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Chateau Tour St. Bonnet 2009

Bordeaux Red Blends from Cotes de Castillon, Bordeaux, France
  • RP90
0% ABV
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Winemaker Notes

The wine is composed with a majority of Merlot and Cabernet Sauvignon, to which are added notes of Petit Verdot and Côt. These vines are old 20 to 40 years old. They are worked manually and traditionally, and produce an excellent wine with an aromatic bouquet and a long finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
This has been one of the most reliable wines in Bordeaux over the last 30+ years, and I have enjoyed many vintages of it. It sells for a song, and the 2009 may turn out to be the best they have ever made. This inky purple-colored wine offers up notes of creme de cassis, spring flowers, and forest floor that seem to have more in common with a classified growth than a petite chateau. Medium-bodied, luscious, and rich, this is a beauty to drink over the next 10 years. Range 88-90.
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Chateau Tour St. Bonnet

Chateau Tour St. Bonnet

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Chateau Tour St. Bonnet, , France - Bordeaux
Chateau Tour St. Bonnet
It is in 1519, that we see for the first time appearing in the texts the mention of the Seigniory of Saint-Bonnet. The size of land greatly increased in 1624 with purchase of many plots. Then, Saint-Bonnet belonged to the Desaigues families of Maignol, Guitard, Caravanne, and Leboeuf. In 1903 Etienne André Lafon repurchased the land. It is Etienne André Lafon's small daughter and her husband, Madam & Mr Merlet-Lafon that have helped direct the Castle Saint-Bonnet into what it is today. They always profit from this admirable soil, on the best gravelly croups of the commune. Composed with majority of Merlot and Cabernet Sauvignon, to which are added a note of Small Verdots and Côt, they are old 20 to 40 years. Worked manually and traditionally, they produce an excellent wine, end and bouqueté, considered rightly, like one of the best "Middle-class men of the Medoc".

Alexander Valley

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A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

BFFSTBONNET_2009 Item# 113661

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