Bourree Cotes de Castillon: Good wine and great wine, what makes the difference?

by Russ Anderson on December 23, 2015

1aOften it is the label or the perception of the wine more than what is in the bottle. A great way to get around this is to do a “blind” tasting. No, you don’t need to blindfold yourself, that would make for messy wine pouring. Instead, place opened bottles in paper bags and have someone else number the bags of wine. This way, neither knows what wine is where. This fun and educational way of tasting wine brings you the wine today.

We recently had a blind tasting of some top flight Bordeaux and Bordeaux style wines. I would guess the average price of the wines was over $90, with one sleeper I slipped in. I am not going to tell you this wine was the best wine on the table, rarely does a $17 wine like this one best a $90 or $100 wine. But, what was surprising was this wine was not noticeably inferior.

At less than a quarter of the price of any other wine on the table, you would think this wine would be immediately identified as inferior and the lessor wine. Yet, it easily held its place on a table full of expensive wines and therefore will be a standout on any table by itself.

The wine is the Bourree Cotes du Castillon comprised of 75% Merlot, 20% Cabernet Sauvignon and 5% Cabernet Franc and Malbec. With low yields and a green harvest to insure only the best fruit enters the winery. It is aged in used barrels for a year and is a good example of the Cotes de Castillon’s distinct ability to produce wines of structure, depth and a suppleness that allows pleasurable drinking in its youth.

Perfect for beef tenderloin and twice baked potatoes and green beans, like we had or about any red meat coming from the grill. For those who like more structured wines with plenty of dark fruit this is a classic sipper as well.

A great value at $17. But to encourage as many people as possible to add it to their cellar, I will offer 5% off bottles purchased 1 to 5, 10% off bottles 6 to 11 and 15% off a case or more.​

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