Freddy R. Troya

9.0

Château Garraud 2017 – Lalande-de-Pomerol
Bordeaux, France 🇫🇷

Overview
A Right Bank Bordeaux built on 80% Merlot and 20% Cabernet Franc, this Lalande-de-Pomerol delivers approachability and charm while still showing off the structure that makes the appellation such a solid neighbor to Pomerol proper. (Educational edge: Lalande-de-Pomerol is often seen as “Pomerol’s little brother,” sharing similar terroir but offering more vibrant, earlier-drinking wines at a fraction of the price.)

Aromas & Flavors
Aromatic and fruit-driven from the first pour: ripe mulberry, black plum, and dark berries lead the way, balanced by fresh acidity. The palate mirrors the nose, with plum and blackberry ripeness, subtle earthy tones, and a lively freshness that keeps it vibrant.

Mouthfeel
Medium-bodied with polished, silky tannins that glide across the palate. Balanced acidity adds lift, while the smooth finish lingers with dark fruit and a touch of refinement.

Winemaking Notes
The 2017 vintage, challenging in parts of Bordeaux, still yielded charming and aromatic reds in Lalande-de-Pomerol. Garraud used its clay-gravel soils and careful vinification to craft a wine that balances fruit ripeness with freshness—designed for drinking in its youth.

Food Pairing
Perfect with roasted chicken, duck breast, or pork tenderloin. For a simpler take, pair with mushroom pasta or a creamy risotto.

Verdict
An easy-drinking, polished Bordeaux that’s already in its prime. Fresh, aromatic, and vibrant, yet smooth enough to please even sophisticated palates. Drink now and enjoy the elegance of Merlot-driven Right Bank Bordeaux without waiting decades. Cheers! — 7 months ago

Louis Martin

9.0

Light aroma, pepper and spice, medium body, pairs well with firm pasta and game (duck and rabbit). Enjoyed a bottle with team at Ecco in Atlanta. — 7 years ago

with Doug

Chrissy Smith

9.5

Nose: spice, red cherry, stewed raspberry. Palate: bright red fruits, smooth, spice. Enough acidity and lightness to be a great Summer sipper, and enough structure & spice to hold up to cold weather. "This unique red is made from old vine Callet, Mantonegre-Fogoneu and Syrah fermented in a combination of stainless steel and concrete—macerated only briefly to retain the freshness and flavors of the fully ripe fruit. Aged for just over one year in a combination of 80% French barriques and 20% American oak. This wine pairs excellently with pork chops, rabbit ravioli, or roasted leg of duck" — 8 years ago

Kurt Schuster

9.1

It went with tuna it went with butternut squash soup with a hazelnut foam, it went with rabbit and duck. Delicious and light, but still engaging and lovely with all sorts of flavors of flowers and roses and earthy spices and everything in between. Very versatile wine.  — 9 months ago

with Denise

Donald Williams

9.3

Needed a bit of decanting, but a wonderful accompaniment for the duck and the rabbit. — 3 years ago

with Bonnie

David Kline

9.1

Lager is only slightly misleading here. Red-black with creamed coffee crown. That laces and effaces with ram horn arcs that ride the ring around blackest space. Kona coffee and medium-dark chocolate charms lead coconut and malt notes into vanilla bean and creme cookie with ginger snap ghosts. Lovely and smooth with coffee and milk chocolate creaminess that begs grain earthiness to align behind its toffee and vanilla in caramel and sweet tea and finally dark cacao firmness. #beer #dopplebock #bock #theduckrabbit #DuckRabbatorlager #abv #dankbeer #NCbeer #Blacklager #duckgoatrabbit — 7 years ago

with Courtney

Bonnie Chu

9.0

With rabbit and pork terrine, duck breast — 2 years ago

Donald Williams

9.4

Beautiful light red, just right with the duck and the rabbit entrees. So happy they were out of the wine we ordered. — 2 years ago

with Bonnie

Brooks Dampman

9.0

Yummy pairing with duck rabbit sausage. Refreshing white burgundy. Super balanced at this stage & drinking well. Wish I had a few more bottles! — 6 years ago

David Lourie

9.0

The 2010 was a very nice match for lamb meatballs on creamy polenta, duck ragu, and a rabbit with porcini mushrooms and pasta. It had good acidity and tannins with moderate fruit. — 8 years ago