The 15.92-hectare vineyard on the limestone plateau of Saint Emilion is planted to 70% Merlot, 24% Cabernet Franc, and 6% Cabernet Sauvignon produces a full-bodied, rich wine with ample chocolate, blackberry, black raspberry, stone, licorice and truffle flavors.
The berries, with their acidity makes this a slightly better match for brighter wines like Cote Rotie or Pinot Noir. If you want something bigger, like a Bordeaux wine, leave out the berries.
Some of the best wines for pairing with chocolate come from Argentina. The wines are generally fruitier, yet well structured, which pair perfectly with the richness of chocolate.
“1945 Mouton and 1947 Cheval Blanc 1947 were also excessive wines when very young. They could have tasted like Cos 2009 and they were considered atypical for their time.”
Another factor making unusual wines appealing is their exclusivity to their place of origin. You can only find Furmint in Hungary, whereas Chardonnay and Merlot can hail from almost any country in the world.
The 2011 UGCB (Union des Grand Cru Bordeaux) North American Tour starts next week in San Francisco. For Bordeaux wine lovers and consumers who just like wine, this is the best wine event of the year. This focus this year is on 2008 Bordeaux.
Clos St. Martin is sensuous. It’s round, opulent, soft textures, coupled with plums, dark berries, licorice and minerality. With only 500 cases produced for the world, it’s worth the effort to find a few bottles.
