Winery Gérard DepardieuLa Croix de Peyrolie Lussac Saint-Émilion
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot 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).
Taste structure of the La Croix de Peyrolie Lussac Saint-Émilion from the Winery Gérard Depardieu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Croix de Peyrolie Lussac Saint-Émilion of Winery Gérard Depardieu 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 La Croix de Peyrolie Lussac Saint-Émilion of Winery Gérard Depardieu in the region of Bordeaux often reveals types of flavors of oak.
Food and wine pairings with La Croix de Peyrolie Lussac Saint-Émilion
Pairings that work perfectly with La Croix de Peyrolie Lussac Saint-Émilion
Original food and wine pairings with La Croix de Peyrolie Lussac Saint-Émilion
The La Croix de Peyrolie Lussac Saint-Émilion of Winery Gérard Depardieu matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chinese fondue, oven-baked lamb stew or home-made cassoulet.
Details and technical informations about Winery Gérard Depardieu's La Croix de Peyrolie 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 La Croix de Peyrolie Lussac Saint-Émilion from Winery Gérard Depardieu are 2006, 2010, 2005, 2004 and 2009.
Informations about the Winery Gérard Depardieu
The Winery Gérard Depardieu is one of of the world's greatest estates. It offers 20 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.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
