Bordeaux Wines, Grands Crus and Old Vintages (29)

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New

1 in stock

Réf : 129391

Color : Red

Volume : 75cl

Level : Très légèrment bas

Robert Parker WA : 88/100

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Bordeaux | Saint Julien

Saint Pierre 1988

€60.00 inc-VAT per bottle

€50.00 ex-VAT

New

2 in stock

Réf : 129396

Color : Red

Volume : 75cl

Robert Parker WA : 87/100

Wine Spectator : 88/100

Revue du Vin de France : 16/20

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Bordeaux | Saint Julien

Talbot 1989

€120.00 inc-VAT per bottle

€100.00 ex-VAT

New

-5%

1 in stock

Réf : 129395

Color : Red

Volume : 75cl

Label : Slightly Damaged

Robert Parker WA : 87/100

Wine Spectator : 88/100

Revue du Vin de France : 16/20

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Bordeaux | Saint Julien

Talbot 1989 -5% DISCOUNT !

€114.00 inc-VAT per bottle €120.00 inc-VAT -5%

€95.00 ex-VAT

New

2 in stock

Réf : 129397

Color : Red

Volume : 75cl

Robert Parker WA : 86/100

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Bordeaux | Saint Julien

Talbot 1992

€108.00 inc-VAT per bottle

€90.00 ex-VAT

New

1 in stock

Réf : 129392

Color : Red

Volume : 75cl

Level : Très légèrment bas

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Bordeaux | Pessac Léognan

Smith Haut Lafitte 1989

€156.00 inc-VAT per bottle

€130.00 ex-VAT

New

3 in stock

Réf : 129393

Color : Red

Volume : 75cl

Robert Parker WA : 87/100

Wine Spectator : 86/100

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Bordeaux | Pessac Léognan

Smith Haut Lafitte 1993

€108.00 inc-VAT per bottle

€90.00 ex-VAT

The TOP appellation of Bordeaux

Frequently Asked Questions

The red wines of Bordeaux are based primarily on three emblematic grape varieties: Merlot, Cabernet Sauvignon, and Cabernet Franc. Merlot dominates widely on the Right Bank, particularly in Saint-Émilion and Pomerol, where it lends the wines roundness, generosity, and aromas of ripe red fruits. Cabernet Sauvignon, for its part, prevails on the Left Bank, especially in the Médoc and Pessac-Léognan, bringing structure, firm tannins, and excellent ageing potential. Cabernet Franc, more discreet in volume, often plays a valuable blending role, contributing aromatic finesse and freshness. Other secondary grape varieties such as Petit Verdot or Malbec sometimes complete the Bordeaux blends.

Giving a Bordeaux wine is always a thoughtful gesture, provided you tailor your choice to the recipient's taste and the occasion. For a lover of powerful, age-worthy wines, look towards the great appellations of the Médoc such as Pauillac or Saint-Estèphe, whose 2016, 2018 or 2020 vintages are particularly outstanding. For someone who prefers rounder, more approachable wines to enjoy right now, a Saint-Émilion Grand Cru or a Pomerol will be a wise choice. If the budget is tighter, do not overlook the satellite appellations such as Lalande-de-Pomerol or the Côtes de Bordeaux, which offer excellent value for money. Finally, a vintage Sauternes will make an original and memorable gift for lovers of sweet white wines.

A great red Bordeaux wine calls for a table worthy of it. The most classic and successful pairings remain red meats: a roasted Pauillac lamb with a wine from the same appellation is an anthological combination, as is a duck magret with ceps alongside a Saint-Émilion Grand Cru. Hard or semi-hard cheeses such as aged Comté or old Cantal also pair very well with Bordeaux tannins. For older wines with softened tannins, sauce-based preparations, a hare civet or a beef Wellington will be inspired choices. More adventurous enthusiasts can also explore pairings with noble mushrooms such as black truffle, whose earthy aromas resonate magnificently with the woody and spiced notes of great Bordeaux wines.

The distinction between the Left Bank and the Right Bank in Bordeaux is fundamental to understanding the wine styles of the region. The Left Bank encompasses prestigious appellations such as the Médoc, Pauillac, Saint-Julien, and Margaux. The soils there are composed of well-draining gravels, ideal for Cabernet Sauvignon, which produces structured, tannic wines with excellent ageing potential. The Right Bank is home to Saint-Émilion, Pomerol, and Fronsac, on clay-limestone terroirs more favourable to Merlot. The wines there are generally softer, fruitier, and more approachable at an earlier stage. These two banks embody two great souls of the Bordeaux vineyard, complementary and equally remarkable in their own right.

Serving temperature is a detail that changes everything when tasting a Bordeaux wine. A young, fruity red Bordeaux from an entry-level appellation benefits from being served slightly cool, around 15-16°C, to preserve its aromatic vibrancy. For the great wines of the Médoc or Saint-Émilion, a temperature of 17 to 18°C is ideal: it allows the tannins to express themselves harmoniously without the alcohol taking over. It is advisable to take the bottle out of the cellar about an hour before serving and, if the wine is young and structured, to decant it for 30 minutes to 1 hour to aerate it and fully reveal its aromas. Avoid at all costs serving a Bordeaux at room temperature in summer, as this would crush the aromas and accentuate the perception of alcohol.

The aging potential is one of the most remarkable characteristics of Bordeaux wines, but it varies considerably depending on the appellation, the château, and the vintage. The grands crus classés of the Médoc — Pauillac, Saint-Estèphe, Saint-Julien — are the kings of longevity: the finest vintages such as 2000, 2005, 2010, or 2016 can be kept and continue to develop for 20 to 40 years, or even longer for the greatest crus. The wines of Saint-Émilion and Pomerol, dominated by Merlot, generally reach their peak earlier, between 10 and 25 years depending on the producer. Regional appellation Bordeaux wines or Côtes de Bordeaux, on the other hand, are designed to be enjoyed in their youth, ideally within 5 to 8 years of their vintage. To optimise cellaring conditions, a wine cellar with a stable temperature between 12 and 14°C, away from light and vibrations, with a humidity level of around 70%, is essential. Patience remains the foremost quality of any Bordeaux collector.