Bliss Travels Visits Bordeaux (St Emilion)
Bliss Travels wine trip to Bordeaux: Highlights from our first 2 days of this April, 2014 7 day trip. Join us for Bordeaux, Basque France, and Saint Sebastian, Spain in April 2015. Taste wines like: Chateaux Pavie, Figeac, Cheval Blanc, Smith Haut Lafitte, Haut Bailly, Margaux, Haut Brion, Pichon....
Bordeaux Wine Review: 2007 Chateau Lassegue, Saint Emilion Grand Cru #87
Wine Review: 2007 Chateau Lassegue, Saint Emilion Grand Cru [
TASTING NOTE
Our Wine Buff April Bloom is tasting the 2007 Chateau Lassegue, Saint Emilion Grand Cru, from the 2013 Today's Bordeaux selection.
An evolved, savory and densely structured wine with notes of vanilla, herbs, coffee, blackberries and tobacco on the palate with a silky, long finish.
This wine pairs well with: Beef Bourguignon, Braised Meat, Game, Pork, Rack of Lamb, Red Meat, Steak with Creamed Spinach, Venison
GRAPES
68% Merlot, 25% Cabernet Franc, 7% Cabernet Sauvignon
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Bordeaux Wine Review: 2009 Chateau Lyonnat, Lussac Saint-Emilion #92
Wine Review: 2009 Chateau Lyonnat, Lussac Saint-Emilion [
TASTING NOTE
Our Wine Buff April Bloom is tasting the 2009 Chateau Lyonnat, Lussac Saint-Emilion, from the 2013 Today's Bordeaux selection.
A well-balanced and refreshing wine. Its dark nose and palate contain hints of mushroom, tobacco, cherry and herbs.
This wine pairs well with: Charcuterie, Game Birds, Hangar Steak, Pizza with Sausage, Pork Chops, Red Meats, Salmon, Steak with Pepper Sauce
GRAPES
90% Merlot, Cabernet Sauvignon
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Bordeaux Wine Buffs: Chateau Le Cros, Saint-Emilion Grand Cru Red 2007 by Ward Kadel #32
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Our Wine Buff Ward Kadel is tasting: Chateau Le Cros, Saint-Emilion Grand Cru 2007.
In the glass, it has a garnet, ruby color. On the nose, it's Earthy, a black/red fruit medley wine typical of the St. Emilion Region. You get notes of earth, tobacco, and savory black olive. On the palate, it's earthiness, but with superfine tannins and nice acidity. A nice balance of savory and black fruit.
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Bordeaux Wine Buffs: Chateau Boutisse, Saint-Emilion Red 2008 by Rebecca Chapa #14
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Our Wine Buff Rebecca Chapa is tasting: Chateau Boutisse, Saint-Emilion, 2008.
In the glass, the wine has a rich, ruby hue. On the nose it has a meaty cedar note, with dried red cherries, sandalwood, a hint of mint or sage. Very expressive with a hint of minerality. On the palate, it delivers with a lot of concentration, but remains elegant. Dried red cherry, cedar, cigar box, tobacco, earth explode on the palate. Full in body and high in tannins. The acidity is moderate to plus. This wine will pair well with braised or grilled meats, or roast pheasant.
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Bordeaux Wine Review: 2010 Chateau les Gravieres, Saint-Emilion Grand Cru #89
Wine Review: 2010 Chateau les Gravieres, Saint-Emilion Grand Cru [
TASTING NOTE
Our Wine Buff April Bloom is tasting the 2010 Chateau les Gravieres, Saint-Emilion Grand Cru, from the 2013 Today's Bordeaux selection.
A viscous and exotic wine with notes of cocoa, plum, licorice, leather, berries, marzipan and green olive on the palate.
This wine pairs well with:Braised Meat, Cheese and Charcuterie Plate, Filet Mignon, Red Meat, Roast Pig, Steak au Poivre, Steakhouse Fare
GRAPES
100 % Merlot
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Bordeaux Wine Buffs: Chateau Laplagnotte Bellevue, Saint-Emilion Grand Cru Red 2008 by M. Wiig #26
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Our Wine Buff Megan Wiig is tasting: Chateau Laplagnotte Bellevue, Saint-Emilion Grand Cru Red 2008
On the nose, the wine is dense and rich, with mature fruit, cherry, blackberry, cocoa, and pine. The oak is in perfect balance, with a nice vanilla and sweetness. Ready to drink right now, but will age nicely for years to come.
