Thomas Barton Reserve Saint-Émilion 2023 (France)

Description

Oak, Raspberry, Spice

"I tasted this wine in Bordeaux at Chateau Magnol in early July as well as at my tasting desk here in Auckland. Both times as the wine opens out in glass the signature of Bordeaux comes alive with ripe dark berries framed by an earthy almost gravelly quality. Dark red and purples hues with a lighter ruby rim. The bouquet and palate reflect a floral bouquet of violets blackberry and plum, tobacco and even a hint of cigar box, dried herbs then barrel notes, clove and vanilla. A dry wine with some tautness and grip, also fruity and developing. Tannins and acidity show a chalky texture then oak with a whisper of barrel smoke. Well made with a decent finish. Best drinking from day of purchase through 2030" Cameron Douglas, Master Sommelier, Aug 2025

Ruby red color, bright and brilliant. High aromatic expression with aromas of red wild fruits such as raspberries and dried cranberries framed by nutmeg and forest floor notes. Juicy and forward. The acidity delivers backbone to this lively wine. Soft and well balanced tannins. Long length.

This wine is the ultimate homage to Thomas Barton who came to Bordeaux from Ireland in 1725. He quickly became the most important wine merchant in Bordeaux having built a solid reputation among faithful customers all over Europe, who recognized his expertise and know how. The spirit of Thomas Barton has been perpetuated in this prestigious wine. The packaging reflects the classic elegance of the 18th century: a typical “flacon bordelais ” bottle a short capsule a long cork and a sober label mentioning the name of the shipper and the appellation.

Selection of the best terroirs. Sorting of the grapes in the vineyard. Low yields, hand tending, careful selection and minimal interference in the natural ripening of the grapes

De stalked grapes Alcoholic and malolactic fermentation in vats 6 months of ageing in American oak barrels (of which 50% new). Regular rackings (every 3 months) and fining before bottling.

Food Pairing: : Duck breast Vigneronne ”, medallion of Monkfish in a St Emilion wine sauce. Serve between 16 18 C. Decant 15 minutes before service.