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Gold Medal Gilbert&Gaillard 2019
Decanter 2019 Asia Wine Awards 90/100
Elegant, complex and velvety with a very fine finish (Pays d'Oc).
100% Cabernet Sauvignon
Food pairing: Gratins, stews, grilled meats, rib of beef, steak with pepper or loin of lamb.
Serving temperature: 17-18°C
Tasting notes:
With its nice dark red color, this wine is elegant, complex and velvety.
It offers blackcurrant and strawberry aromas with hints of spices,cinnamon, mint and honey, and a fresh vegetal note typical of this grape variety.
The finish is subtle with hints of cedar and oak.
Soil:
The bunches are grown on different soils in the Languedoc region in the South of France:
- on the foothills of the Cévennes mountains (the wine gives spicy and fruity aromas to the blend, as well as roundness)
- in the Aude valley (structure and length).
The 15-year-old vines are cultivated at an average altitude of 150 meters on acid soils with pebbles in the valleys, giving smoky notes to the wine and are pruned according to the
"gobelet" (non trellised) method.
The yields are relatively low (50 hectoliters/hectare).
Vinification:
The bunches are totally unstemmed and undergo a long maceration period at low temperature (in order to obtain a long, full and rich wine), with pumping-over.
Malolactic fermentation.
The wine is aged in vats for 6 months. 5 to 10% are aged in oak barrels to give complexity to the wine.
Gold Medal Gilbert&Gaillard 2019
Decanter 2019 Asia Wine Awards 90/100
Elegant, complex and velvety with a very fine finish (Pays d'Oc).
100% Cabernet Sauvignon
Food pairing: Gratins, stews, grilled meats, rib of beef, steak with pepper or loin of lamb.
Serving temperature: 17-18°C
Tasting notes:
With its nice dark red color, this wine is elegant, complex and velvety.
It offers blackcurrant and strawberry aromas with hints of spices,cinnamon, mint and honey, and a fresh vegetal note typical of this grape variety.
The finish is subtle with hints of cedar and oak.
Soil:
The bunches are grown on different soils in the Languedoc region in the South of France:
- on the foothills of the Cévennes mountains (the wine gives spicy and fruity aromas to the blend, as well as roundness)
- in the Aude valley (structure and length).
The 15-year-old vines are cultivated at an average altitude of 150 meters on acid soils with pebbles in the valleys, giving smoky notes to the wine and are pruned according to the
"gobelet" (non trellised) method.
The yields are relatively low (50 hectoliters/hectare).
Vinification:
The bunches are totally unstemmed and undergo a long maceration period at low temperature (in order to obtain a long, full and rich wine), with pumping-over.
Malolactic fermentation.
The wine is aged in vats for 6 months. 5 to 10% are aged in oak barrels to give complexity to the wine.
57 Left
Wine Code: FD0064
Gold Medal Gilbert&Gaillard 2019
Decanter 2019 Asia Wine Awards 90/100
Elegant, complex and velvety with a very fine finish (Pays d'Oc).
100% Cabernet Sauvignon
Food pairing: Gratins, stews, grilled meats, rib of beef, steak with pepper or loin of lamb.
Serving temperature: 17-18°C
Tasting notes:
With its nice dark red color, this wine is elegant, complex and velvety.
It offers blackcurrant and strawberry aromas with hints of spices,cinnamon, mint and honey, and a fresh vegetal note typical of this grape variety.
The finish is subtle with hints of cedar and oak.
Soil:
The bunches are grown on different soils in the Languedoc region in the South of France:
- on the foothills of the Cévennes mountains (the wine gives spicy and fruity aromas to the blend, as well as roundness)
- in the Aude valley (structure and length).
The 15-year-old vines are cultivated at an average altitude of 150 meters on acid soils with pebbles in the valleys, giving smoky notes to the wine and are pruned according to the
"gobelet" (non trellised) method.
The yields are relatively low (50 hectoliters/hectare).
Vinification:
The bunches are totally unstemmed and undergo a long maceration period at low temperature (in order to obtain a long, full and rich wine), with pumping-over.
Malolactic fermentation.
The wine is aged in vats for 6 months. 5 to 10% are aged in oak barrels to give complexity to the wine.
