Beyond Bordeaux: The best Bordeaux wine alternatives, according to Singapore’s top sommeliers

Roberto Duran, head sommelier of 67 Pall Mall Singapore

“The granite, shale, and sandstone-based soils of Stellenbosch stand as a testament to the ancient earth. It is gifted with exceptional wine production, showcasing the beauty of Bordeaux blends. These soils, some of the oldest on our planet known to man, are classified into as many as 50 distinct types. The mountainsides, adorned with decomposed granite, nurture the vines while preventing waterlogging, enhancing the minerality of the wines.”

Mason Ng, wine director of Park90 Singapore

“I’ve been impressed by many cabernet-based wines from China recently, especially Legacy Peak’s Chi Wen from Helan Mountains in Ningxia. Whenever someone says ‘I like my Bordeaux wines, surprise me with a new estate”, this would be my go-to. I’d usually serve it blind and when they didn’t enjoy it, I’d replace it with a Bordeaux. Fortunately, that has never happened. Instead, it surprised many whenever I did the reveal, and I even sold a few cases. A neighbour of Ningxia, Shandong, also produces similar styles. Even the lauded Lafite (Domaines Barons de Rothschild) owns a wine estate in Shandong named Domaine de Long Dai, where they currently produce two impressive high-end Chinese wines: Long Dai, and Hu Yue.”

Daisuke Shibuya, head sommelier of Terra

“Rioja is a fascinating option in my books. Yes, while the grape varieties are different, Rioja shares a deep historical connection with Bordeaux. In the 1860s, the phylloxera outbreak wiped out vineyards, reducing wine production numbers in France to just one-fourth of its previous volume. Bordeaux winemakers then turned to Rioja, bringing their advanced winemaking techniques along with them, which improved the quality of wines in Rioja. Today, the main grape varieties in Rioja remain tempranillo and garnacha (grenache) and often feature American oak barrels instead of French when ageing.

While Rioja wines are distinctly different from Bordeaux in their youth, they develop flavours that are surprisingly similar to those of mature Bordeaux wines as they age. I have learnt firsthand from Yoichi Sato, former champion of the Japan Sommelier Competition, where he once mentioned that he enjoyed tricking his customers by serving aged Rioja wines in blind tastings to mimic Bordeaux.”

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Kathryn Wong, senior sommelier of Somma

“My pick would be the Ridge Estate Monte Bello 2007, a wine with a story as majestic as its origins. Perched atop the Santa Cruz Mountains, the Ridge Monte Bello vineyard has been producing exceptional wines since the 19th century. In the 1960s, a group of Stanford engineers rediscovered the site, and under the guidance of Paul Draper, Ridge Estate has become a pioneer in sustainable winemaking. This Bordeaux-style blend, crafted from cabernet sauvignon, merlot, and other varieties, reflects the vineyard’s unique limestone-rich soils and cool climate. Expect rich aromas of cassis and cedar, coupled with a long, elegant finish, making it a remarkable homage to both tradition and innovation.”

Justin Wee, assistant head sommelier of Raffles Hotel

“I would recommend trying a Bordeaux blend, especially from Don Melchor. This blend is dominant in cabernet, which would appeal to Bordeaux wine lovers for its structure and complexity. Bonus: if you’re searching for alternative varietals that share Bordeaux oak ageing styles and earthy complexity, try Pintia by Tempos Vega Sicilia from the Toro region of Spain. It delivers a lovely balance of fruit and finish from tempranillo.”

Wyman Kok, head sommelier of Cloudstreet

“Australia has some of the good options for Bordeaux-esque alternatives. Particularly, from the Margaret River region. You can find quality wines produced with fruits from old vines, using separate vinification techniques; and the typical blending process of Bordeaux and maturation using French barrels. Here are some of my recommendations: Cullen Diana Madeline 2013, and Domaine Naturaliste Morus cabernet sauvignon 2020.”

Reuben Khew, head sommelier of Zén

“Look towards Northern Rhone Valley reds as they age incredibly well, and share many similarities with Bordeaux. You will get some really good complexity with layers of secondary flavours, especially after ageing. Some of the great producers to look out for are wines from the Guigal family; Domaine Jean Louis Chave; Domaine Paul Jaboulet Aine; Domaine Auguste Clape; Domaine Réné Rostaing; and M.Chapoutier. If you can get your hands on old domaines that have stopped making wine, such as the 1993 Domaine Gentaz-Dervieux by the revered Côte-Rôtie wine legend Marius Gentaz, those would be gems to be treasured.”

Yeo Xi Yang, head sommelier and owner of Convivial

“I’d enjoy slightly mature reds, think ten to 15 years old, from Loire Valley, France, specifically in Saumur Champigny. The use of the cabernet franc, a grape varietal commonly found in Bordeaux, promises some savouriness when farmed organically and when aged well.”

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