Château AusoneChapelle d'Ausone Saint-Émilion Grand Cru
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Chapelle d'Ausone Saint-Émilion Grand Cru of the Château Ausone is in the top 10 of wines of Saint-Émilion Grand Cru.
Taste structure of the Chapelle d'Ausone Saint-Émilion Grand Cru from the Château Ausone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chapelle d'Ausone Saint-Émilion Grand Cru of Château Ausone in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Chapelle d'Ausone Saint-Émilion Grand Cru of Château Ausone in the region of Bordeaux often reveals types of flavors of cream, cherry or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Food and wine pairings with Chapelle d'Ausone Saint-Émilion Grand Cru
Pairings that work perfectly with Chapelle d'Ausone Saint-Émilion Grand Cru
Original food and wine pairings with Chapelle d'Ausone Saint-Émilion Grand Cru
The Chapelle d'Ausone Saint-Émilion Grand Cru of Château Ausone matches generally quite well with dishes of beef, lamb or poultry such as recipes of cataplana with seafood, lamb mouse with onions and red wine or buns.
Details and technical informations about Château Ausone's Chapelle d'Ausone Saint-Émilion Grand Cru.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Chapelle d'Ausone Saint-Émilion Grand Cru from Château Ausone are 2016, 2015, 2011, 2003 and 2001.
Informations about the Château Ausone
The Château Ausone is one of of the world's greatest estates. It offers 1 wines for sale in the of Saint-Émilion Grand Cru to come and discover on site or to buy online.
The wine region of Saint-Émilion Grand Cru
The wine region of Saint-Émilion Grand Cru is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château Cheval Blanc or the Château Ausone produce mainly wines red. The most planted grape varieties in the region of Saint-Émilion Grand Cru are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Saint-Émilion Grand Cru often reveals types of flavors of cherry, dill or tropical fruit and sometimes also flavors of aniseed, hay or honey.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
