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 Pyrenees and the Massif Central. Such sources have also been the source of mineral rich soils of the Chateau's vineyards which provide deep flavors in their wines.
Bordeaux Blanc 2019
This is a fun and refreshing blend of 50% Sauvignon Blanc and 50% Semillion. The high limestone content in the soils results in perfect acidity and good balance. Aromas include honeysuckle, jasmine, gardenia, lime, and white grapefruit. Flavors include white peaches, pears, nectarines, kiwi, and green apples. There is a medium body, perfect balance across the palate, crisp acidity, and a long finish.
Food pairings would include shrimp, red fish chowders, seafood pasta and salads, veal, pork, chicken, Asian chicken, pork, and seafood dishes, Asian vegetable salads, creamy curries, creamy Mexican food, pork verde, chicken and pork enchiladas, pasta primavera, creamy vegetable dishes, potatoes au gratin, green salads, and hard cheeses.
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 2016
This is also 100% Merlot and has fun aromas of blackberries, baked bread, and rich plums. Flavors include blackberries, currants, and dark cherries. Overall, this is perfectly balanced, has a smooth medium bodied feel across the palate, and then a much fuller and very saturated finish along with some rich and complementary tannins.
Food pairings would include filet mignon, New York steak, rib eye, roast beef, beef stew, short ribs, beef stroganoff, grilled and braised tuna, lamb, roast pork, grilled pork chops, BBQ ribs, duck, cassoulet, jambalaya, sausages, charcuterie, Asian beef stir fry, roasted potatoes, and hard and rich cheeses.
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.