Wine Tourism and a 2015 Bordeaux- A good combination

Thank you, Mother Nature.

2015 is a very good year for the wines of Bordeaux. This is the year fruit rose to stardom and tannins and acidity realized important supporting roles. August rains and cool nights brought balance to the crop after several weeks of drought in the early summer.

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Location, Location, Location

The Bordeaux region is equidistant between the North Pole and the equator. The 45th parallel appears to offer an ecosystem that is noted as being ideal for the over 6 thousand winegrowing estates in this geographical area.

Grape Superstars

Cabernets and Merlots hold the leading roles for red wines (over 90 percent of wines produced), while Sauvignon and Semillon are the headliners for dry and sweet whites.

Vine to Wine: Checking In


On a very cold, damp, and otherwise horrible afternoon in Manhattan, swirling and sipping the wines of 2015 Bordeaux at Cipriani’s 42nd Street converted bank building appeared to be a perfect way to spend this precious (and dismal) mid-week afternoon. As a Cathedral of Commerce, the former Bowery Building (built in 1921 by architects Edward York and Philip Sawyer) offers guests a step back in history, grandly showcasing Italian Renaissance design complete with marble columns, 65-ft high ceilings, old world chandeliers along with stone carved figures and motifs that symbolize money.

Classified as one of the 14 Troisiemes Crus (Third Growths) in the Bordeaux Wine Official Classification of 1855. The terroir includes deep gravels from the Garonne River and sand from the Ice Age. The vines range in age: from 4-10 years – 15 percent; 10-25 years – 50 percent and 25 years – 33 percent; handpicked followed by hand-sorting. Vinification: Concrete and stainless steel tanks. Aged in 100 percent French oak barrels (fine grain and medium toast). Ageing time: 15-18 months. Racking: every 3 months with candle Fining –with egg white albumen.

The President of the Chateau is Eric Albada Jelgersma and General Manager is Alexander van Beek. The Consulting oenologist is Denis Duborudieu.

Read the fascinating full article here.