Tellus Vinea

Red Bordeaux Blend

8.922 ratings

8.82 pro ratings

Bordeaux, France

Merlot, Cabernet Franc

Beef, Venison, Salami & Prosciutto, Chili & Hot Spicy, Potato, Exotic Spices, Lamb, White Rice, Baking Spices, Herbs, Pasta, Chicken, Mushrooms, Pungent Cheese, Turkey, Tomato-Based, Soft Cheese, Pork, Beans & Peas, Hard Cheese, Duck, Onion, Shallot, Garlic, Blue Cheese

Top Notes For

9.0

Good QPR. Refined for a Bordeaux at this price

Good QPR. Refined for a Bordeaux at this price

Feb 22nd, 2017

8.6

Aromatic on the nose. Got some dried herbs, black rose, and tomato leaf. In the mouth, it just sped through to a grippy finish with loads of acid.

Aromatic on the nose. Got some dried herbs, black rose, and tomato leaf. In the mouth, it just sped through to a grippy finish with loads of acid.

Oct 22nd, 2015

Stephanie Losee

8.7

Cheapest decent Bordeaux I know.

Cheapest decent Bordeaux I know.

Feb 28th, 2015

Nicolas Bazinet

Vignobles Pueyo

Vignobles Pueyo

Oct 7th, 2020

8.9

Very Nice

Very Nice

Dec 29th, 2022

8.8

Overall solid, if somewhat disjointed. Prune and sweetened cranberry move toward a slight drying through stem/vine into a dusty finish.

Overall solid, if somewhat disjointed. Prune and sweetened cranberry move toward a slight drying through stem/vine into a dusty finish.

Nov 6th, 2020

8.9

Dark ruby color, pepper and bright cherry on the nose, pepper hits first, then smooths out to a nice mellow red fruit. Very nice and easy to drink

Dark ruby color, pepper and bright cherry on the nose, pepper hits first, then smooths out to a nice mellow red fruit. Very nice and easy to drink

Dec 13th, 2019

9.1

Absolutely delicious!

Absolutely delicious!

Jan 17th, 2019

Michael Amoruso

8.6

Much lavender.

Much lavender.

Apr 14th, 2016

9.4

Sublime. Blackberries up front and a subtle chalky finish. A steal at $18. Great with lamb. We will definitely be coming back to this.

Sublime. Blackberries up front and a subtle chalky finish. A steal at $18. Great with lamb. We will definitely be coming back to this.

Feb 23rd, 2016