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The vineyards of the estate tumble down the hillside to the road leading out of Fleurie. The large house is well-hidden among a wood of pine and cedar trees.
Two winegrowers (Mr. Marion and Mr. Goutelle) undertake caring for the 42-acre property. The vineyard which surrounds the house extends over 24.7 acres. It is a fine piece of land. The average harvest is 425 barrels.
Opulent and generous, this is one of Duboeuf's most charming wines. This is not to say it doesn't have structure balanced with the layers of red fruits, but it is the richness allied to a velvet texture that makes it so attractive. Give the acidity six months to calm down, and the wine will be ready.
Over the years, Georges has developed long-standing relationships with the region's top growers and winemakers. Georges is involved in every aspect of his enterprise and is known for his passion and his legendary palate. In 2003, the Duboeuf family opened a new, modern winery in Romanéche-Thorins. The following year, the Duboeuf and Deutsch families jointly purchased Château des Capitans in Juliénas. With annual sales of 30 million bottles, Georges Duboeuf is one of the world's best-known French brands.
One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.
Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.
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/or 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 can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can 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.
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.
While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.