Chateau Miqueu - Haut Medoc
Description
Haut Medoc
VARIETAL: 60% Cabernet Sauvignon / 35% Merlot / 5% Petit Verdot
VINEYARD: Soil: Gravel, clay and clay-limestone. Average age of the vineyard: 40 years
TASTING NOTES: The wine shows beautiful, bright and lively color. Expressive nose of ripe red fruits and jams with melted woody notes. The palate is powerful and round with ripe and fine tannins. Finish is long.
WINEMAKING: Classic vinification in thermo-regulated stainless steel vats. Vatting for 3 or 4 weeks. Ageing in French oak for 15 months
FOOD PAIRING: Serve at 17-18°C with roasted shoulder of lamb and potatoes gratin, or with pan-fried escalope of Foie Gras and roasted apples. This wine will be perfect with a good selection of cheeses such as Roquefort, Beaufort or Livarot.
TECHNICAL NOTES:
Description
Haut Medoc
VARIETAL: 60% Cabernet Sauvignon / 35% Merlot / 5% Petit Verdot
VINEYARD: Soil: Gravel, clay and clay-limestone. Average age of the vineyard: 40 years
TASTING NOTES: The wine shows beautiful, bright and lively color. Expressive nose of ripe red fruits and jams with melted woody notes. The palate is powerful and round with ripe and fine tannins. Finish is long.
WINEMAKING: Classic vinification in thermo-regulated stainless steel vats. Vatting for 3 or 4 weeks. Ageing in French oak for 15 months
FOOD PAIRING: Serve at 17-18°C with roasted shoulder of lamb and potatoes gratin, or with pan-fried escalope of Foie Gras and roasted apples. This wine will be perfect with a good selection of cheeses such as Roquefort, Beaufort or Livarot.
TECHNICAL NOTES:
Description
Haut Medoc
VARIETAL: 60% Cabernet Sauvignon / 35% Merlot / 5% Petit Verdot
VINEYARD: Soil: Gravel, clay and clay-limestone. Average age of the vineyard: 40 years
TASTING NOTES: The wine shows beautiful, bright and lively color. Expressive nose of ripe red fruits and jams with melted woody notes. The palate is powerful and round with ripe and fine tannins. Finish is long.
WINEMAKING: Classic vinification in thermo-regulated stainless steel vats. Vatting for 3 or 4 weeks. Ageing in French oak for 15 months
FOOD PAIRING: Serve at 17-18°C with roasted shoulder of lamb and potatoes gratin, or with pan-fried escalope of Foie Gras and roasted apples. This wine will be perfect with a good selection of cheeses such as Roquefort, Beaufort or Livarot.
TECHNICAL NOTES: