Oh La La Selection

2 Chateau Belgrave – Grand Cru Classé 2010 + 2 Chateau Le Boscq – Cru Bourgeois 2011 + 2 Chateau La Garde – Pessac Leognan Rouge 2011 + 2 Grand Barrail Lamarzelle – Grand Cru 2011

 

300,00 270,00VAT incl.

Chateau Le Boscq – Cru Bourgeois

French Cellars

José Peñín’s Selection (93 Points)

It is a chateau owned by Dourthe group since 1995, an enormously influential firm in Bordeaux, able to select its own suppliers for its wines, acquiring a certain number of chateaux distributed in different Bordeaux “apellatións”. They are chateaux with autonomy to elaborate their own brands. The model to follow consists of elegant wines, which mark the place of origin, with fluent touch, which, in the case of Le Boscq, is elaborated by Benjamín Bruneau and his team in an 18-hectare vineyard.

In order to understand what “Cru Bourgeois” means, it is to be noted for my readers that this range hosts the wines and Crus that were not included in the mythical classification of Cru Classé of 1855. Therefore, depending on harvests, the quality of a “Bourgeois Cru” wine can reach the “classé” level, boasting of belonging to Saint Estephe municipality.

Why have I chosen it?

Thanks to its elegance, identity and, of course, its price, taking into account Saint Estephe municipality prestige. Furthermore, its mineral soil condition with a gravel surface, which ensures homogeneous ripening, and its subsoil with a clay layer, which provides its permanent water nutrition, give me confidence of its regularity. A dark cherry colour is typical of Medoc, with black fruit (redcurrants) elegance and minerality, well-assembled from the three varieties that make up the wine. In the mouth it is tasty, rich in nuances, with harmonious tannins and subtly toasted oak creaminess and with remarkable persistence in the mouth. What is more, the higher percentage of 55% Merlot in Cabernet Sauvignon area gives me confidence of it having more silky tannins with Cabernet nerve contribution and 32% Cabernet Franc complexity and 10% Petit Verdot, creating its complementary tannic touch.

Harvest: The harvest was done by hand in small boxes, plot per plot, when the grapes reached their optimum maturity. Manual classification was done in two vibratory tables: one to order the clusters before having the stems removed and the other to order berries or grains by size. Finally, the berries are sent to barrels through transport belt to be slightly crushed before entering the tubs.

Wine making: Cold maceration is carried out for 7 days between 7° and 8°C to extract all its fruit potential of the aroma. Later alcoholic fermentation is carried out for 6 to 8 days, according to plots characteristics, with 1 to 3 wine bottom-up pumping and / or 1 pigeage per day, according to the tub.

Malolactic fermentation is developed partly in the deposit and partly in oak barrels, only 20% of which are new, in order to preserve, on the one hand, new wood smoke and, on the other hand, the greater presence of primary fruit and soil traits, taking used barrels.

 

Chateau La Garde – Pessac Leognan Rouge

French Cellars

Peñín’s José Selection (93 Points)

Pessac-Leognan is a split from ​​Graves area, created in 1987. It is a recent date if we compare it with other Médoc areas. Its condition and identity, with its gravel soils of the great Graves area, have allowed it to create the most specific “apellation”. With these values, Dourthe Group, a famous “negotiant” of Bordeaux universe since 1840, acquired the château in 1990, inspired by the same adventure as his predecessor, Lacoste family, also “negotiants”, who bought it in 1877. The truth is that this Château was always coveted by this type of merchants, as in 1920 it was transferred to Louis Eschenauer, another reputed “negociant”. It is worth mentioning that the term “negociant”, which has dubious consideration in the Castilian language, has the meaning of selective in France. The “negotiants” were the creators of the great Crus of Bordeaux and the true hounds when selecting plots, soils and, in many cases like this, taking the decision to acquire the château with all its history.

Why have I chosen it?

