Château PeyfauresÉlevé en Fûts de Chène
Red wine
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 Élevé en Fûts de Chène from the Château Peyfaures
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Élevé en Fûts de Chène of Château Peyfaures 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 Élevé en Fûts de Chène of Château Peyfaures in the region of Bordeaux often reveals types of flavors of blackberry, vanilla or non oak and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Élevé en Fûts de Chène
Pairings that work perfectly with Élevé en Fûts de Chène
Original food and wine pairings with Élevé en Fûts de Chène
The Élevé en Fûts de Chène of Château Peyfaures matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish tagine, alsatian wine pie or confit sausages.
Details and technical informations about Château Peyfaures's Élevé en Fûts de Chène.
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 Élevé en Fûts de Chène from Château Peyfaures are 2006, 2010, 2009, 2007
Informations about the Château Peyfaures
The Château Peyfaures is one of of the world's greatest estates. It offers 6 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
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.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
