In the glass, the Chateau La Croix Calendreau Bordeaux Supérieur from the pen of Jean-Baptiste Audy offers a dense purple color. Tilting the glass slightly, a transition of the wine color towards garnet red can be seen at the edges of this barrel-aged wine. This single varietal French wine presents wonderfully expressive notes of black currants, blueberries, blackberries and mulberries in the glass. These are joined by hints of vanilla, Mediterranean herbs and dark chocolate.
The Jean-Baptiste Audy Chateau La Croix Calendreau Bordeaux Supérieur presents itself to the connoisseur pleasantly dry. This red wine never shows itself coarse or meager, but round and smooth. On the palate, the texture of this powerful red wine is wonderfully melting. Due to its present fruit acidity, the Chateau La Croix Calendreau Bordeaux Supérieur is fantastically fresh and lively on the palate. In the finish, this good storable red wine from the wine-growing region of Bordeaux finally inspires with beautiful length. Again, hints of mulberry and black currant show. In the aftertaste, mineral notes of the clay-dominated soils join in.
Vinification of the Jean-Baptiste Audy Chateau La Croix Calendreau Bordeaux Supérieur
The basis for the powerful Chateau La Croix Calendreau Bordeaux Supérieur from Bordeaux are grapes from the grape variety Merlot. The grapes grow under optimal conditions in Bordeaux. The vines here dig their roots deep into soils of clay. The berries for this red wine from France, after ensuring optimal ripeness, are harvested particularly quickly and at the coolest possible time of day to preserve their aromas. After the hand harvest, the grapes immediately reach the winery. Here they are sorted and carefully crushed. Fermentation follows in stainless steel tanks and large wood at controlled temperatures. The vinification is followed by a maturation of 20 months in French barrels.
Food pairing of the Jean-Baptiste Audy Chateau La Croix Calendreau Bordeaux Supérieur
Enjoy this red wine from France best tempered at 15 - 18 ° C as an accompanying wine to duck breast with sugar snap peas, stuffed peppers or braised chicken in red wine.
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