Château Haut-Saint GeorgesSaint-Georges-Saint-Émilion
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).
The Saint-Georges-Saint-Émilion of the Château Haut-Saint Georges is in the top 10 of wines of Saint-Georges-Saint-Émilion.
Taste structure of the Saint-Georges-Saint-Émilion from the Château Haut-Saint Georges
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Georges-Saint-Émilion of Château Haut-Saint Georges 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 Saint-Georges-Saint-Émilion of Château Haut-Saint Georges in the region of Bordeaux often reveals types of flavors of cherry, red fruit or vanilla and sometimes also flavors of plum, leather or non oak.
Food and wine pairings with Saint-Georges-Saint-Émilion
Pairings that work perfectly with Saint-Georges-Saint-Émilion
Original food and wine pairings with Saint-Georges-Saint-Émilion
The Saint-Georges-Saint-Émilion of Château Haut-Saint Georges matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of grandma melanie's cassoulet, lamb tagine with artichokes and dried tomatoes or duck with olives.
Details and technical informations about Château Haut-Saint Georges's Saint-Georges-Saint-Émilion.
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 Saint-Georges-Saint-Émilion from Château Haut-Saint Georges are 2010, 2012, 2011, 2014 and 2009.
Informations about the Château Haut-Saint Georges
The Château Haut-Saint Georges is one of of the world's greatest estates. It offers 1 wines for sale in the of Saint-Georges-Saint-Émilion to come and discover on site or to buy online.
The wine region of Saint-Georges-Saint-Émilion
The wine region of Saint-Georges-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château St. Georges or the Château Vieux Guillou produce mainly wines red and white. The most planted grape varieties in the region of Saint-Georges-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety.
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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
