Winery Les Hauts de PaletteChâteau Saintongey Vieilles Vignes Bordeaux
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 Château Saintongey Vieilles Vignes Bordeaux from the Winery Les Hauts de Palette
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Saintongey Vieilles Vignes Bordeaux of Winery Les Hauts de Palette 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 Château Saintongey Vieilles Vignes Bordeaux of Winery Les Hauts de Palette in the region of Bordeaux often reveals types of flavors of cherry, red fruit or cheese and sometimes also flavors of earth, microbio or oak.
Food and wine pairings with Château Saintongey Vieilles Vignes Bordeaux
Pairings that work perfectly with Château Saintongey Vieilles Vignes Bordeaux
Original food and wine pairings with Château Saintongey Vieilles Vignes Bordeaux
The Château Saintongey Vieilles Vignes Bordeaux of Winery Les Hauts de Palette matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti squash bolognese style, chicken breast with curry and mushrooms or duckling with bigarrade.
Details and technical informations about Winery Les Hauts de Palette's Château Saintongey Vieilles Vignes Bordeaux.
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 Château Saintongey Vieilles Vignes Bordeaux from Winery Les Hauts de Palette are 2018, 2016, 2009, 2010 and 2011.
Informations about the Winery Les Hauts de Palette
The Winery Les Hauts de Palette is one of of the world's greatest estates. It offers 57 wines for sale in the of Bordeaux to come and discover on site or to buy online.
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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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-Milly-Lamartine, 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/Bour ...
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
