About the Product

Description

The name, <b>La Part du Boucher</b>, is a playful reference to an old French expression "the butcher's cut," derived from the belief that the butcher always keeps the best portion of meat for himself. <br><br> Winemaker Jean-Marc Sauboua originally made the stuff as a thank you for his cellar crew &ndash; adding small portions of any remaining Bordeaux to a barrel and tucking it away for a while. But with each bottling, it became increasingly clear the wine was just too good to keep in-house. <br><br> Its exact composition remains a mystery and changes each vintage based on what Jean-Marc has available. There may be a little Pomerol, a little Pauillac, and perhaps some Saint-&Eacute;milion. What we can tell you is to expect a robust yet accessible red with tobacco, currant and clove all informing a juicy yet structured pour of black fruits. <br><br> <b><u>Tasting Notes:</u></b><br> A medium- to full-bodied red with deep blackberry, cassis and plum flavors cut through with notes of tobacco and heady baking spice. <br><br> <b><u>Food Pairings:</u></b><br> Decant the wine briefly before serving and enjoy it alongside any cut of meat you may have on hand. <br><br> <i>If this vintage sells out, we will always substitute it with a wine of equal or greater value.</i>

Preparation

Serve the red at room temperature (60-68 degrees Fahrenheit).

Shipping

#6604PBN

La Part du Boucher

750 ml.
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