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Bordeaux Wine Review: 2010 Chateau des Landes, Lussac-Saint Emilion #90
Wine Review: 2010 Chateau des Landes, Lussac-Saint Emilion [
TASTING NOTE
Our Wine Buff April Bloom is tasting the 2010 Chateau des Landes, Lussac-Saint Emilion, from the 2013 Today's Bordeaux selection.
A solid balance of oak and dusty tannins combine with notes of lavender, minerals, plum and wood in this rich, full wine with a strong cherry finish.
This wine pairs well with:Filet Mignon, Grilled Vegetables, Herb-Crusted Baby Potatoes, Lasagne, Meats, Roast Duck, Steak Tartare, Veal Loin
GRAPES
80% Merlot, 15% Cabernet Sauvignon, 5% Cabernet Franc
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Bordeaux Wine Buffs: Chateau de Seguin, Bordeaux Superieur Red 2008 by Ward Kadel #23
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Our Wine Buff Ward Kadel is tasting: Chateau de Seguin, Bordeaux Superieur 2008.
Color: Darkest violet, with deeper ruby/violet edges
Nose: Deep and ripe red/black/blue fruit medley with flint and charred earth. Good and savory.
Palate: Fuller to full body, with medium fine and chalkier tannin, great acidity and some more savory leather and meaty rhubarb to balance the ripe and darker red and black fruit. Flint into the lightly toasted and more savory finish.
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Bordeaux Wine Review: 2010 Chateau Puy-Blanquet, Saint-Emilion Grand Cru #5
Wine Review: 2010 Chateau Puy-Blanquet, Saint-Emilion Grand Cru [
TASTING NOTE
Our Wine Buff Sam Klingberg is tasting the 2010 Chateau Puy-Blanquet, Saint-Emilion Grand Cru, from the 2013 Today's Bordeaux selection.
A fresh, slightly spicy wine with notes of black cherry, plum and lavender on the palate.
This wine pairs well with: Béarnaise, Coq au Vin, Rack of Lamb, Steak
GRAPES
75% Merlot, 15% Cabernet Franc, 10% Cabernet Sauvignon
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Bordeaux Wine Review: 2009 Chateau Boutisse Saint Emilion Grand Cru #98
Wine Review: 2009 Saint Chateau Boutisse Saint Emilion Grand Cru [
TASTING NOTE
Our Wine Buff April Bloom is tasting the 2009 Chateau Boutisse,Saint-Emilion Grand Cru, from the 2013 Today's Bordeaux selection.
A complex and ripe wine with notes of plum, mint, berry, sage and menthol with plum cassis on the palate.
This wine pairs well with:Dry, Aged Steak; Grilled Meats; Red Meat; Sweet Fruit; Veal Chop
GRAPES
88% Merlot, 11% Cabernet Sauvignon, 1% Cabernet Franc
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Bordeaux Wine Review: Saint Glinglin Saint Emilion Crand Cru 2010 #99
Wine Review: Saint Glinglin Saint Emilion Crand Cru 2010 [
TASTING NOTE
Our Wine Buff April Bloom is tasting the 2010 Saint Glinglin, Saint Emilion Grand Cru, from the 2013 Today's Bordeaux selection.
A structured, well-balanced wine with notes of cocoa, berries, fennel, vanilla and oak on the palate with a long, spicy finish.
This wine pairs well with: Beef Bourguignon; Charcuterie; Coq au Vin; Pasta with Meat Sauce; Red Meat; Roast Poultry; Sirloin.
GRAPES
70% Merlot, 30% Cabernet Franc
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Bordeaux Wine Review: 2005 Chateau Laroque, Saint-Emilion Grand Cru #9
Wine Review: 2005 Chateau Laroque, Saint-Emilion Grand Cru [
TASTING NOTE
Our Wine Buff Sam Klingberg is tasting the 2005 Chateau Laroque, Saint-Emilion Grand Cru, from the 2013 Today's Bordeaux selection.
A rich and spicy wine with a complex herb character and a silky feel. Notes of dark chocolate, plum, berries, vanilla and cherries on the palate.
