I can’t tell you much about the Saint-Emilion Grand Cru estate that Haut-Boutisse originates from. But what I can tell you is it is a great wine. And a wine that I feel has a long life ahead of it. I tasted it after it was open for 24 hours, it was looking lovely. It showed some lovely red fruits, violets, gravel/mineral. The palate was silky with some nice tannin underneath. With more time it will get some forest floor and undergrowth.
One of the great appeals if this wine is it tastes like Bordeaux but is priced like new world Cabernet. Therefore you are getting an authentic experience at a great price. I would recommend buying six, drinking one now and then opening a bottle every 18 months or so.
If you drink it now, it needs a lot of air. Double decant a few hours before hand. Or run it through this useful funnel.
Roast lamb is classic, especially with mint and/or thyme. But a bit of mature cheddar would be just as useful.
Situated near the Atlantic coast of France and is shaped by the Gironde, Dordogne and Garonne rivers. Cool conditions and frequent rainfall, including during harvest time, makes Bordeaux quite a marginal region with vintages frequently ruined by rain or saved from the rain at the last minute by timely sunshine.
With approximately 5400 hectare planted it is a vast appellation with a few distinct personalities. Like the famous neighbour Pomerol the wines are Merlot dominant. Offering the silk, perfume and charm that Merlot can give. The best of the wines will live as long as, if not longer than most Left Bank wines. And often cost two or three times more.
Saint-Emilion Grand Cru
Confusingly, Saint-Emilion Grand Cru is different to Saint-Emilion Grand Cru Classe. To be a Saint-Emilion Grand Cru winery a property must be within the appellation boundaries and abide by the rules and regulations. To be promoted to Grand Cru Classe the wines must meet strict quality standards over many years and the prices it sells for must reflect its quality too (the consumers always know the good wines and will pay for more them).
It gets a tough time most of the places it is grown. But in Pomerol and Saint-Emilion Merlot not only dominates but makes some of the best wines in the world. Perfume, silky and plush. Cabernets Franc and Sauvignon season the wines with structure and acid but in some places, like Petrus they are almost not needed.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long term. Although Cabernet does often require blending with Merlot, Cabernet Franc or Shiraz to fix the hole it has in its middle palate.