Château Le Puy

Emilien Côtes de Francs Red Bordeaux Blend

9.226 ratings
8.92 pro ratings
Côtes de Francs, Bordeaux, France
Merlot, Cabernet Sauvignon, Carménère
Onion, Shallot, Garlic, Pasta, Venison, Tomato-Based, Potato, Pork, Chocolate & Caramel, White Rice, Mushrooms, Beef, Lamb, Chili & Hot Spicy, Salami & Prosciutto, Exotic Spices, Baking Spices, Herbs, Chicken, Pungent Cheese, Turkey, Soft Cheese, Beans & Peas, Hard Cheese, Duck, Onion
Top Notes For
Daniel McGeough

Most pleasurable Bordeaux in a while!!

Most pleasurable Bordeaux in a while!!

Jan 18th, 2018
Catherine Leparmentier

Quite unusual for a Côte de Francs, but very good on lamb; has to be decantered, though

Quite unusual for a Côte de Francs, but very good on lamb; has to be decantered, though

Aug 22nd, 2017
Kyle Gross

Smoky, fungal, old-world! Very nice.

Smoky, fungal, old-world! Very nice.

Apr 7th, 2019
Jerome Sabbagh

The way Bordeaux should be

The way Bordeaux should be

May 19th, 2018
Adam Wills

Believe the hype

Believe the hype

Mar 23rd, 2018
Blair Sullivan

Very earthy. Organic.

Very earthy. Organic.

Mar 4th, 2018
Amie Brown

Bordeaux love!

Bordeaux love!

Mar 3rd, 2018
Erik Longabardi

Nothing like Bordeaux and this bottle is quite exceptional. Cellar worthy but wonderfully elegant now after a hour decant. Pairs wonderfully with a double cheeseburger.

Nothing like Bordeaux and this bottle is quite exceptional. Cellar worthy but wonderfully elegant now after a hour decant. Pairs wonderfully with a double cheeseburger.

Jan 19th, 2018
Katherine Glossop

Purchased in Lyon at the Vins Natures for 25 euros. "Tastes like the best AU cab sauv Ive ever tasted" - Cam. 70% merlot. Rich, grassy, cassis, juicy and spicy.

Purchased in Lyon at the Vins Natures for 25 euros. "Tastes like the best AU cab sauv Ive ever tasted" - Cam. 70% merlot. Rich, grassy, cassis, juicy and spicy.

May 2nd, 2017
David Barry

9.2 — natural wine, Bordeaux — sweet dark fruit, jammy...with some spice

9.2 — natural wine, Bordeaux — sweet dark fruit, jammy...with some spice

Jan 12th, 2018