Wines of Bordeaux

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

Merlot and Cabernet Franc from 27 classified hectares at the foot of Saint-Emilion's slope. Generous, opulent and structured, with dark cherry, violets and cedar complexity; certified organic from the 2021 vintage.

Pairs with: Roast beef ribeye with bordelaise sauce, Slow-roasted duck with cherry glaze, Lamb shoulder with eggplant

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

100% Cabernet Franc from two old-vine parcels aged 65-100 years at the pied de cote. Produced in tiny quantities (5-9 barriques) only in exceptional vintages, this is a monument to the iron-mineral potential of old Cabernet Franc on Saint-Emilion limestone.

Pairs with: Venison loin with black pepper jus, Truffle-laced beef tartare, Aged Basque sheep's cheese with quince

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The second wine of Angelus, Merlot-dominant with a forward, polished character. Bright red fruit, soft spice and floral tones make it approachable younger than the grand vin while retaining the estate's Merlot generosity.

Pairs with: Roast chicken with tarragon, Grilled pork tenderloin, Soft-ripened cheese such as Brie

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

The second wine of Ausone, sourced from the youngest Cabernet Franc and Merlot vines on the same limestone hillside. Crisp, elegant and unmistakably mineral, with a fruity register that opens earlier than the grand vin.

Pairs with: Roast guinea fowl with mushrooms, Lamb chops with herbs de Provence, Charcuterie board with pate de campagne

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

From just 7 hectares of steep limestone slopes, Ausone is a wine of concentration, precision and mineral tension. Cabernet Franc dominates, giving iron-rich structure, dried-flower fragrance and an extraordinary seamless finish.

Pairs with: Rack of lamb with black truffle jus, Braised short rib with bordelaise, Venison with berry reduction

Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing

Bauduc's entry-level claret; a straightforward Merlot-Cabernet blend offering reliable, juicy red-fruit character and soft tannins at an accessible price. Drink now or hold for up to seven years. The wine is consistently good for its level.

Pairs with: Roast chicken with gravy, Beef burger with mature Cheddar, Pasta Bolognese

Dry · Medium-bodied · Medium acidity · Elegant · Refreshing

Single-plot Semillon from 75-year-old vines in a three-hectare block; the house premium white. Dry and elegant with the waxy, textured Semillon character that recalls white Pessac-Leognan at a fraction of the price. Anne Krebiehl MW-praised.

Pairs with: Roasted scallops with cauliflower cream, Grilled lobster with drawn butter, Chicken and leek pie with shortcrust pastry

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Bauduc's premium red from a single Bordeaux Superieur block: 75% Merlot, 25% Cabernet Sauvignon aged in small barrels for added structure. Anne Krebiehl MW describes it as juicy, plush, and beautifully open with oak-kissed fruit.

Pairs with: Roast pork loin with apple sauce, Steak frites, Duck rillettes with toasted sourdough

Dry · Light-bodied · Racy acidity · Refreshing · Easygoing

Bauduc's benchmark white and most popular wine: 100% Sauvignon Blanc, stainless steel fermented for maximum freshness and varietal definition. Crisp, dry, and food-versatile; house white at Rick Stein's fish restaurants for over a decade.

Pairs with: Grilled sea bream with herb butter, Fresh oysters, Grilled asparagus with hollandaise

Dry · Full-bodied · Firm tannin · Medium acidity · Elegant

From 16.5 hectares of ancient underground cellars carved into the limestone of Saint-Emilion's plateau, Beau-Sejour Becot offers silk and velvet textures with floral aromatics, dark fruits and a crushed-stone mineral lift. Recent vintages show increasing use of amphora for freshness.

Pairs with: Rack of lamb with tapenade crust, Beef tenderloin with cepe mushrooms, Duck magret with plum reduction

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The renamed second wine of Beau-Sejour Becot (formerly Tournelle de Beau-Sejour Becot), renamed Petit Becot in 2012. Merlot-dominant with fresh red cherry character and gentle tannin; designed for early drinking pleasure.

Pairs with: Grilled beef burger with Emmental, Roast pork loin with apples, Chicken terrine with herbs

Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant

A revived Fifth Growth finding its stride under the Merlaut family: Cabernet-forward Haut-Médoc structure with dark fruit, cedar and characteristic menthol freshness from deep gravel soils near Saint-Julien.

Pairs with: Rack of lamb with rosemary and garlic, Beef daube with root vegetables, Mushroom and truffle risotto

Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing

The second wine of Château Camensac, prioritising freshness and supple tannins from younger vine selections. Light and immediately appealing with characteristic Haut-Médoc menthol freshness.

