Winery Les Vignes de CoulousCuvée Artisanale Cadillac - Côtes de 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.
The Cuvée Artisanale Cadillac - Côtes de Bordeaux of the Winery Les Vignes de Coulous is in the top 20 of wines of Cadillac - Côtes de Bordeaux.
Taste structure of the Cuvée Artisanale Cadillac - Côtes de Bordeaux from the Winery Les Vignes de Coulous
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Artisanale Cadillac - Côtes de Bordeaux of Winery Les Vignes de Coulous in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Artisanale Cadillac - Côtes de Bordeaux
Pairings that work perfectly with Cuvée Artisanale Cadillac - Côtes de Bordeaux
Original food and wine pairings with Cuvée Artisanale Cadillac - Côtes de Bordeaux
The Cuvée Artisanale Cadillac - Côtes de Bordeaux of Winery Les Vignes de Coulous matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fillet of beef with morels, simple veal sauté or saddle of venison with fresh cream.
Details and technical informations about Winery Les Vignes de Coulous's Cuvée Artisanale Cadillac - Côtes de 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 Cuvée Artisanale Cadillac - Côtes de Bordeaux from Winery Les Vignes de Coulous are 2019, 2018
Informations about the Winery Les Vignes de Coulous
The Winery Les Vignes de Coulous is one of of the world's greatest estates. It offers 4 wines for sale in the of Cadillac - Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Cadillac - Côtes de Bordeaux
The wine region of Cadillac - Côtes de Bordeaux is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Château Prieuré Sainte-Anne or the Château Carignan produce mainly wines red, white and sweet. The most planted grape varieties in the region of Cadillac - Côtes de Bordeaux are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Cadillac - Côtes de Bordeaux often reveals types of flavors of black fruits, citrus fruit or dark chocolate and sometimes also flavors of cocoa, chocolate or red currant.
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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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
