Château Pey LabrieNectar
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.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Nectar from the Château Pey Labrie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nectar of Château Pey Labrie in the region of Bordeaux is a powerful.
Food and wine pairings with Nectar
Pairings that work perfectly with Nectar
Original food and wine pairings with Nectar
The Nectar of Château Pey Labrie matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of navarin of lamb, lamb stew with yoghurt and coriander or festive chinese fondue.
Details and technical informations about Château Pey Labrie's Nectar.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Nectar from Château Pey Labrie are 2010, 2011
Informations about the Château Pey Labrie
The Château Pey Labrie is one of of the world's greatest estates. It offers 4 wines for sale in the of Canon-Fronsac to come and discover on site or to buy online.
The wine region of Canon-Fronsac
Confidential Libournais AOC (~250 ha, 40 properties around Fronsac and Saint-Michel): signature Merlot as red king (80%) complemented by Cabernet Franc (15%, elegance and spice) and Cabernet Sauvignon (5%, structure and black fruits) — signature colour profile, round texture and aromatic complexity from Merlot, roundness and ripe red fruits, floral freshness and spicy notes from Cabernet Franc. Asteriated limestone and Fronsadais molasse, tempered fluvial microclimate.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
