The Médoc is the famous Bordeaux peninsula known for its muscular wines made from Cabernet Sauvignon and Merlot. Though well-known for the “classified growths” with enormous reputations, and price tags to match, the northern part of this peninsula uses simply “Médoc” for the appellation name. With a maritime climate, and porous limestone bedrock, this region rarely suffers for water as the vines can send their roots down to the aquifer. This is the home of the true values in the Médoc and serious producers can make a great wine that is affordable and approachable

Rémi Lacombe farms about 150 acres of vines that are planted to Cabernet Sauvignon, Merlot and Petit Verdot. Understanding that great wine must come from great fruit, the attention is paid to the vines from dormant pruning through flowering and ripening doing everything possible to maintain the health of the vines. Following the harvest, the crush is fermented in temperature-controlled stainless steel tanks with a long maceration on the lees for just the right extraction of color and tannins necessary to make a balanced and long-lived wine.

After fermentation, and clarification by settling, the wine is transferred into oak barrels, using one American oak barrel to 6 French ones. Rémi feels that this adds a note of complexity to his wine and is not afraid to try new things.

The wine is aged for 12 months in the barrels, and then moved back to the vat for the final clarification before bottling. This insures a lovely clarity without sacrificing any flavor. The blend of Bessan-Ségur is 50% Cabernet Sauvignon, 48% Merlot and 2% Petit Verdot. This last grape is found mostly in the Médoc and gives a deep color and profound depth of flavor to the wine not present in wines without it. It takes the longest to mature explaining why many avoid it. Rémi feels it is worth the trouble, and I agree.

Meats and rich cheeses, duck, game, stews and savory dishes are the best pairings here.

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