Château de Barbe BlancheRéserve Lussac Saint-Émilion
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc 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).
The Réserve Lussac Saint-Émilion of the Château de Barbe Blanche is in the top 80 of wines of Lussac-Saint-Émilion.
Taste structure of the Réserve Lussac Saint-Émilion from the Château de Barbe Blanche
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Réserve Lussac Saint-Émilion of Château de Barbe Blanche 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 Réserve Lussac Saint-Émilion of Château de Barbe Blanche in the region of Bordeaux often reveals types of flavors of oak.
Food and wine pairings with Réserve Lussac Saint-Émilion
Pairings that work perfectly with Réserve Lussac Saint-Émilion
Original food and wine pairings with Réserve Lussac Saint-Émilion
The Réserve Lussac Saint-Émilion of Château de Barbe Blanche matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick beef bourguignon, couscous merguez or wild boar stew (without marinade or wine).
Details and technical informations about Château de Barbe Blanche's Réserve Lussac Saint-Émilion.
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 Réserve Lussac Saint-Émilion from Château de Barbe Blanche are 2009, 2010
Informations about the Château de Barbe Blanche
The Château de Barbe Blanche is one of of the world's greatest estates. It offers 5 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
The wine region of Lussac-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château de Roques or the Domaine Gérard Depardieu produce mainly wines red, white and pink. The most planted grape varieties in the region of Lussac-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Lussac-Saint-Émilion often reveals types of flavors of cherry, jam or eucalyptus and sometimes also flavors of violet, forest floor or aniseed.
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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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
