Chateau du Bos, Graves, 2013

4.50 out of 5 based on 2 customer ratings
(2 customer reviews)

£8.20

Soft, smooth Graves Claret from the Left Bank.  A delightfully supple finish. Flavours are a harmonious blend of liquorice, blackcurrant, roasted almond and black cherry with subtle notes of tobacco, christmas cake and menthol. Expressive and elegant with true refinement this is a classic Graves.

65% Cabernet Sauvignon, 35% Merlot. 12.5% abv. 75cl.

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Description

Chateau du BosChateau du Bos has been in the Larriaut family since 1890 and its small vineyard sits on the gravel that Graves is famous for. Graves is the only appellation in Bordeaux to bear the name of its soil; ‘graves’ meaning ‘gravel’ in French. Its wines have been prized for centuries, especially by the British, and are much sought after. The better known ones usually command a pretty penny too but there are lesser known chateaux tucked away that produce lovely wines which are normally snapped up by the French. Chateau du Bos is one of these up and coming Petits Chateaux that is making its mark outside France.

The chateau lies in the old domaine of Camus, a few miles outside Langon, near Bazas, and is named after the forest that surrounds it (Chateau du Bos translates as ‘Chateau of the Woods’).Chateau du Bos vines

Langon has long produced wines of distinction; centuries ago it was the main port of the region when the city of Bordeaux itself was little more than a hamlet. The Merlot grape is also known as ‘Langon’ in France which denotes how renowned the area became for its reds. Once valued by the Merovingian Kings, Langon’s prominence in trade declined thanks to the development of modern shipping and huge tankers needing large ports. Wine making, however, did not and the region still produces excellent vintages today.

Bordeaux is not only famous for its wines but also for its Bazas Beef. Bazadais cattle are an ancient breed which very nearly disappeared. Naturally, coming from the same region, Chateau du Bos is the perfect partner for beef and local entrecote steaks a la Bordelaise (red wine and mushroom sauce). Being a classic Graves it pairs well with traditional roasts, game and rich casseroles but it is also quite versatile and can accompany liver, kidney and veal.

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Claret

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2 reviews for Chateau du Bos, Graves, 2013

  1. 4 out of 5

    Good Graves Claret. Really polished and smooth. We’ve recommended this to our friends and it went down well at our anniversary dinner the other night. Too well in fact, please can we have another case?

  2. 5 out of 5

    If you like Claret try this Graves! Highly recommended. [NB Originally posted 06.09.15]

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