Winery Baron Philippe de RothschildLa Bergerie Baronat Saint-Émilion
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 La Bergerie Baronat Saint-Émilion of the Winery Baron Philippe de Rothschild is in the top 10 of wines of Saint-Émilion.
Taste structure of the La Bergerie Baronat Saint-Émilion from the Winery Baron Philippe de Rothschild
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Bergerie Baronat Saint-Émilion of Winery Baron Philippe de Rothschild 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 La Bergerie Baronat Saint-Émilion of Winery Baron Philippe de Rothschild in the region of Bordeaux often reveals types of flavors of oak.
Food and wine pairings with La Bergerie Baronat Saint-Émilion
Pairings that work perfectly with La Bergerie Baronat Saint-Émilion
Original food and wine pairings with La Bergerie Baronat Saint-Émilion
The La Bergerie Baronat Saint-Émilion of Winery Baron Philippe de Rothschild matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of meat and goat pie, couscous without couscous maker or roast duck with cider sauce.
Details and technical informations about Winery Baron Philippe de Rothschild's La Bergerie Baronat Saint-Émilion.
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 La Bergerie Baronat Saint-Émilion from Winery Baron Philippe de Rothschild are 2004, 2000, 2009, 2010 and 2008.
Informations about the Winery Baron Philippe de Rothschild
The Winery Baron Philippe de Rothschild is one of of the world's greatest estates. It offers 178 wines for sale in the of Saint-Émilion to come and discover on site or to buy online.
The wine region of Saint-Émilion
The wine region of Saint-Émilion is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Domaine Baron Philippe de Rothschild or the Château Le Chatelet produce mainly wines red and white. The most planted grape varieties in the region of Saint-Émilion 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 often reveals types of flavors of black fruits, savory or cocoa and sometimes also flavors of bramble, raisin or sour cherry.
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.
News related to this wine
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The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
