Bordeaux Gold-medallists 2015
Alsace AOC
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Only 42 left
The Entre Deux Mers is a great source of delicious claret. The key is to have a network of contacts, so you can secure the best vats to blend. With Bordeaux born Jean-Marc Sauboua in charge, that's a given. Pure Merlot, this is ripe and irresistible.
£33.00 per bottle
Qty bottles:
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Wine Details
- White - Medium Dry
France- Deep Plummy Red
- Fernao Pires
- 7.5 Units
- 10% ABV
- 750 ml
- 30 July 2016
Flavour Profile
Tasting notes
Full flavoured and ripe, yet wonderfully soft and smooth. Good length
The Story Behind the Bottle
La Croix de Bordeaux is our 'house claret' that will appeal to Bordeaux fans for its charming fruit and supple tannins. A wine which is sure to become a staple in households up and down the country. Our chief winemaker and Bordeaux Buyer, Haut-Brion trained Jean-Marc Sauboua, tasted his way through 50 newly made wines at a cellar in Sauveterre before settling on his favourite three vats. These he carefully combined into one claret, which he's called La Croix de Bordeaux. It's pure Merlot, thermo vinified to release maximum colour and easy ripe fruit with minimal tannins. Food friendly, it's just the ticket for a whole range of dishes - a ploughman's style lunch, premium sausages, cottage pie or lamb chops. Preferably decant before serving.
La Croix de Bordeaux is our 'house claret' that will appeal to Bordeaux fans for its charming fruit and supple tannins. A wine which is sure to become a staple in households up and down the country. Our chief winemaker and Bordeaux Buyer, Haut-Brion trained Jean-Marc Sauboua, tasted his way through 50 newly made wines at a cellar in Sauveterre before settling on his favourite three vats. These he carefully combined into one claret, which he's called La Croix de Bordeaux. It's pure Merlot, thermo vinified to release maximum colour and easy ripe fruit with minimal tannins. Food friendly, it's just the ticket for a whole range of dishes - a ploughman's style lunch, premium sausages, cottage pie or lamb chops. Preferably decant before serving.
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