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Château Puy-Razac 2016 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards Château Puy-Razac 2016 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

Bronze Medal Asia Decanter 2017 & 2018

Gold Medal World Gilbert&Gaillard 2017 

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

Organic Approach

Suitable for Vegetarians & Vegans

 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.

 

Food pairing:  Red meat, duck, lamb, lasagna, cheese.

                         Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.

                         Sweet potato, butternut squash, veggie burger...

 

Serving temperature: 18°C 

 

Location:

 

Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous "Pavie" hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. 

The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age. 

 

Viticulture:

 

When she inherited Chateau Puy-Razac from her grandfather - Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion - Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather's legacy. 

It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking. 

 

Vinification:

 

The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. 

There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas.

Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration.

100% of the wines are aged in oak barrels. 

 

S$37.95 144
Château Puy-Razac 2016 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards Château Puy-Razac 2016 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

Bronze Medal Asia Decanter 2017 & 2018

Gold Medal World Gilbert&Gaillard 2017 

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

Organic Approach

Suitable for Vegetarians & Vegans

 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.

 

Food pairing:  Red meat, duck, lamb, lasagna, cheese.

                         Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.

                         Sweet potato, butternut squash, veggie burger...

 

Serving temperature: 18°C 

 

Location:

 

Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous "Pavie" hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. 

The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age. 

 

Viticulture:

 

When she inherited Chateau Puy-Razac from her grandfather - Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion - Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather's legacy. 

It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking. 

 

Vinification:

 

The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. 

There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas.

Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration.

100% of the wines are aged in oak barrels. 

 

S$37.95 144
Château Puy-Razac 2016 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

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Château Puy-Razac 2016 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

144  Left

Wine Code: FD0007

Bronze Medal Asia Decanter 2017 & 2018 Gold Medal World Gilbert&Gaillard 2017  PEAK G Top 100 Wines 2016 Award Reasoned Agriculture Organic Approach Suitable for Vegetarians & Vegans ..
S$60.00 S$37.95

Bronze Medal Asia Decanter 2017 & 2018

Gold Medal World Gilbert&Gaillard 2017 

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

Organic Approach

Suitable for Vegetarians & Vegans

 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.

 

Food pairing:  Red meat, duck, lamb, lasagna, cheese.

                         Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.

                         Sweet potato, butternut squash, veggie burger...

 

Serving temperature: 18°C 

 

Location:

 

Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous "Pavie" hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. 

The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age. 

 

Viticulture:

 

When she inherited Chateau Puy-Razac from her grandfather - Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion - Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather's legacy. 

It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking. 

 

Vinification:

 

The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. 

There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas.

Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration.

100% of the wines are aged in oak barrels. 

 

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