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Four generations of Lurtons have been making wine at Château Reynier, a fortified farmhouse and former Saint Jacques ...Read more...
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Food Pairings for Château Reynier Red Bordeaux Blend Bordeaux Supérieur
Four generations of Lurtons have been making wine at Château Reynier, a fortified farmhouse and former Saint Jacques de Compostelle stopover Inn dating back to the 15th century. This stunning property is surrounded by 28 hectares of gentle slopes on the hillsides of the Entre-Deux-Mers, across the river from Saint Emilion. Since 1996, it is Oenologist Marc Lurton, with the help of his wife Agnes, who has been running the estate. Healthy grapes, the fruit of culture raisonnée and rigorous selection at harvest, are made into wine according to traditional methods, though Marc Lurton is not averse to modern techniques when it comes to improving quality. This 50/50 blend of Cabernet-Sauvignon and Merlot is then matured for 6 months in cask in a striking cellar dug into a seam of limestone under the vineyard. The nose of this claret is quite racy and classic. Vanilla and cinnamon oak spice and blackcurrant, cherry and blueberry fruit are well-integrated. Notes of mint bring freshness to the nose. Some tannin and great acidity give spine to the wine. The cherry and raspberry fruit feels stimulatingly sour at first but then its sweetness, enhanced by that of spice, takes over. This dynamic effect on the palate leads to a fresh finish. The quality of this wine owes it the title of Club favourite. It is a perfect accompaniment to roast beef.
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