Château Le Doyenné Côtes de Bordeaux 2016
Delicious for its price point, the 2016 Château Le Doyenné is composed of 85% Merlot, 10% Cabernet Sauvignon, and 5% Cabernet Franc. As it evolves in the glass lifted aromas of menthol, incense, and violets swirl around darker notes of blackberry and dusky plums. It’s medium-bodied with grippy tannins at the mid-palate, and a limber […]
Château Puygueraud Francs Côtes de Bordeaux 2015
Owned by George Thienpont—the family also own Vieux Château Certan, as such Puygueraud delivers excellent value. This supple blend of 80% Merlot, 15% Cabernet Franc, and 5% Malbec delivers enveloping aromas of blackcurrant, blackberries, Bing cherries, sweet tobacco, leather, and vanilla. It’s round and silky in the mouth with suave tannins that lend structure and […]
Château Angélus Saint-Émilion Premier Grand Cru Classé 1995
Lovely and accessible, the 1995 Angélus shows off its pedigree and high percentage of Cabernet Franc with only minimal decanting. A slightly woodsy bouquet of black currants, plums, cedar, forest underbrush, spiced orange pomander, dried lavender, and incense. On the palate, poised supple tannins and a fine acid backbone underpin steeped blackberry, crème de cassis, […]
Paul Barre Château La Grave 2011
I would like to revisit this wine, perhaps from a less challenging vintage. As such the 2011 Paul Barre Château La Grave is somewhat austere, requiring ample time to open. Initially reserved aromas of black cherries, plums, and red currant are followed underbrush and earth. The attack is soft, giving way to fine, powdery tannins […]
Château Les Charmes-Godard Francs Blanc 2014
I’ll admit, I’m always happy to have a Nicolas Thienpont wine in my glass. The Thienpont family are associated with other great Bordeaux properties including Puygueraud, Pavie Macquin and one of my personal favorites, Vieux Château Certan. The 2014 Les Charmes Godard is slightly austere, with pronounced herbaceousness. Smoky minerality swirls around boxwood, cherimoya and […]
Scottish Beef Stew Topped with a Phyllo Dough Crust
My take on classic Scottish Beef Stew—the butteriness Phyllo dough crust adds a delicious dimension of flavor and texture. I’ve also substituted leeks for yellow onions and flat iron steak for beef chuck. The flat iron, while more expensive is ultimately more tender. And for me, this is the perfect sort of dish to serve […]
Château Belleuve Saint-Émilion Grand Cru Classé 2000
Earlier this year, I was invited to attend a dinner showcasing several vintages of Vieux Château Certan. François Thienpont was on-hand to explain the wines, and I felt lucky indeed to be seated next to him throughout the evening. Château Bellevue is managed by his brother, Nicolas and vigneron, Stephane Derenoncourt. A blend of 80% Merlot […]
Château Beau-Séjour Bécot Premier Grand Cru Classé Saint-Émilion 2000
Ruby-hued and breathtakingly fresh, with a deep perfume of black cherry and cassis, forest notes, cedar, graphite, violets and an unexpected top note of smoke and coal dust. In the mouth, the 2000 Beau-Sejour Becot is silk over sinew, with penetrating black fruit neatly framed by polished tannins and moderate acidity. There are decadent notes […]
Château Ausone Saint-Émilion Premier Grand Cru Classé 2000
Where to begin? Château Ausone 2000 recalls some of my top red Burgundies—wines of this caliber have an otherworldly quality, that can only be described as an ethereal, gossamer, and transcendent. Complex, ever-evolving layers of black currants, ripe blueberries, gravelly earth, iron, olives, sweet tobacco, violets, camphor, and even a touch of dried honey. It’s […]
Château Figeac Saint-Émilion Premier Grand Cru Classé 1995
Figeac has been on my radar for some time now. News of Michel Rolland replacing the existing team at the estate in early 2013 created ripples amongst fans. Revered for its old-school styling, I’m glad to have had the chance to taste it, courtesy Burgnut. Incredibly fresh, the ’95 yields classic notes of black currant, […]