BBS Book (PT 7) - Bordeaux

BORDEAUX
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Ch. D’Aiguilhe Querre
Côtes de Castillon
The year 2000 was the first vintage for this new wine from the Côtes de Castillon appellation - not a bad year
in which to make one’s debut! The tiny estate is owned by Emmanuel Querre, son of Michel Querre - the
peripatetic owner of several châteaux on the Right Bank (including Le Moulin in Pomerol) and also a well-
known negotiant. Emmanuel is joined by his wife, the lovely Gaëtane, who has day-to-day responsibility for
overseeing the property. The Querres have entrusted winemaking responsibilities to Jean-Michel Ferrandez,
one of Bordeaux’s unsung, but truly talented, winemakers. It is he who turned around (diametrically, one
might say) Château Citran in the early nineties - propelling it to head of the Cru Bourgeois class.
The wine takes its name from the parish of Saint Philippe d’Aiguilhe, in which the vineyards are located.
One finds most of the best vineyards of the appellation, including Joanin-Bécot, Vieux Château Champs
de Mars and Clos Louie in this same township. This is the high plateau of the appellation - an eastern
extension of the plateau of Saint Emilion with a very similar thin clay topsoil set atop a deep limestone
mother lode, thus assuring a regular, but rarely excessive, supply of moisture to the vines. The size of the
tiny vineyard was doubled in 2002, bringing it to a “whopping” 2.4 hectares (a little less than six acres). The
single-block vineyard is situated at the very top of the limestone plateau in Saint Philippe d’Aiguilhe, with
a relatively high plantation density of 6,000 vines/ha. The average age of the Querre vineyards is about 25
years. During the first two vintages, the planted acreage was comprised of 85% Merlot and 15% Cabernet
Franc. However, with the acquisition of the additional 1.2 hectares in 2002, that mix changed to about 80%
Merlot and 20% Cabernet Franc.
Thanks to severe pruning and careful green harvesting, yields have averaged less than 30 hls/ha under the
Querre’s stewardship. Under the direction of Jean-Michel Ferrandez, the fruit is hand-harvested at optimum
ripeness and moved to the winery, where it is sorted, destemmed, gently crushed and then fermented in
small, open-top, oak tanks. During the 18-day (on average) maceration period, the cap is regularly and
manually punched. When completed, the new wine is run off into French oak barrels (60% new, the
remainder one-wine old), wherein it is aged on its lees. The wine is then bottled unfined and unfiltered.
Needless to say, the punishing attention is unmistakeable in this truly outstanding wine.
Balthus
Bordeaux Supérieur
Balthus hails from a three hectare, rolling, hillside vineyard situated near Château de Reignac; the soil is
comprised of clay and limestone mixed with some gravel. This special site is home to 40 year old Merlot vines
planted at a density of 6,000 vines/ha. Yields are 18 hls/ha before selection and saignée - 15 hls/ha after. The
vineyard team exercises a rigorous program of debudding, deleafing and crop-thinning; all harvesting is done
exclusively by hand. A 10-day cold soak @ 6° C in small stainless steel tanks is followed by alcoholic fermentation
and a 15-day maceration in 100% new Tonnellerie Garonnaise barrels (coopered from oak selected by owner,
Yves Vatelot) using the cutting edge Oxoline system of barrel management and a patented method for breaking
up the solids in the barrel. The wine is then run off into more new barrels for the malolactic fermentation
and subsequent aging on the lees for an anticipated 19 months. Michel Rolland consults. 500 cases. 13.5%
Château Beaumont
Haut-Medoc
Château Beaumont is an everyday wine for the true connossieur. The property is managed exactly as a Cru
Classé facility and the wine is vinified accordingly. Winery Manager Etienne Priou (who previously directed
a St. Emilion Grand Cru Classé) is supervised by Philippe Blanc (of Château Beychevelle). The vineyard,
which sits on a high point between the communes of Margaux and St. Julien, boasts thick gravel top soil
above a clay and limestone base. The blend of grapes in the vineyard is 62% Cabernet Sauvignon, 30%
Merlot and 20% Cabernet Franc with an average age of 20 years. The quality of the vineyard management,
the rigorous selection process at harvest and the use of the finest new oak barrels all attest to the relentless
pursuit of excellence. The wine is distinguished by its elegant bouquet. On the palate, it is rich, harmonious,
supple and fruity, with a slightly spicy character; the finishis supported by silky ripe tannins. The large size of
the vineyard (113 hectares) allows the property to produce 35,000 cases of high quality wine a year. Hence,
Château Beaumont is considered by many top wine critics and professionals as one of the best values in the
Médoc! Look for the second wine of Château Beaumont - Les Tours de Beaumont.
Château Beaulieu
Comtes de Tastes
Bordeaux Supérieur
This 54 ½ acre vineyard is planted in clay and limestone soils that are situated in the village of Salignac, 15
miles northeast of Bordeaux; it is in close proximity to the appellation of Fronsac. The well-drained south-
facing slopes of the property give credence to the name - Beaulieu means “beautiful place” in French. Under
the enlightened vineyard management of Count Guillaume de Tastes, aided since 2005 by the talented
team of consultant Stéphane Derenoncourt, the quality at this estate has soared - cover cropping, “green-
harvesting” and leaf-pulling are all practiced religiously. Consequently, yields are very low for the appellation,
ranging from two tons per acre in 2000 to less than 1.5 tons in 2001 and 2002. To put these numbers in
perspective, two tons per acre is roughly the equivalent of just one bottle of wine per vine!
The average age of the vineyard (planted with 55% Merlot, 35% Cabernet Sauvignon and 10% Cabernet
Franc) is 15 years. The vines are planted at 2,226 vines/acre; this density is twice the average of most New
World vineyards! The hand-harvested fruit undergoes a pre-fermentation cold maceration for three to five
days, after which the juice is slowly fermented in small temperature-controlled tanks for 10 to 15 days.
Extended maceration runs for as long as necessary. Malolactic fermentation takes place in barrel, 60%
of which were new in 2000. The percentage of new barrels in 2001 was even higher and included only
French oak barrels. The wine is aged on its lees for 10 months, gaining additional richness, freshness, and
complexity.
