Chateau de Barbe Blanche Rouge 2019 Lussac St Emilion

Chateau de Barbe Blanche Rouge, Lussac St Emilion, Bordeaux, France, 2019 

Grapes: A blend of 90% Merlot & 10% Cabernet Franc, 28ha vineyard on clay/limestone soil, in conversion to organic farming, aged 12 months in French oak barrels (50% new)

Producer Tasting Note:

Nice dark red colour with good depth and some dark garnet reflections. Nose is fine and elegant, revealing a tasty mix of ripe red fruits (cherry, strawberry), combined with a light toasty note. A beautiful amplitude on the attack announces an equally interesting palate with a nice sweetness, well coated tannins, fatness; whole well balanced. We find all the delicacy of ripe fruit (cherry, strawberry, but also blackcurrant, plum), slightly jammy, with a hint of vanilla. Nice length. This is a wine with an interesting ageing potential (5-10 years).

The chateau produces racy, fine, deep wines of great elegance, just like the wines of the Saint-Émilion region. Here, the word "terroir" takes on its full meaning. Situated in the heart of the Lussac-Saint-Émilion appellation, the vineyard is planted on a plateau of asteriated limestone, typical of the Saint-Émilion region. This rock provides ideal conditions and contributes to the high quality of its wines. The wine is full-bodied on the mid-palate, with a mellow tannic structure, roundness and hints of lightly toasted fruit.

Critics' Tasting Notes:

"André Lurton, this is an enjoyable early to medium term drinker with soft well worked tannins, plenty to like here, unfussy and well made, red fruits, touch of tobacco."  Drink 2022-2032

90/100 points, Jane Anson, INSIDE BORDEAUX, November 2021

"Spicy, plummy,, medium-bodied, forward, early drinking wine with a core of plums cherries, coffee bean and hint of fruit cake to fill things out. Soft, round and fruity, this should be delicious on release."  Drink from 2022-2032

88/100 points, Jeff Leve, THE WINE CELLAR INSIDER, March 2022

Food Match: It will be the perfect companion for a plate of charcuterie, grilled lamb chops, or a dish in sauce with mushrooms. Serve between 15°C and 17°C.