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Wine Chateau Lalande de Pez, "Cuvee Petit-Clos", Saint Estephe AOC, 2010

SKU:w27041
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Tasting Notes

Color

Wine ruby ​​color with a violet hue.

Taste

The taste of the wine is full, with tight tannins and a bright fruity, well structured, is revealed in the final tones of red berries.

Aroma

Wine with floral and berry aromas such as rose and black currant.

Gastronomy

The wine is recommended to serve as an aperitif, to seafood, duck, venison, ribs, lamb and mushrooms, and cheese and fruit pies.

Interesting Facts

Chateau La Lande de Pez, "Cuvee Petit-Clos", 2010 - red wine created from a blend of grape varieties Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, which complement each other and form a magnificent structure. Grapes are grown in the area in the municipality of Vert. Vineyard area of ​​4 hectares. 50% of the vineyard soil - sand and gravel and 50% - marl. The average age of the vines - 25 years. Crop is harvested by hand, and then sorted. The process of fermentation and fermentation under strictly controlled temperature takes 3 weeks, after which the wine is aged in oak barrels.

Chateau La Lande de Pez - this winemaking family estate, which is transmitted from generation to generation. Architecture Château is a striking example of the old style of the Gironde. In 1994 the estate was transferred to the third generation - Jean-François, who is doing everything possible to combine tradition, quality and modern approaches to create decent wines with individual character. Vineyards are in natural harmony with nature, they are divided into several sections. 40% of the vineyard Chateau La Landes de Dog is located in the center of the village, which gave it its name (Pez, commune vert), other areas are located in Ailland and Leyssac. Produced at the Chateau wines are typical for Saint Estephe: a significant proportion of Cabernet masterfully balanced by other varieties, which forms a delightful structure. Bottling wines takes place in the castle.

Features

  • Color depth: moderate
  • Body/Saturation: full-bodied
  • Serving temperature: 16-18°C
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