This wine is best enjoyed upon release and over the five to seven years following the vintage. Since we first
introduced Château Beaulieu with the 2000 vintage, it has consistently ranked as one of Robert Parker’s
“Sleeper’s of the Vintage” and has demonstrated that Bordeaux can indeed produce not just great wines but
also great values! It has also been lavishly praised by such French publications as Michel Bettane and Thierry
Desseauve’s Classement des Meilleurs Vins de France and in the annual Le Guide Hachette des Vins.
Château Belle-Vue
Haut-Médoc
Let’s face it, true discoveries in the Médoc are few and far between. If ever there were a great property to be
found in this sometimes disappointing area, Château Belle-Vue is it! Located on the southern fringe of the
Margaux appellation, the vineyards of this beautiful property are adjacent to those of Château Giscours. In
fact, all that seperates Belle-Vue from the prestigious area of Margaux is a small drainage ditch!
What makes this property a true find? Much of Château Belle-Vue’s vineyard consists of old vines, situated
close to those of Château La Lagune, in deep, gravelly soils. Yields are kept deliberately low by Médoc Cru
Bourgeois standards, about 40 hl/ha. Furthermore, there is an unusually high percentage of Petit Verdot in
the vineyard, a good portion of which was planted at the beginning of the twentieth century. The owner,
Rémy Fouin, is fanatical about picking fully mature grapes, and the wines of Belle-Vue, year in and year out,
are marked by their exceptional degree of ripeness. Indeed, the wines of Belle-Vue are among the “fattest”
most hedonistic Médoc wines one will ever taste.
The final wine is a usually a blend of about 50% Cabernet Sauvignon, 30% Merlot and 20% Petit Verdot.
The fruit is carefully table sorted before an extended maceration, which can often run upwards of 6 weeks.
Malolactic fermentation takes place in barrel (a significant portion of which is renewed every year) and
the lees are stirred regularly to enhance the wine’s texture and increase its complexity. The wine is aged in
barrel for about a year and a half before being bottled unfiltered. It generally has a natural alcohol content
of around 13%.
Château Bellisle-Mondotte
St. Emilion
Under Construction
Bord’Eaux
Merlot
Bordeaux
Oswaldo Hernandez, the Venezuelan winemaker behind this outstanding value, was preparing to play major
league baseball for the Yankees when life took an unexpected turn and he ended up in oenology school at the
University of Bordeaux. After completing his studies, Mr. Hernandez held positions at Ch. Bonnet (owned
by the Lurton family of Cheval Blanc and Yquem) and Ch. d’Aggasac in Bordeaux, as well as Las Bodegas
Pomar in his native Venezuela.
The wine is made from 100% Merlot grapes grown in a 10.23 hectare vineyard. The vines, which have an
average age of 18 years, are planted 5,000/ha on soils that are a mixture of clay and limestone. After careful
selection on the vine and in the cellars, the grapes are fermented with specially selected yeast strains at
carefully controlled temperature. The must is pumped over ten times daily during fermentation. Everything
is done in stainless steel to capture the freshness and intensity of the fruit.
This is wine is crafted in a style that is modern and concentrated, while still maintaining a smooth and
elegant character. The innovative bag-in-box design allows the wine to stay fresh for as long as two months
after opening, although it is so delicious we’ve never seen it last that long!
Château Clinet
Pomerol
The story of Clinet’s evolution entered a new phase with its purchase by the Laborde family in 1998. An
agricultural engineer and industrialist by trade, Jean-Louis Laborde brought with him a new approach to
wine. Individual specialists are enlisted for each area of production (e.g. soil and subsoil, canopy management,
vine growing, fermentation, barrel ageing, etc.) to ensure the highest possible quality. Although Château
Clinet is a small property, it has leapt to prominence in the last 15 years and now produces one of the most
sought-after wines in the region. The 9-hectare vineyard is on top of one of the finest plateaux in Pomerol,
where it is planted with Merlot (80%), Cabernet Sauvignon (10%) and Cabernet Franc (10%). Led by
Managing Director Ronan Laborde, Château Clinet is now a force to be reckoned with. Consistency is their
middle name.
Clos Manou
Médoc
This wine epitomizes the term micro-cuvée. From a minute 0.25 hectare (0.11 acre) vineyard of very old vines
that were planted in 1936, the young former professional bicyclist Stéphane Dief produces just 800 to 900
bottles annually. The property is located in the northern Médoc village of Saint Christoly, north of Saint
Estèphe, and not far from the Gironde River estuary. The vineyard is planted with 80% Merlot, 15% Cabernet
Sauvignon and 5% Petit Verdot.
As in the Médoc’s finest first growths, the vines are planted 10,000 per hectare in deep, gravelly soils on rolling
hills. Yields run about 30 hectoliters per hectare (1.5 tons per acre). All of the fruit is hand-harvested into
small plastic lugs. Once back at the tiny but meticulously maintained winery, the grapes are hand-sorted and
hand-destemmed, and then sorted again prior to being manually crushed. The must is then poured by hand into
several tiny oak vats. A pre-fermentation cold maceration is followed by a 25-day cuvaison. Once fermentation
is completed, the new wine is pressed by hand in a miniature basket press. Malolactic fermentation and aging
take place in 100% new French oak barrels. Ageing lasts for 15-18 months depending on the vintage.
Robert Parker gave the 2005 vintage a score of 90-92 in April of 2006 and had the following to say, “Fourteen
percent natural alcohol, sensational richness, full body, and plenty of power, muscle, and density are found in
this impressively-endowed blend of 50% Merlot, 40% Cabernet Sauvignon, and 10% Petit Verdot. The 2005
Clos Manou should age handsomely for up to a decade.”
Clos Saint Julien &
Ch. Petit Gravet-Aîné
St. Emilion
Clos Saint Julien

This estate is owned by Catherine Papon-Nouvel, also the owner of Château Petit Gravet Aîné in St. Emilion
and Château Peyrou in the Côtes de Castillon. The 1.2 hectare vineyard is situated just behind Soutard,
atop the limestone plateau of Saint Emilion. A very thin layer of topsoil sits covers a limestone mother lode;
the vineyard is comprised of 50% Merlot (80 years old) and 50% Cabernet Franc (40 years old), planted at
5,500 vines/ha. The grapes are hand-harvested at yields of 25 hls/ha. The wine is fermented in oak tanks,
with malo and sur lies aging take place in 100% new barrels from Taransaud and Berthomieu. 250 cases.
14.8%
Château Petit Gravet-Aîné

A 2.35 hectare vineyard in the Saint Emilion foothills, it is situated right next to (west of ) Canon-La
Gaffelière; deep, sandy/clay soils are home to an unusual encépagement of 80% Cabernet Franc and 20%
Merlot (average age of the vines is 70 years). Yields are 25 hls/ha, and all grapes are hand-harvested and then
table-sorted. An 8-day cold soak @ 5° C is followed by fermentation in stainless stell with microbullage under
the cap; malo and aging takes place in 100% new French oak from Taransaud, Berthomieu and Sylvain with
limited cliquage (oxygenation) and bâtonnage for up to 18 months. Less than 700 cases. 14%.
Château Doisy Védrines &
Château Petit Védrines
Sauternes / Barsac
Château Doisy-Védrines, the largest of the Doisy estates and a 2éme Cru Classé Barsac property, has been
owned by the Castéja family since 1946 - this is the same family also own Batailley (Pauillac) and Trotte
Vieille (St. Emilion). Doisy-Védrines’ 27 hectares of vineyards are situated on the highest plateau in Barsac
and are planted with 80% Sémillon, 15% Sauvignon Blanc and 5% Muscadelle.
The grapes are picked in several “tries” and the yields are painfully low, even by Sauternes standards.
Fermentation is started in temperature-controlled stainless steel vats, where the wine remains for about a
week before the must is transferred to 100% new oak barriques. The wine remains in barrique for 18-20
months. Doisy-Védrines is one of the richest and most full-bodied wines in Barsac - for this reason it is
labeled as AC Sauternes rather than AC Barsac. It needs at least 5 years of bottle age and the best vintages
will keep for up to 25 years. Doisy Védrines also produces a second wine, Petit Védrines
Château de l’Estang
Côtes de Castillon
Château de l’Estang is truly a hidden gem. Located in the small village of St. Genès de Castillon, it is just 2
kilometers from the well known AOC of St. Emilion, and in fact the estate’s 26.5 hectares of vine are planted
in limestone soils, which can also be found in St. Emilion. The vines, which have an average age of 20 years,
are made up of 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon and are planted 5,000/hectare.
Harvesting is done exclusively by hand. The wine is fermented in thermoregulated stainless steel with 2 to 4
weeks of maceration, depending on the vintage. It is then aged in a combination of 25% new oak, 50% 1 and 2
year oak and 25% tank, during which time the lees are regularly stirred. Prodution is around 100,000 bottles.
Château Faizeau
Vieilles Vignes
Montagne-St. Emilion
Until the late nineties, Château Faizeau was the property of the Mr. and Mrs. Noël Raynaud, also the owners
of Châteaux La Croix de Gay and La Fleur de Gay in Pomerol. Their daughter, Chantal Lebreton, managed
the property. Today, Chantal owns the property outright and has full responsibility for its management. The
vineyard is planted to 85% Merlot, 10% Cabernet Sauvignon and 5% Cabernet Franc. However, the “Vieilles
Vignes” cuvée , produced with the same exacting attention as the Raynaud family’s Pomerol wines, is composed of
100% Merlot, much of which is from a plot of very old vines planted prior to 1910! Set on a steep southeasterly-
facing hillside called “Calon,” this 30-acre vineyard is one of the oldest and best situated in the so-called satellite
appellation of Montagne-St. Emilion.
Recent vintages have seen Chantal reducing yields to a very low 30 to 35 hls/ha (1.4 to 1.7 tons/acre) in order
to facilitate ripening while further concentrating the juice. Harvesting continues to be done exclusively by
hand. Macerations are lengthy – ripeness permitting – and a portion of the malolactic is done in new French
oak barrels. She has gradually pushed the percentage of new Darnajou French barrels used to age the wine up
to some 50%. Aging in barrel continues to run 18 months on average. She bottles Faizeau unfiltered and only
when absolutely necessary will she fine the wine before bottling. Since taking full control of the property,
Chantal has been producing some of the most complex and concentrated wines ever to come from Faizeau.
The consulting enologist at Faizeau is Dany Rolland, wife of the famed Michel Rolland. Understandably then,
the emphasis at Faizeau is on harvesting super-ripe fruit, which subsequently benefits from warm lengthy
fermentations and the savvy use of new oak during the maturing process. The result here is particularly elegant.
Faizeau “Vieilles Vignes” is marked by vanillin and rich earthy truffle notes on the nose. It is full-bodied and
concentrated with a velvety character on the palate that only old vine Merlot can provide. The tannins, while
evident, are supple and savory making this a wine that can be enjoyed relatively soon after their release. However,
the best vintages age gracefully for at least a decade. The wines of Château Faizeau are an affordable substitute to
the wines of neighboring Saint Emilion, where wines of comparable quality easily run twice the price.
Château Fleur Cardinale
St. Emilion
This 18.5 hectare (45.7 acre) vineyard in the parish of St. Etienne-de-Lisse is nestled between Château de
Valandraud and a portion of Château Rol Valentin. The estate was purchased from the Asséo family by
Dominique Decoster and his wife in late 2000. Prior to acquiring Fleur Cardinale, Mr. Decoster owned and
managed Havilland, one of the world’s top manufacturers of porcelain, based in Limoges, France.
Currently there are 15 hectares (37 acres) in production and these are planted with 6,000 vines per hectare
(2,428 vines per acre). The average age of the vines is 40 years. The soils are a mix of clay atop deep limestone
soils. In the cooler clay soils, it is the Merlot vine that truly excels. Consequently, the encépagement, or the
planted acreage, is comprised of mostly Merlot (70%) with equal amounts of the two Cabernets playing
supporting roles.
This up-and-comer has quickly become a highly sought after label, thanks in large part to the following
critical praise from Robert Parker’s Wine Advocate:
2004 Fleur Cardinale 90-92

Château La Fleur des Pins
Graves Superieures
This is a rich sweet wine done in the style of Sauternes. It is a classic deep golden-orange colour, and the nose
carries handsome aromas of oranges, marmalade, quince, and a little pleasing botrytis character. The palate
is fresh - loaded with typical flavours of honey and apricots. The texture of this wine is absolutely asounding
and the finish is long and delicate. This Graves Superieures could easily compete with many Sauternes.
Château Le Gay &
Manoir de Gay
Pomerol
Château Le Gay is a Pomerol property that is now beginning to realize its potential after many years of
underperforming. Previously owned by sisters Marie and Thérèse Robin, Le Gay is now owned and run by
their niece and nephew, Sylvie and Jacques Guinaudeau - also the owners Château Lafleur. Le Gay consists
of 9 hectares of 40-year-old vines planted just to the north of the Pomerol plateau.
Typically Le Gay is a blend of 50% Merlot and 50% Cabernet Franc. Yields are minuscule, often as low as
15-20 hectolitres per hectare, and it is this, combined with the old age of the vines, that give the wines their
depth and complexity. It is aged in oak casks for 18-20 months. Le Gay is a Pomerol property to watch!
Manoir de Gay is the second wine of Le Gay. It is produced with the same attention to detail as Le Gay and
always represents an outstanding value.
2000 Château Le Gay - 90 WA § 92 WS

2001 Château Le Gay - 88-90 WA § 92 WS
2002 Château Le Gay -89 WA § 89 WS
2003 Château Le Gay - 90 WA § 90 WS
2004 Château Le Gay - 91-94 WA
2005 Château Le Gay - 94-96 WA § 89-91 WS
Grand Bateau
Rouge
Bordeaux
The boat that adorns the label of Grand Bateau is the symbol of Château Beychevelle, the renowned classified
growth of St. Julien. Indeed, Château Beychevelle is the sister company to the firm that owns Grand Bateau
and it is proud to sponsor this remarkable brand. The grapes used to make this wine (primarily Merlot)
come from a selection of the best vineyards in the region. Fermentation takes place in temperature controlled
stainless steel vats and is complimented by microbullage, which enhances the wine’s color and aroma. A
portion of the wine is aged in new oak barrels before bottling, which typically occurs 12 to 15 months after
the harvest. The nose is characterized by expressive aromas of red fruits, spices and an elegant touch of oak.
On the palate it is harmonious and powerful, with appealing flavors of ripe fruit. The finish is supported by
smooth rich tannins.
Grand Bateau
Blanc
Bordeaux
The boat that adorns the label of Grand Bateau is the symbol of Château Beychevelle, the renowned classified
growth of St. Julien. Indeed, Château Beychevelle is the sister company to the firm that owns Grand Bateau
and it is proud to sponsor this remarkable brand. The grapes used to make this wine (75% Sauvignon Blanc,
25% Semillon) come from a selection of the best vineyards in the region and are harvested entirely by hand.
Following skin-contact (pre-fermentation maceration that results in greater aromatic structure), 75% of the
juice is fermented in vats and 25% in oak-barrels. During this ageing period, batonnage is carried out to
give the wines more richness and complexity. This is a rich styled Bordeaux Blanc, aromatic to the nose with
exotic fruit and buttery-vanillin oak. On the palate, the wine is powerful and fleshy with ripe fruit balanced
by refreshing acidity and spicy oak. We feel this wine is perfect as an apéritif or to serve with seafood.
Château La Graviere
Château Moulin la Graviere
Lalande de Pomerol
Well situated in Lalande de Pomerol, Château La Graviere is a small property whose old vines average about
50 years of age. Under the supervision of the oenologist Michel Rolland, the Château is held to a meticulous
standard. With a total area of 2.30 hectares and an annual production of 400-500 cases, this little gem is
truly a name to seek out. Part of the Rougefort Group, this estate is managed by the staff at Montviel, where
its wines are vinified. As is typical of this region, the blend is Merlot (80%) and Cabernet Franc (20%); the
barriques are 50% new. The second wine of La Graviere is Moulin la Graviere.
Château Haut-Bergeron
Sauternes
This 25 hectare wine estate in Sauternes is proud home to some very old vines. The harvest and vinification
are carried out with the utmost attention to detail. The wine undergoes a lengthy ageing in oak barrels and
the resulting wine is comparable in quality to some of the more well-known (and expensive) names in the
region.
Château Haut-Brisson &
Château Haut-Brisson
La Grave
St. Emilion
Recently purchased by a Chinese businessman intent on turning out the finest product possible, Haut-Brisson
is a prime example of how world-class Bordeaux can remain attractively priced and still deliver exceptional
quality. Located in the prestigious Saint-Emilion appellation, Château Haut-Brisson is comprised of 13
hectares planted on noble gravel soil. The blend of grapes planted in the vineyard is 70% Merlot, 20%
Cabernet Sauvignon and 10% Cabernet Franc - the traditional grapes varieties of St. Emilion. Michel
Rolland is the consulting oenologist
The vines are double-Guyot pruned to provide the grapes with more favorable exposure to the sun and
also to control yields. Vineyard work follows the traditional method and application of soil amendments,
pesticides and herbicides is minimal. The leaves and bunches are thinned to increase airflow, which lessens
the problem of rot, and to control yields, which ensures each and every berry achieves maximum ripeness
and flavor development.
When the grapes arrive at the winery they are double sorted to remove any unwanted debris and to assure
that only the most desirable grapes inform the finished wine. The must undergoes an 8-day long maceration
prior to fermentation in small stainless steel vats to enhance the wines color and extraction. Alcoholic
fermentation takes place at 30°C, the ideal temperature to extract phenolic compounds. The wine is then
racked into new oak barrels for malolactic fermentation and to enjoy 16 to 19 months of ageing.
The second wine of Haut-Brisson, La Grave, represents the same commitment to quality, and an even more
outstanding value.
Jacques Sans Souci
Bordeaux
In France, life is casual and free of constraints; the typical French lifestyle includes relaxed meals at sidewalk
cafes, long conversations with old friends and lingering walks... Sans souci, means carefree - no problems,
no worries. Whether your stress comes from work, school or from just not having quite enough time in the
day, Jacques’ Sans Souci is your simple and oh-so-pleasurable companion with food and freinds. Salud!
Jean Faux
Bordeaux Supérieur
This estate posseses a six hectare southfacing vineyard (about 4.5 hectares are currently in production) that
sits just across the Dordogne River from the picturesque town of Castillon-La Bataille. Plantation density
is very high at 7,400 vines/ha. The hillside vineyards are planted in clay and limestone soils with 80%
Merlot and 20% Cabernet Franc with an average vine age of 25 years. The first vintage under the new
owner, Pascal Collotte (longtime Sales Manager for the Saury cooperage), was 2003. Yields in 2005 were
39 hls/ha before, and 31 hls/ha after, selection and saignée. A meticulous farmer, Pascal mechanically tills
the soils and practices deleafing and green harvests for his vines, which are subsequently hand harvested.
