Structure

Bodymedium
Tanninlow
Aciditymedium
Sweetnessdry
Finishmedium
Oakbarrel aged

Drinking window

Best 2 to 7 years from vintage.
vintage2 yrs7 yrs9 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninMedium acidityDryMedium finish

Aroma: ripe red fruit, plum, soft spice, light vanilla, dark cherry

Palate: medium to full body, soft, juicy, fruit-forward, easy tannins, clean finish

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.

What it pairs with

  • Roast chicken with gravy
    Soft tannins and ripe red fruit are a weeknight-friendly match for simple roast poultry.
  • Beef burger with mature Cheddar
    Juicy, fruit-forward style holds up to burger intensity; soft tannins do not clash with the cheese.
  • Pasta Bolognese
    Classic Italian-French hybrid pairing; the wine's plum and soft tannins complement the tomato-meat ragu.

How to serve Chateau Bauduc Bordeaux Superieur

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
  4. Pair with. Roast chicken with gravy, Beef burger with mature Cheddar, Pasta Bolognese. Match the wine's structure to the dish's fat and salt.

History

The estate red of Chateau Bauduc has been produced since the Quinney family's first vintage in 2000. It is bottled under the Bordeaux Superieur AOC, giving it slightly more structure than basic Bordeaux. It is the most widely available Bauduc wine and functions as the estate's introduction wine for new customers.

  1. 2000: First Bordeaux Superieur red produced by the Quinney family at Bauduc

Facts

Producer
Chateau Bauduc · visiting guide
Grapes
Merlot, Cabernet Sauvignon
Classification
Bordeaux Superieur AOC
Oak
Aged in tank and barrel; accessible, fruit-forward style
ABV
13.0%
Price
€10-16 at retail
Drinking window
2-7 from vintage
First vintage
2000

Frequently asked about Chateau Bauduc Bordeaux Superieur

What does Chateau Bauduc Bordeaux Superieur taste like?

On the nose, ripe red fruit, plum, soft spice, light vanilla, dark cherry. On the palate, medium to full body, soft, juicy, fruit-forward, easy tannins. Structurally medium-bodied, low tannins, medium acidity with a medium finish. 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.

When should I drink Chateau Bauduc Bordeaux Superieur?

Drink 2-7 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Chateau Bauduc Bordeaux Superieur?

Roast chicken with gravy is the canonical pairing. Other strong matches include Beef burger with mature Cheddar and Pasta Bolognese. Soft tannins and ripe red fruit are a weeknight-friendly match for simple roast poultry.

What grapes are in Chateau Bauduc Bordeaux Superieur?

The blend is Merlot, Cabernet Sauvignon. The wine is classified as Bordeaux Superieur AOC.

Tags

cabernet sauvignon dry low tannin medium acid medium body medium term merlot mood easygoing mood fruity occasion bbq occasion weeknight old world pairs with burgers pairs with pasta red sauce pairs with pork pairs with poultry price everyday still red value pick

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