Considering that we are about to open the door of Bordeaux, I am afraid some readers will be frightened by a considerable flicking on the nose from this humble owl.
Please, do not run array, I just hoot wines, no matter the price or the appellation, the point is: drinking and enjoying a lovely wine.
When Bordeaux flaps the gate you can expect impossible bespoken prices to deep pockets or bland watering wines or just dull ones designed for wanderers of the name of this region.
Maybe this is the truth, but not the whole one. In this amazing chunk of land you can find almost 70 different appellations outnumbering the ones you can find in the first to third (depends the year) wine producer of the world, Spain.
The basic line appellation of Bordeaux is the AOC Bordeaux, heavily attacked by wine moguls (except if this is their area of production) and some part of advisors, consultants, sommeliers, bloggers, flying whatever etc.
Well, I have to admit that before diving on the immense ocean of AOC Bordeaux wine I check few aspects and sources, nevertheless that was not my case in August 2013, when I paid a visit to the Maison de l’AOC Bordeaux et AOC Bordeaux Supérieur. I was guided by a young intrepid, posh and intelligent student outlining clear indications like… “Do not ever taste this bottle, that’s bad vinegar”… or “please, by three cases of this, nobody is realizing such a great deal”… therefore I followed the guy and I have to state this, he was an extremely accurate consultant in such measureless place.
I bought 24 bottles, I had some other appellations to visit and my car had a limited availability. One of those bottles was: Château Turcaud 2011, Cuvée Majeure AOC Bordeaux.
The colors of this wine after three years cellaring became deep golden with a remarkable brightness so clear and appetizing.
Before nosing the wine we need to check its blended material, with an almost traditional 60% Sauvignon Blanc, 25% Sauvignon Gris (hello, stranger!) and 15% Sémillon. The wine was fermented in oak barrels and partially in first used French oak.
Just let´s enjoy an upholding fragrance along its long lasting aromas as a result of a very good winemaking (probably)
The first ideas while sniffing tends to the natural herbal character of the Sauvignon family where fresh grass and mature olives hand-smashed opened the nose and nutty character exposes fermentation process.
The matured stone fruits (apricots mainly) follows the lead and the cinnamon and nutmeg opens the lovely choral whereof chamomile surrounds the whole spectacle while some honeysuckle and vanillas wait for their turn in a really delicate movement.
Afterwards the wine reveals a mouthwatering sensation thanks to a well-integrated and living acidity tracked by creamy texture where some buttery aspects claims attention and the oaky developments takes the first row, where vanillas, nutmeg and the refreshing white pepper remembered you that they were still in the nose.
The length of this wine is not too long and the concentration maybe is the weakest point, however I would be more than happy to pay 20€ for this wine and the average cost for this little bordelaise gem plays around 8€ to 11€.
A lovely job in the gigantic AOC Bordeaux….and welcome back winehiker…. I was missing myself writing my comments.
The reason? Two lovely daughters, a good one, hugh?
A humble owl hooting rare or special wines. And yes I am Diploma WSET student and I am training myself reason why I use the Systematic Approach of Tasting