Bordeaux et Blaye | Château Loumelat Cuvée JJ Lesgourgues
GRAPES VARIETIES:
78% Merlot
22% Cabernet Sauvignon
TASTING NOTES:
Intense nose of red berries with a hint of vanilla and toasted aromas.
Pleasant mouth with an elegant tannic structure offering notes of black fruits and a toasted finish.
SERVING SUGGESTIONS:
Will pair nicely with all kind of meats (prime rib, pork shank, roasted poultry), and perfumed cheeses like goat cheeses.
Serve at room temperature, but not warm (68 to 70 degrees is ideal).
Best if decanted or opened 30 minutes to two hours before serving.
Aging potential: 3 to 6 years.
WINERY:
Age of the vines: 32 years in average
Parcel selection of 15-ha on the 49-ha vineyard (39 acres on 127 acres)
Sandy‐clay soils on chalky limestone
Double Guyot, yield limits: 40‐45 hl/ha, 1,2 meters foliar surface Grass growing vineyard / Leaf removal by hand
WINE MAKING:
19‐days maceration with semi‐daily pumping over Fermentation in thermo‐regulated tank at 28°C 12 months in French oak barrels (33% being new)
Item 604
GRAPES VARIETIES:
78% Merlot
22% Cabernet Sauvignon
TASTING NOTES:
Intense nose of red berries with a hint of vanilla and toasted aromas.
Pleasant mouth with an elegant tannic structure offering notes of black fruits and a toasted finish.
SERVING SUGGESTIONS:
Will pair nicely with all kind of meats (prime rib, pork shank, roasted poultry), and perfumed cheeses like goat cheeses.
Serve at room temperature, but not warm (68 to 70 degrees is ideal).
Best if decanted or opened 30 minutes to two hours before serving.
Aging potential: 3 to 6 years.
WINERY:
Age of the vines: 32 years in average
Parcel selection of 15-ha on the 49-ha vineyard (39 acres on 127 acres)
Sandy‐clay soils on chalky limestone
Double Guyot, yield limits: 40‐45 hl/ha, 1,2 meters foliar surface Grass growing vineyard / Leaf removal by hand
WINE MAKING:
19‐days maceration with semi‐daily pumping over Fermentation in thermo‐regulated tank at 28°C 12 months in French oak barrels (33% being new)
Item 604
GRAPES VARIETIES:
78% Merlot
22% Cabernet Sauvignon
TASTING NOTES:
Intense nose of red berries with a hint of vanilla and toasted aromas.
Pleasant mouth with an elegant tannic structure offering notes of black fruits and a toasted finish.
SERVING SUGGESTIONS:
Will pair nicely with all kind of meats (prime rib, pork shank, roasted poultry), and perfumed cheeses like goat cheeses.
Serve at room temperature, but not warm (68 to 70 degrees is ideal).
Best if decanted or opened 30 minutes to two hours before serving.
Aging potential: 3 to 6 years.
WINERY:
Age of the vines: 32 years in average
Parcel selection of 15-ha on the 49-ha vineyard (39 acres on 127 acres)
Sandy‐clay soils on chalky limestone
Double Guyot, yield limits: 40‐45 hl/ha, 1,2 meters foliar surface Grass growing vineyard / Leaf removal by hand
WINE MAKING:
19‐days maceration with semi‐daily pumping over Fermentation in thermo‐regulated tank at 28°C 12 months in French oak barrels (33% being new)
Item 604