Chateaus Auguste and Du Parc

We were finally coming to the end of the tasting, though in actuality I rearranged the wines to make the articles flow more, while I was at my local wine shop The Fine Wine Source in Livonia, Michigan.  The tasting was rather eclectic, as more wines were opened and some interesting discussions.  One thing that I have learned over the last fifty years of tasting wines, is that I am still learning, and I have stopped trying to presume anything about a wine, until after I have tasted it.

Chateau Auguste Bordeaux 2016 was an interesting wine.  This seventy-four-acre estate is located on the Right Bank of Bordeaux in the Entre-Deux-Mers appellation, which means between the seas, or in this case the Garonne and Dordogne Rivers that create this triangular region.  I wonder if they go by the much larger Bordeaux appellation, because it is more well-known?  The Bordeaux appellation actually accounts for over a third of all wines in the region.  Chateau Auguste is now certified 100% organic.  The wine is a blend of eighty percent Merlot, ten percent Cabernet Sauvignon and ten percent Cabernet Franc.  The wine had a rich Claret color with notes of dark fruits, licorice and cedar; I mention the licorice, because others mentioned it, but it seems to be the most elusive descriptor, as I have never detected it in a wine.  On the palate the wine offered blackberry and black cherry, with soft tannins and a good balance with a decent finish.  To me, a great first red wine with a dinner, to build up to the main entrée.

Chateau Du Parc Saint-Emilion Grand Cru 2015 is a Right Bank Bordeaux wine, and Saint-Emilion is the oldest wine making district of Bordeaux and the first region to export the wines; it is also near and dear to my heart, because as a student I purchased more wines from this region, because of affordability and for taste.  When I was just learning about wines, Saint-Emilion was considered the more feminine of the region, because the wines were more elegant.  The wine is eighty percent Merlot and twenty percent Cabernet Franc and the estate has two distinct fields, one is more gravely and one is more limestone and the vines average about twenty-seven years of age. The fruit is hand harvested and fermentation takes seven to ten days in oak vats, followed by fourteen to eighteen months of French Oak barrels, both new and used, and then another year in the bottle before it leaves the estate. A nice deep red color offering notes of boysenberry and raspberry, and on the palate jammier red fruits and spice, soft tannins with good balance with a more modern feeling and taste and a medium finish of terroir. A refreshing take and surprise to what I was expecting from one of my favorite old districts.   

About thewineraconteur

A non-technical wine writer, who enjoys the moment with the wine, as much as the wine. Instagram/thewineraconteur Facebook/ The Wine Raconteur
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