Pairs with: Grilled chicken with herb marinade, Pork tenderloin with apple compote, Cheese board with mild soft cheeses

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

Premier Grand Cru Classe B from the Saint-Emilion limestone plateau. Owned by the Wertheimer family (Chanel), Canon produces Merlot-dominant blends of great classical finesse and ageing capacity, with cedar, mint and graphite precision.

Pairs with: Roasted leg of lamb with rosemary, Beef fillet with morel mushroom sauce, Roasted pigeon with beet and blackberry

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Second wine of Chateau Canon (formerly Clos Canon, rebranded Croix Canon from the 2012 vintage). Elegant, medium-bodied with mint, cherry and floral character; structured enough for 10+ years but designed for earlier pleasure.

Pairs with: Roast chicken with herbs, Grilled veal chop, Salmon fillet with lentils

Dry · Full-bodied · Medium tannin · High acidity · Rustic

The benchmark Cru Bourgeois Exceptionnel of Moulis: Cabernet-dominant with dark fruit, pencil lead and licorice, offering genuine structure and ageing potential well beyond its humble classification.

Pairs with: Roasted leg of lamb with garlic, Grilled entrecôte with Bordelaise sauce, Roasted venison with lingonberry sauce

Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing

The Haut-Médoc AOC second-level wine of Chasse-Spleen, made from satellite vineyard parcels. Easy-drinking, herb-inflected red fruit for everyday occasions.

Pairs with: Spaghetti bolognese, Grilled sausages with dijon, Casual charcuterie

Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing

The approachable second wine of Chasse-Spleen from the Moulis AOC: Merlot-driven, with enticing red fruit and soft tannins, ready to enjoy without extended cellaring.

Pairs with: Duck confit, Grilled pork ribs, Mild hard cheeses

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

Cabernet Franc-dominant Saint-Emilion of breathtaking silkiness: violets and graphite on the nose, an opulent yet precise palate of black cherry and tobacco, seamless tannin structure and a finish of uncommon length.

Pairs with: Roasted Pauillac lamb with herb crust, Truffle-stuffed duck breast, Aged Comté or Mimolette cheese

Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant

The second wine of Cheval Blanc: same terroir and typicity as the grand vin but in a more accessible, forward style. Charming black-fruit and cedar profile, silky tannins, and an earlier drinking window.

Pairs with: Roast chicken with jus, Veal chop with mushroom cream, Duck confit

Dry · Medium-bodied · High acidity · Refreshing · Elegant

Barrel-fermented Sauvignon Blanc and Semillon blend from Cheval Blanc's estate, classified as Bordeaux Blanc since Saint-Emilion AOC prohibits white varieties. Elegant citrus and flint profile with saline length.

Pairs with: Oysters on the half shell, Grilled langoustines, Goat cheese salad

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Merlot-dominant Pomerol with an unusually significant proportion of Cabernet Sauvignon giving structured backbone. Rich and concentrated with cassis, graphite, and leather; requires a minimum of 8-12 years in good vintages.

Pairs with: Entrecote with bone marrow and shallot sauce, Wild boar or venison with berry sauce, Roasted lamb shoulder with flageolet beans

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The accessible second wine of Clinet from estate vines, made to reveal its qualities early. Smooth-textured, fruit-driven Pomerol Merlot with approachable tannins and genuine ageing potential without requiring long cellaring.

Pairs with: Roast chicken with pan gravy, Boeuf aux carottes (braised beef and carrots), Charcuterie board with cornichons

Dry · Medium-bodied · High acidity · Elegant · Refreshing

One of the most prestigious white Bordeaux wines from Saint-Estephe, produced from a 10-hectare dedicated white wine parcel. Fresh, vibrant, and barrel-fermented; the Sauvignon Blanc drive and Semillon texture achieve remarkable complexity.

Pairs with: Langoustines with bisque butter, Grilled turbot or sole, Soft-ripened Brie or Chaource

Dry · Full-bodied · Firm tannin · High acidity · Bold

The most distinctive of the Saint-Estephe grands crus classés, with an unmistakable oriental spice and incense aromatic signature absent in Pauillac wines. Merlot-rich for Saint-Estephe, delivering seductive suppleness alongside the appellation's characteristic mineral-tannic power.

Pairs with: Braised beef cheek with star anise and cinnamon, Roast leg of lamb with preserved lemon, Pigeon breast with foie gras and truffle

Dry · Full-bodied · Firm tannin · High acidity · Easygoing

Second wine of Cos d'Estournel since 1994; previously sold as Marbuzet. Shows a more Merlot-forward profile than the grand vin, with the estate's distinctive spice character in a more accessible format.

