Everything about Chateau Bolaire Bordeaux Superieur wine producer with wine tasting notes, wine and food pairing tips, best vintages, ratings, a history of the property, information on wine making and terroir. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Bolaire History, Overview
Chateau Bolaire is an interesting estate in the Bordeaux Superieur appellation. The vineyards boast the largest percentage of Petit Verdot planted in all of Bordeaux at more than fifty percent! Chateau Bolaire was first established at the start of the 21st century. The property was created by the young Vincent Mulliez, after he purchased it in 2003. Vincent Mulliez was also responsible for improving the quality of wines being produced at his Haut Medoc estate Chateau Belle-Vue along with Chateau de Gironville, which is also situated in the Haut Medo appellation.
All three estates have earned a solid reputation for producing fine, affordable, value priced, Bordeaux wine of quality. Vincent Mulliez, who had a career as a banker before becoming a Bordeaux wine maker, passed away in 2010 at only 44 years of age.
Chateau Bolaire Vineyards, Terroir, Grapes, Winemaking
The 7.3 hectare Bordeaux Superieur vineyard of Chateau Bolaire is planted to 54% Petit Verdot, 37% Cabernet Sauvignon and 9% Merlot. The vineyard is planted to a vine density of between 5,000 and 6,000 vines per hectare. While the vines are old, with an average age of 40 years, what makes the vineyard distinct is that Chateau Bolaire has some of the oldest Petit Verdot vines in all of Bordeaux at close to 90 years of age! The terroir features a distinctive soil composition with its fine grained, sandy, red clay.
To produce the wine of Chateau Bolaire, vinification starts as the juice undergoes a 21 day cold soak at 5 degrees Celsius before being fermented in temperature controlled, stainless steel vats. The juice spends about 90 days on its post malolacitc fermentation lees. Malolactic fermentation takes place in barrel. The wine is aged for an average of 12 months in roughly 30% new, French oak barrels before bottling. Chateau Bolaire is one of the top Bordeaux value wines. The wine is designated as a Bordeaux Superieur.
Serving and Decanting Chateau Bolaire with Wine, Food, Pairing Tips
Chateau Bolaire is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Bolaire is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau Bolaire is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Château Bolaire Wine Tasting Notes
8 Vintages 14878 Views Sort Vintage Rating
2015 Château Bolaire ( Bordeaux Supérieur)
Using a unique blend of 60% old vine Petit Verdot, 35% Merlot and 5% Cabernet Sauvignon produced a wine that is fresh, floral and robust, with sweet, dark, spicy, fruit filled finish.
Apr 29, 2016points - Tasted 959 Views
2014 Château Bolaire ( Bordeaux Supérieur)
Sweet, lush, fat, juicy, ripe, spicy fruit for a price you can afford and drinkable on release. This unique wine is produced with the highest percentage of Petit Verdot in Bordeaux that takes up 60% of the blend, the remainder consists of 35% Merlot and 5% Cabernet Sauvignon. The wine reached 13.5% alcohol. 88-89 Pts
May 1, 2015points - Tasted 1329 Views
2013 Château Bolaire ( Bordeaux Supérieur)
Easy drinking, spicy and open, this delivers a shot of boysenberry in the finish. This unique wine is produced with the highest percentage of Petit Verdot in Bordeaux at 53%, with the remainder of the blend coming from 40% Merlot, and 7% Cabernet Sauvignon, the wine reached 13%. 85-88 Pts
May 1, 2014points - Tasted 1555 Views
2012 Château Bolaire ( Bordeaux Supérieur)
This unique wine is produced with the highest percentage of Petit Verdot in Bordeaux, with more than 54% in the blend, and is packed with spicy, fresh red berries. 87-89 Pts
Apr 26, 2013points - Tasted 1677 Views
2011 Château Bolaire ( Bordeaux Supérieur)
Produced from an unusual blend of 40% Petit Verdot, 35% Merlot and 25% Cabernet Sauvignon, the goal is to move the property to an even higher percentage of Petit Verdot with hopes that the wine will eventually become an even mix of Petit Verdot and Merlot. With leaf, forest and spice, the wine is fresh and filled with crisp cassis and blackberry. 88-91 Pts.
Apr 20, 2012points - Tasted 2150 Views
2010 Château Bolaire ( Bordeaux Supérieur)
Bolaire Produced from an unusual blend of 40% Petit Verdot, 35% Merlot and 25% Cabernet Sauvignon, the goal is to move the property to an even higher percentage of Petit Verdot with the hopes the wine will eventually become an even mix of Petit Verdot and Merlot. With wood, black raspberry, cassis and flower scents, this medium bodied wine offers a lot of freshness, spice and cassis ending with hints of pepper and slightly green tints in the finish. 87-89 Pts
Apr 22, 2011points - Tasted 3263 Views
2009 Château Bolaire ( Bordeaux Supérieur)
This outstanding Bordeaux value wine is ready to drink with its lush textures coupled with its spice, licorice and smoky, ripe black cherry personality. From a blend of 39% Petit Verdot, 34% Merlot and 27% Cabernet Sauvignon.
Sep 12, 2014points - Tasted 2453 Views
2005 Château Bolaire ( Bordeaux Supérieur)
Surprisingly, still going strong at close to 10 years of age. This is probably due to the blend, which includes almost 40% Petit Verdot! The wine is earthy, spicy, floral and shows a dark, blackberry fruit and olive note. Round and ready, if you have a bottle, do not hesitate to pop a cork.
Nov 2, 2016points - Tasted 1492 Views