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Chateau La Mothe du Barry

The very talented and meticulous vigneron Joel Duffau produces very fully flavored and perfectly balanced Bordeaux wines each year from his organically farmed vineyards that have been owned by his family for over 300 years.  Located only six miles from St. Emilion, this Chateau is producing top quality "right bank" wines each year but which are great values at only a fraction of typical St. Emilion prices.

The specific part of Bordeaux where the Chateau is located is called "Entre Deux Mers."  Although maybe that sounds sort of exotic, it literally just means "between two seas."  That in itself is sort of a misnomer as there are no "seas" near the Chateau but it is between the two major tributaries of the Gironde estuary which are the Dordogne and the Garonne.  Both of those rivers have sources in the two major mountainous areas of southern France, the Massif Central and the Pyrenees.


Such mountainous areas have provided the mineral rich soils of the Chateau's vineyards which provide deep flavors in their wines.  The Chateau La Mothe du Barry vineyards are close to the south bank of the Dordogne and are big undulating gravel banks washed down over millions of years from the Massif Central.  Unfortunately there is also a lot of flat farmland in the interior of the Entre Deux Mers appellation and wines from those areas are a lot less interesting.

The Wines

Bordeaux Blanc 2022 (OC, NF)

This is an interesting and refreshing blend of 50% Sauvignon Blanc and 50% Sauvignon Gris.  Aromas include lime, white grapefruit, honeysuckle, narcissus, and kiwi.  Flavors include green apple, lime, white grapefruit, pear, and honeydew melon.  There is a medium body, good balance and acidity, and a long medium to full finish.


Food pairings would include crab, calamari, clams, paella, ceviche, gazpacho, veal, pork chops, grilled chicken, sausages, Asian and Mexican pork, chicken, and seafood dishes, Asian appetizers and vegetable salads, enchiladas, chile verde, creamy Mexican food, tostadas, tacos, chile relleno, and mild, medium, and creamy cheeses. 

Clairet 2017 (OC, NF)

Is this something else that I have misspelled (sort of like that whole wUst thing?) and am I really talking about "claret" which is an English term for Bordeaux blends?  No, as this is the name for a fun and interesting version of Rose made in Bordeaux that is deeply colored, usually medium to full bodied, and fully flavored.  This wine is 100% Merlot and opens with delightful aromas of brioche, cherries, and fresh picked strawberries.  Flavors include strawberries, very juicy nectarines, and raspberries along with some interesting hints of sweetly smoked meats.  This is perfectly balanced with medium body along with perfect acidity for lots of food pairings.

Those food pairings would include shrimp, tuna, salmon, swordfish, lobster bisque, red fish chowders, grilled chicken, veal cutlets, pork shoulder, BBQ ribs, baked ham, paella, pasta with crème sauce, medium curries, quiche, vegetable casseroles, and salads including seafood and pasta salads.

Bordeaux Superieur Rouge 2020 (OC, NF)

This is 100% Merlot (just like Chateau Petrus!) and fermented and matured entirely in stainless steel and so it expresses the really interesting pure natural aromas and flavors of Merlot.  Aromas include dark cherries, dark plums, blackberries, blueberries, dark chocolate, and a hint of chocolate liqueur.  Flavors include blackberries, blueberries, and boysenberries. There is a medium body but with a somewhat richer mouthfeel, good balance and acidity, and a refreshing, saturated, full finish.


Food pairings would include New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, lamb chops, veal chops and roast veal, pork chops and roast pork, roast and grilled chicken, duck, tuna, salmon, Asian beef, pork, and chicken dishes, Mexican beef and pork dishes, lamb curries, charcuterie, mild, medium, and rich cheeses.

"S3NS" Rouge 2019 (OC, NF)

This is a Bordeaux Rouge from vineyards on the banks of the Dordogne in Entre-deux-Mers.  The blend in 2019 is 40% Merlot, 30% Malbec, and 30% Cabernet Franc.  The “S3NS” name for the cuvee is from sensing that changing weather patterns will result in changing blends from areas like Bordeaux.  Aromas include dark plums, dark cherries, pomegranate, nectarines, ripe strawberries, and hints of rich coffee.  Flavors include dark cherries, blackberries, boysenberries, and hints of blueberries.  There is a medium body, perfect balance and acidity across the palate, and an elegant and nuanced lingering finish.


‘Food pairings would include Filet Mignon, short ribs, beef stew, rack of lamb, veal chops, pork chops, pork shoulder, grilled chicken, duck confit, cassoulet, grilled sausages, salmon, shrimp, Asian beef, pork, and chicken dishes, Indian lamb curries, Mexican beef and pork dishes, pasta with meat sauce, a wide range of vegetarian food from anything with tofu to beans and rice and vegetable casseroles, charcuterie, and medium, rich, creamy, and hard cheeses.

Bordeaux Superieur Rouge "Vieilles Vignes" 2015 (OC, NF)

This wine is from vineyards of at least 25 years of age and also only uses the best clusters selected through hand picking and sorting.  Aromas are of light cherries, rich plums, really ripe blueberries, and blackberries.  There are rich "dark fruit" flavors of blackberries, boysenberries, and blueberries, framed with hints of cedar.  There is medium to full body, perfect balance, and sweet tannins for a memorable finish.

Food pairings would include filet mignon, New York steak, short ribs, beef bourguignon, rack of lamb, veal chops, pork tenderloin, duck, roast turkey, salmon, charcuterie, Asian beef dishes, mild curries, vegetable stir fry, roasted vegetables, and hard cheeses.

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