Haut-Medoc 2011 by Chateau d'Aurilhac

HAUT-MEDOC 2011 BY CHATEAU D’AURILHAC

Haut-Medoc 2011 by Chateau D’Aurilhac is a perfectly cellared 2011 Left Bank Bordeaux for $28. If that doesn’t get you excited, I’m afraid nothing else from this historic and critically acclaimed region will. If you ask me, the inimitable charm of today’s beautifully sculpted mature red should be an emphatic siren call for all Bordeaux lovers and top-shelf value seekers.

Whenever we unearth a Bordeaux gem like this, I can’t help but think how miraculous it is. How does a small producer like Château d’Aurilhac find a way to stand out in a region as vast, and crowded, as Bordeaux?

“One of my favorite Haut-Medoc’s for value and consistent quality is d’Aurilhac”.
Robert Parker

For one, their critical acclaim: Robert Parker famously said “One of my favorite Haut-Medoc’s for value and consistent quality is d’Aurilhac”. Secondly, these vines are located right on the border of legendary Saint-Estèphe, home to not one, not two, but five Grands Crus Classés like Second Growths Cos d’Estournel and Montrose. Thirdly, the provenance is perfect, with every bottle being aged in the estates cellar until our purchase two months ago.

For the remarkable price of $28, few if any wines can compete with today’s 2011 Chateau d’Aurilhac, a pedigreed, ultra-savoury, terroir-evocative red with over a decade of impeccable cellaring. Drinking now.

WHAT THE CRITICS SAY

16.5/20 Points
“Exceptionally luscious texture. Very well done!”
Jancis Robinson MW, April 2012

“One of my favorite Haut-Medocs for value and consistent quality is d’Aurilhac…”
Robert Parker, The Wine Advocate

HAUT-MEDOC 2011 BY CHATEAU D’AURILHAC: CHARACTERISTICS

BODY / STYLE / OAK / Medium-bodied / warm and spicy, earthy, mineral / Oaked

SWEETNESS / XD (Extra Dry)

CELLARING / Drink now or cellar

BEST PAIRINGS / Cured Meat, Hard Cheese, Red Meat, Veal roasted

TASTING NOTE / “Dark crimson. Healthy and full of life. Very bumptious and vibrant on the nose. Mmm – exceptionally ripe and seductive! Only on the very end of the palate does the acidity start to insist. Exceptionally luscious texture. Very well done!”

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