Château du CastelSaint Vincent Pomerol
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 game (deer, venison).
Taste structure of the Saint Vincent Pomerol from the Château du Castel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint Vincent Pomerol of Château du Castel in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Saint Vincent Pomerol
Pairings that work perfectly with Saint Vincent Pomerol
Original food and wine pairings with Saint Vincent Pomerol
The Saint Vincent Pomerol of Château du Castel matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of cornish pasties, navarin of lamb or roast venison with green pepper sauce.
Details and technical informations about Château du Castel's Saint Vincent Pomerol.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Saint Vincent Pomerol from Château du Castel are 2013, 2012, 2015, 2014
Informations about the Château du Castel
The Château du Castel is one of of the world's greatest estates. It offers 2 wines for sale in the of Pomerol to come and discover on site or to buy online.
The wine region of Pomerol
Absolute myth of the Bordeaux right bank (Libournais): signature Merlot as king red (~80%) — deep robe and opulent profile with black truffle, candied cherry, plum, chocolate, violet, leather and a mineral touch, signature creamy velvety texture and an endless finish. Fragrant Cabernet Franc as backup. Cradle of Pétrus and Le Pin. AOC (1936), ~800 ha without classification, blue clay and ferruginous crasse de fer plateau, ageing 10-50 years.
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: Marcottage
A vine reproduction technique that consists of burying a vine shoot that takes root and reproduces a plant with the same characteristics as the vine to which it is attached (synonym: provignage).
