Country of origin: France
Wine appellation: Cotes du Rhone Châteauneuf-du-Pape
Vintage: 2004
Alcohol content: 13.5%
Color: dark garnet red
Bouquet: black chocolate, canned cherries, strawberries, leather
Taste: medium to full body, excellent structured and plesant tannis drying the mouth, canned blackberries, black chocolate, coffee, long finish
Recommended food pairing: beef stew
Overall score: 91
Price CZK 2500 on web (the wine was gift)
Stopper: cork
Nice, proper bottle maturity example of ChdP with perfect and structured tannins. It improved over the time we drank it. We opened it 4 hours before tasting. The price is just crazy. I reviewed scores from wine spectator and it was 96 points, I would not score it that high
Vinification
Hand picking, then sorting of grapes upon arrival at the cellar. The skins of the grapes are heated briefly to 80 °C / 176 °F and then cooled to 20 °C /6O °F before the bunches drop into enamel tiled vats for twelve days' maceration. The free-run juice is then drained off and the must in the vat pressed in a pneumatic wine-press.
Maturing
The various grape varieties, most of which have been vinified separately, are blended after malo-lactic fermentation following a series of tastings. The resulting wine is then matured for one year in large oak barrels and then bottled after fining with egg whites. The wine is then matured in bottles for another year before release.
Alcohol content: 13.5%
Color: dark garnet red
Bouquet: black chocolate, canned cherries, strawberries, leather
Taste: medium to full body, excellent structured and plesant tannis drying the mouth, canned blackberries, black chocolate, coffee, long finish
Recommended food pairing: beef stew
Overall score: 91
Price CZK 2500 on web (the wine was gift)
Stopper: cork
Nice, proper bottle maturity example of ChdP with perfect and structured tannins. It improved over the time we drank it. We opened it 4 hours before tasting. The price is just crazy. I reviewed scores from wine spectator and it was 96 points, I would not score it that high
Vinification
Hand picking, then sorting of grapes upon arrival at the cellar. The skins of the grapes are heated briefly to 80 °C / 176 °F and then cooled to 20 °C /6O °F before the bunches drop into enamel tiled vats for twelve days' maceration. The free-run juice is then drained off and the must in the vat pressed in a pneumatic wine-press.
Maturing
The various grape varieties, most of which have been vinified separately, are blended after malo-lactic fermentation following a series of tastings. The resulting wine is then matured for one year in large oak barrels and then bottled after fining with egg whites. The wine is then matured in bottles for another year before release.
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