Ch. Philippe Jacques & Co. 2020 Bordeaux Rouge Bordeaux AOP, France
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
Ch. Philippe Jacques & Co. 2020 Bordeaux Rouge Bordeaux AOP, France
Spice and earth command the nose of our Bordeaux blend, showcasing aromas of clove, cedar and hints of violet, which charm the senses, drawing you into the glass. The palate is both muscular and round, with delicate acidity and firm tannins. Blackberry and plum flavors are first to greet you, followed by savory olive tapenade for a dry, Old World finish. As this wine evolves in the glass, savory characteristics become even more prominent as each new layer is revealed.
Tasting notes
Aromas and flavors
Violet, plum, blackberry, olive, clove, cedar Vintage
The 2020 growing season began with a medley of warm, temperate days and scattered storms. Timing was in our favor, as this wet spring weather proved vital, creating water reserves that kept our vines hydrated throughout a dry summer. Our Merlot and Cabernet Sauvignon vineyards prospered with ample time on the vine and high temperatures, revealing their magnificent spectrum of rich fruit flavors.
Spotlight
Winemaking When styling this wine, we set our sights on Bordeaux’s Right Bank. This blend leans on Merlot—accounting for 70 percent of the grapes in this bottle—for its signature plumminess and soft mouthfeel, while Cabernet Sauvignon provides a robust tannic backbone. We waited to blend until after fermentation, allowing each variety time with its skins to enhance its unique varietal expression before bringing everything together with oak for a wine that is a pinnacle of its revered style.
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Vineyard • A long growing season concentrates flavors and increases complexity. • Clay soils retain moisture and maintain cool temperatures in hot, dry years.
Cellar • Skin contact enhances the wine’s flavors, tannins, and color.
Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics.
Region Bordeaux dominates the winemaking world as home to famous châteaus, coveted styles and undisputed quality. The mighty Gironde River flows inland from the Atlantic Ocean, splitting the region into distinct zones. For red wines, we look to vineyards on each side of the river, where different blending styles have formed thanks to numerous unique microclimates and diverse soil types. Merlot rules the soft, plummy reds of the Right Bank, while the Left Bank’s dark-fruited tannic blends feature Cabernet Sauvignon predominantly.
Serving instructions Temperature: Room temperature (60–65°F) Decanting time: 45 minutes Glassware: Bordeaux glass Profile Tannin:Sweetness:Acidity:Body: Set the table
Ingredients Preparation
2 courgette (green zucchini and yellow summer squash)
Preheat oven to 375°F. Slice eggplant, zucchini, squash and tomatoes into ⅛-inch rounds. Set aside.
4 fresh roma tomatoes (plum tomatoes)
2 tbsp. olive oil
2 tbsp. fresh oregano, chopped* 2 tbsp. fresh basil, chopped* dash of dried dill 4 tbsp. olive oil *substitute dried if necessary
Classic French ratatouille
1 yellow onion, diced 4 cloves garlic, rough chopped 1 yellow bell pepper, diced 1 red bell pepper, diced sea salt and ground pepper to taste 28 oz. can crushed tomatoes, 2 tsp. fresh thyme*
Heat two tablespoons of olive oil in a cast-iron or baking pan over medium-high heat. Sauté onion until translucent. Add garlic and peppers until soft, about 10 minutes, and season to taste. Add crushed tomatoes, stir and smooth with a spatula.
Arrange eggplant, zucchini, squash and tomato slices in alternating layers on top of the sauce. Work from the outside edge, and finish in the middle. Mix together the remaining ingredients in a small bowl. Drizzle the herb seasoning over the vegetables. Cover with foil, and bake for 40 minutes. Uncover, and bake for another 20 minutes until soft. Serve hot.
Select vegetables of equal diameter so that when cut into rounds, they are of similar size. Use 1/3 amount of dried herbs compared to fresh.
Special notes
2 aubergine (eggplant)
Heat two tablespoons of olive oil in an iron skillet over medium-high heat. Cook pork chops until browned, 4-5 minutes per side. Set aside.
Ingredients Preparation
2 bone-in pork chops ¾ in. thick 2 tbsp. olive oil sea salt and ground pepper to taste
1 tbsp. butter 1 cup mushrooms, thick cut 1 small onion, chopped ½ tsp. fresh thyme, finely chopped ½ tsp. fresh parsley, finely chopped ½ tsp. fresh rosemary, finely chopped red wine or stock for deglazing
French cut bone-in pork chop with sautéed mushroom glaze
Sauté the remaining ingredients in the skillet. Deglaze the pan with a few tablespoons of red wine or stock. Return pork chops to skillet and quickly coat with mushroom glaze. Transfer to warm plates.
Sautéed mushroom glaze
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