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Chateau La Gaffeliere 2010 1er Grand Cru Classe B
Chateau La Gaffeliere


  France / Bordeaux
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A legendary vintage with 97pts from James Suckling, 95pts from Robert Parker, and 95pts from Wine Enthusiast.


Why do we love it?

Chateau La Gaffeliere 1er Grand Cru Classe B 2010 is a classic and beloved red wine from the legendary Saint-Emilion, which combines sweet, vanilla aromas with dense fruit and impressive, robust structure. The ratings by James Suckling (97pts), Robert Parker (95pts), and Wine Enthusiast (95pts) show that this is an amazing wine from a legendary vintage!

The beautiful winery with 4th-century mosaics is located in Saint-Emilion, the medieval "village" on the right bank of Bordeaux, famous for its Merlot-based wines. The soil of Saint-Emilion is clayey and is responsible for the rich structure and concentration of the wines. Merlot from Saint-Emilion is unlike any other in the world as it uniquely captures its special terroir.

The Chateau La Gaffeliere 1er Grand Cru Classe B 2010 is one such excellent example. The grapes come from both hills and flat plains. Their combination gives balance, complexity, and character to the wine. The blend consists of 80% Merlot and 20% Cabernet Franc. The wine fermented with selected yeasts, at controlled temperatures, in stainless steel tanks, and then it was aged in French oak barrels for at least 20 months. The result is intense and exuberant, enjoyable now, and for the next 10 years.

Chateau La Gaffeliere 1er Grand Cru Classe B 2010 is a wine worth having in your collection.









Tastes Like
It has deep ruby color and an intoxicating nose, with intense aromas of plum, cherry, blackberry, redcurrant, violet, eucalyptus, tobacco, cigar, vanilla, cinnamon, clove, pepper, and chocolate.

In the mouth, it has a rich body, high acidity, and robust tannins. The dense ripe red and black fruits get married with sweet spices, cocoa, coffee, tea, and cedar.
Technical stuff
Color Red
Type Dry
Year 2010
Alcohol 14%
Origin Bordeaux, France
Variety Merlot , Cabernet Franc
Aromas Sour cherry, cherry, plum, berry, vanilla, pepper, tea, tobacco, cedar, cigar box, violet.
Bottle Size 750ml
Barrique 20 months
Serving temperature 16%
Aging 10+ years
Closure Cork
Organic No



with a juicy burger, beef stew in tomato sauce, or a with rib-eye steak with red wine sauce and vegetables.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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