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Château Puy-Razac 2015 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards Château Puy-Razac 2015 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

Bronze Medal Asia Decanter 2017 

Gold Medal World Gilbert&Gaillard 2017 

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

 

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, cheese...

 

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$36.95 122
Château Puy-Razac 2015 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards Château Puy-Razac 2015 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

Bronze Medal Asia Decanter 2017 

Gold Medal World Gilbert&Gaillard 2017 

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

 

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, cheese...

 

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$36.95 122
Château Puy-Razac 2015 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

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Château Puy-Razac 2015 - St-Emilion Grand Cru - Bronze Medal Asia Decanter Awards

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Wine Code: FD0007

Bronze Medal Asia Decanter 2017  Gold Medal World Gilbert&Gaillard 2017  PEAK G Top 100 Wines 2016 Award Reasoned Agriculture   The combination of this classy terroir and this peculiar ..
S$60.00 S$36.95

Bronze Medal Asia Decanter 2017 

Gold Medal World Gilbert&Gaillard 2017 

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

 

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, cheese...

 

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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