Château Lamothe de HauxPremière Cuvée Côtes de Bordeaux
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 Première Cuvée Côtes de Bordeaux of the Château Lamothe de Haux is in the top 40 of wines of Côtes de Bordeaux.
Taste structure of the Première Cuvée Côtes de Bordeaux from the Château Lamothe de Haux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Première Cuvée Côtes de Bordeaux of Château Lamothe de Haux 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 Première Cuvée Côtes de Bordeaux of Château Lamothe de Haux in the region of Bordeaux often reveals types of flavors of oaky, citrus or apples and sometimes also flavors of earthy, blackberry or vanilla.
Food and wine pairings with Première Cuvée Côtes de Bordeaux
Pairings that work perfectly with Première Cuvée Côtes de Bordeaux
Original food and wine pairings with Première Cuvée Côtes de Bordeaux
The Première Cuvée Côtes de Bordeaux of Château Lamothe de Haux matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of empanadas de carne (argentina), alsatian wine pie or the garbure.
Details and technical informations about Château Lamothe de Haux's Première Cuvée Côtes de Bordeaux.
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 Première Cuvée Côtes de Bordeaux from Château Lamothe de Haux are 2017, 1999, 2003, 2004 and 2002.
Informations about the Château Lamothe de Haux
The Château Lamothe de Haux is one of of the world's greatest estates. It offers 16 wines for sale in the of Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Côtes de Bordeaux
The Côtes de Bordeaux appellation was created in 2009 to merge four existing appellations used in the Bordeaux region of France. These four appellations are The Premières Côtes de Blaye, Côtes de Castillon, Côtes de Francs and the red wines of the Cadillac region. The latter were previously under the appellation Premières Côtes de Bordeaux. The changes were a commercially motivated decision, intended to create unity between these important but lesser known appellations.
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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
