In order for a wine to be considered a Bordeaux wine, there are only 6 red wine varieties, and 3 white wine varieties that are used.

1. Cabernet Sauvignon
2. Merlot
3. Cabernet Franc
4. Malbec
5. Petit Verdot
6. Carmenere

1. Sauvignon Blanc
2. Semillon
3. Muscadelle

Bordeaux wines are blends.  In general, at least 3 grape varieties are used although one is usually the dominant.

Red Wine

• Cabernet Sauvignon – The Cabernet Sauvignon grape produces distinctive wines that are tannic and can have long-aging potential. Average aging for Cabernet is 5 to 10 years in order to achieve peak flavor. In Bordeaux wine it is usually blended with other varieties to make wines with increased complexity.
• Merlot – Compared to Cabernet Sauvignon the Merlot grape is lower in tannins and makes wines that mature faster and are softer in texture. In Bordeaux wine Merlot is often blended with Cabernet Sauvignon in order to soften the blend.
• Cabernet Franc – Although similar in structure and flavor to cabernet sauvignon, this red wine grape is not quite as full-bodied, and has fewer tannins and less acid. It is, however, more aromatic and herbaceous. In Bordeaux wine Cabernet Franc is most often blended with Merlot and Cabernet Sauvignon, though it’s usually not the dominant grape in these blends.

White Wine

• Sauvignon Blanc – The most prominent characteristic of sauvignon blanc is its distinctive, penetrating aroma, which can evoke scents of grapefruit, lime, green melon, gooseberry, passion fruit, freshly mown grass, and bell pepper. In Bordeaux wine it is often blended with Semillon in both dry and sweet wines.
• Semillon – Semillon produces wines that are full-flavored, rich and aromatic. In Bordeaux wine, Semillon is most often blended with other varieties (especially Sauvignon Blanc) to take advantage of the strengths of each variety. Whether in the sweet wines or in dryer styles, Semillon has the ability to age for a very long time.

The Bordeaux Wine Official Classification of 1855 resulted from the 1855 Exposition Universelle de Paris, when Emperor Napoleon III requested a classification system for France’s best Bordeaux wines which were to be on display for visitors from around the world.  The wines were ranked in importance from first to fifth growths (crus). All of the red wines that made it on the list came from the Médoc region except for one: Château Haut-Brion from Graves.  The white wines, then of much less importance than red wine, were limited to the sweet varieties of Sauternes and Barsac and were ranked only from first great growth to second growth.  Many of the first growths depending on the vintage have gained ratings from RP95 all the way up to Rp100, as well as WS100.   A few of the best vintages from Bordeaux from the last 25 years are 1982 – 1986 – 1989 – 1990 – 1996 – 2000 – 2005

The First Growths in the 1855 Classification are from the following Château’s.

Château Lafite Rothschild

Château Latour

Château Mouton Rothschild (reclassified from Second Growth status in 1973)

Château Margaux

Château Haut-Brion

French private collector Christian Vanneque has busted the world record for the dearest bottle of white wine, purchasing a 1811 Chateau d’Yquem for US$123,000.

The 200 year-old bottled ambrosia, memorably described by American wine critic Robert Parker as being akin to “liquefied crème brûlée”, was presented to the London press this week. The 1811 bottle’s eye-popping prize may be attributed in part to the fact that it was bottled in the mythical “comet year” – wine connoisseurs have pointed to the presence of a comet for the reason why wines were so extraordinary that year.

It was bought by Mr Vanneque from Steven Williams of Antique Wine Co., and hails from the same Bordeaux chateau as the previous world record-holder, a bottle of 1787 Chateau d’Yquem, which sold for $100,000 in 2006.

Mr Vanneque, who owns a restaurant in Indonesia, says he has no plans on selling the wine at his dinery – instead, he says he will uncork the bottle n 2017 at La Tour d’Argent in Paris, to mark the 50th anniversary of his career.