Pairs with: Lamb tagine with apricots and preserved lemon, Duck breast with plum sauce, Mushroom tart with thyme

Dry · Full-bodied · Firm tannin · Medium acidity · Elegant

The prestige selection of Chateau de la Riviere, sourced exclusively from the estate's oldest Merlot vines in a single 1.5-hectare plot and aged entirely in new French oak. Produced only in the best vintages; a luxury expression of Fronsac terroir.

Pairs with: Beef Wellington, Slow-roasted short rib with truffle mash, Foie gras terrine

Dry · Medium-bodied · High acidity · Refreshing · Easygoing

An unusual Bordeaux Blanc built on Sauvignon Gris rather than Semillon, giving tropical and citrus character with a rich, textured palate. Only 5,600 bottles produced annually; fermented mostly in stainless steel to preserve freshness.

Pairs with: Grilled sea bass with lemon butter, Goats cheese and herb tart, Moules mariniere

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic

The flagship Fronsac estate red from 60 hectares on clay-limestone soils above the Dordogne. Merlot-led and supple with dark chocolate and ripe cherry; aged in spectacular 16th-century underground cellars at constant 13 degrees.

Pairs with: Magret de canard with cherries, Pork shoulder with prunes and Armagnac, Grilled entrecote with green peppercorn sauce

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Archetype of refined Saint-Julien: cassis and dark cherry on a bed of Gunzian gravel minerality, with perfectly integrated silky tannins and an exceptionally lengthy finish.

Pairs with: Rack of Pauillac lamb with herb crust, Aged Comté or Ossau-Iraty, Roasted wood pigeon with truffle jus

Dry · Full-bodied · Medium tannin · Medium acidity · Elegant

Powerful and silky with aromatic richness; introduces the Borie house style at an accessible level with plush berry fruit and balanced oak spice.

Pairs with: Grilled Bordeaux lamb chops, Duck confit with roasted root vegetables, Mushroom-stuffed beef tenderloin

Dessert · Full-bodied · High acidity · Contemplative · Elegant

The world's most celebrated botrytised sweet wine; the sole Premier Cru Superieur in the 1855 Sauternes classification. Semillon-dominant with intense noble-rot character: beeswax, saffron, apricot, and honey balanced by electric acidity. Ages for decades and improves for 50 or more years in great vintages.

Pairs with: Foie gras poele with brioche, Roquefort with walnuts, Creme brulee

Dry · Full-bodied · High acidity · Contemplative · Elegant

The singular dry white wine of Chateau d'Yquem, made only in years when the estate decides against a botrytised grand vin or in addition to it. Sauvignon Blanc-dominant, barrel-fermented in 50% new oak, offering honeyed citrus, white peach, and mineral depth unique to the Sauternes terroir.

Pairs with: Grilled halibut with beurre blanc, Roast lobster with tarragon butter, Risotto with white truffle

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The most Cabernet-dominant Right Bank premier cru in Bordeaux: near-equal thirds of Cabernet Franc, Cabernet Sauvignon and Merlot. Promoted to Premier Grand Cru Classe A in 2022. Combines peony and iris fragrance with electric energy, grainy Cabernet tannin and remarkable mineral length.

Pairs with: Roasted Pauillac lamb with garlic and thyme, Magret de canard with black currant sauce, Wild boar pappardelle

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

The second wine of Chateau Figeac, one of the oldest second wines on the Right Bank (first produced 1945). Shares the same Cabernet-influenced gravel terroir and blending trio as the grand vin but from younger vines; lighter, more refined and more accessible earlier.

Pairs with: Roast chicken with mushroom stuffing, Grilled veal cutlet with sage butter, Lamb shoulder with tomatoes and olives

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

Merlot-led first-growth Pessac-Leognan red combining cassis and graphite with earthy tobacco and cedar. Velvety tannins and exceptional length set it apart from Medoc peers.

Pairs with: Roasted Pauillac lamb with thyme jus, Entrecote with bone marrow butter, Aged Comté or Mimolette

Dry · Full-bodied · High acidity · Elegant · Contemplative

One of the world's rarest and most sought-after dry whites, Haut-Brion Blanc blends Semillon richness with Sauvignon Blanc precision. White peach, orange blossom, and mineral salinity build to a honeyed, lingering finish.

Pairs with: Lobster with beurre blanc, Grilled turbot with hollandaise, Langoustines with tarragon cream

Dry · Medium-bodied · Firm tannin · Medium acidity · Elegant

The second red of Haut-Brion, renamed from Bahans Haut-Brion in 2007. Merlot-dominated in most vintages with the same Pessac terroir as the grand vin, but more approachable in youth, showing red plum, blueberry, and mineral freshness.

