Bordeaux Superieur Generation, 2018 by Château Le Grand Verdus
$25.00
Regular price $19.99Blend: 70% Merlot, 30% Cabernet Franc. Vinification: Harvests per vine plot, sorting table, gentle fermentation for supple tannins, careful pumping over, 28/30°C maceration, for 3 weeks on average. Gentle pneumatic pressing: Malolactic in stainless steel tanks. Aging: 13 months in French oak barrels. None is new, but 1 to 3 years old. Limited racking for better fruit freshness. Light fining before filtration. Drink: over a period of 5 to 8 years, preferably decanted. Best with a pork roast, beefsteak, or a selection of cheese. As simple as that!
Blend: 70% Merlot, 30% Cabernet Franc. Vinification: Harvests per vine plot, sorting table, gentle fermentation for supple tannins, careful pumping over, 28/30°C maceration, for 3 weeks on average. Gentle pneumatic pressing: Malolactic in stainless steel tanks. Aging: 13 months in French oak barrels. None is new, but 1 to 3 years old. Limited racking for better fruit freshness. Light fining before filtration. Drink: over a period of 5 to 8 years, preferably decanted. Best with a pork roast, beefsteak, or a selection of cheese. As simple as that!
Bordeaux Superieur Generation, 2018 by Château Le Grand Verdus
$25.00
Regular price $19.99Blend: 70% Merlot, 30% Cabernet Franc. Vinification: Harvests per vine plot, sorting table, gentle fermentation for supple tannins, careful pumping over, 28/30°C maceration, for 3 weeks on average. Gentle pneumatic pressing: Malolactic in stainless steel tanks. Aging: 13 months in French oak barrels. None is new, but 1 to 3 years old. Limited racking for better fruit freshness. Light fining before filtration. Drink: over a period of 5 to 8 years, preferably decanted. Best with a pork roast, beefsteak, or a selection of cheese. As simple as that!
Blend: 70% Merlot, 30% Cabernet Franc. Vinification: Harvests per vine plot, sorting table, gentle fermentation for supple tannins, careful pumping over, 28/30°C maceration, for 3 weeks on average. Gentle pneumatic pressing: Malolactic in stainless steel tanks. Aging: 13 months in French oak barrels. None is new, but 1 to 3 years old. Limited racking for better fruit freshness. Light fining before filtration. Drink: over a period of 5 to 8 years, preferably decanted. Best with a pork roast, beefsteak, or a selection of cheese. As simple as that!