Chateau Berliquet (1.5 Liter Magnum) 2003 Front Label
Chateau Berliquet (1.5 Liter Magnum) 2003 Front Label

Chateau Berliquet (1.5 Liter Magnum) 2003

    1500ML / 13% ABV
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    1500ML / 13% ABV

    Winemaker Notes

    The vintage 2003 is characterized by aromas of fresh fruit and supple tannins.

    Critical Acclaim

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    Chateau Berliquet

    Chateau Berliquet

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    Chateau Berliquet, France
    Chateau Berliquet Chateau Berliquet Entrance Winery Image

    The name of Berliquet is one of the oldest Saint-Emilion vineyards, it is already on the cards Belleyme in 1768.

    In 1829, Paguierre Berliquet been included among the 5 great wines of appellation.

    The classification of 1986 allowed Berliquet to regain the place it held among the great wines of St. Emilion.

    Planted on 10 hectares, Merlot and Cabernet Franc overhang the western hillside of Saint-Emilion and dive there to gently bend towards the Dordogne. The structural imprint of the limestone plateau is evident here and its potential to produce wines that are both racy, tense and elegant is undeniable. The estate adjoins the vineyard of Chateau Canon, 1st Grand Cru Classé, with which it now shares the same owner.

    Since 2017, Chateau Berliquet belongs to CHANEL, already involved in Bordeaux vineyards for over twenty years in Chateau Canon, but also Chateau Rauzan-Ségla, 2nd Grand Cru Classé in Margaux. 

    A new stage begins for Chateau Berliquet, and a new adventure for the team of Chateau Canon who is now taking care of the property. 

    The ambition, again and again, is to produce just wines, reflections of their terroir, whose fabric and finesse will challenge the years.



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    Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

    St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

    Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

    The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

    Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

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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.

    Tasting Notes for Bordeaux Blends

    Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. 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.

    Perfect Food Pairings for Bordeaux Blends

    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 Secrets for Bordeaux Blends

    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.

    VCCBWP_1002_15_03_2003 Item# 101809

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