L'Autre de Sociando-Mallet Haut Médoc Jean Gautreau 2008
L'Autre de Sociando-Mallet is a French red wine produced by SCEA Jean Gautreau. Originally introduced during the 2003 vintage by the estate's owner, Jean Gautreau, this wine originates from the terroir of the renowned Château Sociando-Mallet in Saint-Seurin-de-Cadourne. It was specifically crafted, blended, and reserved for restaurants offering the finest French cuisine.
The wine is classified as Appellation Haut-Médoc Contrôlée, located in the southern and highly prestigious part of the Médoc on the left bank of the Gironde estuary. This area is part of the greater Bordeaux region, a historic wine-producing area on the Atlantic coast that has been exporting wine since the Middle Ages and is famous for its legendary 1855 classification. The 2008 vintage achieved a score of 90 points, characterized by structure and depth, which reflects the classic conditions of this renowned terroir.
The composition is an equal blend of 50% Merlot and 50% Cabernet Sauvignon. Cabernet Sauvignon is one of the world's most recognized blue grapes for structured red wines and traditionally dominates the gravel soils of Bordeaux's left bank, though it is also widely cultivated in California, Washington, and Tuscany. Merlot is a classic blue grape that is frequently grown across Bordeaux, as well as in Northern Italy and the United States, providing a traditional counterpart in the blend.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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