Château ChadenneLa Fleur Fronsac
Red wine
This wine is a blend of 2 varietals which are 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 veal.
Taste structure of the La Fleur Fronsac from the Château Chadenne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Fleur Fronsac of Château Chadenne in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Fleur Fronsac
Pairings that work perfectly with La Fleur Fronsac
Original food and wine pairings with La Fleur Fronsac
The La Fleur Fronsac of Château Chadenne matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of simple baked roast beef, alsatian fondue or chicken waterzooi à la gantoise.
Details and technical informations about Château Chadenne's La Fleur Fronsac.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of La Fleur Fronsac from Château Chadenne are 2011, 2009, 2012, 2010 and 2006.
Informations about the Château Chadenne
The Château Chadenne is one of of the world's greatest estates. It offers 3 wines for sale in the of Fronsac to come and discover on site or to buy online.
The wine region of Fronsac
Bordeaux AOC on the right bank of the Dordogne at the gates of Libourne: Merlot reigns in red (~80%) with Cabernet Franc — intense, distinguished nose with signature notes of black cherry, raspberry, blackberry, plum, pepper and a spice box, full-bodied palate with firm yet never aggressive tannins evolving toward undergrowth, leather, tobacco and truffle, silky texture with age. AOC (1937), ~830 ha over 7 communes, hilly terroir of 'Fronsadais' limestone molasse and clay-limestone.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
