Château le VirouLes Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge
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.
Taste structure of the Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge from the Château le Virou
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge of Château le Virou 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 Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge of Château le Virou in the region of Bordeaux often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of tobacco, vanilla or plum.
Food and wine pairings with Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge
Pairings that work perfectly with Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge
Original food and wine pairings with Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge
The Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge of Château le Virou matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef miroton, small stuffed provençal dishes or rabbit sautéed hunter.
Details and technical informations about Château le Virou's Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge.
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 Les Vieilles Vignes du Blaye - Côtes de Bordeaux Rouge from Château le Virou are 2019, 2018, 2017, 2015 and 2016.
Informations about the Château le Virou
The Château le Virou is one of of the world's greatest estates. It offers 17 wines for sale in the of Blaye - Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Blaye - Côtes de Bordeaux
The wine region of Blaye - Côtes de Bordeaux is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Château Cailleteau Bergeron or the Château Haut-Lalande Grand Vin produce mainly wines red, white and pink. The most planted grape varieties in the region of Blaye - Côtes de Bordeaux are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Blaye - Côtes de Bordeaux often reveals types of flavors of chocolate, red cherry or bay leaf and sometimes also flavors of black plum, mint or cocoa.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
