Part of the greater Chateau Le Bon Pasteur estate
Chateau Rolland-Maillet Saint-Emilion Grand Cru 2017
Chateau Rolland-Maillet, part of the greater Chateau Le Bon Pasteur estate established by the Rolland family in the 1920s, crafts an exceptional Grand Cru from its 3.5-hectare vineyard on the border of the prestigious Saint Emilion appellation. Since 1979, legendary consultant Michel Rolland has led the chateau to magnificently express its terroir through a refined red Bordeaux blend.
The vineyard is planted with 80% Merlot and 20% Cabernet Franc on rich clay, limestone, and gravel soils. This Saint-Emilion Grand Cru features aromas of juicy red fruits, blackcurrant, fresh tobacco, and subtle hints of liquorice. Medium-bodied with precise, mouth-puckering tannins, the palate reveals fresh strawberry, plum, and cherry notes, alongside background hints of oak, herbs, and chocolate. Deep and rewarding, this wine is ideal for cellaring and pairs wonderfully with gamey meats, rich tomato dishes, or mild cheeses like Comté.
Decant for up to an hour before serving.
Chateau Saint-Pierre Saint Julien 2013
Founded in the 17th century, Chateau Saint Pierre is a 4th Cru Classé with a rich and sometimes turbulent history. After acquisition by Henri Martin in 1982, management passed to his daughter Francoise and her husband Jean-Louis Triaud. Today, the estate spans 17 hectares of vineyards planted on gravelly terroir over clay-sandy subsoil, under the stewardship of the third generation, Jean.
This classic Bordeaux blend features mostly Cabernet Sauvignon, complemented by Merlot and Cabernet Franc. Aged approximately 12 months in oak barrels, the wine displays an intense deep ruby color with garnet hues. Aromas include red fruits, toasted bread, coffee, tobacco, liqueur, and balsamic hints. Full-bodied and round on the palate, it balances acidity with well-integrated tannins, finishing long and elegant. Enjoy with game birds, mushroom chicken, or stuffed guinea fowl.
Recommended to decant for 30 minutes before serving.
Chateau Suduiraut 2013
Chateau Suduiraut is a premier producer of Sauternes, the renowned sweet dessert wine crafted with the help of noble rot to intensify flavors and sugar concentration. Situated near the legendary Chateau d’Yquem, the estate dates back to 1580 and encompasses approximately 90 acres of vineyards averaging 30 years in age.
This elegant wine is best served chilled, making it a perfect dessert companion.
Chateau Talbot 2016
One of Medoc’s oldest and most respected estates, Chateau Talbot is a 4th Grand Cru Classé owned by the Cordier family since 1918. Currently managed by Nancy Bignon-Cordier and Jean-Paul Bignon, it cultivates over 100 hectares of vineyards in Saint-Julien along the Gironde estuary, featuring alluvial gravel soils typical of the region.
This Bordeaux blend emphasizes Cabernet Sauvignon and Merlot with small Petit Verdot additions. Hand-harvested grapes undergo vinification in wooden vats, followed by barrel aging in half new, half used oak. The wine displays dense dark red color and a broad, intense aromatic profile with floral notes of rose and lavender.
Decant for about 30 minutes before serving to fully enjoy its character.
Chateau Thivin Cote de Brouilly Cuvee Zaccharie 2022
Dating back to the 16th century, Chateau Thivin is an ancient Beaujolais estate located on the slopes of Brouilly hill in Odenas. Purchased in 1877 by Zaccharie Geoffray, it remains family-owned in its sixth generation, producing some of the region’s finest wines.
The flagship Cuvee Zaccharie is made from hand-harvested Gamay Noir grapes from the oldest vineyards La Chapelle and Godefroy, with vines averaging 50 years. No decanting is needed, but opening the bottle half an hour prior to serving is recommended to allow the wine to breathe.