Chateau Tirecul La Graviere Monbazillac Cuvee Madame (500 ML) 1999
It was in the winter of 1992 that Claudie and Bruno Bilancini (a designer and oenologist couple by trade) had the extraordinary luck of being able to lease one of the top sites in Monbazillac, the Cru de Tirecul (one of the ancient premier cru sites in the AOC.) Even though the vineyard and small cave were in disrepair, they cared for it as if it were their own, and in 1997, realized their dream of owning the property. Now, Tirecul la Graviere is recognized as the top property of the AOC. The fame of Chateau Tirecul la Graviere has spread far and wide over the last several years. Most notably, Robert Parker has awarded the property two 100 point scores and compared it with Sauterne’s Chateau d’Yquem. With good acidity and a solid backbone, these wines can last for decades under optimal storage conditions, a rarity for wines from this area of Southwest France. These wines are magical, defining examples of the best that Monbazillac can offer and more.
Offering the perfect balance of quality and value, Southwest, France is a recognized appellation that encompasses all wine regions in France’s southwestern corner (except for Bordeaux and Cognac, which merit their very own). Two of the more famous subregions here are Cahors, known for its Malbec, and Madiran, home of the robust Tannat grape. Bordeaux Blends are also popular red wines of the Southwest; Petit Manseng is the regions’s star autochthonous white variety.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.