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CHATEAU DE BEAULIEU: A VERITABLE GEM IN AQUITAINE

In days of old when reds were bold, syrah was often added to claret in a process called hermitager. In the Marmandais, south-east of Bordeaux, it's allowed under appellation rules, and used by Robert and Agnès Schulte to make wonderfully sensual wines at Château de Beaulieu. Think of it as claret with shoulder-pads, great staying power and cracking value.

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