In my exploration of wine I try to avoid the obvious. I'm not always successful. I didn't try too hard this week and found myself in the local branch of Majestic for what is quite an unusual reason. The One had been to see a friend on a recent warm summer's evening and came home saying she had just enjoyed a really delicious rose and could we go and buy some. It's not often I get such a direct instruction to go wine shopping, so off we popped.
Whilst there I picked up a few bottles, including:
This is a wine from Majestic's own label brand. They started selling Definition wines a few years ago and have slowly increased the styles available. I have tried a few of them and, generally, found them to be at least good value for money.
I had not had the Claret before and thought it worth a go. As you doubtless know, Claret is a traditional British name for the red wines of Bordeaux. You will also know that those wines, which are produced in huge quantities annually, can be made from a number of grape varieties and usually in a blend. The region is divided into a number of sub-regions and each, depending on the soil and topography, may be more of less suited to any of the permitted grapes.
The Gironde estuary runs through the Bordeaux region and, in broad brush terms, the wines from the left bank of the estuary tend to have Cabernet Sauvignon as the principle variety and those from the right bank tend to have Merlot taking the lead.
This one is an example of the exception that proves the rule. It is made in the Medoc, on the left bank, but contains a majority of juice from Cabernet Franc supported by Merlot and Cabernet Sauvignon.
Cabernet Franc is a lighter, more floral variety than either of its blending partners and can be found more frequently in the wines of the Loire valley where it is given greater respect. In a Claret it is often seen as a minor component, useful because it ripens more easily and can moderate the tanins of the more robust Cab Sav.
It is possibly because of the blend in this bottle that I was surprised and, in truth, a little disappointed when I first tasted it. I had not read any details before trying it and, as it was described as a Claret from Medoc, I had assumed it would be more of a meaty drink. I found it rather more acidic than I had expected and didn't find it to be particularly appealing. I finished the bottle over three sittings and by the last sensed that a day or two with the cork out had softened the acidity, but it could have been me that had softened.
If I was to choose a Cabernet Franc in future then I would look to the Loire as my source. Perhaps there it will be shown to better effect.
Pub quiz fact: Cabernet Sauvignon was created by crossing Cabernet Franc with Sauvignon Blanc.
Buy again? No.
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