline’s Grenache vines are baked in the sun around the town of Cébazon in eastern Languedoc, and still enjoy enough of the Mediterranean breezes to retain some acidity. The winemaking is more traditional than modern (cold soaking the grapes for two days is still new thinking) but otherwise the grapes stay on the skins in vats for at least a month; then see long aging in cement cubes. The old guys would be proud
Type, Body & Flavor
Corasado
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Bodegas Lo Nuevo has unquestionably modernized their winery; it’s practically a technical marvel now. But what makes these wines special is the place, Jumilla, with its intense weather. It’s tough ground for most grapes, but Monastrell (the French, who borrowed it from Spain, call it Mourvedre) and Cariñena (once again, a borrowed grape dubbed Carignan by the French) can thrive here.
Type, Body & Flavor
Daou Cabernet
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Georges and Daniel Daou didn’t just buy land in Paso Robles, they bought the old Hoffman Mountain Ranch and its famed barn as well. Founded by Dr. Stanley Hoffman in 1964, this was the site of some legendary wines. I can go on about the 1976 and 1977 HMR Cabernet, but then that would be rude. Let’s just say that Daou wines have an excellent and established pedigree. Their Cabernet is solely from estate fruit; powerful and plump.
Type, Body & Flavor
Chateau Fombrion La Griveliere
This Cabernet and Merlot blend is owned by the courtiers Horeau-Beylot (founded in 1740), one of the oldest such in Bordeaux. The chateau is over a century old too and is part of the Blaye Côtes de Bordeaux appellation, just across the narrow Gironde River from Margaux, and a satellite region of Pomerol and St.-Émilion, home of the world’s greatest Merlot.
Type, Body & Flavor
Pairings & Occasions
Chateau Landreau Cuvee La Roseau
In the 1950s, two families joined forces; the Carreaus as vineyard experts and the Bayles as winemakers, but they had both been in their respective business for more than a century. They’ve since collected more vineyards from the family and from neighbors, including Château Landreau in 1995, a 40-acre estate in Côtes de Bourg with red clay soils and a view of the Gironde River. This is 85% Merlot and 15% Cabernet Sauvignon and very, very classic.
Type, Body & Flavor
Pairings & Occasions
Chateau Pontey-Lamartine
A new project planted only in 2004. It might be new, but this portion of Bordeaux has been producing wine since at least the 14th century; owner Dominique Haverlan built upon the successes of the Gaubert family, in 1988, Haverlan restored the house and the vineyard. Today Romain Haverlan handles the winemaking. 50% Merlot and 50% Cabernet Sauvignon with one year in French, one-quarter of that new.
Type, Body & Flavor
Pairings & Occasions
Chateau Tayet Bordeaux Superieur
Look, there are 5000 labels in Bordeaux; you’re not expected to know them all, and neither are we. On the other hand, we should know the important ones, right? Well, we do. This is one we’ve always kept an eye on; it’s very close to where the Margaux appellation begins. It’s 55% Merlot, 35% Cabernet Sauvignon and 10% Petit Verdot and spends a year in barrels, half new. So, we pounced when this showed up.
Type, Body & Flavor
Pairings & Occasions
Chateau Tuilerie Pages
In 1936 a small group of winegrowers from Monségur, joined forces to overcome the wine industry’s economic difficulties and modernize the wine making process. They created “Les Vignerons Réunis de Monségur” Cooperative. A century later, there are more than 90 members of the cooperative, and in 2010 the whole place got updated and modernized. Think softer lighter Merlot, perfect for lighter fare and even fish. If you need red wine with fish.
Type, Body & Flavor
Pairings & Occasions
Chateau Vieux Lescours
Saint-Émilion is the oldest area of Bordeaux and its Roman ruins are a frequent reminder. Still, when the region was getting codified, Saint-Émilion was left out – it was sleepy and nearly forgotten. That changed in the 1990s when the garagiste movement of tiny Saint-Émilion wineries started making stunning, trend-setting wines. So “Old” (Vieux) Lescours is both Old School and modern.
Type, Body & Flavor
Pairings & Occasions
Clerus Saint Chinian
The Vignerons de Cruzy Montouliers Cebazan have only been around since 2014 but they have modern cellars and contemporary ideas about winemaking, unlike some in the area. Certain spots have stood out for years. St.-Chinian uses a plethora of grapes: Carignan, Cinsault, Grenache, Lledoner Pelut, Mourvèdre and Syrah, though Syrah, Mourvèdre and Grenache account for about 70% of the region’s grapes.
Type, Body & Flavor
Pairings & Occasions
Colline du Bonnet
Colline’s Grenache vines are baked in the sun around the town of Cébazon in eastern Languedoc, and still enjoy enough of the Mediterranean breezes to retain some acidity. The winemaking is more traditional than modern (cold soaking the grapes for two days is still new thinking) but otherwise the grapes stay on the skins in vats for at least a month; then see long aging in cement cubes. The old guys would be proud
Type, Body & Flavor
Pairings & Occasions
Corasado
Bodegas Lo Nuevo has unquestionably modernized their winery; it’s practically a technical marvel now. But what makes these wines special is the place, Jumilla, with its intense weather. It’s tough ground for most grapes, but Monastrell (the French, who borrowed it from Spain, call it Mourvedre) and Cariñena (once again, a borrowed grape dubbed Carignan by the French) can thrive here.
Type, Body & Flavor
Pairings & Occasions
Daou Cabernet
Georges and Daniel Daou didn’t just buy land in Paso Robles, they bought the old Hoffman Mountain Ranch and its famed barn as well. Founded by Dr. Stanley Hoffman in 1964, this was the site of some legendary wines. I can go on about the 1976 and 1977 HMR Cabernet, but then that would be rude. Let’s just say that Daou wines have an excellent and established pedigree. Their Cabernet is solely from estate fruit; powerful and plump.
Type, Body & Flavor
Pairings & Occasions