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Ships within 48 hours · Estimated delivery Aug 25 - Aug 30
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Description
Thomas Barton Reserve Bordeaux 2019 (France)French oak Red & dark berries Cassis & spices Fine tannins "The classic blend of Bordeaux varieties showcase aromas and flavours of blackberry and dark plums, baked green bell pepper and tobacco, some violet and cassis moments, marmite and a touch of leather. An abundance of fine tannins and fresh acid line lay the foundation for a core of fruit. Iron and pencil lead, violets and dark cherry. Balanced, well made and ready to drink from 2022 through
- French oak
- Red & dark berries
- Cassis & spices
- Fine tannins
"The classic blend of Bordeaux varieties showcase aromas and flavours of blackberry and dark plums, baked green bell-pepper and tobacco, some violet and cassis moments, marmite and a touch of leather. An abundance of fine tannins and fresh acid line lay the foundation for a core of fruit. Iron and pencil lead, violets and dark cherry. Balanced, well made and ready to drink from 2022 through 2028+" Cameron Douglas, Master Sommelier, Sep 2021
Deep and brilliant ruby red. Expressive with an explosion of ripe red berries (cherry, strawberry) mixed with notes of mint and liquorice. Good balance with smooth tannins and a long fruity aftertaste. Charming wine, with intense fruity aromas and spicy hints. Good structure and long finish.
This wine is the ultimate homage to Thomas Barton who came to Bordeaux from Ireland in 1725. He quickly became the most important wine merchant in Bordeaux having built a solid reputation among faithful customers all over Europe, who recognized his expertise and know-how. The spirit of Thomas Barton has been perpetuated in this prestigious wine. This wine is made of 60% Merlot and 40% Cabernet Sauvignon grapes grown in a combination of clay, limestone and gravels. There were low yields, hand tending, careful selection and minimal interference in the natural ripening of the grapes.
There was controlled extraction of the grape juices followed by alcoholic fermentation. Grapes were macerated for 3 weeks with daily pumping over and spent a minimum of 6 months ageing in French oak barrels.
Food Pairing: Tomato based pasta dishes, roasted chicken, steak, soft cheeses such as Morbier – Best between 16°C and 18°C.
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