Château de la SoujeoleCuvée Monseigneur Malepère
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Malbec 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 beef, veal or pasta.
The Cuvée Monseigneur Malepère of the Château de la Soujeole is in the top 5 of wines of Malepère.
Taste structure of the Cuvée Monseigneur Malepère from the Château de la Soujeole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Monseigneur Malepère of Château de la Soujeole in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Cuvée Monseigneur Malepère of Château de la Soujeole in the region of Languedoc-Roussillon often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Cuvée Monseigneur Malepère
Pairings that work perfectly with Cuvée Monseigneur Malepère
Original food and wine pairings with Cuvée Monseigneur Malepère
The Cuvée Monseigneur Malepère of Château de la Soujeole matches generally quite well with dishes of beef, pasta or veal such as recipes of navarin of lamb, chinese noodles with vegetables or chicken breast with curry and mushrooms.
Details and technical informations about Château de la Soujeole's Cuvée Monseigneur Malepère.
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 Cuvée Monseigneur Malepère from Château de la Soujeole are 2018, 2015, 2014, 2017 and 2012.
Informations about the Château de la Soujeole
The Château de la Soujeole is one of of the world's greatest estates. It offers 6 wines for sale in the of Malepère to come and discover on site or to buy online.
The wine region of Malepère
Malepere is an appellation of red and rosé wines from an area immediately Southwest of Carcassonne in the Languedoc-Rousillon wine region of southern France. The appellation was created as VDQS Côtes de la Malepere in January 1983 and was promoted to FullAOC status in 2007, under the simpler name Malepere. As with the stylistically similar Cabardes appellation (directly to the North), Malepere wines are made from an eclectic combination of Bordeaux and Languedoc grapes. Merlot is the most widely used, combined with Cabernet Sauvignon, Malbec, Grenache, Syrah and Cinsaut.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
