With its magnificent ancient white walls, build from the limestone blocks extracted from careers under the village, St Emilion is by far the most precious jewel of the Bordeaux region.

It is that stone that gives to the Merlot and Cabernet wines softness, juiciness, and red and black fruits flavours.

That hill of limestone has been originally carved to make room to build a monolithic and partly subterranean cathedral (one of the rare of this size in France), and the quality of its wines and reputation reflect the grandeur of the place.

The city of Bordeaux itself is located 30 miles to the south west of St Emilion and takes its origin before the roman time when Celtic named it Burdigala, (Bourg des Gaels that can be translated as city of the Celts!)

The actual name though can simply be translated as ‘side of the water ‘from the old French ‘Bord-de-l’eau’.

Stone and water are the keys to understand the four big vineyards gravitating around the city, that makes Bordeaux one of the largest area of production of fine wines in Europe.

To learn more about the city and wines and much more, and maybe planning your next holidays, I am inviting you to join me for on Friday 2^nd of March at 7pm in the Newlyns farm shop, for a 3-course French dinner prepapred by Daniel Dobbs the chef of Newlyns Cookery School:

Fish bouillabaisse with its rouille

Confit Duck Cassoulet

Lemon Tart

I will be wearing my Sommelier hat and matching 5 different wines produced in Bordeaux with the menu. The seats are limited so book quickly!

More information and booking of the tickets using the link below:

https://caviste.co.uk/products/claret-dinner-newlyns

Guillaume