Description Ludovic Roussillon is one of the top viticulteurs in Bordeaux’s Entre-Deux-Mers. He knows how to coax the very best out of his soils to get the most flavour in his grapes. Work hard in the vineyard and the wine almost makes itself, he says. We’ve worked with Ludovic for a number of years, enjoying both his red and his white from Château Le Coin. This is another wine from his vineyards – mostly Merlot, with a little Cabernet Franc and Cabernet Sauvignon – all vinified to bring out the fruit's richness, supported by sleek tannins. Rethink Bordeaux with this supple, generous, rounded red. It’s already drinking really well, with or without food. Roast beef, full flavoured pasta dishes, charcuterie, cheese – this wine is very versatile.
There are seven regional Appellations d’origine controlee (AOCs) that may be used throughout the Gironde department. These are Bordeaux Rouge AOC, Bordeaux Supérieur Rouge, Bordeaux Clairet, Bordeaux Rosé, Bordeaux Blanc, a dry white, Bordeaux Supérieur Blanc, a sweet white, and Crémant de Bordeaux, a sparkling methode traditionnelle wine. The entry-level Bordeaux AOC reds are fruity and easy-to-drink, and meant for early consumption rather than cellaring. Exceptions to the general rule are simpler wines like dry white wines produced in Medoc and Sauternes where the production of red and sweet wines dominate. For red wines, the most planted grape varietals are Merlot and Cabernet Sauvignon. As most regional Bordeaux AOC wines are produced on the Right Bank, Cabernet Franc is often found in the blend. Winemakers are using more and more Malbec, but Petit Verdot is not often seen. For white wines, Sauvignon Blanc and Sémillon each represent 42% of the vineyard surface and Muscadelle 9%.