Pairs with: Duck confit with lentils, Roast chicken with thyme and garlic, Mushroom risotto

Dessert · Full-bodied · High acidity · Elegant · Festive

Among the finest Premier Cru Classe Sauternes, with an exceptionally high Semillon content (up to 100% in some vintages) that delivers an unusually pure, concentrated expression of noble rot. Pineapple, candied citrus, honeycomb, and powdered ginger with vivid acidity; the 2013 renaissance under Silvio Denz transformed quality.

Pairs with: Foie gras au torchon with brioche, Roquefort with fig jam, Creme brulee with orange zest

Dessert · Full-bodied · High acidity · Elegant · Festive

The second sweet wine of Lafaurie-Peyraguey, sharing the estate's Bommes terroir and high Semillon content. White peach, apricot, and lemon cream notes lead a direct, energetic palate with mellow sweetness balanced by lively acidity. More accessible in youth than the grand vin.

Pairs with: Foie gras with Sauternes sauce, Peach and almond tart, Bleu d'Auvergne with walnuts

Dry · Medium-bodied · High acidity · Refreshing · Easygoing

A dry white Bordeaux introduced in 2014 from the Lafaurie-Peyraguey estate in Bommes. Sauvignon Blanc-dominant with Semillon adding body; white flowers, lemon blossom, and fresh citrus lead a mineral, herb-tinged palate. An accessible entry into the Sauternes estate's terroir as a dry expression.

Pairs with: Grilled sea bass with herbs, Chevre frais salad, Asparagus vinaigrette

Dry · Full-bodied · Firm tannin · High acidity · Elegant

The second wine of Lafite shares the elegance and lead-pencil signature of the grand vin but with a higher Merlot component lending earlier approachability. Floral aromatic lift distinguishes it from heavier second wines.

Pairs with: Duck confit with lentils, Braised short rib, Lamb shoulder with garlic and rosemary

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The archetype of Pauillac first-growth: Cabernet-dominant, with penetrating lead pencil and cassis aromatics, precise fine-grained tannins, and a finish that evolves over decades.

Pairs with: Roast rack of lamb with herbs de Provence, Aged Comté or Mimolette, Roasted Pauillac lamb (agneau de Pauillac)

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Unique Pomerol with an equal Cabernet Franc-Merlot split giving a perfumed floral lift and structural precision rarely seen in the appellation. Biodynamic farming since 2014; produced from just 4.5 hectares on the Pomerol plateau.

Pairs with: Roasted rack of venison with wild berry reduction, Truffle-studded roast beef fillet, Aged sheep's-milk cheese (Ossau-Iraty)

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Produced from a separate 0.8-hectare crescent parcel with deeper soils, Les Pensees is not a second wine but a distinct expression of the Lafleur terroir. More Merlot-forward than the grand vin, with the same biodynamic farming and iron-mineral character.

Pairs with: Duck confit with lentils, Lamb navarin with spring vegetables, Mushroom tart with goats cheese

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The largest single vineyard in the Médoc produces an consistently approachable, fruit-forward Haut-Médoc with a well-balanced structure and excellent everyday drinkability at an accessible price.

Pairs with: Grilled ribeye steak, Roasted chicken with root vegetables, Lamb burgers with herb mayo

Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing

The accessible second wine of Larose-Trintaudon, sourced from the same vines and terroir as the grand vin but crafted for early approachability and everyday enjoyment.

Pairs with: Grilled sausages with mustard, Pizza with tomato and mozzarella, Charcuterie platter

Dry · Full-bodied · High tannin · High acidity · Contemplative

The most structured and austere of the Pauillac first-growths. The L'Enclos parcel of old-vine Cabernet Sauvignon delivers extraordinary concentration and mineral tension; legendary longevity requires patience of decades.

Pairs with: Entrecote bordelaise with bone marrow and shallot sauce, Roasted Pauillac lamb (agneau de Pauillac), Truffle risotto with aged Parmigiano

Dry · Full-bodied · Firm tannin · High acidity · Elegant

Second wine of Latour from peripheral L'Enclos plots and younger vines, with a higher Merlot proportion than the grand vin. Retains Latour's mineral iron signature at a fraction of the price.

Pairs with: Rack of lamb with Bordelaise sauce, Grilled ribeye with roasted garlic, Venison with red wine reduction

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Third wine of Latour produced since 1989. Merlot-dominant and made primarily from young vines; developed for the restaurant market as a generously fruity, earlier-drinking Pauillac.

Pairs with: Roast chicken with herbs, Charcuterie board with cured meats, Grilled lamb chops

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

An elegant and approachable expression of Saint-Julien from younger vines, with a higher Merlot proportion giving early accessibility and soft ripe fruit.

