Chateau Gracia (Futures Pre-sale) 2011
Bordeaux Red Blends from St-Emilion, Bordeaux, France
The Wine Advocate - "I tasted this cuvee three times, and on each occasion it was totally exhilarating. Notes of white chocolate, creme de cassis, raspberry liqueur, truffles and lead pencil shavings emerge from this stunningly proportioned 2011. With massive fruit and richness, sweet tannin and adequate acidity, it is even more impressive than most vintages to date given the less than perfect growing conditions of 2011. Drink it over the next two decades.
Barrel Sample: 94-96 Points"
Wine Spectator - "Shows some zip, which lends a vibrant edge to the blueberry, linzer torte and blackberry fruit, with lots of spice bouncing through the finish. This still has some toast to soak up, but there's lots to like.
Barrel Sample: 90-93 Points"
International Wine Cellar - "Opaque inky purple. Penetrating, pure, ripe aromas of blackberry, cocoa and minerals. Large-scaled, dense and rich, with compelling complexity to the pure blackcurrant, mineral and coffee flavors. Finishes long and elegant, with rising tannins. Great stuff.
Barrel Sample: 91-93 Points"
James Suckling - "This is well done with dark ripe fruits with plums and blueberries. Full and velvety with hints of chocolate. Plenty of fruit. A tiny bit hollow.
Barrel Sample: 89-90 Points"
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Chateau Gracia Winery
Chateau Gracia was born in 1994 when Michel Gracia purchased 1.5 hectares of vines in great terroir, not far from Troplong Mondot. Thanks to prodding by Jean Luc Thunevin and Alain Vauthier of Ausone, he began producing his own wine with the 2007 vintage. Great care is taken in every aspect of the winemaking process and is part of the reason these small production wines are so special. View all Chateau Gracia Wines
About St-EmilionView a map of St-Emilion wineries (saint eh-meel-YOHN)
A region named after the charming, quaint historical town in Bordeaux, St-Émilion is situated on the right bank of Bordeaux. It's grapes of choice are Merlot and Cabernet Franc (called Bouchet on the right bank). The region has its own classification system, updated and revised every few years. Two of the hottest chateaux of the area (and the only Premier Grand Cru Classé A) are Chateau Ausone and Chateau Cheval Blanc.
St.-Émilion produces the most wine on the right bank of Bordeaux. As most of its wine is based primarily on Merlot, St-Emilion wines are described as having finesse and elegance. The best wine of the region can last upward of 10-20 years, like a good left-banker, but many find that the wines here matuer earlier than those based on Cabernet Sauvignon. The soils in the area differ greatly, from gravel to limestone to clay and sand. As a result, the wines of this region are diverse. Quality wines display silky tannins and ripe, soft fruit – the higher quality wine showing full-bodied texture and layers of complexity.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.