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Château Millegrand 2017 - Minervois - Silver Medal Château Millegrand 2017 - Minervois - Silver Medal

Silver Medal Languedoc 2018

 

Long full finish in mouth with some wooden notes (Syrah, Carignan, Grenache & Mourvèdre).

 

Food pairing:  Spicy food, Mediterranean cuisine, roasted meat, strong cheese...

 

Serving temperature: 18°C 

 

Tasting notes:

 

Magnificent deep red color with delicate copper tints. 

The nose is bursting with aromas of ripe fruit, under-wood. In the mouth, the notes of wood are delicate and go perfectly with the freshness of this wine. 

The overall elegant structure enhances the note of black pepper and the softness of the Mourvèdre. 

You will appreciate this full-bodied wine with typical French meaty dishes in sauce or with slightly spicy cuisine. 

 

Domain:

 

With its 200 hectares, Château Millegrand is one of the largest wine domains in the Languedoc. 

It stretches the length of the Canal du Midi in the commune of Trèbes in the department of Aude. 

It was given to the Abbey of Lagrasse in the 12th century and belonged to the clergy up until 2003 when the Bonfils family acquired it following an agreement with the Bishop of Carcassonne. 

 

Soils:

 

Grapes variety: Shiraz, Carignan, Grenache, Mourvèdre. 

located in a hamlet just above the Canal du Midi, the property is shared across a gravelly plateau with clay hillocks which produces AOC Minervois and an alluvial plain which produces Vins de Pays. 

 

Wine making:

 

The grapes are hand picked during the harvest. 

The stems are removed and the grapes are crushed before being placed in the vats where they shall macerate. 

The fermentation step lasts approximately 14 days and is done under temperature control (always under 28°). 

Maceration on the lees lasts for up to 5 weeks for the Carignan and the Shiraz. 

The cap which forms on the top of the vat is punched with the juice which is taken from underneath to do so. 

This helps to extract the best of the grapes without spoiling the softness of the tannins. 

The malolactic fermentation is done in the vats or in oak barrels, depending on the grape variety. 

The final blending is done with the wines aged in vats and the wines which have spent 12 months aging in oak barrels.

 
S$29.95 36
Château Millegrand 2017 - Minervois - Silver Medal Château Millegrand 2017 - Minervois - Silver Medal

Silver Medal Languedoc 2018

 

Long full finish in mouth with some wooden notes (Syrah, Carignan, Grenache & Mourvèdre).

 

Food pairing:  Spicy food, Mediterranean cuisine, roasted meat, strong cheese...

 

Serving temperature: 18°C 

 

Tasting notes:

 

Magnificent deep red color with delicate copper tints. 

The nose is bursting with aromas of ripe fruit, under-wood. In the mouth, the notes of wood are delicate and go perfectly with the freshness of this wine. 

The overall elegant structure enhances the note of black pepper and the softness of the Mourvèdre. 

You will appreciate this full-bodied wine with typical French meaty dishes in sauce or with slightly spicy cuisine. 

 

Domain:

 

With its 200 hectares, Château Millegrand is one of the largest wine domains in the Languedoc. 

It stretches the length of the Canal du Midi in the commune of Trèbes in the department of Aude. 

It was given to the Abbey of Lagrasse in the 12th century and belonged to the clergy up until 2003 when the Bonfils family acquired it following an agreement with the Bishop of Carcassonne. 

 

Soils:

 

Grapes variety: Shiraz, Carignan, Grenache, Mourvèdre. 

located in a hamlet just above the Canal du Midi, the property is shared across a gravelly plateau with clay hillocks which produces AOC Minervois and an alluvial plain which produces Vins de Pays. 

 

Wine making:

 

The grapes are hand picked during the harvest. 

The stems are removed and the grapes are crushed before being placed in the vats where they shall macerate. 

The fermentation step lasts approximately 14 days and is done under temperature control (always under 28°). 

Maceration on the lees lasts for up to 5 weeks for the Carignan and the Shiraz. 

The cap which forms on the top of the vat is punched with the juice which is taken from underneath to do so. 

This helps to extract the best of the grapes without spoiling the softness of the tannins. 

The malolactic fermentation is done in the vats or in oak barrels, depending on the grape variety. 

The final blending is done with the wines aged in vats and the wines which have spent 12 months aging in oak barrels.

 
S$29.95 36
Château Millegrand 2017 - Minervois - Silver Medal

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Château Millegrand 2017 - Minervois - Silver Medal

36  Left

Wine Code: FD0052

Silver Medal Languedoc 2018   Long full finish in mouth with some wooden notes (Syrah, Carignan, Grenache & Mourvèdre).   Food pairing:  Spicy food, Mediterranean cuisine, roasted meat, st..
S$45.00 S$29.95

Silver Medal Languedoc 2018

 

Long full finish in mouth with some wooden notes (Syrah, Carignan, Grenache & Mourvèdre).

 

Food pairing:  Spicy food, Mediterranean cuisine, roasted meat, strong cheese...

 

Serving temperature: 18°C 

 

Tasting notes:

 

Magnificent deep red color with delicate copper tints. 

The nose is bursting with aromas of ripe fruit, under-wood. In the mouth, the notes of wood are delicate and go perfectly with the freshness of this wine. 

The overall elegant structure enhances the note of black pepper and the softness of the Mourvèdre. 

You will appreciate this full-bodied wine with typical French meaty dishes in sauce or with slightly spicy cuisine. 

 

Domain:

 

With its 200 hectares, Château Millegrand is one of the largest wine domains in the Languedoc. 

It stretches the length of the Canal du Midi in the commune of Trèbes in the department of Aude. 

It was given to the Abbey of Lagrasse in the 12th century and belonged to the clergy up until 2003 when the Bonfils family acquired it following an agreement with the Bishop of Carcassonne. 

 

Soils:

 

Grapes variety: Shiraz, Carignan, Grenache, Mourvèdre. 

located in a hamlet just above the Canal du Midi, the property is shared across a gravelly plateau with clay hillocks which produces AOC Minervois and an alluvial plain which produces Vins de Pays. 

 

Wine making:

 

The grapes are hand picked during the harvest. 

The stems are removed and the grapes are crushed before being placed in the vats where they shall macerate. 

The fermentation step lasts approximately 14 days and is done under temperature control (always under 28°). 

Maceration on the lees lasts for up to 5 weeks for the Carignan and the Shiraz. 

The cap which forms on the top of the vat is punched with the juice which is taken from underneath to do so. 

This helps to extract the best of the grapes without spoiling the softness of the tannins. 

The malolactic fermentation is done in the vats or in oak barrels, depending on the grape variety. 

The final blending is done with the wines aged in vats and the wines which have spent 12 months aging in oak barrels.

 

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