Due to having discovered in this wine that identification that has always been highlighted in Medoc wines: autumnal humidity traits, peat and truffle memories with their firm and dry tannins, merged with fruity redcurrants and blueberries hints. In this wine, moreover, I perceive the elegance of its smoky and toasted notes, so fused in its fruity traits that they seem integrated in the very nature of its grape stocks. It is sapid and persistent, with a balance between the acidity and taste of black fruit. We cannot but mention the colour of intense maroon with a very clear and bright edge.

Harvest

The harvest was done by hand, when the grapes reached their optimum maturity. The clusters go through two vibratory selection tables, one of clusters and the other of grains, guaranteeing that the same level of maturity grapes are the ones to be selected.

Wine making

Before fermentation, the clusters undergo cold maceration, in accordance with the plot, from 1 to 2 days at 7/8°C. Later, alcoholic fermentation is carried out for 8 to 10 days, with very few manipulations (off pumping, pigeage), and, subsequently, the wine performs malolactic fermentation in tank and new oak barrels with its fine lees.

 

Grand Barrail Lamarzelle – Grand Cru

French Cellars

José Peñín’s Selection (92 Points)

The winery arises next to the road that links Saint Emilion with Libourne in front of Figeac mythical chateau. The peculiarity of its vineyard is the presence of curious blue clay under stony soil. Arriving at the chateau one can contemplate a spectacular hotel complex of high class, with exquisite care of all the elements that can make happy those visitors who, in the middle of atmosphere of rest and silence, want to appreciate the wine together with its restaurant haute cuisine.

Why have I chosen it?

In contrast with 2011 harvest, which is also offered, it is characterized by its greater potency and fruity and even mineral expression, very typical of a crop with slow maturation of its clusters due to their better climate regulation. Its essential features connect very well with the Spanish consumer.

Its colour is maroon of medium tone, very vivid. Its aroma is a set of nuances both floral and fruity, combined with fine oak smoky features.

Harvest: The harvest was obviously made manually, plot per plot, with a rigorous and homogeneous control of berries ripening, which in 2012 harvest was more balanced.

Wine making: To achieve the highest aromatic potency of the varieties, cold maceration was carried out for 4 to 5 days at 7°C to be continued with alcoholic fermentation between 5 to 6 days.

Ageing: Its subtlety and structure of these two varieties obliges to perform an ageing combining new and used barrels. In this case 68% of the barrels were used for 3 to 4 grape harvests. The wine is a model of balance between the varieties aromatic values and evolutive and elegant values of its ageing.

Grand Barrail Lamarzelle – Grand Cru

French Cellars

José Peñín’s Selection (92 Points)

The winery arises next to the road that links Saint Emilion with Libourne in front of Figeac mythical chateau. The peculiarity of its vineyard is the presence of curious blue clay under stony soil. Arriving at the chateau one can contemplate a spectacular hotel complex of high class, with exquisite care of all the elements that can make happy those visitors who, in the middle of atmosphere of rest and silence, want to appreciate the wine together with its restaurant haute cuisine.

Why have I chosen it?

In contrast with 2012 harvest, which is also offered, it is characterized by its greater potency and fruity and even mineral expression, very typical of a crop with slow maturation of its clusters due to their better climate regulation. Its essential features connect very well with the Spanish consumer.

Its colour is maroon of medium tone, very vivid. Its aroma is a set of nuances both floral and fruity, combined with fine oak smoky features.

Harvest: The harvest was obviously made manually, plot per plot, with a rigorous and homogeneous control of berries ripening, which in 2012 harvest was more balanced.

Wine making: To achieve the highest aromatic potency of the varieties, cold maceration was carried out for 4 to 5 days at 7°C to be continued with alcoholic fermentation between 5 to 6 days.

Ageing: Its subtlety and structure of these two varieties obliges to perform an ageing combining new and used barrels. In this case 68% of the barrels were used for 3 to 4 grape harvests. The wine is a model of balance between the varieties aromatic values and evolutive and elegant values of its ageing.