Having tonight another go at the Haut Medoc Bordeaux (a 56% Cabernet Sauvignon, 35% Merlot, and 9% Petit Verdot blend), this time with pasta and fresh fruit. Again the Bordeaux held up well, meeting expectations and providing a nice escort into the weekend. We served this red blend with meat-filled ravioli and fresh wedges of red tomatoes, and there was certainly an interesting mix between the grapes, the sweetness of the wedges, and the spices of the pasta.
In previous posts regarding the Chateau Dasvin Bel Air 2010 Haut-Medoc Cru Bourgeois we conveyed some details on the vineyard; this time let’s talk about their vibe for the wine itself:
“The wine is aged in French oak barrels for 16 months (70%), with the rest aging in vats. Twenty percent of the barrels are replaced by new ones at the start of the vintage. This combination of a unique diverse terroir and careful attention during winemaking and aging reveals itself in the final wine. The nose is fresh, redolent of dark berries, with hints of cherry and spice. A palate of blackberries and generously portioned raspberry puree offers a full-bodied, well-rounded feel. A fresh and lively jaunt through delicious tannins and structured elegance leads into the long finish.”
An apt description, to be sure. This wine is rich with dark berry flavor and so easy on the way down. It borders on crude to say it’s smooth, but all the berries combine in a fantastic finish that you’ll enjoy for sure.