Wine & Food Blog

Friday, December, 15, 2017

2012 Chateau Mirefleurs, Bordeaux Superior AOC

I have lost count of how many wines I’ve tasted this spring. I think it’s probably more than previous Springs combined. The benefit of professionally tasting a lot of wines in a short period of time (and taking systematic copious notes on each of them) is that it becomes very apparent which ones stand out as good values, which ones are ready to drink or need more time to develop in the bottle before they are able show their full beauty, or which wines are a bit thin and passable, and which make you stop and think about its expression in the context of where it is from.  And which wines are a great value for the money.

As in the case of the 2012 Chateau Mirefleurs, Bordeaux Superior AOC. This wine goes in the red Bordeaux varietals, good value, and ready to drink categories for me. It is from the right-bank in Bordeaux France which is Merlot dominated plantings. Here we have 75 % Merlot and 25 % Cabernet Sauvignon grape varieties.

Color: The wine is dark ruby and showing a little salmon color on the rim from development.

Nose: On the nose it displays a medium-plus intensity of dark red and black fruits–berries, plum, cherries, and black currants. There is a beautiful earthiness that is reminiscent of a clay and gravely minerality. Bottle development has delivered an interesting savory aspect to the wine and there is a beautiful bouquet of red and purple flowers. Aromas of vanilla, cinnamon, and anise and some interest and complexity.

Palate: The wine is dry with medium-plus body and balanced dark red and black fruits, earth, floral, savory, and bakery flavors described above. Structurally the wine has medium-plus acidity, medium-plus fine-grained tannins, and medium-plus alcohol. It has a moderate finish.

Cost: It retails for around $16-$20 (I know, right?)

Where to find it in Maine: Ask your favorite independent locally owned wine shop to order it for you through Pine State distributors. You’ll also find it as a glass pour in Portland, Maine at Boone’s Fish House & Oyster Room starting mid-June 2016.

Food pairings suggestions: I had this with a grilled swordfish sandwich with garlic aioli, red onion, tomato, lettuce and a chewy fresh-baked roll. It was delicious. Charcuterie, June, burgers, pork, chicken, duck, salmon, tuna steaks, beef will pair well too. It is a very flexible and food-friendly wine. Just match the complexity of flavor and the medium-plus body.

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