Château Subilaux, based in the municipality of Saint Palais de Blaye on the right bank of the Gironde, is the project of second generation winemakers, Hervé Lardière and his brother, Christoph (the vineyard manager for Château Valandraud, a premier estate in St. Emilion). Comprised of seven hectares of vineyards when established in 1998, the château today encompasses 27 hectares in Bordeaux and Blaye Côtes des Bordeaux.

The grapes for this wine come from 10 hectares of vineyards planted in the sandy-clay soil of Pleine Selve, north of Bourg and Blaye, across the river from Margaux and about an hour driving-distance from downtown Bordeaux.  Following harvest and crushing, the wine undergoes pre-fermentation maceration and malolactic fermentation and then ferments and ages in stainless steel tanks.

TASTING NOTES

Aromas of blackberries, pencil lead, licorice root and mushrooms.  On the palate this wine has medium-plus concentration but it is still fresh: Dark fruited, Kalamata olives, forest floor, spice, pencil lead and wet soil. It has integrated tannins and a medium finish.

FOOD PAIRING

Pair this wine with a range of tomato-based Italian dishes or food with ‘umami’ (i.e. deeply savory) tastes, like roast chicken or meals with mushrooms and/or parmesan. It would complement richly-sauced dishes such as steak in a red wine sauce or those that include caramelized roast veggies – especially roast squash, red peppers and beets, and fried or grilled mushrooms. It would also work well with foods that have a touch of hot spice – e.g. blackened fish or jambalaya – and fare that features the anise flavor of five-spice and fennel. 

Charcuterie, Cheese, Duck, Grilled preparations, Lamb, Mushrooms, Red Meat, Roasted Root Vegetables, Tomato Sauce, Wild Game