Probus Cuvée Prestige Cahors AOP - Jean-Luc Baldès

With the Jean-Luc Baldès Probus Cuvée Prestige Cahors comes a first-class red wine in the glass. In this it presents a wonderfully dense crimson color. With a bit of sideways lay, the wine glass reveals a charming garnet red hue at the rims. After the first swirl, this red wine reveals a high density and richness, which is evident in church windows at the rim of the glass. The bouquet of this red wine from Sud Ouest charms with nuances of mulberry, blueberry, black cherry and morello cherry. If we trace the aromatics further, oak wood, cinnamon and gingerbread spice come in, encouraged by the oak influence.

On the palate, Jean-Luc Baldès' Probus Cuvée Prestige Cahors starts off pleasantly aromatic, fruit-driven and balanced. Finally, on the finish, this well-storable from the Sud-Ouest wine-growing region delights with beautiful length. Hints of blackberry and plum show again.

Vinification of the Probus Cuvée Prestige Cahors by Jean-Luc Baldès

This powerful red wine from France is vinified from the Malbec grape variety. Clearly, the Probus Cuvée Prestige Cahors is also defined by more than just the Cahors soil. This Frenchman can literally be described as an Old World wine that is exceptionally impressive. The berries for this red wine from France, after ensuring optimal ripeness, are harvested exclusively by hand. After the harvest, the grapes are quickly transferred to the press house. Here they are sorted and carefully ground. Then fermentation takes place in small wood at controlled temperatures. After the end of fermentation, the powerful Probus Cuvée Prestige Cahors is aged for another 12 months in French oak barrels. Once the wine is finished, the Probus Cuvée Prestige Cahors is gently harmonized.

Food recommendation for the Jean-Luc Baldès Probus Cuvée Prestige Cahors

This French wine is best enjoyed at a temperature of 15 - 18°C. It perfectly accompanies boeuf bourguignon, roasted calf's liver with apples, onions and balsamic vinegar sauce or stuffed peppers.

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