CHATEAU GRAVES DE BARRAU 2008

Description:
Wine Style:  Dry Red

Les Graves de Barrau hails from an estate that has been making wine for centuries and is 18 miles north of Bordeaux.  The wine makers are Serge Musset and Dominique Hebrard (famous for Chateaux Cheval Blanc and Bellefont Belcier in Saint Emilion).  Indeed, Graves de Barrau has been very well reviewed in the Telegraph.  This traditional claret is a garnet colour, is soft, smooth and mellow with velvety tannins.  The flavours are of blackberries, blackcurrants, vanilla with a touch of gravelly earthiness.

To enjoy its potential, decant and let breathe for a good while whilst bringing up to room temperature. Graves de Barrau is an excellent accompaniment with Sirloin Steak, Chilli Con Carne, Spaghetti Bolognese, Roast Lamb and Meat Based Pasta.


The Daily Telegraph - Jonathan Ray - Top wine deals this week
A complete and utter steal from the Bordeaux specialists to be grabbed while stocks last: a fully mature claret blended from 60 per cent merlot and 20 per cent each of cabernet sauvignon and cabernet franc. Soft, smooth and mellow, with velvety tannins and a touch of gravelly earthiness, it is delicious with garlic roast lamb or save it for the Christmas turkey (but don't keep it for much longer)


Ned Halley, The Western Daily Press, Today's Tipple
Bordeaux, of course, did not make its name selling pink wines. It's claret, the region's red, that did it, and Nick has a nifty choice. Chateau Les Graves de Barrau  costs around £6 but tastes well above this level, still vigorously fresh and brambly in spite of its maturity, it's claret the way the French like it. Nick recommends decanting it, and I agree.

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