L'Expression de Bordeaux 2011
- L'Expression de Bordeaux is a coupage obtained from the mixture of grapes 3 different Terroirs what they bring complexity Y consistency to the final mix.
- Vinedo in conversion to ecological agriculture located in the municipality of Moulon. It has 5 hectares of vineyards planted in three differentiated terroirs.
- The mixture of the terroirs is what contributes, year after year, uniformity to the wine and a unique complexity.
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More info about Wine red wine L'Expression de Bordeaux 2011 - buy wines burdeos
CATA's notes:
Made with 50% Cabernet Sauvignon and 50% Merlot grapes aged 25-30 years, with clay soils, limestone and calcite. Harvesting is done mechanized. The fermentation is carried out in small capacity concrete tanks to maintain the authenticity of the selected plots. The aging is 15-18 months in oak barrels.
After the maceration, the must starts the fermentation naturally, then the remounts are frequent until the end of the fermentation. The wine is raised in vats where it is subjected to racking according to need. The malolactic fermentation is always carried out naturally during the spring. The wine from the terroirs of clay and limestone is aged in oak barrels to add additional complexity to the final blend. The wine is bottled a year and a half after harvest.
- Color: dark ruby red with a middle layer, with a violet, shiny border.
- Nose: Aromas of red fruit (blackberry) and black (ripe plum) smoked, toasted. Aromas of medium intensity, main aromas of cedar and roasted, green pepper, with the fruit very covered. Certain mineral reminiscences.
- In mouth , is medium-bodied, predominantly red fruit, spices, tannin well-worked, silky and elegant.
Made with 50% Cabernet Sauvignon and 50% Merlot grapes aged 25-30 years, with clay soils, limestone and calcite. Harvesting is done mechanized. The fermentation is carried out in small capacity concrete tanks to maintain the authenticity of the selected plots. The aging is 15-18 months in oak barrels.
After the maceration, the must starts the fermentation naturally, then the remounts are frequent until the end of the fermentation. The wine is raised in vats where it is subjected to racking according to need. The malolactic fermentation is always carried out naturally during the spring. The wine from the terroirs of clay and limestone is aged in oak barrels to add additional complexity to the final blend. The wine is bottled a year and a half after harvest.
Features
- Type of Wine
- Red Wine
- Wine Style
- Red - Body and Spicy
- Grape Varieties
- Cabernet Franc, Merlot
- Type of Ageing
- With aging
- Alcohol Content
- 13.0%
- Serving Temperature
- 16
- Vintage
- 2011
- Presentation
- 1 bottle
- Organic
- Organic Viticulture
To combine
- Pairing
- Stews and Casseroles, Appetizers, Mushrooms, Regional Cuisine, Ham and Sausages, Cured Cheese, Meats, Foie
