Château Bolaire | Bordeaux Superieur | Per Dozen 2009

PV Tasting Notes

88-90+ points Robert Parker - The Wine Advocate April 2010
Another exclusivity of negociant Jeffrey Davies, this wine seems built to evolve for up to a decade or more. A blend of 43% Merlot, a whopping 35% Petit Verdot, and 25% Cabernet Sauvignon that all tip the scales at 14% natural alcohol, the result is a wine with loads of structure that seems more backward than many of its peers, especially at this price point, but displays an impressive concentration of black currant and black cherry fruit with some licorice and spicy oak. This is a seriously endowed wine that needs to shed some tannin, but it is all there. Give it a year or so of bottle age and drink it over the following decade. (Tasted once.)

This beautiful Cabernet blend is best with Rack or Saddle of Lamb, will also suit very well Roast Leg of Lamb, Shoulder or Fillet of Beef, Sautéed calf’s liver, Partridge or Grouse, fried sweetbreads or Kidneys with a rich sauce e.g. béarnaise, will also suit roast ribs of Beef or grilled Rump.