After table sorting, the grapes are fermented in a combination of cement and stainless steel tanks. The post-
fermentation solids are pressed using a modern version of the age-old basket press, which, while slower than
bladder presses, is extremely gentle. Malolactic and aging take place in 40% new and 60% one-wine old
barrels, all from...Saury! Less than 1,670 cases are produces annually. Stéphane Derenoncourt and his able
team consult.
Les Angelots de Gracia
St. Emilion
The owner of this property, Michel Gracia, is widely recognized throughout Bordeaux as one of the most
talented restorers of the region’s vast collection of 18th century freestone buildings. He and his company have
participated in the restoration of some of Bordeaux’s most celebrated châteaux and historical monuments.
Michel brings to his wine the same near-fanatical attention to detail. His 4.5 acre vineyard is situated on the
hillside just east of the village of Saint-Emilion in Saint-Laurent-des-Combes. There he cultivates roughly
80% Merlot, 15% Cabernet Franc, and 5% Cabernet Sauvignon. Yields can be as low as 20 hls/ha (about
0.9 tons/acre), arguably the lowest of any Saint-Emilion wine, grand cru classé or not! The fruit is hand-
harvested in late September into small plastic lugs then quickly transported to his tiny winery in the heart of
the town of Saint-Emilion. There the fruit is individually hand-sorted and hand-stemmed, grape-by-grape,
ensuring that only the ripest cleanest fruit makes its way into the hand-operated crusher. The freshly pressed
juice is then poured, not pumped, into two small cement tanks where it undergoes primary fermentation.
Once completed, the new wine was transferred to 100% new oak barrels from three different coopers.
Therein, the malolactic fermentation took place.
In April of 2006 Robert Parker gave the 2005 Angelots de Gracia a barrel rating of 91-93 and had the
following to say, “From the idiosyncratic proprietor of Gracia, this tiny garagiste operation has fashioned a
provocative blend of 80% Merlot and 20% Cabernet Franc with 13+% alcohol. Its inky/blue/purple hue is
accompanied by scents of blueberries, white flowers, and black currants. Deep and rich, with a wonderful
minerality, abundant nuances, fresh acidity, and stunning concentration (from incredibly tiny yields of 21
hectoliters per hectare), this is a major league claret that should drink well for two decades or more.”
Château Luchey-Halde
Pessac-Léognan
Château Luchey-Halde is located in greater Bordeaux, within the prestigious appellation of Pessac-Léognan.
The land on which the estate sits has been inhabited since the time of the Romans, and Château Luchey-
Halde still practices the very ancient Bordeaux tradition of vine-growing. It was in fact the Romans who
first planted vines on the grounds that would become Château Luchey-Halde - on the pebble-strewn ridges
known as “Graves” that surround the historic city center of Bordeaux. The noble houses of Luchey and of
Saint-Angel (the name previously given to Halde) appear on the map drawn up by Cassini in 1760. Over
the centuries, the reputation for the excellence of Graves wines, along with the high quality of this terroir,
shielded both Luchey and Halde holdings from being turned over to non-viticultural uses.
The exceptionally deep gravelly soils and gently sloping hilltops immediately bordering the city of Bordeaux
have been proven to be an exceptional terroir - the red wine of Château Luchey-Halde is a truly singular
expression of Pessac-Léognan. It is a traditional wine blended in such a way as to unite the finesse of the
Cabernet Franc grape, Cabernet Sauvignon’s aging potential and the round and fruity flavours characteristic
of Merlot. The unique personality of Luchey-Halde comes from the addition of Petit Verdot, which lends
complexity to the wine’s aroma.
The white wine of Château Luchey-Halde is made in the tradition of the most renowned white wines of
Pessac-Léognan. These are some of the only Bordeaux white wines to be vinified and matured in oak barrels,
techniques that are more common to the great whites of Burgundy - these are truly white vins de garde. The
blend consists of Sauvignon Blanc and Sémillon, the exact proportions vary from year to year. All of the
grapes are harvested by hand and meticulously sorted. The wine is matured in oak barrels for 10 months.
Luchey-Halde blanc is a beautiful pale yellow colour with shades of green. The Sauvignon Blanc contributes
aromas of white flowers and grapefruit, which combine with the round and fat qualities of the Sémillon to
produce a wine that is both powerful and long, yet still retains its elegance.
Château Méjean
Graves
This 5.2 hectare vineyard of 5-year old vines - 80% Merlot and 20% Cabernet Sauvignon planted at a density
of 6,666 vines/ha - is favorably located, with soils containing Garonnaises and Mindel gravel. The soil is
mechanically tilled and every other row is cover cropped. Yields are kept low, about 39 hls/ha. The fruit is
hand-harvested into small plastic cagettes beginning in the middle of September for Merlot and the end of
September for Cabernet. The grapes are placed in a cold box for 12 hours @ 5° C prior to crush, which is
followed by a cold soak for 4 days @ 12° C. A 24-day maceration in stainless steel tanks is complimented by
microbullage under the cap. The wine is aged on its lees for the first four months, with a total of 13 months
in 45% new and 25% one-wine old barrels from Nadalié (25%) and Tonnellerie Bordelaise (75%). 30% is
raised in tank. The blend is usually about 85% Merlot and 15% Cabernet. 13.5%
Château Montviel &
La Rose Montviel
Pomerol
Château Montviel was purchased in 1985 by Catherine Péré-Vergé (Château Lafleur, Château Le Gay). It
is located at the North-West corner of Pomerol and spans 5 hectares whose average vine age is 30 years. The
soil is a fine sand-gravel mix, much like Clinet, with deposits of iron. It is this soil combination, typical of
Pomerol, that gives the wines their unique blend of elegance and power. Michel Rolland is the consulting
oenologist. Montviel produces a second wine, La Rose Montviel.
Pelan
Côtes de Francs
In 1997, owner Régis Moro, who also owns Vieux Château Champs de Mars in next-door Castillon, began
producing just 400 cases of a super-cuvée called simply “Pelan.” This unique creation is produced from
selected plots of Château Pelan-Bellevue’s 44.5 acre vineyard that is planted with 40% Cabernet Sauvignon,
15% Cabernet Franc and 45% Merlot. The average age of the vines is nearly 30 years, quite old for this
particular area. The soil is predominantly clay atop an iron-rich subsoil. In fact, it is quite similar to the
soils found in the best part of the Pomerol plateau, only a few miles to the west as the crow flies. Régis is
meticulous in his control of the physiological maturity of his fruit, performing as many as four different
analyses prior to actually harvesting. Yields for this blend run a mere 30 hls/ha, the rough equivalent of only
1.4 tons per acre - and it shows!
