The descriptions found below are the ones you will find with your monthly shipment of two bottles of fine wine from the French Wine Club.
Chateau Reysson 1998, Cru Bourgeois Haut-Médoc
Chateau Reysson, classified as one of the “Crus remarquables” of Vertheuil in the 1850, was once a medieval castle. Beneath its ruins, archeologists discovered the remains of an ancient site called Noviomagus. This place was settled by the Bituriques Vivisque tribe, who founded Burdigala (Bordeaux) in the 2nd century B.C.
Cru Bourgeois is a classification of the Chateaux of the Médoc Bordeaux, the level immediately below Cru Classé (there are five subdivisions, running from “Premier grand cru classé” down to “cinquième grand cru classé”, referred to in English as first growth, second growth, etc).
The grape varieties for Chateaux Reysson are 57% Cabernet Sauvignon and 43% Merlot. The grapes are sorted, de-stemmed, lightly crushed and then fermented. Careful winemaking produces maximum aromas and a wine that is fruity and enjoyable to drink even when young. It has a deep and intense garnet color, a complex bouquet of plum, cinnamon and vanilla. It is supple, yet it has a concentrated structure on the palate. It will accompany meat and fowl. Aging 7 to 10 years.
Chateau les Tuileries 2002
This vineyard is located in Arbis, a village located in a wide area dubbed “Entre deux Mers”, i.e. between two seas (actually they are two rivers: the Garonne and the Dordogne). The Haut-Benauge region is part of the Entre deux Mers “Haut Benauge” appellation, which is the privilege of only 9 villages,
including Arbis.
The ancestors of the Menguin family can be traced back to the 12th century in the viscounty of Benauge. In 1925 the grandfather established the trade association of the Haut-Benauge with a few other wine growers.
Chateau les Tuileries is made of 55% Semillon, 40% Sauvignon and 5% Muscadelle. It is a juicy and vibrant wine with lemon, chive, chalk, mineral notes and a long, lively finish. It is perfect with cream-based sauces, grilled shrimp, butterfish and fowl.
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