Pairs with: Roast chicken with jus, Beef burger with aged cheddar, Grilled pork tenderloin with cherry sauce

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Timeless Saint-Julien classic: a Cabernet-dominant blend with classic Médoc pencil shavings, licorice and cassis, built for patience with rich powdery tannins.

Pairs with: Roast leg of lamb, Braised short rib with sauce bordelaise, Wild duck breast with blackcurrant reduction

Dry · Full-bodied · Firm tannin · High acidity · Elegant

A cuvée in its own right rather than a simple second wine: structured Saint-Julien Cabernet with its own distinct terroir personality from western parcels of the estate, offering outstanding value relative to the grand vin.

Pairs with: Roasted duck with cherry and herb reduction, Grilled entrecôte with Bordelaise sauce, Beef and root vegetable daube

Dry · Full-bodied · High tannin · High acidity · Contemplative

One of the great super-seconds of Bordeaux: extraordinarily concentrated cassis fruit with almost first-growth precision, dense tannins demanding patient cellaring of 15 or more years.

Pairs with: Saddle of venison with black pepper sauce, Truffle-roasted Pauillac lamb, Aged Mimolette or mature Comté (36 months)

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The official second wine of Léoville-Las Cases since 2007, Merlot-dominant for earlier accessibility while retaining the Saint-Julien precision of the parent estate.

Pairs with: Roast chicken with herb butter, Lamb kofta with herb yogurt, Charcuterie and pâté board

Dry · Medium-bodied · High acidity · Refreshing · Elegant

Historically one of the first white wines produced by a Grand Cru Classe in the Medoc. Primarily Sauvignon Blanc driven with Semillon body; partially barrel-fermented but retains freshness through tank-vinified component.

Pairs with: Sole meuniere, Grilled prawns with garlic butter, Fresh goat cheese with herbs

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Second wine of Lynch-Bages since 2007 (previously sold as Chateau Haut-Bages Averous). Higher Merlot component than the grand vin provides accessible fruit and earlier drinking; retains characteristic Lynch-Bages tobacco and cassis signature.

Pairs with: Steak frites with herb butter, Lamb merguez with harissa, Mushroom risotto

Dry · Full-bodied · Firm tannin · High acidity · Bold

Lynch-Bages consistently overperforms its Fifth Growth classification. A richer, more extrovert Pauillac than the first-growths, with cassis generosity, smoky tobacco, and a robust structure that ages beautifully over 20-30 years.

Pairs with: Entrecote with Bordelaise sauce, Roasted pork belly with herbs, Wild boar terrine with cornichons

Dry · Full-bodied · High tannin · High acidity · Contemplative

The most perfumed of the Médoc first growths: haunting floral aromatics of roses and violets above a core of concentrated cassis, extraordinary saline minerality, and tannins demanding decades of patience.

Pairs with: Roasted Pauillac lamb saddle, Wild Scottish grouse, White truffle risotto

Dry · Medium-bodied · Racy acidity · Elegant · Refreshing

A rare Sauvignon Blanc white Bordeaux of extraordinary mineral precision: gunsmoke, slate and saline drive a taut citrus frame that ages beautifully over a decade or more.

Pairs with: Oysters with mignonette, Grilled Dover sole with beurre blanc, Langoustine with herb butter

Dry · Full-bodied · Firm tannin · High acidity · Elegant

Exquisite second wine of the most famous first growth, sharing the same subtle power and floral finesse as the grand vin while offering earlier accessibility.

Pairs with: Magret de canard with cherry compote, Roast lamb rack with garlic and rosemary, Mushroom risotto with truffle oil

Dry · Full-bodied · Firm tannin · High acidity · Bold

One of Saint-Estephe's most consistent and value-oriented estates, Meyney produces full-bodied, tannic wines with a distinctive spice and dark berry character. Notable for its high Petit Verdot content (10%) contributing structure and aromatic complexity.

Pairs with: Roast beef with peppercorn sauce, Cassoulet with duck confit and Toulouse sausage, Aged Cantal or Salers cheese

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Second wine of Chateau Meyney since 1979, named for the estate's 17th-century priory origins. Produced from younger vines (approximately 35-40 years) using minimal new oak to preserve fresh fruit character; a reliable everyday Saint-Estephe.

Pairs with: Roasted chicken legs with garlic and lemon, Beef and vegetable stew, Charcuterie and pate with cornichons

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

100% Merlot Fronsac from the 4.5-hectare Haut-Lariveau parcel acquired by the Hubau family in 1990. More approachable and fruit-forward than its Canon-Fronsac sibling, farmed with the same biodynamic discipline.