Once at the winery, the fruit is table-sorted then destemmed prior to crush. The juice is fermented in a single
small oak fermenter from Seguin-Moreau that is fitted with a stainless steel coil allowing for temperature
control. Extended macerations, depending on proper ripeness and the health of the fruit, run 60 or more
days! The malolactic fermentation and subsequent aging on the lees take place in 100% new oak barrels.
Barrel-aging lasts for 18 months prior to bottling of the wine, which is never filtered. The structure is firm
but not austere, with elegant black berry fruit and fine tightly-knit tannins. This blend of 80% Cabernet
Sauvignon and 20% Merlot is a powerfully fashioned red Bordeaux, unabashedly Cabernet in character!
Out of only 500 cases produced, we are privileged to get 150 cases of this extremely concentrated, near-
black wine, for the U.S. market!
Château Pontac-Lynch &
Château Pontac-Phenix
Margaux & Haut Medoc
The estate of Pontac-Lynch, astride the two communes of Margaux and Cantenac, is separated from the
famous first-growth Château Margaux by only the width of a road. The vineyard is bounded to the north
and west by Châteaux Rauzan and Palmer and to the south by a road that separates it from the vineyards
of Château d’Issan. In 1720 it belonged to Mon. de Pontac; it then became the property of Count Lynch,
hence its double-barreled name. It is one of the oldest and most esteemed of the Crus Bourgeois Supérieurs
in the Médoc. The second wine of Pontac-Lynch, Pontac-Phenix is produced in the Haut Medoc.
Château Poupille
Côtes de Castillon
At the eastern side of the commune of Sainte Colombe, just off the road that runs north from Castillon la
Bataille up to the Côtes de Francs, you will find what many believe to be Castillon’s best estate. Jean-Marie
Carrille bought it in 1967, and, in 1993 his son Philppe took over. There were originally ten hectares, but
the vineyard has been extended to 16 hectares over the years. The vines are closer together than is normal
in these parts, and the grapes are exclusively hand-harvested before the wine is aged in wood, one-third
of which is new. Philippe Carrille has tried microbullage, malo in barrel and bâtonnage, but has reverted
to more traditional methods - with elegant results. The estate’s flagship wine is called Poupille Atypique.
It is a wine of real flair, quality and finesse - rich and succulent, intense and harmonious. It is not sold en
primeur.
Prestige de Grand Bateau
Bordeaux Supérieur
The best parcels of the Libournais area have been selected to create Prestige de Grand Bateau. The vineyards
are well exposed and planted on clay-limestone soils, their average age is 30 years. The grapes (80% Merlot,
10% each Cabernet Sauvignon and Cabernet Franc) are harvested by hand. Fermentation is traditional and
takes place in temperature controlled vats, after which time the wine undergoes a 3 week maceration. Ageing
takes place over a year and a half and is done exlusively in French and American oak barrels (50% new). This
masterfully crafted wine offers suggestions of spices, black fruits, cigar box and toasty new oak to the nose
and palate. It is opulent, almost decadent, in style, with exotic fruit practically overflowing from the glass!
Perfect for drinking now, it will also age beautifully over 5 to 6 years.
Château de Reignac
Bordeaux Supérieur
Château de Reignac sits atop the highest point in the parish of Saint Loubes, overlooking a 135 hectare clay
and gravel rise that includes a single 80 hectare block of vines. The original château was built by Seigneur
Baude de Peyron in the 16th century and was subsequently remodeled in the 18th and 19th centuries.
In the late 1800’s a central courtyard was added that features the signature wrought iron railings. Later a
remarkable greenhouse was installed, designed by none other than Gustave Eiffel. The present owners, Yves
and Stephanie Vatelot, purchased Reignac in 1990 and have worked continuously ever since to maintain the
estate’s historic roots while introducing numerous innovations.
The estate’s primary goal is to produce grapes that are both ripe and healthy. This is achieved through
a stringent program of vineyard management that includes debudding, deleafing and crop thinning. A
minimal amount of organic fertilizer is used - the aim is to cultivate a naturally well balanced vineyard.
Under the supervision of consulting oenologist Michel Roland, the vineyard team has learned that patience
at harvest time is rewarded. Hand harvesting is employed exclusively, assuring that only ripe and healthy
grapes are picked. The grapes are loaded in to shallow plastic lugs and taken directly to the winery, this
minimizes any damage to the grapes and subsequent oxidation of the must. In the winery, a team of 16
highly skilled workers sort the grapes twice on vibrating tables, once before destemming and once after. This
stringent selection process removes any unwanted debris and ensures that only the most perfectly developed
fruit makes it in to the finished wine.
Reignac
Bordeaux Supérieur
The vinification of the flagship red wine (called simply “Reignac”) is quite traditional. The grapes are crushed
directly above the small oak tanks and stainless steel vats in which they will undergo a one to two week cold
maceration at temperatures of 10° C or lower. Alcoholic fermentation is carried out at 28° C, during which
time the cap is manually punched down and the must pumped over. Malolactic fermentation takes place in
new French oak while the lees are kept in suspension by rotating the barrels - this generally lasts until the
February following the vintage. At that time the wine is racked for the first time and allowed to continue
aging - a total of 16 to 20 months, depending on the specific character of the vintage.
Robert Parker describes Reignac as “an amazing accomplishment for a Bordeaux Supérieur,” and “the flagship
example of high-class generic Bordeaux.”
Reignac Blanc
Bordeaux Supérieur
Reignac Blanc is made to same exacting level of quality as its red partner. The wine is a traditional blend
of Sauvignon Blanc (70%), Semillon (25%) and Muscadelle du Bordelaise (5%). The grapes are pressed
and the juice is left on the skins for about four hours. This contributes additional aromatics, structure
and complexity. The must is clarified, then run off in to new oak barrels where it undergoes alcoholic
fermentation. The lees are kept in suspension by rotating the barrells. After fermentation is complete, the
wine continues to age for about eight months, during which times the lees are constantly stirred.
Robert Parker described Reignac Blanc as wine that exhibits “sumptuous notes of orange marmalade
intermixed with honeysuckle, sealing wax, and lemon zest,” and went on to call it “a knockout dry white.”