“I will never resell it, even if a wealthy Chinese gentleman or a rich man from the Middle East offers to buy it,” said Mr. Vanneque. “I’m not a fancy collector. I’m not rich. I work very hard. This is important that it’s not connected to investing. I’m a sommelier. Wine is for drinking.”

1990 Leroy Beaux Monts (RP98) - Wine Advocate #83 – Oct 1992: Lalou Bize-Leroy’s Vosne-Romanee-Les Brulees and Vosne-Romanee-Les Beaumonts are both sensational wines, but they could not be more different. The Vosne-Romanee-Les Beaumonts is a more subtle, more classic example of a top premier cru Vosne-Romanee. It does not soar from the glass with the exotic, smoky, roasted character of the Les Brulees, but it does offer authoritative and persistent aromas of black fruits, herbs, underbrush, and sweet oak. While it displays exceptional concentration of flavor in the mouth, it is supported by higher levels of tannin and is a more structured, denser, richer wine than the Les Brulees. Since the tannins are more noticeable, it should be cellared for 7-8 years, and should last for 30 or more. This profound wine is one of the superstars of the vintage.

1993 Leroy Clos de Vougeot (RP98)- Wine Advocate # 100 – Aug 1995: I have never tasted a better wine from Clos de Vougeot than Leroy’s 1993. It tastes how I would imagine a great 1947 or 1949 red Burgundy would have tasted at age two. There is such a degree of ripeness, opulence, and unctuosity that it is hard to believe this wine could have been made from the same vintage that produced so many astringent and tannic wines. Layer upon layer of jammy red and black fruits are buttressed by good acidity and moderate tannin. Massive, full-bodied, and astonishingly concentrated, it is a reference point for the wines of Clos de Vougeot. Drink it over the next 20-25 years. For now, Bize-Leroy stands at the top of the Burgundy pyramid, alone both literally and figuratively in her pursuit of the finest Burgundy can produce.

Not only is working at RL Liquid Assets a blast to work for with a great working environment and friendly employees, but every so often the executives at RL Liquid Assets take out the staff to team dinners to experience fine dining with none other than fine wine.  We also have the occasional Fridays with tastings as well!  The dinner location was at one of Carlsbad top restaurants called – Vigilucci‘s.  The wine line up from last weeks dinner was the following below.  Thanks again to the executives for dinner and the experience!

Wine Lineup:
1983 Chambertin Clos de Beze  Robert Groffier
2004 DRC La Tache
2002 Kistler Cuvee Catherine
1982 La Dominique
1955 Chateau Gilette Sauternes

1983 Chambertin Clos de Beze, Robert Groffier
No tasting notes available (BH, RP, WS)

2004 DRC La Tache
Burghound Tasting note: This too is sublime in its subtlety and grace with ineffably pure aromas and it strikes a balance between the opulence of the RSV and the restraint of the GE with an expressive yet ultra fine nose of rose petals, violets and seductive spice notes that introduce unbelievably refined flavors that seem crafted from silk and lace, culminating in a linear, mouth coating finish that detonates like a bomb and lasts and lasts. At present, this is taut and precise with the lithe muscularity of a world class gymnast yet it is not lean or unduly tight as there is a generosity to the mid-palate that serves to buffer the underlying tannic spine that will permit this to age for decades. This is clearly a great wine that epitomizes the concept of power without weight.  Score:  95  Tasted:  January 1, 2007

2002 Kistler Cuvee Catherine RP 95
A Pinot Noir Dry Red Table wine from Russian River Valley, Sonoma, North Coast, CA
The 2002 Pinot Noir Cuvee Catherine, which comes from the Kistler Vineyard, is a 500-case cuvee that shows wonderful notes of flowers intermixed with black raspberries, cherries, and forest floor. It is medium-bodied, impressive, and long and authoritative. It should drink well for 10-12 years.  Wine Advocate #157, Feb 2005.

