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The Cru Bourgeois Supérieur Haut-Médoc of Château Beaumont from Bordeaux shows a dense, purple color in the wine glass. If one gives it some air by swirling, this red wine reveals a high density and fullness, which is evident in clear church windows at the edge of the glass. The first nose of the Cru Bourgeois Supérieur Haut-Médoc presents nuances of mulberries, blueberries and blackberries. The fruity aspects of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances.
The Cru Bourgeois Supérieur Haut-Médoc of Château Beaumont is perfect for all wine lovers who like it dry. However, it is never sparse or brittle, but round and supple. On the tongue, this powerful red wine is characterized by an incredibly dense texture. Due to its present fruit acidity, the Cru Bourgeois Supérieur Haut-Médoc is fantastically fresh and lively on the palate. The finish of this youthful red wine from the wine-growing region of Bordeaux, more precisely from Haut-Médoc, finally thrills with considerable reverberation. The finish is also accompanied by mineral hints of the gravel-dominated soils.
Vinification of the Château Beaumont Cru Bourgeois Supérieur Haut-Médoc
The basis for the powerful Cru Bourgeois Supérieur Haut-Médoc from Bordeaux are grapes from the grape varieties Cabernet Franc, Cabernet Sauvignon, Malbec and Merlot. In Bordeaux, the vines that produce the grapes for this wine grow on soils of gravel. Cru Bourgeois Supérieur Haut-Médoc is an Old World wine through and through, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the hand harvest, the grapes arrive swiftly at the winery. Here they are sorted and carefully broken up. Fermentation then takes place in stainless steel tanks and small wood at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled.
Food recommendation for the Château Beaumont Cru Bourgeois Supérieur Haut-Médoc
Experience this red wine from France best tempered at 15 - 18°C as a companion to potato pan with salmon, spinach gratin with almonds or leek soup.
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