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La Part du Boucher

Jean-Marc Sauboua first made this unique wine for the team at a special Castillon cellar – as a treat to enjoy after late-night working. All the best 'off cuts' that any discerning butcher (or in this case, winemaker) would keep back for his own dinner, hence the wine's name. They made the mistake of showing it off and the secret was out. La Part du Boucher comprises small amounts of wine left at the end of bottling, carefully blended, then stashed away for a while in barrel. It’s a magnificent blend – we couldn't tell you exactly what, but a little Pomerol, Pauillac perhaps and Saint Emilion rubbing shoulders with other stars from the southwest. What we can tell you is that it's a big, warming red. Decant and serve in large-bowled glasses.

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Chateau Peymouton is a part of the famed Chateau Laroque, situated about 3.5km east of the medieval town of Saint Emilion. When 27 hectares of Chateau Laroque was elevated to Saint Emilion Grand Cru Classé status in 1996, the remaining 31 hectares on the property was designated as Chateau Peymounton - a new Saint Emilion Grand Cru. The Chateau Peymouton parcels are situated on the higher part of the property's plateau, where the soil is composed of fine clay over a limestone base. The wine is made by the same team as Chateau Laroque with the same attention to detail. A blend of 72% Merlot, 22% Cabernet Franc, and 6% Cabernet Sauvignon, with an average vine age of 38 years. Deep dark crimson red, with complex aromatics of blue fruit, cigar box, and hints of violets. Very rich and powerful on the palate, with plush, dense, velvety tannins. A complex, richly flavoured Saint Emilion reflecting its Grand Cru status and the warm vintage.

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