Pairs with: Roast chicken with tarragon, Pasta with rich tomato and beef ragu, Grilled merguez sausages with couscous

Dry · Medium-bodied · Medium tannin · High acidity · Rustic

The benchmark Canon-Fronsac red from 6.75 hectares of 65-year-average-age vines, farmed biodynamically and organically. Merlot with 5% Malbec produces a fragrant, perfumed wine with remarkable freshness for the Right Bank.

Pairs with: Rabbit rillettes with cornichons, Roasted guinea fowl with wild mushrooms, Lamb and aubergine gratin

Dry · Medium-bodied · High acidity · Elegant · Refreshing

White wine of Mouton Rothschild from 7 hectares of sandy-gravelly soils, reviving a historic Medoc tradition. Rich and complex; Sauvignon Blanc provides drive while Semillon adds texture; partial barrel fermentation contributes subtle vanilla without overwhelming fruit.

Pairs with: Pan-roasted turbot with beurre blanc, Lobster with herb butter, Soft-ripened goat cheese

Dry · Full-bodied · Firm tannin · High acidity · Elegant

Made specifically from younger vines harvested earlier to preserve freshness. Le Petit Mouton shows a younger, more approachable face of the Mouton house style: cassis-driven, with cedar and gentle tobacco, earlier-drinking but still structured.

Pairs with: Braised lamb shanks with rosemary, Duck breast with cherry reduction, Aged Gruyere

Dry · Full-bodied · Firm tannin · High acidity · Bold

The most opulent of the Pauillac first-growths; Mouton Rothschild emphasises blackcurrant concentration, dark chocolate, and an extrovert aromatic generosity that sets it apart from the pencil-mineral restraint of Lafite and Latour.

Pairs with: Grilled Wagyu ribeye, Roasted rack of lamb with black truffle, Roasted venison with blackcurrant jus

Dry · Full-bodied · Medium tannin · High acidity · Elegant

Not a second wine but a distinct cuvée emphasising freshness and fruit intensity over the grand vin's power: Margaux character with more immediate expression, distinguished by its energy and precision.

Pairs with: Entrecôte with pepper sauce, Roasted duck breast, Lamb shoulder with herbed bulgur

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Classified Third Growth performing at first-growth level: extraordinary richness from an unusually high Merlot proportion, with Thomas Duroux's biodynamic conversion delivering added aromatic complexity and freshness.

Pairs with: Roasted Pauillac lamb with herb crust, Rack of venison with black truffle, Slow-braised short rib with mushroom duxelles

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The second red wine of Pape Clement since 1986. Merlot-dominant for approachability; round red cherry and currant fruit with cedar and soft spice notes. Designed for earlier drinking than the grand vin while reflecting the same Pessac terroir.

Pairs with: Steak frites, Grilled sausages with lentils, Roast chicken with vegetables

Dry · Full-bodied · High acidity · Elegant · Refreshing

A classified Graves white from one of Bordeaux's most historic estates. Sauvignon Blanc leads with fresh pink grapefruit and lime blossom; Semillon adds body and Sauvignon Gris a distinctive floral note. 100% new oak fermentation produces a rich, mineral, long-lived dry white.

Pairs with: Oysters en gelee, Grilled sea bass with fennel, Goat's cheese bruschetta with honey

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

From the oldest wine estate in Bordeaux, tracing its history to the 14th-century papacy. Cabernet-and-Merlot blend delivering cassis, graphite, and tobacco with flawless tannins; in great vintages approaches first-growth complexity.

Pairs with: Rack of lamb with Bordeaux reduction, Beef tenderloin with truffle sauce, Wild boar stew

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Originally the second wine of Pavie, now an independent brand since 2018 sourced from a dedicated 11-hectare east-plateau parcel. Merlot-Cabernet Franc blend of medium body with dark cherry, espresso and salty-mineral character; approachable on release.

Pairs with: Grilled lamb chops, Duck breast with cherry sauce, Charcuterie with country pate

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

From 42 hectares at Saint-Emilion's highest point (110m), Pavie delivers concentrated, structured Merlot-dominant blends with extraordinary mineral depth. Pairs elegance with considerable power; requires minimum 15 years to fully integrate.

Pairs with: Roasted rack of lamb with truffle potato gratin, Beef entrecote with bone marrow butter, Wild mushroom risotto with aged Parmigiano

Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury

The second wine of La Mission Haut-Brion, incorporating grapes from younger vines and since 2006 from the former La Tour Haut-Brion vineyard. Shares the Talence gravel terroir; accessible dark fruit with cedar and spice, drinkable earlier than the grand vin.

