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.

Vines have been planted in this very southerly part of the Rhône since Roman times. They certainly knew a thing or two about making wine, so it’s safe to bet that this terroir is spot on for great wine! Typically, when you think of the Rhône you think of Syrah and Grenache. But award-winning winemaker Thierry Ferlay has shown that, in fact, Bordeaux's Merlot ripens perfectly in his local vineyards, not far from Châteauneuf.

Using old-vine fruit for extra intensity, he has created a silky red with plum and blackberry notes and a hint of pepper and liquorice. Easy going and fruity, it makes a delicious glassful on its own as well as a great stand by for mid-week suppers from sausages to shepherd's pie. A top choice for a barbecue too.

Fronsac's fine Château Dalem perches high on a hill, surrounded by its 14 hectares of sloping vineyards. It's an historic estate, with records dating back to 1610, that stayed in the same family until 1955. Michel Rullier then took it over and today it's run with great success by his descendant, Brigitte Rullier-Loussert. Its vineyards are nearly all planted to Merlot, with a small amount of Cabernet Franc, and tended with meticulous care.

As you can see from critics' scores (92 points from James Suckling and 94 from Vertedevin), it is an admired claret and one that ages very well too. Matured in French oak (50% new), it has structure and length, but above all an appealing fruity depth. Perfect with roast meat or wild mushroom risotto.

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.