Situated about a half hour southeast of the city of Bordeaux in Entre-Deux-Mers, Château la Mazerolle delivers this classic Bordeaux at a value thanks to its off-the-beaten-path locale. Translating to, “between two tides,” Entre-Deux-Mers lies between the Garonne and Dordogne Rivers and boasts some of the longest history of wine production in France thanks to the Benedictine Monks. Although white wines can carry the appellation name, red wines are labeled as Bordeaux and can offer an incredible price to quality when crafted in the right hands. This is definitely the case with today’s producer.
The 100+ acre estate of Château La Mazerolle has been in the family for over a century. Before winemaker Jean-Louis Mandrau took the helm of his family estate, he had already garnered quite a reputation as a winemaker. With a doctorate in enology, he began as assistant winemaker and then inevitably winemaker for the legendary, first-growth Château Latour until his return to the family business in 1986. Since that time, Mandrau has modernized the winemaking facilities at Château La Mazerolle and pushed the envelope for quality even further. Derived from limestone and clay hillsides with south and southwest-facing exposure, the estate vines average twenty-five years of age and deliver incredibly pristine fruit. Following harvest, the grapes are fermented in stainless or concrete and macerated for two or more weeks. The wine is then aged in only 30% new French oak for one year, which results in an elegant, approachable and classic expression of Bordeaux. The result is a near perfect expression of place.
The 2010 Château la Mazerolle exhibits a dark crimson, nearly opaque core with slight orange and garnet reflections on the rim. This simply classic rendition of Bordeaux delivers a perfectly ripe red and black currant, dried red plum and dried violets over the aromas of leather, tobacco, and pencil lead that we all crave from the appellation. The medium-bodied palate has a richness and lush texture that is intricately wrapped in soft tannins. Red and black fruit, reminiscent of the nose, is elevated by flavors of wet clay, tobacco, leather pencil lead and subtle, well-integrated oak spices. This wine is stunning straight out of the gate and merely needs a ten-minute decant. Serve in Bordeaux stems between 60-70 degrees, depending on your preference. This wine is in its stunning peak and should stay in this beautiful place for the next 2-3 years. For an evening as classic as the wine itself, pair with
Anthony Bourdain’s recipe for steak au poivre.
