From: Bordeaux, France
Varietals: Merlot, with some Cabernet Franc and a tiny percentage of Cabernet Sauvignon
Tasting Notes: We are always appreciative of an estate like Château Gueyrosse (run by the Delol family) that waits to release its wine until it has aged enough in bottle to show its true potential. This Saint-Emilion Grand Cru exhibits classic flavors of wild strawberry, dark cherry, and plum, fused with lush notes of chocolate and the expert touch of integrated oak aging.
Pairing: The fresh, ripe fruit, hints of spice, and round mouthfeel present in this wine will pair nicely with many preparations of steak. We’d suggest trying it with this recipe for Beef Negimaki by Kay Chun for the NYT.
About. Chateau Gueyrosse is in the southwestern corner of Saint Emilion and overlooks the meandering Dordogne river. The outskirts of Libourne have expanded so much that the back side of the vineyard is a “commercial” zone with big box stores and huge parking lots. Until 1973 this small area was part of a separate “satellite” appellation called Sables-Saint Emilion. The vineyard has a soil of “graves rouge”, a soil type similar to that found in the southern sector of Pomerol, which is iron-rich, sandy, and with a deep layer of alluvial stones.
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