Black cherries and blackberries, with a hint of toasted oak. Well balanced with ripe tannins and a nice acidity.
Claret can be one of many varietals. Historically, the French created a pale rose wine called "Clairet". During the "Second Hundred Years War" between Great Britain and France, the importing of Clairet wines decreased significantly. In the late 1800s, the English were using the word "claret" to describe Bordeaux wine that had been spiced.
Today's claret is a dark, heavy, dry red Bordeaux. It is a good choice for putting in the cellar to age for several years. Claret is now used to describe not only red wines from Bordeaux, but wines made elsewhere in the Bordeaux style. Read More...
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