Château de FieuzalL'Abeille de Fieuzal Pessac-Léognan
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot 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 L'Abeille de Fieuzal Pessac-Léognan of the Château de Fieuzal is in the top 60 of wines of Pessac-Léognan.
Taste structure of the L'Abeille de Fieuzal Pessac-Léognan from the Château de Fieuzal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Abeille de Fieuzal Pessac-Léognan of Château de Fieuzal 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 L'Abeille de Fieuzal Pessac-Léognan of Château de Fieuzal in the region of Bordeaux often reveals types of flavors of cream, cherry or grapefruit and sometimes also flavors of oaky, citrus or smoke.
Food and wine pairings with L'Abeille de Fieuzal Pessac-Léognan
Pairings that work perfectly with L'Abeille de Fieuzal Pessac-Léognan
Original food and wine pairings with L'Abeille de Fieuzal Pessac-Léognan
The L'Abeille de Fieuzal Pessac-Léognan of Château de Fieuzal matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef fashion, shoulder of lamb stuffed with cognac or quick cider chicken.
Details and technical informations about Château de Fieuzal's L'Abeille de Fieuzal Pessac-Léognan.
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 L'Abeille de Fieuzal Pessac-Léognan from Château de Fieuzal are 2019, 2018, 2016, 2012 and 2010.
Informations about the Château de Fieuzal
The Château de Fieuzal is one of of the world's greatest estates. It offers 5 wines for sale in the of Pessac-Léognan to come and discover on site or to buy online.
The wine region of Pessac-Léognan
The wine region of Pessac-Léognan is located in the region of Graves of Bordeaux of France. Wineries and vineyards like the Château Haut-Brion or the Château Haut-Brion produce mainly wines red, white and pink. The most planted grape varieties in the region of Pessac-Léognan are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pessac-Léognan often reveals types of flavors of pineapple, mango or chalk and sometimes also flavors of pomegranate, green bell pepper or dried rose.
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: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
