Viniou Reviews
Château Vermont's "La Grande Cuvée" Rouge from the Entre-deux-Mers AOC is an intriguing expression of Bordeaux red wine, crafted in a region historically renowned for its crisp whites but gaining increasing recognition for well-made, approachable reds. Though the specific vintage isn't indicated, the cuvée likely blends classic Bordeaux grape varieties such as Merlot, Cabernet Sauvignon, and potentially Cabernet Franc or Malbec, all shaped by the area's microclimate and clay-limestone soils. The winemaking at Château Vermont generally strives for a balance between fruit expression and structure, with fermentation in stainless steel tanks to maintain freshness and a possible maturation in oak to add complexity without overpowering the primary fruit.
Entre-deux-Mers, nestled between the Garonne and Dordogne rivers in Bordeaux, benefits from an oceanic climate—mild winters, warm but not excessively hot summers, and humidity moderated by the proximity of rivers and forests. The soils are diverse but predominantly clay-limestone, which lends structure and freshness to the wines, supporting both white and red grape varieties. Historically, Entre-deux-Mers has leaned into white wine production, but Châteaux like Vermont are proving the red wines’ potential for elegance and everyday pleasure. This region carries deep-rooted viticultural traditions, with small family estates often at the helm.
This style of Bordeaux rouge is highly versatile at the table. Its fruity character, moderate tannins, and lively acidity make it an excellent partner for regional dishes—try it with duck confit, grilled entrecôte Bordelaise, or braised lamb shoulder with herbs. It also pairs beautifully with charcuterie platters, roasted vegetables, and even hearty mushroom dishes. For a local touch, serve it alongside a classic Bordeaux cheese plate, like Ossau-Iraty or Comté.
For the best tasting experience, serve this red slightly cool, ideally between 15 and 17°C. This temperature preserves the wine's freshness and accentuates its elegant fruitiness, while softening any youthful tannic edge. Decanting for half an hour will help open up the aromas and flavours, especially if the wine is relatively young.
