Château Les CombesLouis Gabriel Lussac-Saint-Émilion
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot 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 Louis Gabriel Lussac-Saint-Émilion from the Château Les Combes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Louis Gabriel Lussac-Saint-Émilion of Château Les Combes in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Louis Gabriel Lussac-Saint-Émilion
Pairings that work perfectly with Louis Gabriel Lussac-Saint-Émilion
Original food and wine pairings with Louis Gabriel Lussac-Saint-Émilion
The Louis Gabriel Lussac-Saint-Émilion of Château Les Combes matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of alsatian bäckeoffe, leg of lamb in braillouse or duck confit.
Details and technical informations about Château Les Combes's Louis Gabriel Lussac-Saint-Émilion.
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 Louis Gabriel Lussac-Saint-Émilion from Château Les Combes are 2011, 2009
Informations about the Château Les Combes
The Château Les Combes is one of of the world's greatest estates. It offers 10 wines for sale in the of Lussac-Saint-Émilion to come and discover on site or to buy online.
The wine region of Lussac-Saint-Émilion
Northern Saint-Émilion satellite on the Bordeaux Right Bank (AOC 1936, ~72,000 hl/year): rich, silky reds dominated by Merlot — ripe red and black fruits, candied plum, pepper, undergrowth and animal leather notes with age, melted tannins and velvety texture. Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot in blends. Varied terroirs: southeastern clay-limestone hillsides typical of Saint-Émilion and gravelly western plateau, generous and accessible identity.
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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