1982 Chateau La Dominique RP 93
A Bordeaux blend dry red table wine from St. Emilion, Bordeaux, France.
The 1982 La Dominique has been fully mature for at least 15 years, but if stored in a cold cellar, it holds on to its beautiful fruit. There is a slight hint of prunes, along with licorice, herbs, jammy black cherry and cassis fruit as well as that subtle seaweed smell that I associate with nori, the wrapper used in sushi restaurants. Still full-bodied, complex, and tasty, it is ready for prime time consumption. I don’t know how much longer the fruit will hold, so owners of this 1982 should not tempt fate. Release price: ($75.00/case)  Wine Advocate 183, June 2009

1955 Gilette Sauternes RP 87

A Sauternes Blend Sweet White Dessert wine from Barsac/Sauternes, Bordeaux, France
From Robert Parkers Bordeaux Book:  Fully mature, but still astonishingly fresh and alive, the 1955 Gilette is deep golden in color, with a rich, honeyed bouquet, full body, and a ripe, long finish. It can probably last another 10-15 years. Anticipated maturity: Now-2005. Last tasted, 11/90.

Service Comments:
Tuesday night, let’s just say that our server was on the “B” Team.  Tried hard, not a pro.  The restaurant chef didn’t seem prepared to handle any special requests.  The desire to serve was there.  We had a nice table on the patio with a great view of the Pacific.  Overall the food was excellent and the overall vibe was pleasant.

Food Comments:

The wine paired nicely with Vigilucci’s cuisine.  The scallop dish had a very flavorful vegetable ragout that accompanied it, and was delicious with and without the wine. 

Wine Comments:

I was really enjoying the Burgundies, and hadn’t had a chance to taste wines that were so different in style.  (KA)

Please enjoy the rest of the photos from the event!

Sauternes is a french sweet wine that arrives from the Sauternais region in Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, otherwise known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and very distinctively flavored wines.

Wines from Sauternes, especially the Premier Cru Supérieurestate Château d’Yquem, can be very expensive, due largely to the very high cost of production.  A favorite of ours happens to be the coveted 2001 Château d’Yquem which score a perfect “200″ having received a RP100 and WS100!

1975 Chateau d’Yquem - (RP99) – The 1975 may turn out to be the greatest of the modern-day Yquems. When fully mature in another 25-30 years, it may rival the extraordinary 1937 and 1921. This wine continues to evolve at a stubbornly slow pace. It is far more backward than recent vintages such as 1983 and 1986. Nevertheless, it is awesomely concentrated, has perfect balance, and displays the telltale d’Yquem aromas of vanillin oak, tropical fruit, pineapples, honeyed peaches, and grilled almonds. There is exceptionally crisp acidity that pulls all of the massive extract into precise focus. This is a wine of astonishing power and finesse, with a finish that must be tasted to be believed. It is a monumental effort that may well justify a perfect score in another decade. Anticipated maturity: 2005-2060.

Château Palmer is a winery in the Margaux appellation of the Bordeaux region of France. The wine produced here was classified as one of fourteen Troisièmes Crus (Third Growths) in the historic Bordeaux Wine Official Classification of 1855. The property is situated in the communes Margaux and Cantenac, and its wine is considered to be one of the two most popular Third Growths.   The vineyard area extends 52 hectares, planted 47% with Cabernet Sauvignon, 47% Merlot and 6% Petit Verdot.  The annual production of the Grand vin Château Palmer is 11,000-12,000 cases; of Alter Ego de Palmer, 7,000-8,000 cases.

1971 Château Palmer - Château Palmer is intensely perfumed, impeccably balanced, and undeniably mellow, but they also show plenty of underlying muscle for aging. The wine is generally made with a higher than average contribution from Merlot (up to 40%).

