Focus on Bordeaux: Chateau Bonnet Bordeaux Rosé by Marc Soucy

Bordeaux Rosé Wine Review by Marc Soucy


Pairing rosé wine with a winter dish



“Andre Lurton brings us this different spin on Rosé. Bordeaux Rosé is different from many other typical Rosés in that the focused flavors of Merlot and Cabernet Sauvignon can produce a different flavor profile from the Grenache and Cinsault based Rosés that dominate much of southern France. The result can be a darker berry fruit flavor profile, and a bit more tannin. The grapes for this wine are partially hand picked, partially hand triaged before machine harvesting, and cool fermented in stainless steel to protect the fresh flavors.

This somewhat unusual Rosé shows off a clean salmon color with a reddish hue. Aromas of ripe cherry mingle within a juxtaposition of cantaloupe sweetness and crab apple acidity. These intriguing smells turn into ripe peach and cherry flavors, with hints of tannin and a fattiness that coats the tongue and creates a long pleasing finish. Most successful Rosés are made from Grenache, Cinsault, and other Rhone-affiliated grapes. This one is made from Bordeaux stalwarts Merlot and Cabernet Sauvignon, and you can tell the difference. Enjoy this with ham, salmon, or a thick chowder. You’ll be surprised what the right rosé will do for a winter dish.”


Planet Bordeaux‘s insight:

This article is an excellent way to learn about Château Bonnet. Also with a good food and wine pairing suggestion. Written by Marc Soucy, a wine blogger from Boston, Massachusetts.

See our topic Planet Bordeaux – The Heart & Soul of Bordeaux on

See the complete wine review from Marc Soucy on