Château de MajoulièreLa Trilogie
Red wine
This wine is a blend of 2 varietals which are the Cinsault and the Mourvèdre.
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with La Trilogie
Pairings that work perfectly with La Trilogie
Original food and wine pairings with La Trilogie
The La Trilogie of Château de Majoulière matches generally quite well with dishes of beef, lamb or spicy food such as recipes of shoulder of suckling lamb confit with herbs, lamb sweetbreads with white wine and sorrel cream or original francesinha (portugal).
Details and technical informations about Château de Majoulière's La Trilogie.
Discover the grape variety: Cinsault
Light, fresh reds with a clear robe, supple tannins and a tender mouth, featuring aromas of wild strawberry, raspberry, rose, peony and soft spices. The absolute pillar of Provençal rosés (Côtes de Provence AOC, Bandol rosé) to which it brings finesse and freshness, also a component of GSM blends in Côtes-du-Rhône and Languedoc. Also a single variety in South Africa where it is a parent of Pinotage. Historic southern French grape.
Last vintages of this wine
The best vintages of La Trilogie from Château de Majoulière are 2009
Informations about the Château de Majoulière
The Château de Majoulière is one of of the world's greatest estates. It offers 8 wines for sale in the of Coteaux Varois en Provence to come and discover on site or to buy online.
The wine region of Coteaux Varois en Provence
Provençal AOC of the Var hinterland (28 villages, ~2,229 ha) tempered by the Sainte-Baume massif. Signature rosés dominate (91%): pale robe with signature notes of strawberry, grapefruit, white peach, flowers (rose, garrigue) and a citrus touch, fresh and thirst-quenching palate — more structured and mineral than the coast thanks to altitude. Cinsault, Grenache, Syrah, Mourvèdre at the base, local Tibouren. Supple cherry-garrigue reds, Rolle and Clairette whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.
