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Chateau Jean de Gue Lalande de Pomerol 2000

Bordeaux Red Blends from Pomerol, Bordeaux, France
  • RP89
0% ABV
  • RP91
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Winemaker Notes

"Source Reviewer Rating Maturity Estimated Cost Wine Advocate #139 (Feb 2002) Robert Parker (87-89) points Drink 2003-2012 $16.00 Fashioned by one of St.-Emilion's finest proprietors, the Aubert family, this big wine offers an impressive dark ruby/purple color along with notes of licorice, smoke, black fruits, and new oak. It possesses a structured, slightly tannic style that suggests 1-2 years of cellaring is necessary. There is a lot of extract and richness in this 2000, which is capable of lasting for a decade." - Wine Advocate

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
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Chateau Jean de Gue

Chateau Jean de Gue

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Chateau Jean de Gue, Pomerol, Bordeaux, France
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This vineyard, the latest acquisition of the AUBERT Family, gives an emblematic wine of the prestigious appellation in which it is produced.

The 25 acres vineyard lies on gravely soil and is composed of 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon with an average of 35 year-old vines.

Vineyard management plot by plot, severe pruning, leaf thinning, bunch thinning, hand picking into small crates and carefully sorted prior to crushing. The wine is aged 18-20 months in French oak barrels.

A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.

Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.

After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.

Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.

The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.

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.

WWH351JDG02_2000 Item# 58555