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Fine Bordeaux can be expensive, but if you know where to look, you can find smaller estate wines of star quality at an extraordinarily good price. Taste for yourself here!
Château du Gazin is a family-owned château located on the famous Right Bank near Saint-Émilion and Pomerol. It was established in 1532, complete with a castle and dovecote, which showed its prestige. It has been owned for the last 80 years by the Robert family, who have once again built it into a prestigious estate.
Their lovely Château du Gazin Bordeaux comes from vineyards in Canon-Fronsac AOC, an appellation with clay-limestone soils similar to those of Saint-Émilion, renowned for its big, full-bodied reds. A lavish blend of velvety, plummy Merlot with red berry Cabernet Franc and inky Malbec, it has delicious aromas of black fruit, plums and cherries, and a woody tobacco note. The palate is smooth and textured, the luscious fruit and fine tannins all in beautiful balance. It’s a seamless, luxury wine with a decadently long finish … decant and serve with your finest roast meats.
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Until 1997, Château Haut Brisson was an 8-hectare estate in the Vignonet section of Saint Emilion. New owner Peter Kwok was keen to expand its vineyards and the range of terroir, so began to buy up vine parcels to make it up to the 18 hectares it has today. Judging by today's scores and the quality of the wine, Kwok purchased wisely and quality has soared. Today it is under the ownership of Stephane Schinazi and continues its stellar projection, with Michel Rolland as consultant.
All its top grapes go into this wine (they no longer make La Réserve), ageing 30% of it in new French barriques, so as not to overwwhelm the fruit with oak notes. Now certified organic, with the aim of going biodynamic too, the 2020 is a magnificent wine.
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With four Trophies and 80+ Golds, Château La Clarière is clear proof that Castillon wines can surpass those of Grand Cru St-Émilion. La Clarière deserves its title as “leading estate in Côtes de Castillon” (Decanter).
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With four Trophies and 80+ Golds, Château La Clarière is clear proof that Castillon wines can surpass those of Grand Cru St-Émilion. From the exceptional 2020 vintage, this rich, velvety claret, packed with fruit, deserves its five Golds.
This is one of those 'under-the-radar' regions I love to search out, home to the finest quality wines, but not so well-known. As Wine International says, "If it weren't for the [political] line dividing Castillon from Saint-Émilion, its wines would be twice the price. The hills are the same, the soil is the same, the exposure is the same." The estate has won over 150 awards, including the Paris Lauréat Prix d'Excellence – not once, but twice – and Decanter magazine calls it the "leading estate in the Côtes de Castillon". La Clarière is our flagship wine and absolutely no expense is spared. Low yields, careful hand-sorting, months ageing in the finest new French oak, and rigorous tasting ensure only the best parcels become La Clarière. Mostly Merlot, silky, elegant, and supple, with a dash of Cabernet Sauvignon for structure, and slightly portioned Malbec and Cabernet Franc for balance. It's truly magnificent!
Tony Laithwaite has long wanted to make an estate white at La Clarière, but traditionally Castillon is all about reds. Now he's crafted this oak fermented white. Long, complex and citrusy, it's won four Golds.
No frills or fancy castles here. Just true grit, hard work and a passion for classic clarets. The result is a regular Gold-medal, ripe, velvety Bordeaux red.
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Delicious depth and richness with real freshness give this Bordeaux white perfect balance.
It’s a collaboration between our award-winning winemaker Jean-Marc Sauboua and owner of Château Le Coin Ludovic Roussillon.
The key ingredient is Sauvignon – Gris that is, not Blanc – which combines spicy richness and lime freshness. All the grapes are tended at Ludovic’s superb estate in the Entre-Deux-Mers, just over the river from Le Chai au Quai, our winemaking HQ in Castillon.
His claret is always a hit and nine years ago we persuaded him to make us a white too.
The limestone soils help to produce lovely fruit intensity, while old-vine grapes and a tiny portion of oak fermentation lends even more richness. Great solo or with a creamy gratin.
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