Thomas Sullivan, billionaire founder of Lumber Liquidators and Cabinets to Go in the US, has bought just under 30 hectares of vines across three Bordeaux Right Bank estates.
The estates are Château Gaby in AOC Fronsac, Château Moya in AOC Castillon Côtes de Bordeaux and Château du Parc in AOC St-Emilion Grand Cru.
These are his first vineyard purchases. Sullivan is a Boston-native and a Miami resident.
Both Château Gaby, the 16-hectare Fronsac estate that sits on one of the appellation’s highest limestone ridges, and Château Moya, with 8 hectares in Castillon, have been sold by Canadian former asset manager David Curl.
The Curl family is moving full-time to South Africa, where they own a farm in Elgin.
They will continue to produce single-plot Syrah and pinot noir under the name Moya Meaker.
The 5.5 hectare Château du Parc is a separate sale by Alain Raynaud, wine consultant and former owner of Château Quinault in St-Emilion.
He bought the estate, located in the village of Saint Sulpice de Faleyrans, in 2011. He expanded it a few years later to add some Cabernet Franc to the previously Merlot-dominant wine.
Continue reading: Decanter
What a blockbuster effort! Atypically powerful, one day, the 2009 Haut-Brion may be considered to be the 21st century version of the 1959. It is an extraordinarily complex, concentrated effort made from a blend of 46% Merlot, 40% Cabernet Sauvignon and 14% Cabernet Franc with the highest alcohol ever achieved at this estate, 14.3%. Even richer than the perfect 1989, with similar technical numbers although slightly higher extract and alcohol, it offers up a sensational perfume of subtle burning embers, unsmoked cigar tobacco, charcoal, black raspberries, wet gravel, plums, figs and blueberries. There is so much going on in the aromatics that one almost hesitates to stop smelling it. However, when it hits the palate, it is hardly a letdown. This unctuously textured, full-bodied 2009 possesses low acidity along with stunning extract and remarkable clarity for a wine with a pH close to 4.0. The good news is that there are 10,500 cases of the 2009, one of the most compelling examples of Haut-Brion ever made. It requires a decade of cellaring and should last a half century or more. Readers who have loved the complexity of Haut-Brion should be prepared for a bigger, richer, more massive wine, but one that does not lose any of its prodigious aromatic attractions. – Robert Parker Jr. (2012)
Wine Advocate Rating: 100
Drink Date: NA