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A nicely aging rouge from a ripe vintage, this Épineuil boasts amplified aromas: winemaker Dominique Gruhier always uses a significant portion of w... Read more
Although a Bordeaux Supérieur and a merlot this wine tastes more like a not-very-fruit-forward burgundy. People who like dry earthy burgundies mig... Read more
Tested warm and cold. Said I wouldn't buy another but I did, and this bottle is much better balanced and integrated than the bottle I tried in Marc... Read more
Food Pairings for Château de l'Abbaye de Saint-Ferme Red Bordeaux Blend Bordeaux Supérieur
A nicely aging rouge from a ripe vintage, this Épineuil boasts amplified aromas: winemaker Dominique Gruhier always uses a significant portion of whole clusters during vinification. Blackberry and black cherry fruits are sprinkled with tart cranberry undertones. Fine but moderately firm tannins structure the innate succulence of this cuvée. PS If you happen to find recent vintages from Olivier Savary, Domaine du Val Grevin or Domaine de Marsoif, do snap them up!
Although a Bordeaux Supérieur and a merlot this wine tastes more like a not-very-fruit-forward burgundy. People who like dry earthy burgundies might like this wine. Must be decanted about 45 minutes to bring out any significant fruit, note also became well-integrated and smooth after48 hrs vacuum-corked in the refrigerator. Dark red in color, interesting nose of chocolate, dried basil leaves or dried flowers, old tire, soil, and did I mention a bit of fruit? In the mouth, and after swallowing, acid and tannins are pronounced but manage to let through flavors of dried leaves, dust, kumquat, and underripe red berries and cherries (after decanting). Balance is away from the fruit, this is certainly a food wine and probably would pair with a savory herbal roast meat or meat pasta that can stand up to this wine. Now, I need to go find my Zantac.
Tested warm and cold. Said I wouldn't buy another but I did, and this bottle is much better balanced and integrated than the bottle I tried in March 2010. Rich nose and taste, acidic when you first open but the fruit expands and acid decreases to acceptable or good levels after a day or two vacu-corked in the fridge. Classic bordeaux taste, right bank blend but tastes more left bank, with smoky dusty stony mineral and fruit on the nose with wood and licorice or tar in the finish and flavors of all these plus ample red and black fruit in-between. Hope the next bottle is the same. Excellent QPR, USD6 as tested. 70% merlot, 20% cab, 10% cab franc. 13.5% abv.
I had the Abbaye de Sainte Ferme last night with stuffed zuccini flowers and a bit of good Parmesan cheese and prosciutto. I liked the 2004 and had it often, but the 2005 is richer with deeper notes of ripe dark fruit, earthy "sous-bois" and a bit of torrefication on the nose. Balanced out by a nice acidity. We drank a whole bottle (with my French wife and she asked for more which is rare!). The kind of good wine you could find at a bistrot in Paris at lunch time. Really excellent for a wine in this price range. Bought a case and maybe more, love to revisit this wine over the next 2-3 years!
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