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Recommended with steak, beef casseroles, lamb, chicken, turkey and smooth enough to have with pork dishes also. Also good with cheese, tomato-based dishes, mushrooms, roast vegetables etc. The producer says "All the wines from Château Gaby pair well with buttery foods, sharp cheeses, roasted meats, and veal."
It is worth decanting and letting this wine breathe for an hour or so before serving - read my blog on decanting for more information. There may be a little sediment
"Château Gaby is a blend of three grape varieties - Merlot, Cabernet Franc and Cabernet Sauvignon - grown on the clay limestone hills of the estate.
This wine is lovely in color: an intense red with bright tints. Hints of pretty, red fruit are complemented by flavors of black fruit in some vintages. Discretely woody undertones highlight the classy nature of this wine. Very ripe, very elegant flavors with slightly toasted and spicy hints linger on the finish."
92 points Decanter
"A blockbuster Fronsac, opaque red in colour, and with a very oaky nose that is sweet and intense without being Port-like. Very concentrated, this is dense, powerful and compact, with firm tannins. Yet it also has sucrosity and persistence, saving it from heaviness or excessive extraction."
92-93 points Wine Spectator Tasted from Barrel in 2011
"Still very primal, but enticing, with sappy raspberry, sweet spice, melted licorice and linzer torte notes that have yet to stretch out fully. There's racy acidity as well, so this should knit nicely."
In Vivino's top 1% wines in the region
A beautifully developing 2010 Merlot-dominant Right Bank Bordeaux. Still full of fruit - damsons, ripe plums, mulberries etc – and sweet spices and fudge from the oak ageing; very smooth tannins