Château de LavagnacLa Grande Dame Bordeaux Supérieur
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 veal.
The La Grande Dame Bordeaux Supérieur of the Château de Lavagnac is in the top 40 of wines of Bordeaux Supérieur.
Taste structure of the La Grande Dame Bordeaux Supérieur from the Château de Lavagnac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Grande Dame Bordeaux Supérieur of Château de Lavagnac 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 Grande Dame Bordeaux Supérieur of Château de Lavagnac in the region of Bordeaux often reveals types of flavors of cherry, oaky or leather and sometimes also flavors of cassis, dark fruit or earth.
Food and wine pairings with La Grande Dame Bordeaux Supérieur
Pairings that work perfectly with La Grande Dame Bordeaux Supérieur
Original food and wine pairings with La Grande Dame Bordeaux Supérieur
The La Grande Dame Bordeaux Supérieur of Château de Lavagnac matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of feijoada ( portuguese cassoulet ), saltimbocca alla romana or duck parmentier with ceps.
Details and technical informations about Château de Lavagnac's La Grande Dame Bordeaux Supérieur.
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 Grande Dame Bordeaux Supérieur from Château de Lavagnac are 2009, 2010, 2012, 2011 and 2014.
Informations about the Château de Lavagnac
The Château de Lavagnac is one of of the world's greatest estates. It offers 7 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
The wine region of Bordeaux Supérieur
Bordeaux Supérieur is an appellation level applied to wines produced in the Generic area of the Bordeaux PDO. They are produced from the classic Bordeaux Grape varieties. The reds are, as the name suggests, intended to be a slightly "superior" form of the standard Bordeaux AOC wines. They are therefore heavily based on Merlot and Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
