Bordeaux, 2018. Chateau Grand Renom

Bordeaux, 2018. Chateau Grand Renom

Item #: B0621R1IF
Vintage: 2018
Varietal: Bordeaux
Vineyard/Appellation: Bordeaux, France
Color: Deep Ruby Red
Nose: Blackcurrant, Blackberry, Cherry and a Hint of Oak
Palate: Rich and Fruit Forward
Finish: Full-Bodied, Fresh, with Elegant Tannins
Rating: 97
Cellaring/Serving Suggestions: Now thru 2025/Charcuterie, Hard Cheeses, Beef, Duck/14.5% Alcohol by Volume

Enter your "ship to" name or log in to your address book.
Comparable Price: $29.99    Log in for LOWEST PRICE!
  • Description
  • Reviews

Chateau Grand Renom is located in the village of Eynesse, at the southwestern edge of Gironde. Founded in 1861, the estate was established and managed by the Facca family, originally of Italian origin, until Bernard Moueix purchased the Chateau in 1990. The vineyards stretch atop the Dordogne hills, across land that has produced livestock, cereal, and of course, wine.

At an altitude of 80 meters, the vineyards possess a rich and diversified terroir, where the representative varietals of Bordeaux, Merlot, and Cabernet Franc are cultivated and flourish. Winemaker Robin Jeudy and consultant Cecile Cazaux oversee the winemaking process, allowing the Merlot grapes the time to mature slowly until the Cabernet Franc, a late-maturing varietal, is ready. Wines are then matured in stainless steel vats, or in one or two-wine barrels for the highest quality batches. This preserves the purity and character of the fruit while in vats and its roundness and complexity during barrel maturing. All of Chateau Grand Renom's wines are prepared, filtered, bottled, and labelled on the estate.

The palate reveals a fruity, rich wine, with a beautiful ruby-red color. Delicate notes of blackcurrant, blackberry, and cherry are enhanced by a hint of woodiness. The finish is balanced, full-bodied, and pleasant. Tannins are silky, with fine aromatic freshness. Best paired with charcuterie and hard cheeses such as Manchego. This wine will complement braised lamb with fresh spring peas nicely or, alternatively, crispy duck breast with rosemary, orange, and fried fingerling potatoes.