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2010 Chateau Margaux Harvest Paul Pontallier talks Biodynamics

Chateau Margaux not only produces what many wine lovers say is the finest red  Bordeaux wine made, they also make an outstanding white wine.  2007 remains the best white Bordeaux wine from Margaux I have ever tasted.  They started the 2010 Chateau Margaux Harvest with the picking their sauvignon blanc and semillon September 9. Paul Pontallier,

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2010 Vieux Chateau Certan Harvest Produces 30% Less Wine!

Chateau L’Eglise Clinet  has found a place on the top of the Pomerol pyramid with their Bordeaux wine.  Denis Durantou has been on a hot streak since 1998.  2009 l’Eglise Clinet was sublime in barrel tastings. Durantou began harvesting young merlot vines, September 23.  He finished picking the cabernet franc, Friday, October 1.  Durantou commented on

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Chateau Rayne Vigneau offers smaller, designer Sauternes bottles

Sauternes is most expensive Bordeaux wine to produce. Due to the need to make multiple passes through the vineyards looking for berries attacked by botrytis, the labor costs are high. Plus the yields are low as fruit with botrytis offers very little juice.  Yet with all that in mind, Sauternes and other sweet wines have become the most

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2010 Bordeaux Wine Harvest: Merlot in the Medoc is being picked now!

  The 2010 Bordeaux wine harvest has been going on in Pomerol and St. Emilion for almost a week.  Some top Pomerol properties will conclude their harvest by October 1.  In the Medoc, September 28 was the first day many chateaux began harvesting Merlot in the Medoc. Because merlot ripens first, harvester’s are working on

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Chateau Lynch Bages owner, Jean-Michel Cazes discusses big changes

Starting in 2005, Chateau Lynch Bages has been working extensively in their vineyards to protect their vegetal genetic material.

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Le Monde gets Bordeaux Wine News from The Wine Cellar Insider!

Great wine, (Bordeaux Wine) wants to be red and writers want to be read.   While some people will not agree with the old adage credited to Harry Waugh, “The first duty of a wine is to be red” I think it remains just as true today as when those words were penned decades ago.  Harry Waugh was

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