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Flat front label of wine
Flat front label of wine

Chateau Baret 2009

Bordeaux Red Blends from Pessac-Leognan, Bordeaux, France
  • WS93
  • JS91
  • WW90
14% ABV
  • JS92
  • JS91
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4.0 7 Ratings
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4.0 7 Ratings
14% ABV

Winemaker Notes

Blend: 49% Merlot, 48% Cabernet Sauvignon, 3% Cabernet Franc

Critical Acclaim

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WS 93
Wine Spectator
Blueberry and clove on the nose. Full-bodied, with soft and velvety tannins and a core of impressive fruit. Superfruity. 49 percent Merlot, 48 percent Cabernet Sauvignon and 3 percent Cabernet Franc.

Barrel TastingRange: 90-93 Points

JS 91
James Suckling
Very fine tannins with bright fruit with dark cherries and mienrals. Medium to full body. Soft and pretty. Lovely finish. 49% Merlot, 48% Cabernet Sauvignon, 3% Cabernet Franc.

Range: 90-91 Points

WW 90
Wilfred Wong of
As classic as it gets and pretty nice, the 2009 Chateau Baret is so good for the money! Shows excellent black fruit, sweet dust and attractive savor on the palate; long and firm on the palate, one can invite an order of steak and fries and be perfectly happy about this. Drinks really well now. (Best Served: 2013-2017)
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Chateau Baret

Chateau Baret

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Chateau Baret, Pessac-Leognan, Bordeaux, France
Image of winery
Formerly the property of the Lords of Baret, is in the early nineteenth century that the family Ballande, traders owners, bought the property.

Today, Chateau Baret is entirely surrounded by vines, like most Grand Cru Pessac-Leognan. The last twenty years the vineyard has been completely refurbished, as vat room and cellars. The Chateau's white and red wines, vinified by Professor Denis Bubourdieu and Mr. Christophe Ollivier reflect this great terroir of Pessac-Léognan.


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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

KOW135207_2009 Item# 135207