Chateau du Courlat - 2004 - Magnum

Chateau du Courlat - 2004 - Magnum: A Timeless Lussac-Saint-Émilion Experience

Introduction

The 2004 vintage in Bordeaux was exceptionally favourable, producing wines that have gracefully evolved with time. Chateau du Courlat, a reputable estate in the Lussac-Saint-Émilion appellation, has crafted a magnificent expression of this vintage in their 2004 Magnum.  This wine embodies the elegance and complexity that come with nearly two decades of careful ageing.

Tasting Note

• Appearance: The wine displays a deep garnet hue with subtle brick-red reflections at the rim, hinting at its maturity.
• Nose: A captivating bouquet unfolds with aromas of ripe black cherries, blackberries, and plums interlaced with subtle notes of tobacco leaf, cedarwood, and a touch of autumnal forest floor.
• Palate:  The palate is remarkably balanced, showcasing velvety tannins that have mellowed over time.  Flavours of blackcurrant, plum, and subtle spice are beautifully integrated with hints of leather, tobacco, and a delicate minerality. The finish is long and lingering, leaving a lasting impression of dried fruit and spice.

Food Pairings

The Chateau du Courlat 2004 Magnum is a versatile food wine with elegance and structure. Here are some inspired pairings that beautifully complement this exceptional red:

• Hearty British Fare:  Classic roasted meats like roast beef with Yorkshire pudding, lamb shanks, or a rich venison stew. The wine's developed tannins and subtle earthiness will complement the richness of the dishes.
• Mature Cheeses: Aged cheddar, Gouda, or a well-matured Comté cheese board will find harmony with the wine's evolved fruit and savoury notes.
• Charcuterie: Enjoy with a selection of cured meats, pâtés, and terrines. The wine's acidity will cut through the richness while its spice notes will complement the flavours.
• Umami-Rich Dishes:  Grilled portobello mushrooms with balsamic glaze, mushroom risotto, or a hearty lentil stew would make delightful vegetarian pairings.