Fruit
Earth
Acid
Body
Tannins
This is your newest insider-Bordeaux pick for terroir geeks, crafted by Christelle Sorge of the legendary Sorge family (owners of Château Deyrem-Valentin in Margaux). Rather than delivering a heavily extracted, oak-driven modern profile, this micro-production Left Bank gem leans heavily into a highly traditional, structural blend of 43% Cabernet Sauvignon, 37% Petit Verdot, and 20% Merlot. Savvy clients will immediately flag the unusually high percentage of Petit Verdot for the Left Bank; this slow-ripening grape thrives in this specific environment, anchoring the blend with a dense, muscular structure, deep inky color, and natural high acidity. The complex 2017 vintage—characterized by severe spring frosts followed by a hot, dry summer—forced careful sorting and resulted in a remarkably aromatic, lower-alcohol profile with intense structural tension, trading raw power for savory nuance.
On the palate, this wine targets the "Bordeaux Classique" purist, showing off a lean, medium-bodied frame packed with firm, granular tannins. Brambly dark fruits like blackberry and blackcurrant are accompanied by complex savory markers: dried tobacco leaf, pencil shavings, leather, and a rustic, turned-earth minerality. The significant Petit Verdot backbone keeps the acidity electric and linear, driving a focused, bone-dry finish that demands air or a hearty protein. Unfiltered and structurally tight, this bottle avoids the plush, over-ripe fruit traps of warmer years, displaying the exact kind of classical restraint, savory depth, and old-school tension that geeks look for in Left Bank Bordeaux.
Flor Impressions:
This is classic bistro wine with a vibrant profile of crunchy red berries and dark plum accented by earthy black pepper notes. Its silky texture and refined, juicy tannins make it an effortless partner for the smoky char of a backyard grill. Decanting the wine briefly opens up its rustic aromas, perfectly complementing classic cookout favorites like grilled burgers, steaks, and marinated skewers.
Country
France
Sub-Region
Haut Medoc
Region
Bordeaux
Varieties
Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Farming
Sustainable
Soil
Gravel, silica
Winemaking
Fermentation occurred in a combination of stainless steel, oak, and cement vats, followed by aging for 12 months in French oak barrels, 40% of which were new.