Bordeaux Superior

BORDEAUX SUPÉRIEUR · RIGHT BANK

Bordeaux Supérieur: These AOC wines are produced from selected vineyard plots and older vines. As a result, these red wines are generally more complex and have a better ageing potential than Bordeaux AOC wines. Red Bordeaux Supérieur wines are made from the same varieties as Bordeaux AOC wines, however this AOC has even stricter production norms that the Bordeaux AOC: smaller yields (50 hL/ha), a higher permitted alcohol strength (0.5%) and the producer must age the wines a minimum of 12 months before selling them.

SCORE LEGEND
DC - Decanter, INT                        JD - Jeb Dunnuck, USA
JH - James Suckling, USA             JA - Jane Anson, FRA
JR - Jancis Robinson, GBR           JMQ - Jean Marc Quarin FRA
MS - Michael Schuster, CAN          RP - Robert Parker, USA
ST - Stephen Tanzer, USA             TA - Tim Atkin, GBR
VN - Vinous, USA                           NM - Neal Martin, USA
WE - Wine Enthusiast, USA           WS - Wine Spectator, USA
WI - Wine Independent, INT           YB - Yves Beck, SWI

2019 CHÂTEAU BOLAIRE
· BORDEAUX SUPÉRIEUR AOC
+866158 · 12x750ml
Website

50% Petit Verdot, 50% Merlot.
Due to its dry Palus soil, generally less affected by the hydrous stress, Château Bolaire with its particular 50% Petit Verdot - 50% Merlot blend offers a bright plum colour, explosive tannins and this fruity and spicy bouquet so typical of Petit Verdot grapes.
Cassoulet, Meatballs, Gourmet Hamburgers, heart pastas. Chateau Bolaire is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Bolaire is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.

STATUS: OPEN
JS: 92-93 || RP: 90-92+ || WS: 86

VINTAGE NOTES:
19 || 16 || 14 || 11

2016 CHÂTEAU BOLAIRE
· BORDEAUX SUPÉRIEUR AOC
+813900 · 12x750ml
Website

50% Petit Verdot, 50% Merlot.
With so much Petit Verdot in the blend, the Château Bolaire 2016 has a lustrous royal purple color, with flashes of bright crimson at the edge. Floral aromas of crushed violets and faded rose petals, along with griotte cherries, sun-warmed blackberries, and pan-wilted basil sometimes alternate with crème de cassis, melted dark Chocolate, and black truffles, as the exotic nose evolves in the glass: like a tarte aux myrtilles just out of the oven. On the palate, the wine is juicy and sleek, with a succulent core of racy, very fresh red and black fruit, along with fleeting suggestions of fennel, roasted coffee, and dark chocolate that echo the evolving nose. Restrained silky ripe tannins, and the bright minerality and intertwined berry acids of the Petit Verdot keep it nimble and refreshing.
Serve with Cassoulet, Meatballs, Gourmet Hamburgers, heart pastas.

STATUS: OPEN
JS: 92-93 || WE: 90 || RP: 89 || WS: 88 || JR: 16

VINTAGE NOTES:
16 || 14 || 11