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$40.34
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Chateau Lafon-Rochet St. Estephe 2012 750ml

Rated 90 - This is extremely floral and flamboyant on the nose for the vintage. Medium to full body, good fruit and a fresh, firm finish. Nicely...
$85.94
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Chateau Lagrange Saint Julien 2005 750ml

Rated 93 - Currant, mineral, plum and light toasty oak follow through to a full body, with ultrasilky tannins and a long, caressing finish. This is...
$64.94
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Chateau Lagrange Saint Julien 2006 750ml

Rated 91 - A very strong effort from Lagrange in 2006, this estate’s tendency for including a nearly overwhelming oak component in its wines has...
$45.44
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Chateau Lagrange Saint Julien 2012 750ml

Rated 92 - Firm and balanced with blueberries, blackberries and hints of citrus and minerals. Medium body, fine tannins and a fresh finish. Best...
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Chateau Lalande-Borie St. Julien 2010 750ml

Rated 89-92 - Another sleeper of the vintage from Bruno Borie, this 2010 is atypically powerful, rich and concentrated, with loads of sweet black...
$26.64
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Chateau Lalande-Borie St. Julien 2012 750ml

Rated 90 - A juicy and savory red with spice, earth, mushroom and berry character. Full body, round tannins and a fruity finish. Extremely well...
$76.64
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Chateau Langoa Barton St. Julien 2010 750ml

Rated 93 - Another wine showing better from bottle than it did from barrel, the 2010 Langoa Barton has the typical structured, dense style, but...
$55.94
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Chateau Langoa Barton St. Julien 2012 750ml

Rated 90 - Plenty of juicy blackcurrant fruit and background oak are present in this plump, medium to full-bodied, ripe, well-made wine. Not nearly...
$60.94
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Chateau Larcis Ducasse St. Emilion 2006 750ml

Rated 91 - Since 2002, this great terroir has been fully exploited by the dynamic duo of Nicolas Thienpont and Stephane Derenoncourt. Following the...
$27.64
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Chateau Larmande St. Emilion 2012 750ml

Rated 90 - Some black cherries and cassis with cedar notes on the nose. This red is full-bodied with good acidity, firm tannins and a medium...

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.