Day 2: This is killer. Super fresh but firm/structured. Atypical Bordeaux. Organic field blend. 13.5%. —- Domaine de Galouchey has to be one of Bordeaux's most idiosyncratic producers. The vineyards of this domaine were cleared and planted by Jean Terrade and Gérard Pantanacce, but things didn't really start to take off until they partnered with renowned sommelier Marco Peltier. They make two wines from organically grown grapes from their tiny estate and their Vin de Jardin (Wine of the Garden) might be the most exciting thing to come from Bordeaux in a very long time.
Galouchey is in Beychac-and-Caillau, 7 km from Libourne, across the river from Saint-Emilion and Pomerol. They could choose to label their bottle as a Bordeaux but instead choose the simple table wine designation of Vin de France. This is so that they can make a wine that they feel more closely reflect the type of Bordeaux that they want to drink. Something more closely aligned with the region's wines before WW11 when commercial interest and the armies of consultants ushered in an era of homogeneity. This area is mostly known for dry whites and value reds but in the 18th century the wines from in and around the estate were some of the most sought after.
The vineyard sits on land that has never been touched by modern synthetic agricultural additives and has been farmed organically from day one. All the permitted grape varieties of the region – Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenere, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle – are planted in the vineyard and the wine is made as a blend of all of the grapes, white and red. Merlot plays the lead with white varieties playing very small yet important roles. This was the way it was done many generations ago when most Bordeaux was a field blend.
Each of the nine varieties is separately harvested by hand at very low yields. Top quality Bordeaux estate can regularly produce 7,000 bottles per hectare, but the trio took it further limiting yields and producing only 3,600 bottles. This means sorting at the winery is surgical, with only the grapes going into the vat they would want to eat. Made with almost no sulfur, nothing is added or removed. The result is a masterpiece of Bordeaux and one that you don't have to pay $100 or more for.
Freshness and drinkability are not terms that we associate with Bordeaux but that is the first thing that came to mind after one sip. It’s bright fruit melds into its seamless texture. This is very much Bordeaux with flavors and aromas of tobacco, dark chocolate, graphite, and wild herbs but there is a purity of fruit and incredibly vivid floral notes that take this to another level. — 9 days ago
The 1988 Climens has a focused bouquet with lovely orange pith, quince, wet wool and showing a very light sea spray influence. The palate is well balanced with fine delineation, not quite as deep as the 1989. A more feminine and elegant Climens with a poised and quite persistent finish that just fades a little. Very fine. Tasted at the Climens vertical at the château in April 2022. (Neal Martin, Vinous, August 2022)
— 5 hours ago
We have relatives over at home for diner and I thought why not open a sweet wine over dessert as this is something we rarely do. There are less and less occasion to open such a wine and tonight felt like the right time.
Roasted pineaple, honey, apricot, this is very inviting. The palate is well designed because it's very sweet Yes, with honey and pineaple notes, but there is a strong acid backbone that cuts deep into the sweetness of the cake we are eating alongside. There is some weight on the sides, that typical viscous touch of a mouthfeel before a long and rather fresh finish with pineaple. This is great stuff! — 6 hours ago
Nice nose with oaky notes and currant and small red berries. There is a tiny bit of meat juice too. The palate is well made with a good width, some matter and a nice grainy mouthfeel that expand in the rear with a spherical effect before a great finish with fruits, that meat juice touch and a tiny touch of bitterness. I have had much worse Saint emilion grand cru — 14 days ago
2005 vintage. Orange peel, watercress, dill and some meatiness in the nose. Light-medium body. A dead ringer for a comparably-aged Stag’s Leap Wine Cellars Fay or SLV cab. Def on the feminine side and a little tobacco and cinnamon on a lengthy finish. Top of its’ particular bell curve and has another 3-4 years at this station/junction. Lacks the stuffing to go farther but a very respectable showing nonetheless. Zero speed bumps and well integrated. — 7 days ago
Lovely white Bordeaux. The Semillon dominated at the beginning, finishing with lemon from the Sauvignon Blanc. Straightforward and nowhere as complex as the Malartic-Lagraviere, but a delicious bottle of wine. The nose had a great citrus and flower aroma. — 4 days ago
The 1986 Climens has a lucid golden colour. It demands coaxing from the glass, notes of Seville orange, marmalade, quince and lanolin. The palate is where it's all happening with a power that bowls you over. This 1986 has wonderful balance and poise, building towards a taut Clementine and apricot finish. Perhaps this is overshadowed by the end of the decade triumvirate, but it should not be ignored. From an ex-château bottle. (Neal Martin, Vinous, August 2022)
— 5 hours ago
Another great btl of this wine showing the classic La Mission nose. A wine that I have had the pleasure of drinking more than 7 cases over the last 15 yrs. The wine has barely budged & has been fully mature & holding at its prime since I opened my 1st btl. Showing red & black fruits, cedar, leather, tar, smoke, licorice, balsamic & graphite are just some of the notes. A wine that you will still taste & think of after you finish the btl. — 6 days ago