Le Temps des Récoltes 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.
Le Temps des Récoltes 2020 Bordeaux Rouge Bordeaux AOP, France
Tasting notes
This wine displays a stunning, deep ruby color that catches the light with each gentle swirl. A savory nose opens to unveil clove and olive aromas overlaying hints of red cherry and violet. These earthy aromas become even more potent with time in the glass, eventually joined by subtle scents of cocoa powder. Ripe plum and blackberry flavors rule the plump Merlot-driven palate, held by a firm tannic grip that relaxes slowly as spice returns on a dry finish.
Red cherry, violet, plum, blackberry, olive, clove, cocoa powder
Vintage Following a wet winter and spring, the 2020 vintage was exceptionally warm in the vineyards of Bordeaux, accompanied by scattered summer thunderstorms whose rains were welcomed by thirsty roots. Vines woke early in the spring, which set the stage for a long growing season, amplifying rich, dark fruit notes and softening textures in our thick-skinned red grapes. Harvest took place in September, marking the end of another impeccable year for French wine.
Aromas and flavors
Winemaking
• Oak
Cellar •
Spotlight
•
Merlot is responsible for 70 percent of this blend. It drives the soft profile, spice and full body, while Cabernet Sauvignon brings its signature tannic structure to the table. In order to capture the best of these varieties, we ferment them separately for three weeks before our winemakers skillfully test different proportions to unveil the perfect varietal balance. Before sealing the cork, oak adds a final layer of depth to this rumination-worthy, Right Bank-styled Bordeaux. Rainfall early in the season keeps vines hydrated throughout ripening. Clay soils retain moisture and maintain cool temperatures, resulting in textural wines. Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics. contact adds complexity and flavor while softening tannins.
Vineyard •
Pinot Noir is often responsible for a winemaker’s finest creations and a grower’s greatest frustrations. France’s Pays d’Oc IGP is naturally well-matched to this temperamental variety with numerous factors that combat its most common threats. A quartet of local winds—the Mistral, Autan, Marin and Tramontane—keep mildew at bay, while a sunny Mediterranean climate amplifies fruit flavors and diverse soils nourish vines throughout a long summer. This region boasts a flavorful array of concentrated, fruit-forward styles with elegant textures.
Region
Serving instructions Temperature: Room temperature (60–65°F) Decanting time: 45 minutes Glassware: Bordeaux glass Profile Tannin:Sweetness:Acidity:Body: Set the table
Flank steak
Garlic-shallot butter 2-4 cloves garlic, chopped pinch of sea salt 1 tsp. fresh lemon juice 2 tsp. shallot, minced 8 tbsp. unsalted butter, room temperature sea salt and fresh ground pepper to taste
Rub one side of steak with salt and pepper. Spread garlic-chive butter over the same side. Repeat on the other side.
1½ lbs. flank steak, even thickness of sea1-inchsaltand fresh ground coarse pepper
In a small bowl, mash chopped garlic and salt to make a paste. Mix in lemon juice and shallot. Add butter, and combine thoroughly until smooth. Season to taste. Set aside.
Remove from heat when the temperature reads 120-125°F. Remove from pan and rest on a rack for 5-10 minutes to retain crispiness. Slice against the grain.
Heat oil in an iron skillet over medium-high heat.
1 tbsp. canola oil
Pan-seared flank steak with garlic-shallot butter
Place steak in the hot pan, and sear until browned, 3-5 minutes. Baste with butter. Flip and sear the other side. Baste with butter. Check temperature.
Bring flank steak to room temperature for 30 minutes.
Ingredients Preparation
Bake until edges are golden, 15 minutes. Remove from the oven, and cool slightly. Sprinkle with arugula and balsamic vinegar.
Preheat oven to 400°F. Clean and cut asparagus into bite-sized chunks. Spread pastry onto a lined baking sheet. Cover pastry with pesto up to 1 inch from the edge. Place all ingredients except egg and arugula on top of the pesto. Brush ‘crust’ with beaten egg. Place tart in the oven.
Ingredients Preparation
1 sheet puff pastry, rolled to 1/4 in. thick 1 cup fresh pesto 2 red onions, sliced into long strips 6 spears of asparagus, trimmed 1 cup crumbled goat cheese (alternative feta) ¾ cup sundried tomatoes, reconstituted or in oil 1 tsp. fresh oregano, chopped 1 tsp. fresh basil, chopped 1 tsp. fresh thyme leaves sea salt and fresh ground pepper to taste 1 egg, beaten 1 cup fresh arugula (rocket) 1 tbsp. aged balsamic vinegar
Pesto puff tart with goat cheese and asparagus
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