Chateau ValvisPrivate Reserve Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Private Reserve Cabernet Sauvignon of the Chateau Valvis is in the top 5 of wines of Samburesti.
Wine flavors and olphactive analysis
On the nose the Private Reserve Cabernet Sauvignon of Chateau Valvis in the region of Samburesti often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Private Reserve Cabernet Sauvignon
Pairings that work perfectly with Private Reserve Cabernet Sauvignon
Original food and wine pairings with Private Reserve Cabernet Sauvignon
The Private Reserve Cabernet Sauvignon of Chateau Valvis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of polish goulash, lamb kebab or pasta shells.
Details and technical informations about Chateau Valvis's Private Reserve Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Private Reserve Cabernet Sauvignon from Chateau Valvis are 2013, 2016, 2015, 2009 and 0.
Informations about the Chateau Valvis
The Chateau Valvis is one of of the world's greatest estates. It offers 4 wines for sale in the of Samburesti to come and discover on site or to buy online.
The wine region of Samburesti
Romanian DOC of Oltenia on the hills of Sâmburesti (Olt valley), iron-rich stony soils. Cabernet Sauvignon historic signature in red: deep ruby, blackcurrant, black cherry, plum, leather and herbal-spice touch, firm tannins, vigour and superb ageing — a benchmark of Romanian Cabernet. Merlot supple, fine Pinot Noir and Burgund Mare as complements. Terroir introduced in the 19th century by the French.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
