Winery Jean-Claude FabrisChateau Haute Vallée Bordeaux Supérieur
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 veal.
Taste structure of the Chateau Haute Vallée Bordeaux Supérieur from the Winery Jean-Claude Fabris
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chateau Haute Vallée Bordeaux Supérieur of Winery Jean-Claude Fabris 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 Chateau Haute Vallée Bordeaux Supérieur of Winery Jean-Claude Fabris in the region of Bordeaux often reveals types of flavors of earth.
Food and wine pairings with Chateau Haute Vallée Bordeaux Supérieur
Pairings that work perfectly with Chateau Haute Vallée Bordeaux Supérieur
Original food and wine pairings with Chateau Haute Vallée Bordeaux Supérieur
The Chateau Haute Vallée Bordeaux Supérieur of Winery Jean-Claude Fabris matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of traditional hungarian goulash, beef mironton or venison stew to be prepared the day before.
Details and technical informations about Winery Jean-Claude Fabris's Chateau Haute Vallée Bordeaux Supérieur.
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 Chateau Haute Vallée Bordeaux Supérieur from Winery Jean-Claude Fabris are 2015, 2014, 2012, 2009 and 2010.
Informations about the Winery Jean-Claude Fabris
The Winery Jean-Claude Fabris is one of of the world's greatest estates. It offers 12 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: 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.
