“Graves Box: Château Lusseau” Regularly $154.74, on Sale for $128.90 Six Bottle Sampler: $119.99 + Tax (26% Off!)

“Graves Box: Château Lusseau” Regularly $154.74, on sale for $128.90 six bottle sampler: $119.99 + tax (26% off!)

hâteau Lusseau has, for years, remained one of our perennial favorites, Crepresenting excellent value and the specific mineral sturdiness much respected in the great wines of Graves. Bérengère Quellien is the estate's current mastermind. After a departure from the family's historical trade as vignerons and a stint as an attorney, she returned in 1997 to take up the reigns and endeavor alongside her parents to craft the greatest wines possible from the excellent terroir of her family's vineyards.

Graves, the southern stretch of Bordeaux's left bank, is renowned for (and named for) its distinctively stoney terrain. This terrain and its gravelly makeup allow for excellent drainage and a resultant concentration of flavor in the region's wines. Graves is one of the Bordeaux region's earliest viticultural strongholds, predating the planting of vines throughout the Medoc by over five centuries.

ine production in WGraves stretches back over 1200 years, and its wines were the first to be exported to England early in the 12th century. Graves wines were beloved of Eleanor of Aquitaine, wife of King Henry II. Her particular tastes led to lucrative trade routes between the two countries and the burgeoning British lust for what came to be known as "claret." Château Lusseau at sunset. At the dawn of the 14th century, Pope Clement V (Bertrand de Goth) founded Château Pape Clément, the first named château in all of Bordeaux. Samuel Pepys name-dropped the venerable (and still active) Château Haut-Brion in his famous diary in 1663, creating even more of a fervor for Graves wines and helping to bring further international acclaim to the region. To put this in perspective, the neighboring Medoc region was still a fetid swamp at this point. When the Dutch finally drained the wetlands, rendering the Medoc suitable for viticulture, Graves eventually began to take a backseat to what became increasingly more famous neighbors to the north. This shift took a toll on the region's exposure, but not its quality. This region still produces world class wines of extraordinary grace and power. The Lusseau estate has been cared for and owned by Béregère’s family for over a century, and its vineyards are treated, themselves, much like family. No chemicals are used, and no effort is spared in the loving pursuit of quality among the vines. Everything is attended by hand.

Click here: Yes, I would love to experience this rare offer of wine from Ch. Lusseau! “Graves Box: Château Lusseau” Regularly $154.74, on sale for $128.90 six bottle sampler: $119.99 + tax (26% off!) The estate's seven hectares are located close to the Graves appellation's northern extremes and are only half a mile south of the revered Pessac- Léognan subregion. Cabernet Sauvignon is typically the dominant grape in this quarter of Bordeaux, but both of Chateau Lusseau's excellent red cuvées feature Merlot occupying the largest portion of the blend. The fascinating result is the extent to which it really is the soil and the environment of Graves that run the show. Despite common preconceived notions about Merlot's predilection toward plumpness or gentleness, these are wines with serious backbone and a distinct potential for cellaring (although they're delicious now!).

Like all great food cultures, the cuisine of Bordeaux centers around simplicity and abundance; use the freshest, highest quality ingredients, and use a lot of them. The complex red wines of Bordeaux tend to reward the shameless carnivore, so animal protein is a good starting point. Escargots cooked with tomato and brandy make a classic appetizer, along with figs wrapped in ham. The wonderfully simple agneau aux mejillotes - grass-fed lamb cooked slowly with white beans - is hearty and wholesome, especially served with a generous pile of mushrooms sautéed in whatever wine you plan to drink alongside. It's not necessary to keep things French - grilled steaks, stews, even burgers are always a nice match - but the authenticity-minded gourmand will inevitably want to try the famous Sauce Bordelaise. This rich gravy is the quintessential sauce of Bordeaux, made with red wine, shallots, butter, demi-glace, and bone marrow. Match it with any protein or simply pour it all over your body.

Château Lusseau, Graves Rouge, Bordeaux, France 2009 $27.99 {sustainable} 45% Merlot, 35% Cabernet Sauvignon, 15% Malbec, 5% Cabernet Franc BOLDLY CLASSICAL BORDEAUX. CASSIS, BERRIES & TOAST This cuvée melds a classic balance of Merlot's blueberry, Cabernet Sauvignon's cassis, Malbec's prune and Cab Franc's herbaceous spice adorned with a sumptuous toastiness which is the result of a 14 month tenure in oak barrels. This truly is a masterpiece or, more accurately, a Mistress-piece since it is the work of a very talented woman winemaker who began with no experience in 1997 and has now captured the region's full x3 attention. bottles Serving Suggestions: Dry aged beef. Meat stock reduction sauces. Thick, juicy, gourmet burgers.

Château Lusseau, Graves, "Cuvée Berengere," Bordeaux, France, 2010 $19.99 {sustainable} 65% Merlot, 35% Cabernet Sauvignon CASSIS & RIPE BLACKBERRY, FIRM GRAVELLY MINERALITY Just 7 hectares of gravely, clay soil vineyards, this estate is tiny and part of the family since the 1800s. High density plantings and short pruning concentrate and focus the flavors in the wine. Final hand-harvesting ensures quality in the bottle. Berengere is the young woman winemaker creating a revolution at the estate and turning heads by bringing her feminine touch to a male dominated region. This Graves shows baked blackberry fruit, with toasted bread crust, vanilla spice and currants all through the finish. x3 Serving Suggestion: Grilled flank steak marinated in cilantro, bottles garlic and chili flakes. This is a meat lover's red Bordeaux.

Click here: Yes, I would love to experience this rare offer of Château Lusseau