Château Lafont MenautPessac-Leognan
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Malbec.
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 Pessac-Leognan from the Château Lafont Menaut
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pessac-Leognan of Château Lafont Menaut 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 Pessac-Leognan of Château Lafont Menaut in the region of Bordeaux often reveals types of flavors of cherry, oaky or citrus and sometimes also flavors of smoke, peach or earthy.
Food and wine pairings with Pessac-Leognan
Pairings that work perfectly with Pessac-Leognan
Original food and wine pairings with Pessac-Leognan
The Pessac-Leognan of Château Lafont Menaut matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison stew to be prepared the day before, lamb epigram in spicy sauce or rabbit, cabbage, bacon.
Details and technical informations about Château Lafont Menaut's Pessac-Leognan.
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 Pessac-Leognan from Château Lafont Menaut are 2018, 2008, 2006, 2017 and 2016.
Informations about the Château Lafont Menaut
The Château Lafont Menaut is one of of the world's greatest estates. It offers 4 wines for sale in the of Pessac-Léognan to come and discover on site or to buy online.
The wine region of Pessac-Léognan
The wine region of Pessac-Léognan is located in the region of Graves of Bordeaux of France. Wineries and vineyards like the Château Haut-Brion or the Château Haut-Brion produce mainly wines red, white and pink. The most planted grape varieties in the region of Pessac-Léognan are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pessac-Léognan often reveals types of flavors of pineapple, mango or chalk and sometimes also flavors of pomegranate, green bell pepper or dried rose.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
