Bordeaux is the ultimate people’s wine. Where Burgundy is ludicrously pricey from bottom to top, there’s a BDX for every occasion and price bracket. They also range from austere cellar-dwellers to approachable as a jam doughnut - much like this one. It’s a modern claret for everyday easy-drinking enjoyment. Being from St Ém, it’s merlot dominant at 85% with aromatic and fresh cab franc making up the balance. The result is a very fruity and round wine, loaded with red and black fruit, a touch of liquorice, and oak spice. It’s an honest, workhorse wine and a lovely holiday from Aussie classics.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 85% Merlot, 15% Cabernet Franc
- Serving Temp.
From the producer
This is a delicious, very fruity, easygoing Claret with a hint of a spice on the finish.
100% fermented in stainless steel vats after a pre-ferment maceration of one week. Pressed vertically for very soft extraction.
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...