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The Pueyo family works 3 hectares of vineyards outside of Saint-Émilion in Julliac to make this wine. The vineyards here are a blend of 60% Merlot and 40% Cabernet Franc. Élevage for the Bordeaux Rouge is done entirely in cement tanks and then bottled after one year. For a modest appellation wine, it is quite serious, with warm earthy fruit on the nose, but a great deal of fresh fruit on the palate. This Bordeaux rouge is much more structured than the family’s other Bordeauc Rouge, “Tellus Vinea”, showing a firm mineral backbone and much greater length on the palate. Fresh, honest, and complex, it may remind one of a serious Chinon.

Chateau La Fleur, Garderose, Saint-Emilion Grand Cru 2018

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