There are documents showing that wine was made at this beautiful property as early as 1172, when it belonged to Ermengarde, Countess of Narbonne. We don’t know the exact style and quality then, but today it is exemplary – Corbières at its sensuous best! The estate has been in the same family now since 1803 – seven generations of women and now Guillaume Allien, the eighth generation. Despite being in his final year as a medical student, Guillaume gave it all up to restore the family estate and learn winemaking.
He works with consultant Gilles Dejean to make this luscious, dark-fruited red, which speaks clearly of its stony soils, the herbal-scented garrigue and its Corbières provenance. A warming red that’s perfect for a rich casserole.
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It comes from Château Bel-Orme, founded in 1750 by the Tronquoy-de-Lalande family and designed by Victor Louis (famous for the Grand Théatre of Bordeaux). At 13 years old, it's drinking superbly now. Don't miss your chance to secure it at this impressive price.
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Bordeaux held its 2025 Bordeaux Wine Festival on the weekend.
If, like most of us, you were not lucky enough to be part of the festivities, you can still enjoy some of that Bordeaux festival feeling right here in Hong Kong with this very special offer on the lavish Château Capdet 2014, a velvety Listrac-Médoc Cru Bourgeois, 11 years old and drinking exquisitely now.
“Spice and attractive tannins give the wine structure and perfume. They contrast with the juicy blackberry fruits and fine crisp acidity. The wine will be ready to drink from 2021” (Roger Voss, Wine Enthusiast)
“Now here's a well-made Listrac! Worth seeking out” (Wine Advocate)
Once known as Puy de Menjon, Château Capdet lies in the south of Listrac, with 14 hectares of vines planted on the gravelly hilltops of Fonréaud. It has belonged to the Raymond family for a century; the third generation – Jean-Marie – is in charge today. The family employs the talents of the great Eric Boissenot as winemaker and were rewarded with promotion to Cru Bourgeois in 2008.
Unusually for the Left Bank, the property uses mostly Merlot in their Grand Vin – 56% – with the rest being Cabernet Sauvignon and a dash of Petit Verdot. It’s a beautiful wine, with mellow red fruits, currants and spice, and lovely cedar hints from a year in top class oak. A further ten years in the bottle has given it a magnificent velvety richness.
Stand your bottle upright for a few hours, then carefully pour or, even better, decant. For the full Bordeaux festival experience, serve it with Entrecôte à la Bordelaise (steak with a red wine sauce) – though it will match any roasted meats wonderfully.
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Bordeaux held its 2025 Bordeaux Wine Festival on the weekend.
If, like most of us, you were not lucky enough to be part of the festivities, you can still enjoy some of that Bordeaux festival feeling right here in Hong Kong with this very special offer on the lavish Château Capdet 2014, a velvety Listrac-Médoc Cru Bourgeois, 11 years old and drinking exquisitely now.
“Spice and attractive tannins give the wine structure and perfume. They contrast with the juicy blackberry fruits and fine crisp acidity. The wine will be ready to drink from 2021” (Roger Voss, Wine Enthusiast)
“Now here's a well-made Listrac! Worth seeking out” (Wine Advocate)
Once known as Puy de Menjon, Château Capdet lies in the south of Listrac, with 14 hectares of vines planted on the gravelly hilltops of Fonréaud. It has belonged to the Raymond family for a century; the third generation – Jean-Marie – is in charge today. The family employs the talents of the great Eric Boissenot as winemaker and were rewarded with promotion to Cru Bourgeois in 2008.
Unusually for the Left Bank, the property uses mostly Merlot in their Grand Vin – 56% – with the rest being Cabernet Sauvignon and a dash of Petit Verdot. It’s a beautiful wine, with mellow red fruits, currants and spice, and lovely cedar hints from a year in top class oak. A further ten years in the bottle has given it a magnificent velvety richness.
Stand your bottle upright for a few hours, then carefully pour or, even better, decant. For the full Bordeaux festival experience, serve it with Entrecôte à la Bordelaise (steak with a red wine sauce) – though it will match any roasted meats wonderfully.
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