Château PicampeauLussac-Saint-Émilion Vieilles Vignes
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 game (deer, venison).
Taste structure of the Lussac-Saint-Émilion Vieilles Vignes from the Château Picampeau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lussac-Saint-Émilion Vieilles Vignes of Château Picampeau in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Lussac-Saint-Émilion Vieilles Vignes
Pairings that work perfectly with Lussac-Saint-Émilion Vieilles Vignes
Original food and wine pairings with Lussac-Saint-Émilion Vieilles Vignes
The Lussac-Saint-Émilion Vieilles Vignes of Château Picampeau matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of improved horse steak, steamed lamb shoulder with cumin and coriander or mymy's golden apples (squash).
Details and technical informations about Château Picampeau's Lussac-Saint-Émilion Vieilles Vignes.
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 Lussac-Saint-Émilion Vieilles Vignes from Château Picampeau are 2010
Informations about the Château Picampeau
The Château Picampeau is one of of the world's greatest estates. It offers 5 wines for sale in the of Lussac-Saint-Émilion to come and discover on site or to buy online.
The wine region of Lussac-Saint-Émilion
Northern Saint-Émilion satellite on the Bordeaux Right Bank (AOC 1936, ~72,000 hl/year): rich, silky reds dominated by Merlot — ripe red and black fruits, candied plum, pepper, undergrowth and animal leather notes with age, melted tannins and velvety texture. Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot in blends. Varied terroirs: southeastern clay-limestone hillsides typical of Saint-Émilion and gravelly western plateau, generous and accessible identity.
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: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
