About the Producer
The fortified medieval manor of Château Reynier dates back to the fifteenth century and is located just across from Saint-Émilion in the Entre-Deux-Mers region of Bordeaux between the two great rivers of the Dordogne and Garonne.
In the more than capable hands of Marc Lurton, his wife Agnès and recent recruit his lovely daughter Pauline, this estate has been producing top quality Bordeaux using both modern and traditional techniques to produce characterful wines that showcase the two classic Bordeaux grapes.
Split 50/50, the Merlot gives the red fruits and a certain plush character whilst the Cabernet Sauvignon gives some gentle tannins for structure with blackcurrant fruit elements. Aged for 12 months in new French and American oak barrels gives a smooth feel with toast and cedar smoke to add even greater complexity yet keeping the wine generous in fruit and a very tasty drop to sip on its own or match with meats and cheeses.
Wine: Château Reynier, Bordeaux Superieur, France 2016
Sub Region: Bordeaux Superieur
Colour: Red, Dry
Grape Variety: Cabernet Sauvignon, Merlot
Eco: Vegetarian, Vegan
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: firstname.lastname@example.org
Classic Bordeaux with blackcurrant and cedarwood
Classic Claret! Expertly made by top oenologist and all-round excellent chap Marc Lurton using organically and sustainably grown Merlot and Cabernet Sauvignon. Marc then ages his wine in French and American oak barrels which gives smooth tannins and notes of vanilla. These complement the red plum and blackcurrant fruit flavours perfectly.
Medium-bodied with touches of smoke and cedarwood and a good long-lasting flavour, this wine shows that Bordeaux is back and producing great wines without breaking the bank… thank goodness!
Red, Dry | 75CL |12.5% ABV
Food and Wine Pairing
Bordeaux wines are a superb match with steaks and lamb dishes. Give yourself and the family a treat with a Sunday roast of our rack or boned leg of lamb or with a mouth-watering ribeye steak with chunky chips cooked in goose fat. Delicious!
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