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:: Terroir and Traditions


12 Wines
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LEFT BANK
The Left Bank has soils with higher gravel content that favor Cabernet Sauvignon grapes. It refers to the south side of the Gironde river.
Château Cap Léon Veyrin - Listrac Médoc, Cru Bourgeois
Dark-purple color wine,the bouquet offers aromas of ripe red fruit as well as blackcurrant and black berry. Rich and intense, with considerable finesse. Tannins are very well integrated, giving an outstanding aging potential.
57 % Merlot - 40 % Cabernet Sauvignon - 3 % Petit Verdot
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Best Serving Temp: 61-63ºF Year: 2003
Château La Fleur Bibian - Listrac Médoc 2005
In the month, this wine of Listrac Medoc has extraordinary volume filling the palate. Well structured, it is full and silky, a blend of spirit and virility. Its color takes on a ruby tint with a passing of time. The different elements melt into one other to give, finally, a velvety full and fleshy wine.
60 % Merlot - 40 % Cabernet Sauvignon.
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Best Serving Temp: 61-63ºF Year: 2005

Château Sorbey - Haut-Medoc
The enologist is Jacques Boissenot, who is also enologist for Chateaux Margaux, Lafite and Latour. Smoky notes mingle with flowers and juicy red fruit. On the palate, the ripe fruit elements extend to cherry and black plum notes, ending with a hint of eucalyptus..
55 % Merlot - 45 % Cabernet Sauvignon
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Best Serving Temp: 61-63ºF Year: 2005
Château La Gravette Lacombe - Medoc 2003
Dark purple-colored, with an axcellent nose of smoke and crème de cassis Intermixed with licorice. It offers “ crème de cassis “ cherry, plum, fig and cedar characteristics on the palate
60% cabernet sauvignon - 38% Merlot - 2% petit Verdot
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Best Serving Temp: 61-63ºF Year: 2003
Château Le Barrail - Medoc 2004
With its vibrant, purple color, ripe plum and blackcurrent on the nose and soft, fleshiness on the palate, this is a beautifully approachable wine with up-front charm. Goes Perfectly with cheese and all red meats .
55% Cabernet Sauvignon - 45% Merlot.
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Best Serving Temp: 61-63ºF Year: 2004
Château Haut-Selve - Graves 2003
Aromas of smoke, herbs, red fruit and berries. Unusually powerful for a Graves . Full-bodied with good integrated tannin, wood, and red fruit flavors. Great with lamb, meats, and aged cheeses.
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Best Serving Temp: 61-63ºF Year: 2003
Château Chateau La Truffe - AOC Pomerol 2005 Vintage
Pomerol is the smallest AOC in Bordeaux. Very pretty aromas of sweet cherries, damp earth and fresh mushrooms with hints of licorice, follow through to a full body, with velvety tannins, a hint of mocha and a plumy aftertaste.
90% Merlot, 5% Cabernet Franc, 5% Cabernet Sauvignon

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Best Serving Temp: 61-63ºF Year: 2005
Domaine Du Grand Ormeau - AOC Lalande de Pomerol 2001 Vintage
Red colour with vermilion reflection. Nice secondary aromas, with vanilla notes. Fruity wine. Pleasant structure on the palate. Really nice to drink now.
80 % Merlot, 10 % Cabernet Franc, 10 % Cabernet Sauvignon

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Best Serving Temp: 61-63ºF Year: 2001
Vieux Chateau Goujon - AOC Montagne Saint Emilion 2005 Vintage
of the oldest family estates in the region of Bordeaux. Deep ruby/purple color along with a lovely nose of kirsch, licorice, and pain grille. Full-bodied, ripe, and seamless with excellent harmony.
100% Merlot

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Best Serving Temp: 61-63ºF Year: 2005

RIGHT BANK
The Right Bank has soils with more clay, preferring the Merlot grapes, with their early-ripening characteristics. It refers to the north side, more hilly, of the Dordogne river.

Château Saint-Valery - Cazat Beauchêne Bordeaux Supérieur
Plump, fat, dense wine with an excellent concentration, plenty of mocha-infused black cherry fruit flavors, vanilla notes, full-body and no hard edges.
70% Merlot – 15% Cabernet Sauvignon – 15% Cabernet Franc
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Best Serving Temp: 61-63ºF Year: 2005
Château Saint-Valery - Grand Cru - Saint Emilion 2004
Its dense ruby/purple color is followed by lovely aromas of blackcurrants, Cherry, smoke meats and minerals. Superb purity, full body, good acidity and moderate tannins.
80% merlot - 20% Cabernet Franc.
To be drunk now or kept 5 or 8 years.
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Best Serving Temp: 61-63ºF Year: 2004
Château Cadillac - Bordeaux Superieur 2004
Intense nose of spicy aromas with notes of pepper, cinnamon and red berries. Oak flavors with notes of cocoa and toasted bread. Soft on the palate with vanilla and toasted aromas. Round mouth with silky tannins on the finish. Great length on the palate. 70% Merlot, 30% Cabernet Sauvignon.
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Best Serving Temp: 61-63ºF Year: 2004
Château Haut-Grandjean
Complex nose with lots of ripe strawberries and black currants. Medium bodied with a hint of oak and leather.
70 % Merlot - 30 % Cabernet Sauvignon.
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Best Serving Temp: 61-63ºF Year: 2006
Château La Mouliniere, Bordeaux
Deep red color. Developed nose of cassis, raspberry and cherry. Very fruity in the mouth with fresh red fruit and earthy spice flavors leading to a nice, long finish. A very approachable and versatile wine.
80 % Merlot - 20 % Cabernet Sauvignon.
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Best Serving Temp: 61-63ºF Year: 2005
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