1990 Château Palmer – (RP92) 1990 Château Palmer is one of the the finest bottles of the Palmer. A complex bouquet of earth, blue and black fruits, licorice, incense, and spice box is followed by a round, silky, voluptuous wine that falls just short of achieving the depth and richness found in such recent vintages as 2000, 2005, 2006, and 2008. A very strong, fully mature effort, its balance, purity, depth, and texture suggest it will provide plenty of pleasure over the next 10-12 years.

Pioneer of winemaking in California, H.W Crabb first planted his vineyard in the mid-19th century. Known as one of the best sources of grapes at that time, Crabb named it ‘To Kalon’ from Greek meaning ‘the Highest Good’. In the 20th century, To Kalon found new glory as “Beaulieu Vineyard #4,” source of the legendary Georges de Latour wines made by famed winemaker Andre Tchelistcheff. When Andy Beckstoffer purchased this portion of To Kalon in 1993, Paul seized this rare opportunity to work with this historic site. Oakville is sun-filled and warm by day, and cooled in the late afternoon by Pacific breezes coming in over the Mayacamas Mountains.  Its warm climate, in combination with gravelly, well-drained soils has made it a prime area for the cultivation of superb cabernet sauvignon fruit since the mid-1800’s when the Napa Valley was just beginning to establish a reputation for winegrowing.

2001 Hobbs – (RP98) Wine Advocate #150 – Dec 2003: A compelling, potentially legendary effort, there are 896 cases of the 2001 Cabernet Sauvignon Beckstoffer Vineyard To-Kalon. An inky/purple color is accompanied by a classic Cabernet nose of tobacco smoke, creme de cassis, licorice, and lead pencil. It boasts massive body, great purity, loads of intensity as well as concentration, and a nectar-like unctuosity on the mid-palate and finish. This tannic, unevolved baby tastes like a California version of a Pauillac first-growth. Its that special Anticipated maturity: 2010-2030.

Château La Mission Haut Brion is a Bordeaux wine classed among the Grand Crus in the grave classification of 1953.  American wine critic Robert Parker awarded the maximum one hundred points for the 2006 La Mission Haut Brion, making it six occasions Parker has given the estate this score.  The Liv-ex Bordeaux Classification considered Château La Mission Haut-Brion as a potential First Growth along the five estates classified in 1855, château Haut-Brion, château Margaux, château Lafite-Rothschild, château Latour et châton Mouton-Rothschild.

1989 La Mission Haut Brion - Bordeaux Book, 3rd Edition #B1 January 1998: It is a spectacular wine, and as it ages in the bottle, it is quickly becoming one of my all-time favorite La Mission-Haut-Brions, ranking alongside the 1982, 1975, 1961, 1959, and 1955. The 1989 boasts a dense, thick, purple color, followed by a sweet, roasted cassis, chocolatey-scented nose with whiffs of tobacco, tar, and minerals. The wine is extremely full-bodied, unctuously-textured, sweet, jammy, and rich. Although it is still a youthful, unformed wine, it is already delicious to drink. It should develop additional bottle bouquet by the turn of the century, after which it will drink well for 15-20 years.

The vineyard of Cos d’Estournel spreads around the château on 91 hectares.  The Cabernet Sauvignon vines (60% of the vineyard) find the soil of their choice in the thin layers of gravely soil situated on the top and on the southern slopes of the hill.  On the other hand, the Merlot vines (40% of the vineyard) excel on the eastern slopes and on the slopes where the Saint-Estephe limestone bed shows on the surface.  The percentage of Cabernet and Merlot varies from one vintage to another according to the year weather conditions, benefiting successively to the one or the other.  Plantation is extremely dense (8000 to 10000 vines per hectare) and the average age of the vineyard is high (35 years old on the average) in order to enable the roots to extend excessively and to obtain a very slender yield per vine that will create the “Grand Goût”

Château Cos d’Estournel - Saturated ruby-purple color. Very fine, perfumed aromas of black fruits, violet and licorice; on the nose, this has the class of a Medoc first growth. Lively and chocolatey in the mouth, with sound acidity giving the flavors good delineation.