Château du CèdreLe Cèdre Malbec Vintage
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Le Cèdre Malbec Vintage of Château du Cèdre in the region of South West often reveals types of flavors of cherry, blueberry or raspberry and sometimes also flavors of chocolate, raisin or oak.
Food and wine pairings with Le Cèdre Malbec Vintage
Pairings that work perfectly with Le Cèdre Malbec Vintage
Original food and wine pairings with Le Cèdre Malbec Vintage
The Le Cèdre Malbec Vintage of Château du Cèdre matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of sweet and sour turkish dumpling soup (eksili köfte), couscous chicken and merguez or pork in a salty-sweet way.
Details and technical informations about Château du Cèdre's Le Cèdre Malbec Vintage.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Le Cèdre Malbec Vintage from Château du Cèdre are 2015, 2012, 2014, 2011 and 2008.
Informations about the Château du Cèdre
The Château du Cèdre is one of of the world's greatest estates. It offers 29 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
