Bordeaux Superieur is an appellation which covers the whole of the Bordeaux region, from Verdon-sur-Mer at the north-western tip of the Medoc to Sainte-Foy, 80 miles (130km) to the east. Rather than being a sub-category of the generic Bordeaux appellation, Bordeaux Superieur is a title in its own right, specifically covering both red and white wines. The reds have a slightly higher alcoholic content than standard Bordeaux, are aged for longer in oak barrels (12 months minimum) and are produced from older vines. The whites are distinguished from standard white Bordeaux by their higher residual sugar levels, which make the wines anything from semi-sweet to liquoreux. Bordeaux Superieur wines are produced from the classic Bordelais grape varieties. The reds are made from Cabernet Sauvignon, Cabernet Franc, Carmenere, Merlot, Malbec and Petit Verdot (proportions vary according to vineyard locations), and generally tend to be a little richer and more complex than regular Bordeaux. They also, theoretically, offer better ageing potential, but this can be down to the winemaking. The whites are produced from Sauvignon Blanc, Sauvignon Gris, Semillon and Muscadelle. They also tend to be a little more complex, due to the slightly lower maximum yields dictated by the Superieur production conditions. About a quarter of the vineyard coverage dedicated to AOC Bordeaux wine production is given over to Bordeaux Superieur. It is spread across the region, with a bias towards the areas north of Saint-Emilion and Pomerol where more location-specific
Made from a blend of Merlot, Cabernet Franc and Cabernet Sauvignon, the wine is a deep ruby red in colour with an intense nose of red cherries and plums. The palate is well structured with juicy tannins and flavours of sweet plums, toast, vanilla and cloves from well integrated oak ageing. The rich fruit flavours linger on the palate with a fresh acidity giving a juicy feel to the wine.
Serve alongside roast meats such as beef, veal and game.