Ronan
Bordeaux
This brand was launched by the owners of Ch. Clinet in Pomerol in the vintage 2000 and was, that time,
named Château Ronan. Between 2000 and 2004 the wine was produced in the region of Bordeaux called
Entre-deux-Mers. The vineyard encompassed almost 18 hectares. The wine was met with such high regard
in France that soon the original vineyard was no longer large enough to satisfy demand. In the year 2005,
the decision was made to augument production with wine purchased from a select group of quality-oriented
producers - Thus the brand had to be transformed into Ronan. The production is now around 10,000
cases.
The wine is a classic Bordeaux blend, with a majority of Merlot (more than 70%), the balance being Cabernet
Sauvignon. 2005 Ronan will reach its height of maturity in 2008 and will last for more than 5 years. The
Ronan wine is only distributed in top restaurants and wine shops in France, mostly in Paris (l’Avenue, Café
Costes, Le Bilboquet, etc). During the en-primeurs week, 2005, was rated among the top AC Bordeaux
wines!
Châteaufort de
Roquetaillade
Graves
Many, if not most, châteaux throughout the vast Bordeaux winegrowing region are “châteaux” in name only.
While the name may conjure up images of vast medieval or palatial renaissance constructions, in Bordeaux
most “châteaux” are frequently little more than country farmhouses or modest freestone houses. This is
certainly not the case with the Château de Roquetaillade, a classified historical monument whose origins
date back to the 11th century. Indeed, the first château was erected on this promontory in the southern
Graves by the de la Mothe family in the year 1050. Today, the imposing, thoroughly restored, defensive
fortress built in the 12th and 14th centuries constitutes the most impressive ensemble of its kind in the
Aquitaine region. Like so many such châteaux throughout France, Roquetaillade was renovated in the 19th
century under the direction of the ubiquitous Viollet-Le-Duc. Roquetaillade has been in the same family
since 1306(!) and is inhabited today by the Viscount J.P. de Baritault du Carpia and his family. The historic
value of the property is enhanced by the fact that its proprietors still run it as a working medieval castle - the
grounds are used to farm wine as well as Bazadais cattle.
The estate specializes in its dry white wine, generally a blend of more or less equal parts Sauvignon Blanc
and Semillon. Harvesting is exclusively manual, using 65 lb. plastic lugs (quite unusual in this part of the
Graves) - thus ensuring only ripe, healthy and unblemished fruit makes it back to the winery. The grapes are
gently pressed prior to pre-fermentation skin contact and then cold-settled. The clear juice is then pumped
into stainless steel tanks for fermentation at a cool 64°F. There, the wine is aged on its fine lees, which are
regularly stirred, contributing additional aromatic and palate richness to the wine. The wine sees no barrel
fermentation or aging, as the estate prefers to emphasize a ripe and fruity expression of the grape and the
terroir rather than the cooper’s art.
Château Sansonnet
St. Emilion
Stephane Derenoncourt is now the Chief Consulting Eonologist for Château Sansonnet. He has enjoyed
immense success at the prestigious properties of Château La Mondotte, Pavie Macquin, Canon La Gaffeliere
and Larcis Ducasse. Château Sansonnet is one the hottest properties in St. Emilion today. It is located in the
eastern portion of St-Emilion (the highest point of the plateau), in the heart of the area of the great classified
properties.
Rich in history, the property was originally owned by the Duke Decazes, Prime Minister of Louis XVIII. In
1999 it was purchased by the Aulan family. The exceptional soil is composed of a ground argilo-limestone on
rock which provideds the wine with its flawless minerality. The Merlot and the Cabernet grow harmoniously
to give the wine an elegant and alluring beauty. The château and its 7 hectare vineyard were recently restored
to its original glory. Château Sansonnet is once again in its place among the highest class wines of Saint-
Emilion - as it well should be.
Secret de Cardinale
St. Emilion
This is a 1.2 hectare vineyard block that was purchased by Florence and Dominique Decoster after the
updating of the Saint Emilion classification had already begun. Therefore, they were not allowed to
incorporate this block into Fleur Cardinale, which was in contention to become one of the first grand cru
classés from the eastern part of the appellation. This, of course, would not have been a problem for a grand
cru classé in the Médoc!
The block is planted at 6,500 vines/ha - a high density for Saint Emilion. The average age of the 100%
Merlot vines is a venerable 35 years. As at Fleur Cardinale, the soil is clay atop the limestone mother
lode. The Decosters lavish the same meticulous care on these vines as they do on those at Fleur Cardinale,
including debudding and deleafing and naturally cover cropping their vineyards. The hand-harvested fruit
is fermented in two small stainless steel tanks of 50 and 70 hls, and, after a 5-day cold soak @ 8° to 10° C,
undergoes a 35-day maceration. Malo takes place in 100% new French oak barrels. Bâtonnage takes place
every two weeks during the initial aging on the post-malo lees. Production is under 325 cases. 14%
Ch. Le Thil Comte Clary
Pessac-Léognan
In 1989 Château Le Thil had no vines, but it possessed a real treasure in the form of some twenty hectares of
land situated within the AOC of Pessac-Léognan. At that time, the de Laitre family considered giving to the
estate what it was missing - a vineyard. Jean de Laitre who then was far removed from the world of wine - he
was working as a medical intern in Paris - was nonetheless attracted by the project. He considered this to
be a once in a lifetime opportunity and abandoned his doctor’s stethoscope to commit himself full-time to
this incredible challenge. What an amazing adventure - to create from scratch a new vineyard on exceptional
land within a most prestigious appellation!
Guided only by his passion, Jean began this considerable undertaking which required very heavy investments.
Jean says if he had known just how high the financial stakes were, he may not have been quite so enthusiastic
about his new adventure. Nevertheless, in 1990 one of the youngest wine estates in Pessac-Léognan was
born. In love with his vines and the work of expressing the essence of the vineyards, Jean de Laitre is
constantly improving the vine growing and the vinification techniques. “Wine is a world of passion and a
great school of humility. It is a fantastic privilege to live in contact with nature, and to devote yourself to
creating happiness,” says Jean.
Today he is beginning to harvest the fruits of his passion: Stephane Derenoncourt has come as the consulting
oenologist and the wines of Le Thil Comte Clary are recognized all over the world - his production is no
longer big enough to meet the constantly growing demand from wine lovers. Bravo, Mon. de Laitre!
