Once a sister property to Thomas Barton's Châteaux Langoa and Léoville Barton, 18th-century Château Le Boscq was purchased by Maison Dourthe in 1995. It then went through a complete renovation and a big step up in the quality of its wine. Its 18 hectares of vineyard, unusually in one single block, are planted on gravel and clay soils in the northern part of Saint-Estèphe.
Clay provides a cooler soil which favours Merlot, hence a higher than normal proportion of Merlot is planted – just over half, with 35% Cabernet Sauvignon, the usual hero of the Left Bank, plus Petit Verdot and Cabernet Franc. A year's ageing in nearly half new oak barrels adds to the gravity and longevity of this firm claret. Open early and decant or cellar a while.
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L’Épiphanie de Pauillac is the latest of our secret releases from iconic Bordeaux châteaux. It hails from Pauillac’s top tier – a Premier Grand Cru Classé estate. There are only three in the appellation: Lafite Rothschild, Mouton Rothschild and Latour. We guarantee this wine is from one of them. It isn’t their Grand Vin, of course, but it’s made from the same fruit by the same winemaker and housed in the same barrels. Yet it costs less than 1/16th of the Grand Vin’s price.
L’Épiphanie de Pauillac has blackcurrant, cherry and ripe plum infused with subtle spice, cedar and cigar box notes. These classic aromas combine with firm tannins for a complex wine with a long finish. By all means open a bottle now, but cellaring will pay dividends.
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There's no doubt about it, Big Mac McPherson makes a mean, BIG red - indeed, he's been making some of our popular weighty Australians for years. He's passed this skill on to his son Angus, as well as a bug for travelling. Angus, like his dad did before him, has been gaining experience around the world, but has recently returned to the cellar, keen to show his worth.
Believing the whole is greater than the sum of its parts, Angus has blended this gobstopper red from Bordeaux's Cabernet, Merlot and Petit Verdot. It has lovely, dark fruity appeal, with plenty of spice from the Petit Verdot and juicy plummy Merlot filling it out. A touch of firmness makes it great with food. Decant The Angus and serve with slow cooked lamb or rare roast beef.
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