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Chateau Carbonnieux Pessac-Leognan Rouge 2014 750ml

RAted 90-92 - The Château Carbonnieux 2014 has a subtle nose, standoffish at first but losing its inhibitions to uncover blackberry, mulberry and...
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Chateau Chantegrive Graves 2012 750ml

Rated 90 - Aromas of spices, plums and strawberries follow through to a medium to full body, velvety tannins and a bright finish. Hints of vanilla...
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Chateau Citran Haut-Medoc 2010 750ml

Rated 90 - Ripe and engaging, with dark, juicy plum and boysenberry fruit liberally studded with anise, cocoa and tar notes that hang through the...
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Chateau Clarke Listrac 2006 750ml

Rated 90 - Clarke really did well in this vintage. Blueberries and blackberries galore on the nose. Full body, with firm tannins and a medium...
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Chateau Clerc Milon Pauillac 2012 750ml

Rated 93+ - The 2012 Clerc Milon is dark, bold and exuberant in the glass. Plums, black cherries, tobacco and graphite are all pushed forward. Even...

Red Bordeaux Blends

Merlot, Cabernet Sauvignon, and Cabernet Franc make up the red grape "trio" of Bordeaux. Petit Verdot and Malbec grape varieties are also used in lesser proportions. As soon as the grapes are harvested, the juice ferments with the grape skins; this gives the wine its color and tannins. After several weeks in vats (or barrels), wines made from different grape varieties are blended. The wine is then aged in vats or oak barrels for months or even years.

Bordeaux red wines should ideally be served at 61°-65°F. Given their good balance of alcohol, tannin and acidity, these wines are perfect to enjoy with all kinds of food: Medoc and Graves pair well with red meats and roasts; Saint-Emilion, Pomerol and Fronsac wines pair well with white meats, poultry, game and even fish; Bordeaux, Bordeaux Superieur and Cotes de Bordeaux wines are ideal matches for grilled meats, pasta and even more exotic "fusion" dishes.