Neil Valenzuela

9.0

Medium ruby color. Aromas of black cherry, blackberry, jammy with pepper notes. Smooth Zin, with black fruit flavors, vanilla and brown sugar. — 8 months ago

Turd Ferguson

9.4

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. — 2 years ago

Donald Williams

9.4

With veal and quince stew, fabulous. — 10 months ago

with Bonnie

Momo Sa

9.2

Stone rose — 3 years ago

with Mike

Eunyoung Cho

9.2

Not too hard not sweet very smooth — 5 years ago

Rick & Connie

9.1

Wonderful wine from Wine club.., — 5 years ago

Erin Winter

9.0

Four years in French oak deepens the ripe plum-ness on the front palate that then mellows into an edgy vanilla. Never had this grape before. Anxious to try with Smokey foods, such smoked Gouda or a bbq-ed meat with sauce. Yummy on its own too — a year ago

Vino Kaela

9.0

Fully developed with classic notes of back fruits leather, bell pepper, black pepper. Solid 20 year old wine. — 4 years ago

with Chris

Brian Reams

9.3

Loved this would def get again. — 5 years ago

Jon Reneberg

9.3

I always love a good "port"! — 5 years ago