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Chateau Les Graves de Barrau 2011

£6.99

Traditional, classic Claret from the Cotes de Blaye area.  Mellow and refined with good balance.  Flavours of black cherry, ripe blackberry and liquorice with a touch of earthiness, pepper and vanilla.  Satiny smooth.

60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc.  13% abv.  75cl. 

I really enjoyed this wine as well as others I have bought from you. Keep the good work up! Mr B W
Review by: Bill Woods, 25/07/2011

The Telegraph was right about this wine . . . hope you can maintain the supply and the price! (Suffolk)
Review by: Oliver Smith, 25/07/2011

Great value for the price. I am used paying a lot more for worse! SD from Kent
Review by: Sam Judsbury, 25/07/2011

Nice wine great with food especially the Sunday Roast. Mr H D
Review by: Hugh Dunlop, 25/07/2011

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Les Graves de Barrau lies in Cubnezais, near the Blaye Cotes de Bordeaux appellation.  The estate takes its name from the gravel (graves) soil and the long barrow (barrau) upon which the vineyard lies.  The wine makers are Serge Musset and Dominique Hebrard (famous for the top ranking Chateaux Cheval Blanc and Bellefont Belcier in Saint Emilion).  Indeed, Graves de Barrau has been very well reviewed in the Telegraph. 

To enjoy its potential, decant and let breathe for a good while whilst bringing up to room temperature. Graves de Barrau is excellent 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 ut
ter 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.

Ned Halley, The Western Daily Press, Today's Tipple
Tastes well above its price 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.

Learn more about Graves de Barrau on Nicks Blog:  Discovering Chateau Les Graves de Barrau.

 




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