Pairs with: Roast duck with cherry sauce, Lamb chops with herbed crust, Pasta with beef ragu

Dry · Full-bodied · High acidity · Elegant · Contemplative

Originally sold as Laville Haut-Brion until 2009, this is among the most complex dry whites of Bordeaux. Semillon richness and Sauvignon Blanc freshness fuse with 100% new oak to produce a wine of extraordinary mineral precision and creamy depth.

Pairs with: Grilled Dover sole with lemon butter, Scallops with cauliflower cream, Poulet de Bresse roasted with cream and tarragon

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

La Mission Haut-Brion combines the gravel terroir of Talence with intense, brooding dark fruit. Blackberry, scorched earth, and graphite underpin a structured, powerful palate with velvety tannins and a finish that rivals the great first growths.

Pairs with: Roasted rack of lamb with rosemary, Grilled entrecote with bone marrow, Wild mushroom and truffle tart

Dry · Full-bodied · Firm tannin · High acidity · Easygoing

Premium second wine of Pichon Baron introduced with the 2012 vintage. Merlot-dominant versus the Cabernet-heavy grand vin; since 2020, partially aged in amphora to add minerality and texture without excessive oak.

Pairs with: Duck confit with lentil salad, Lamb chops with aubergine caviar, Soft-ripened cheese such as Brie de Meaux

Dry · Full-bodied · Firm tannin · High acidity · Bold

Pauillac second-growth with an unusually high Cabernet Sauvignon proportion for the appellation. AXA Millesimes' investment since 1987 has lifted consistency dramatically; the 2022 vintage drew especially strong critical praise in bottle.

Pairs with: Roast leg of Pauillac lamb, Grilled ribeye with bone marrow, Wild mushroom Wellington

Dry · Full-bodied · Firm tannin · High acidity · Elegant

Known for its silky texture and unusually high 32% Merlot for a Left Bank estate, Pichon Lalande bridges the power of Pauillac with a suppleness and perfume reminiscent of Margaux. Louis Roederer ownership since 2006 has brought further precision.

Pairs with: Roast pigeon with black truffle sauce, Rack of lamb with rosemary jus, Aged Mimolette or Comté

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Second wine of Pichon Lalande since 1973. Described by the estate as a true Pauillac brand in its own right. Higher Petit Verdot proportion adds structure and spice; the estate's characteristic silk texture is detectable even at this level.

Pairs with: Roast chicken with thyme and garlic, Beef bourguignon, Roasted duck breast with cherry compote

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Second wine of Pontet-Canet since 1982. Produced in limited quantities as Alfred Tesseron prefers lower yields and declassification over large second-wine production; earlier-drinking, approachable Pauillac from biodynamic-certified vineyards.

Pairs with: Grilled lamb with herbs, Duck rillettes with cornichons, Roast chicken thighs with root vegetables

Dry · Full-bodied · Firm tannin · High acidity · Bold

The leading biodynamic estate in Bordeaux and the only Fifth Growth that regularly receives 100-point scores. Demeter-certified since 2014; unique use of amphorae alongside barrique ageing. The wines combine Pauillac's classical structure with a biodynamic freshness and earth energy not found elsewhere in the Medoc.

Pairs with: Roasted rack of lamb with black olive tapenade, Braised beef short rib with bone marrow gremolata, Wild boar with juniper and rosehip

Dessert · Full-bodied · High acidity · Elegant · Festive

The second sweet wine of Chateau Rieussec, named after the Carmelite monks who founded the estate. Shares the same high-Semillon blend and botrytised character as the grand vin, with apricot, candied ginger, saffron, and orange blossom in a sweeter, more approachable style.

Pairs with: Foie gras terrine, Peach Melba, Roquefort with dried apricots

Dessert · Full-bodied · High acidity · Elegant · Contemplative

One of the most consistent Premier Cru Classe Sauternes, with Rieussec's distinctive high Semillon content yielding a wine of great concentration and rich tropical fruit. Honey-drenched pineapple, orange, mango, and caramel with vibrant acidity and a very long finish.

Pairs with: Foie gras mi-cuit with toast, Roquefort with honey and walnuts, Creme brulee

Dry · Medium-bodied · High acidity · Refreshing · Easygoing

The dry white wine of Chateau Rieussec, a relative newcomer first produced in 1999. A fresh, citrussy Sauvignon Blanc and Semillon blend from the Fargues-de-Langon terroir with herbal and mineral freshness; lighter-styled than the Sauternes grand vin but sharing its Semillon richness.

