Saint-Estèphe AOP - Château Capbern

Château Capbern's elegant Saint-Estèphe shimmers into the glass with bright purple. Held at a slight angle, a transition of color toward garnet red is discernible at the edges of this barrel-aged wine. After the first swirl, one can perceive a perfect balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. The bouquet of this red wine from Bordeaux captivates with notes of blackberry and black currant. If we trace the aromatics further, black cherry comes in.

The Château Capbern Saint-Estèphe presents itself to the wine drinker pleasantly dry. This red wine never appears coarse or meager, as one might expect from a top wine. Balanced and complex, this velvety red wine presents itself on the palate. The final of this mature red wine from the wine-growing region of Bordeaux, more precisely from Saint-Estèphe, finally convinces with considerable reverberation. The finish is also accompanied by mineral notes of the soils dominated by sand and gravel.

Vinification of the Saint-Estèphe from Château Capbern

The balanced Saint-Estèphe from France is a cuvée vinified from the grape varieties Cabernet Sauvignon, Merlot and Petit Verdot. In Bordeaux, the vines that produce the grapes for this wine grow on soils of sand and gravel. Saint-Estèphe 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. The berries for this red wine from France, when perfectly ripe, are harvested exclusively by hand. After the hand harvest, the grapes arrive quickly at the winery. Here they are selected and carefully broken up. Fermentation follows in small wood at controlled temperatures. Fermentation is followed by aging for 18 months in oak barriques.

Food recommendation for the Saint-Estèphe of Château Capbern

Drink this red wine from France ideally tempered at 15 - 18°C as an accompaniment to vegetable couscous with beef meatballs, roasted calf's liver with apples, onions and balsamic vinegar sauce or veal boiled beef with beans and tomatoes.

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