Les Tours de Beaumont
Haut-Medoc
This is the second wine of Château Beaumont. The property is managed exactly as a Cru Classé facility and
the wine is vinified accordingly. Winery Manager Etienne Priou (who previously directed a St. Emilion
Grand Cru Classé) is supervised by Philippe Blanc (of Château Beychevelle). The vineyard (the same land
that produces the grand vin) sits on a high point between the communes of Margaux and St. Julien and
boasts thick gravel top soil above a clay and limestone base, . The blend of grapes in the vineyard is 62%
Cabernet Sauvignon, 30% Merlot and 20% Cabernet Franc with an average age of 20 years. The quality
of the vineyard management and the rigorous selection process at harvest attest to the relentless pursuit of
excellence. The wine is a soft, supple, fruity and stylish Haut-Médoc, a perfect ambassador for its appellation.
It is very well made, with charm and sufficient structure to please all value conscious customers.
Château Le Thys
Bordeaux
Château Le Thys is remarkably well situated on south-facing slopes overlooking the Garonne river, near
Cadillac. Clay-limestone soil on the slopes and gravel on the ridges produces a rich wine with balanced
minerality. Le Thys has been a property dedicated to producing quality wines for more than 200 years.
Château Le Thys is generally a blend of 70% Merlot & 30% Cabernet Sauvignon. Lots of blackberry and
licorice character are present in this young red. Medium-bodied with refined tannins, this wine posseses a
medium finish.
Château Valrose
Cuvee Alienor
St. Estephe
Situated just across from the legendary Château Cos d’Estournel, Château Valrose produces just over 5,000
cases of their meticuliously prepared Cuvee Alienor, which in 2000 was rated in the top 3 wines from St.
Estephe by the Wine Spectator. Château Valrose has come along way in the past 5 years. Cuvee Alienor is
not only a valuable addition to one’s cellar, but an amazing value as well. Look for the 2005 Château Valrose
to turn some heads. Judging from the barrel samples, it is sure to be a smash hit!
Château La Violette
Pomerol
One of the big stories in Bordeaux in 2006 was the resurrection of this formerly highly regarded Pomerol
estate. Purchased by Catherine Pere-Verge, who has done so much to raise the level of quality at Château
Le Gay, the vineyard is well-situated between Le Pin and Trotanoy. La Violette’s 2006 is a 100% Merlot
cuvee that is running on all cylinders. Considering some of the great old vintages from the fifties and sixties,
it is not surprising to find beautiful purity, fine tannins and loads of sweet raspberry, black cherry, licorice
and earth notes in this medium-bodied, opulent, luscious effort. It should drink well for 15-20+ years. A
brilliant effort!
2006 Château La Violette - 92-94 WA
Clarendelle
Rouge
Bordeaux
Clarendelle rouge seeks its inspiration in the quality, elegance and harmony of the Domaine Clarence Dillon
family of wines. The wine seeks not power, but rather balance. This philosophy reflects the excellence and
tradition of its heritage. The character and subtle structure of Clarendelle red comes from the assemblage, a
rigorous selection of Bordeaux’s three traditional red grapes varietals. The art of assemblage is in the blending
of the qualities and characteristics of each grape varietal in order to make up a harmonious wine. The
proportion of each grape will vary according to the vintage.
The Merlot is first to ripen and enjoys a natural softness. It provides the wine with a beautiful deep purple color.
This mantle cloaks a soft velvety roundness that provides the body of the assemblage.
The Cabernet Sauvignon, a later-ripening variety, provides both the freshness and armature for the wine,
bringing with it refinement and structure but also a greater potential for aging.
The Cabernet Franc offers a deep color and subtle floral aromas, an extra elegance or even a soul to our wine.
Clarendelle
Blanc
Bordeaux
Clarendelle blanc is inspired by the subtle harmonious structure and the complexity and mystery of the
Domaine Clarence Dillon white wines. Unlike most white wines, usually made with one cépage (variety),
such as Chardonnay, Clarendelle white is an expertly selected composition of two different traditional
Bordeaux grape varieties. The art of assemblage combines the best traits of these two varieties to produce a
unique and harmonious composition.
The Semillon is dominated by white floral and lemon fragrances with hints of beeswax and honey. It provides a
fairly full body and tends to be low in acidity. The Semillon possesses an extraordinary richness and a succulent
texture.
The Sauvignon is characterized by its grapefruit, mineral, lemon-lime and melon-like fragrance. It shows a great
intensity of flavor. The Sauvignon contributes freshness, as well as a balanced acidity and a dry citrusy finish, to
the wine.
Clarendelle
Rosé
Bordeaux
This is the first rosé wine to be made in the history of Clarence Dillon Wines. Clarendelle rosé reflects
a strong desire to protect the expression of a terroir and a noble region. This harmonious wine expresses
elegance and is made up of a blend of Merlot, Cabernet Sauvignon and Cabernet Franc, all Bordeaux
traditional grape varietals.
Clarendelle
Amberwine
Bordeaux
Clarendelle Amberwine seeks its inspiration in the quality, elegance and harmony of the Domaine Clarence
Dillon family of wines. The wine seeks not power but rather balance. This philosophy aims to reflect the
excellence and tradition of its heritage. The character and subtle structure of the Clarendelle Amberwine
comes from the “assemblage” of two different stages of grape maturation: late harvest grapes and grapes
affected by botrytis, or noble rot. Amberwine takes its name from the wonderful amber color it develops
with bottle age.
The Semillon is dominated by white floral and lemon fragrances with hints of beeswax and honey. It provides a
fairly full body and tends to be low in acidity. The Semillon possesses an extraordinary richness and a succulent
texture.
The Sauvignon is characterized by its grapefruit, mineral, lemon-lime and melon-like fragrance. It shows a great
intensity of flavor. The Sauvignon contributes freshness, as well as a balanced acidity and a dry citrusy finish, to
the wine.
The Muscadelle produces wines with the distinct, intense, aromatic and sweet scents of peach, lime tea and
pineapple. The Muscadelle provides lightness, elegance and feminity to the wine.

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BORDEAUX

Clos Saint Julien

Château Petit Gravet-Aîné

2004 Fleur Cardinale 90-92

2000 Château Le Gay - 90 WA § 92 WS

2006 Château La Violette - 92-94 WA

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