Pairs with: Oysters with lemon, Crab salad with avocado, Grilled asparagus with vinaigrette

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

Francois Mitjavile's Cotes de Bourg cult wine, modelled on the exacting principles of his Saint-Emilion estate Tertre-Roteboeuf: very late harvesting, low yields, and 100% new oak since 1996. Pushed the Cotes de Bourg to its quality ceiling.

Pairs with: Magret de canard with pepper sauce, Entrecote with bone marrow butter, Wild mushroom and Pont-l'Eveque tart

Dry · Medium-bodied · High acidity · Refreshing · Easygoing

The second white wine of Smith Haut Lafitte. Sauvignon Blanc-driven with Semillon adding roundness; lime tree, verbena, and citrus oil aromas lead a fresh, floral palate with elderflower and white peach. Vibrant acidity makes it an excellent aperitif and shellfish partner.

Pairs with: Oysters with mignonette, Grilled sole with capers and lemon, Asparagus with hollandaise

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The second red wine of Smith Haut Lafitte, sharing the estate's Martillac gravel terroir. A Cabernet-Sauvignon-led blend with cassis, fresh herbs, and pencil-shaving notes in an approachable medium-bodied style suitable for earlier drinking.

Pairs with: Grilled pork chops with mustard, Pasta bolognese, Roast chicken with tarragon cream

Dry · Full-bodied · High acidity · Elegant · Refreshing

A consistently top-rated Pessac-Leognan white dominated by Sauvignon Blanc with distinctive Sauvignon Gris character. Honeyed grapefruit, crushed stone, and elderflower on the nose; vibrant citrus and mineral freshness on the palate. Frequently earns 95-98 points in recent vintages.

Pairs with: Steamed Arcachon oysters, Grilled langoustines with herb butter, Coquilles Saint-Jacques with saffron cream

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

A benchmark Pessac-Leognan Cabernet since the Cathiard family's acquisition in 1990. Cassis, graphite, and tobacco define a precise, structured palate; 60% new oak ageing adds cedar and spice. Consistent 97-98 point scores in recent vintages.

Pairs with: Roasted Pauillac lamb with garlic and herbs, Grilled sirloin with green peppercorn sauce, Duck breast with cherry compote

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The great unclassified Médoc: Sociando-Mallet produces wines of classed-growth quality from Saint-Seurin-de-Cadourne, with muscular Cabernet-Merlot structure, minty cassis, and a distinctive saline minerality.

Pairs with: Côte de boeuf with Bordelaise sauce, Venison stew with juniper berries, Aged Cantal or Salers cheese

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The Merlot-dominant second wine of Sociando-Mallet, offering earlier approachability with a more typically Médoc fruit profile than the austere and structured grand vin.

Pairs with: Steak and French fries, Duck breast with cherry reduction, Grilled lamb chops

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

From Saint-Emilion's highest plateau (over 100m), Troplong Mondot produces Merlot-dominant blends of great richness and depth. Thick and concentrated without being heavy; dark plum, coffee and stone character with remarkable ageing potential.

Pairs with: Entrecote with roquefort butter, Braised short rib with root vegetables, Wild boar stew with juniper berries

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Second wine of Troplong Mondot, Merlot-dominant with emphasis on freshness and early drinkability. A juicy, earthy black cherry and spring flower profile with wet-stone limestone terroir character; approachable and unpretentious.

Pairs with: Grilled sausages with mustard, Pasta with bolognese, Hamburger with aged cheddar

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

Micro-estate garagiste Pomerol with supremely hedonistic Merlot character: mocha-laced plum and violet aromatics, a voluptuous, fleshy palate, and remarkable concentration from just 400-600 cases per year.

Pairs with: Roast lamb with rosemary and garlic, Duck breast with fig sauce, Truffle pasta with aged butter

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

100% Merlot from 11.4 ha of blue clay at Pomerol's centre. Silk-and-velvet texture with truffle, chocolate, and dark cherry at its core; structurally imposing yet hedonistic, with a finish that stretches for minutes.

Pairs with: Truffle-rubbed beef tenderloin, Aged Comté or Mimolette, Roasted Bresse pigeon with black cherry jus

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The accessible, Merlot-dominant second selection from Vieux Chateau Certan, made from younger vines and less-selected barrels. Forward, fruit-driven, and approachable early but retaining the estate's hallmark iron-mineral signature.

Pairs with: Roast chicken with mushroom sauce, Lamb chops with garlic, Boeuf bourguignon

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Pomerol's most Cabernet-Franc-inflected grand vin: 30% Cabernet Franc gives an aromatic lift and structural precision that sets VCC apart from Merlot-dominant peers. Sensuous and silky in great vintages, with decades of ageing potential.

Pairs with: Roasted rack of lamb with herbs, Wild mushroom and truffle pasta, Roasted pigeon or squab