Clos Triguedina Cuvée Classique Cahors AOP - Jean-Luc Baldès

The powerful Clos Triguedina Cuvée Classique Cahors from the pen of Jean-Luc Baldès flows into the glass with a dense purple color. When swirling the glass, this red wine reveals a high density and fullness, which shows in church windows at the edge of the glass. In the glass, this Jean-Luc Baldès red wine displays aromas of blueberries, blackberries, lilies, lilacs and plums, complemented by cinnamon, dark chocolate and cigar box. The Jean-Luc Baldès Clos Triguedina Cuvée Classique Cahors presents itself wonderfully dry to the wine enthusiast. This red wine never shows itself to be coarse or meager, as one might expect from a top wine range. The finale of this youthful red wine from the wine-growing region Sud-Ouest, more precisely from Cahors, finally thrilled with beautiful reverberation.

Vinification of the Clos Triguedina Cuvée Classique Cahors by Jean-Luc Baldès

The powerful Clos Triguedina Cuvée Classique Cahors from France is a cuvée made from the grape varieties Malbec, Merlot and Tannat. The Clos Triguedina Cuvée Classique Cahors is an Old World wine in the best sense of the word, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. When perfect physiological ripeness is assured, the grapes for Clos Triguedina Cuvée Classique Cahors are harvested exclusively by hand, without the aid of coarse and less selective full harvesters. After the hand harvest, the grapes are immediately transferred to the press house. Here they are sorted and carefully crushed. Fermentation follows in large wood at controlled temperatures. Fermentation is followed by aging for 18 months in French oak barrels. Once the wine is finished, the Clos Triguedina Cuvée Classique Cahors is carefully harmonized.

Food recommendation for the Clos Triguedina Cuvée Classique Cahors by Jean-Luc Baldès

This French red wine is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompanying wine to duck breast with sugar snap peas, boeuf bourguignon or veal bolete with beans and tomatoes.

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