Wines Bordeaux Village Cellar - 2007

This 2007 Bordeaux Rouge from Village Cellar comes from the broad "Bordeaux" appellation, a regional designation that encompasses a diversity of vineyard sites throughout the region. As a red Bordeaux, it is most likely made from a classic blend of grape varieties typical of the area, with Merlot, Cabernet Sauvignon, and Cabernet Franc being the most widely used, though the precise cépage may vary. The vintage, 2007, was characterised by a challenging growing season but resulted in wines that, especially at a regional level, tend to be approachable, with supple tannins and fresher fruit profiles. Expect a wine that displays red and black fruit notes, perhaps redcurrant, plum, or cassis, intermixed with gentle hints of spice, earth, or cedar, and a harmonious, medium-bodied palate.

Bordeaux is perhaps France’s most famous wine region, renowned for its centuries-old tradition of winemaking. The temperate maritime climate, influenced by the nearby Atlantic Ocean and the Gironde estuary, moderates both heat and cold, with regular rainfall that can present vintage variability. Soils in Bordeaux are famously diverse—gravel, clay, limestone—contributing variously to the structure, aroma, and longevity of the wines. For regional level Bordeaux, the grapes may be sourced from several subregions, reflecting a broader snapshot of the region’s classic style, suitable for enjoyment within a few years of release.

For food pairing, wines of this style are versatile at the table. Their medium body and moderate tannins make them a fine match for roast poultry, pork loin, charcuterie, or grilled vegetables. Traditional Bordelais dishes such as entrecôte steak with shallot sauce or confit duck would complement the wine’s fruit and gentle structure, and it can also accompany British classics like shepherd's pie or roast lamb.

To enjoy this wine at its best, serve at a temperature of 16-18°C. Given its age, open the bottle 30 minutes prior to serving to allow any mature aromas to unfold. If there is sediment, a gentle decanting is recommended.