ungrafted bordeaux class - 5/23/2026

24 May, 2026

class notes

bordeaux is part of Southwest France (sud-ouest) but because it's so famous no one talks about it that way
bordeaux is a maritime climate. cause literally on the ocean + latitude fairly north such that it would be similar to oregon wilamette valley. to be classified as maritime you need to experience consistent rainfall all year round (which sonoma does not - as a mediterranean climate)
chris gaither's bordeaux value picks (quality but less famous cause not first classified growth cheateauxs): Château Gruaud-Larose + Chateau Leoville-Las Cases

see: straw
aroma: citrus, honey. found myself in the same trap of mis-perceiving grass and telling myself when there wasn't
palate: very tart / acid driven
i liked it. seemed straightforward
learning notes:
- jurancon AOC = pyrenees department AKA if you go to biartiz the local wines are jurancon
- 50% gros manseng, 35% petit manseng
- aged on its lees (sur lie ....) for 6-8 months
- aged in oak foudres (foudres = huge barrels 600L to several thousand L)
- zero MLF (achievable by controlling with SO2 addition + lower temp, higher acidity conditions that make it tough for the lactic acid bacteria to thrive and run MLF)

100% braucol (aka Fer Servadou -- more often known as Fer)
👀: purple black core, med concentration, low extraction
👃: medium intensity aroma, lots of spices, black fruit, a fermented smell
👅: you can taste the fermented quality, med tannin, smooth tannins, i did not pick up oak

one of the few estates classified for both red + white wines in the 1953 classification of graves
pessac leognan is a sub-AOP inside Graves (similar to how Sauternes is a sub-AOP inside Graves)
i did not like this wine. i didn't like the smell, was surprised how little sauv aroma i got / felt it was overpowered by the semillon (surprising given lower % semillon)
👀: yellow
👃: leading with chou dou fu from glass bottle funk, sweet high tone quality when you get through the funk
👅: mineral, not long finish, med body, high acid, honey finish. bitter after taste. produced that throat rock sensation.

i liked this wine. note: pauillac is left bank bordeaux. ch duhart-milon = classified 4th tier bordeaux estate in the 1855 classification (4ème quartrieme Cru Classé). was purchased by rothschild family in 1962 so they apply the same premier cru classé methods / quality.
87% Merlot, 13% Cabernet Sauvignon. 13.5% ABV. 3.35 TA. 3.75 ph.
destemming and crushing of the grapes before fermentation in concrete and stainless-steel vats. Fermentation takes place at a controlled temperature of 25°C, followed by maceration for about ten days. After malolactic fermentation, the wines are transferred to two-year-old French oak barrels and aged for 12 months
https://pbi.nyc3.digitaloceanspaces.com/tech-sheet/chateau-duhart-milon-moulin-de-duhart-2022.pdf
👀: purple, some extraction, med+ legs
👃: asked Chris Gaither and he said = fruit (def ripe, a little baked). lots of earth floor
👅: WZ notes: high tannin but smooth, good fruit but has that old world cooked quality, lots of spices, i taste some chocolate

i liked this wine
👀: dark purple, concentrated, med+ extraction, slow legs
👃: clean, beautiful aroma - cacao vanilla, chocolate fruit. later on i smell dark soy sauce
👅: spices, savory, does not lead with the fruit. structure: medium body, med+ tannin but smooth tannins