My name is Anthony Foster, Master of Wine, and I work with Club Claret. Club Claret is your fast track to the heart of Bordeaux.
We are always in touch with what is going on on a daily basis. I don’t live in Bordeaux but I am an eight iron away and get into the region many times a year. Our job is to find you the real deals and not just the icon wines, though we can offer you those also. Why Club Claret? It is a very English name that Allan Sichel put into words so aptly over 50 years ago.
“Claret is a kindly, sensitive, proud wine. It will be charming to all who wish to make its acquaintance. It will reveal its inner-most self only where confidence will be appreciated and respected. Claret, in short, is capable of expressing beauty and truth, to delight the palate and nurture the mind of the philosopher in all of us. It is food to the mind, not a bludgeon. It reveals its secrets slowly, and becomes at once an inspiration to the striving and a recompense to the successful.”
Bordeaux has produced wines since the dawn of its history. The first reports date from the Roman occupation, but it was several centuries later, when the marriage of Eleanor of Aquitaine (the ancient name for Guyenne) to Henry II of England brought the whole of the province of Guyenne, including Gascony, into the possession of the English kings, that the wines of the country became known in England. Neither vineyards nor wines, however were as we know them today. At least three hundred years were to elapse before the first cork was used, and about five hundred years before wine was put into glass bottles.
The vineyards in those early days were no more than strips of vines in the cornfields, small patches, mostly in the area just to the south of Bordeaux. The wine they produced was light in color, often made from a mixture of red and white grapes, and was drunk young – within a year of being made. It was, at that time, a crime to sell old wine as new. The merchants of the Sénéchaussée of Bordeaux enjoyed the sole rights of selling wine from the Feast of St. Martin until Easter. The wine was lighter in color than that from the southern vineyards, and it is believed that the designation Clairet, by which it was known, is the origin of the word Claret used today.
Nowadays the products of the Bordeaux vineyards are esteemed mainly because of their ability to develop in bottle such delicacy of flavor and aroma that not only is the resultant character intrinsically pleasing but also pleasantly intriguing. Not only does it become possible to recognize a particular wine as a personality, but it becomes impossible to analyse that personality, so perfect is the harmony of the component flavors.
The soil on which the vines are grown is poor soil, suitable for no other crops. The vines themselves have, through the centuries, been selected and developed until today each type of soil is planted with the vine that suits it best, each estate has arrived at just the right proportion of the various authorized vines to suit its local climate. The poor soil contains no excess of any one substance; the vine is not too greedy for any single form of nourishment. The wine itself is made with no interference from man; every minute degree of substance in the soil plays its part, unhampered by any excess of sugar or alcohol, in creating such a rhythm and harmony in the resultant wine that a light Bordeaux of a perfect year may live and improve for half a century.
Now come and join me in the ever-growing world of Club Claret, try some of the wines and really appreciate why this the oldest wine region in the world is still first in every wine-lovers mind. Taste the elegance, sophistication and harmony these wines bring to great cuisine.