Château HyotCuvée Prestige Côtes de Castillon
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.
The Cuvée Prestige Côtes de Castillon of the Château Hyot is in the top 90 of wines of Castillon - Côtes de Bordeaux.
Taste structure of the Cuvée Prestige Côtes de Castillon from the Château Hyot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Prestige Côtes de Castillon of Château Hyot 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 Cuvée Prestige Côtes de Castillon of Château Hyot in the region of Bordeaux often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Cuvée Prestige Côtes de Castillon
Pairings that work perfectly with Cuvée Prestige Côtes de Castillon
Original food and wine pairings with Cuvée Prestige Côtes de Castillon
The Cuvée Prestige Côtes de Castillon of Château Hyot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boeuf en daube, veal tagine with peas or mixed paella valenciana.
Details and technical informations about Château Hyot's Cuvée Prestige Côtes de Castillon.
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 Cuvée Prestige Côtes de Castillon from Château Hyot are 2016, 2015, 2010, 2006 and 2014.
Informations about the Château Hyot
The Château Hyot is one of of the world's greatest estates. It offers 7 wines for sale in the of Castillon - Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Castillon - Côtes de Bordeaux
The wine region of Castillon - Côtes de Bordeaux is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Domaine de l'Aurage or the Château la Clariere Laithwaite produce mainly wines red, white and pink. The most planted grape varieties in the region of Castillon - Côtes de Bordeaux are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Castillon - Côtes de Bordeaux often reveals types of flavors of cherry, savory or espresso and sometimes also flavors of baking spice, cigar box or tar.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
