|Steak au Poivre|
100% Cabernet Sauvignon
This wine is super-expressive with deep garnet-purple colors and begins with peppery scents giving way to black fruits and warm plums. It has silky tannins give the wine striking persistence to match its understated personality. It is impeccably balanced, harmonious and elegant. This is a perfect example of Cabernet Sauvignon from the 2018 vintage in Bordeaux. One of the best vintages in the last few decades. This wine will perfectly complement Brochette or Steak au Poivre.
This wine is a produced by the team that also has two fifth-growth classified properties in Bordeaux and is one of the largest land owners on the Left Bank. Named for one of its relatives, Chateau Lynch Moussas, this wine shows the best qualities of the most renowned grape from there. While Cabernet Sauvignon accounts for only 25% of the plantings in this region, it is the most important grape for the biggest wines from the Left Bank. With bigger grapes and wines, ageing becomes critical for wines to be ready to drink. This wine is a 2018 giving it an extra year of rest compared to many similar wines available. This time allows the character of the wine to not be overcome by the tannins. When we reviewed all the wines from this winery, this one stood out as it had rested and was from one of the best vintages in Bordeaux. I knew when I tasted it, that this would be how we finished up the calendar.
Bordeaux is a very large area. It has over 9000 producers and 300,000 Acres of vineyards. Napoleon III ordered that a classification system be put in place to determine the quality of the best wines. In 1855 a system was developed that is still used today that classifies 61 of these. It wasn't a criteria at the time, but if you look at these properties now, you will note that they are all elevated from the property around them. This elevation allows for less risk of freezing in spring and better sun and ripening.
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