Winery F. Meynard et Fils - Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur

Winery F. Meynard et FilsChâteau Valentons Canteloup Cuvée du Merle Bordeaux Supérieur

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur of Winery F. Meynard et Fils is a red wine from the region of Bordeaux Supérieur of Bordeaux.
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 Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur from the Winery F. Meynard et Fils

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur of Winery F. Meynard et Fils in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.

Details and technical informations about Winery F. Meynard et Fils's Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur.

Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

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

Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur - 2012
In the top 100 of of Bordeaux Supérieur wines
Average rating: 3.111100
Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur - 2010
In the top 100 of of Bordeaux Supérieur wines
Average rating: 3.911110
Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur - 2009
In the top 100 of of Bordeaux Supérieur wines
Average rating: 411110

The best vintages of Château Valentons Canteloup Cuvée du Merle Bordeaux Supérieur from Winery F. Meynard et Fils are 2009, 2010, 2012

Informations about the Winery F. Meynard et Fils

The winery offers 16 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Bordeaux Supérieur in the region of Bordeaux

The Winery F. Meynard et Fils is one of of the world's greatest estates. It offers 14 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.

Top wine Bordeaux
In the top 75000 of of France wines
In the top 15000 of of Bordeaux Supérieur wines
In the top 200000 of red wines
In the top 300000 wines of the world

The wine region of Bordeaux Supérieur

Bordeaux Supérieur is an appellation level applied to wines produced in the Generic area of the Bordeaux PDO. They are produced from the classic Bordeaux Grape varieties. The reds are, as the name suggests, intended to be a slightly "superior" form of the standard Bordeaux AOC wines. They are therefore heavily based on Merlot and Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec.


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.

News related to this wine

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On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...

The Chablis vineyard and the transition to sustainable practices

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...

At the heart of the terroirs of Mâcon-Bray

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bray, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/ ...

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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