With more than 7,000 chateaux, France’s Bordeaux region is the most important wine producing region in the world. As well as being the basis for Cabernet Sauvignon and Merlot-based wines everywhere, Bordeaux wines are acknowledged to be among the world’s best reds—according to experts and amateurs alike.
The wine region of Bordeaux is comprised of many smaller areas and encompasses both banks of the Gironde estuary in southwest France, as well as the land bordering the Garonne and Dordogne Rivers, which split off from the Gironde in the southern Medoc area. Generally, Bordeaux's best red wines are from seven major (and well-known) appellations: Pauillac, Saint-Estephe, Saint-Julien, and Margaux in the greater Medoc region, Graves to the south of the city of Bordeaux—in the region’s center, and Saint-Emilion and Pomerol toward the east. The large Graves region, as well as being the birthplace of claret, is home to many of the best dry whites. Premium sweet wines are made in Sauternes and Barsac, which are also within the Graves appellation but toward the south.
In understanding the multitude of Bordeaux wines, experts tend to talk about the right and left banks of the Gironde River. Generally, red wines from the river’s left bank, especially from Bordeaux’s Medoc region, are based on Cabernet Sauvignon, mixed with varying amounts of Merlot and Cabernet Franc and, occasionally, a spot of Petit Verdot and Malbec. These reds are known to be firm and dry, with a substantial tannic spine, and are frequently austere in their youth. They are also among the world’s longest-lived. The Graves’ gravel and sand soil content contribute to more texture early and roasted accents of hot stones, smoke and tobacco.
The softer Merlot grape is the foundation for right bank wines, mostly to the town of Libourne’s eastern side. These wines are fleshier in general than wines from the left bank and are more pliant. They are also accessible at an earlier age—though the best of them can improve in bottle for decades.
Wine Spectator, 92 points: Exotically perfumed violet and rose petals burst on your palate, accompanied by dried apricot, lemon and honey flavors. Gorgeous and subtle, glowing on the finish.
Wine Spectator, 96 points: Very ripe, with raisin and dried fruits on the nose. You can smell the sun-dried grapes. Full-bodied, delivering firm tannins and a very fresh palate. Long and flavorful, offering currant, berries and all sorts of dark...
Jancis Robinson's Purple Pages, 93 points: Luminous copper. Full and round and very opulent. Round and full and clean and open on the nose. Though not desperately subtle. More almonds on the nose. Very round, not especially complex but clean and bumptious and...
Wine Spectator, 96 points: Delivers so much blackberry leather and dried fruits on the nose. Full-bodied with ultrapolished tannins and a silky mouthfeel. The palate turns to leaves cedar and dried berries on the finish which goes on and on. This...
Jancis Robinson's Purple Pages, 95 points: (18.5/20) Very dark ruby (with masses of sediment). Warm and rich on the nose - utterly seductive. With an animal and liquorice notes. Still spreads right across the palate in a creamy, flattering but not over sweet...
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