This wine pairs well with: Charbroiled Steak, Grilled Beef, Lamb, Lasagne, Porterhouse Steak, Ropa Vieja
GRAPES
Merlot, Cabernet Franc, Cabernet Sauvignon
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Bordeaux Wine Review: 2012 White Saint Glinglin, Bordeaux #25
Wine Review: 2012 White Saint Glinglin, Bordeaux [
TASTING NOTE
Our Wine Buff Mollie Battenhouse is tasting the 2012 white Saint Glinglin, Bordeaux, from the 2013 Today's Bordeaux selection.
Simple yet lively with crisp acidity and a classic Sauvignon Blanc nose. The palate is medium-bodied and tropical with notes of lime, jalapeño and grapefruit.
This wine pairs well with:Branzino with Capers, Salad, Seafood
GRAPES
100% Sauvignon Blanc.
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Bordeaux Wine Buffs: Chateau la Verriere, Bordeaux Superieur, 2009 by Mollie Battenhouse #1
Our Wine Buff Mollie Battenhouse is tasting: Chateau la Verriere, Bordeaux Superieur, 2009.
Elegant, with a nice balance of freshness and structure. Red fruit on the nose; red raspberry, red plum and cassis, giving way to a fair amount of minerality; pencil lead, cedar, a hint of bell pepper. Ripe and Fresh. On the palate, it's fruit-forward, well-structured and fresh, with soft but present tannins. Would pair well with a hangar steak over salad or sliced duck breast.
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Bordeaux Wine Buffs: Vieux Chateau St. Andre, Montagne Saint Emilion Red 2008 by Erin McGrath #39
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Our Wine Buff Erin McGrath is tasting: Vieux Chateau St. Andre, Montagne Saint Emilion 2008.
Predominantly Merlot, with some Cabernet Franc and lesser amounts of Cabernet Sauvignon. The nose is full of spice, cinnamon and pine. On the palate, it's fleshy, fruity, approachable and spicy, with savory flavors, black pepper, earthy tones and a hint of tomato.
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Bordeaux Wine Buffs: Chateau Larose Trintaudon, Haut-Medoc Red 2005 by Rob Moshein #38
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Our Wine Buff Rob Moshein is tasting: Chateau Larose Trintaudon, Haut-Medoc Red 2005.
On the nose, it's rich dark, red black cherry, beefy, touch of cedar, cigar box, and blueberry hints. On the palate, beautiful, elegant, lots of balance: lots of flavor with not too much weight. Black cherry, white pair, touch of cedar, touch of smoke, beautiful acidity. Would pair nicely with beef, burgers, red pasta sauce.
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Bordeaux Wine Review: 2009 Chateau Beausejour, Montagne-Saint-Emilion #22
Wine Review: 2009 Chateau Beausejour, Montagne-Saint-Emilion [
TASTING NOTE
Our Wine Buff Sam Klingberg is tasting the 2009 Chateau Beausejour, Montagne-Saint-Emilion, from the 2013 Today's Bordeaux selection.
An earthy wine with firm tannins, hints of minerals on the nose, blueberry and vanilla accents and a strong finish.
This wine pairs well with: Carpaccio, Charcuterie, Fries, Lamb Stew in Port/Wine Reduction, Snails in Garlic
GRAPES
70% Merlot, 30% Cabernet Franc
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Bordeaux Wine Buffs: Mouton Cadet, Bordeaux Red 2008 by Rob Moshein #43
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Our Wine Buff Rob Moshein is tasting: Mouton Cadet, Bordeaux Red 2008.
The nose is vibrant but light, with a nice dark cherry tone, a bit of earth, a bit of spice, and a touch of warm cedar. On the palate, it's light and lovely, with a good body but not dense. Elegant flavors of red cherry, hints of cedar, a touch of spice and earth.
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Bordeaux Wine Buffs: Chateau Grand Barrail Lamarzelle Figeac, Saint-Emilion GC 2006 by A. Bloom #17
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Our Wine Buff April Bloom is tasting: Chateau Grand Barrail Lamarzelle Figeac, Saint-Emilion Grand Cru Red 2006
The nose is earthy: wet soil, white plum, red raspberry, and a slight floral characteristic. On the palate, it's full bodied and silky, with refined tannins.
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