Sorry to say this is our last (at least currently) bottle of the Domaine Virginie Thunevin AOC Bordeaux, 2009. On a beautiful fall Friday, this Bordeaux was a perfect option for one of our favorite meals–accompanying well-seasoned steaks, tender red baby potatoes, and blue cheese salads with the crumble, freshly ground pepper, and blue cheese dressing.
Created by winemaker Jean-Luc Thunevin and named for his daughter, this Bordeaux combines Merlot (70%), Cabernet Sauvignon (20%), and Cabernet Franc (10%). It’s excellent when working alongside a medium rare, salted steak–and my lovely and talented chef (photographer too!) knows how to tease all the flavors out of a great cut.
From a tasting standpoint, the 2009 Domaine Virginie Thunevin AOC Bordeaux is fruity and aromatic. The berries waft up, juicy and full on the nose, and–despite a hint of tannin in your first smell–it has a surprisingly smooth and easy finish. My wife thought much the same in her sampling. It is very drinkable to say the least.
I think we’ve now had this Bordeaux with steaks on a few occasions, pizza on another, and I forget the other time. Thinking back (enviously, I must say) now, the 2009 Virginie seems to be very functional–you can drink it upscale with steaks or downscale with a casual pie and it complements both effectively. Wish we had another and you should too.