Château CantenacChâteau Moulin de Grenet Lussac Saint-Émilion
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 Château Moulin de Grenet Lussac Saint-Émilion from the Château Cantenac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Moulin de Grenet Lussac Saint-Émilion of Château Cantenac 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 Château Moulin de Grenet Lussac Saint-Émilion of Château Cantenac in the region of Bordeaux often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of black fruits, black currant or earth.
Food and wine pairings with Château Moulin de Grenet Lussac Saint-Émilion
Pairings that work perfectly with Château Moulin de Grenet Lussac Saint-Émilion
Original food and wine pairings with Château Moulin de Grenet Lussac Saint-Émilion
The Château Moulin de Grenet Lussac Saint-Émilion of Château Cantenac matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of blanquette of monkfish with small vegetables, grilled leg of lamb marinated in aromatic oil or roast duck breast stuffed with foie gras confit.
Details and technical informations about Château Cantenac's Château Moulin de Grenet Lussac Saint-Émilion.
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 Château Moulin de Grenet Lussac Saint-Émilion from Château Cantenac are 2009, 2015, 2016, 2014 and 2012.
Informations about the Château Cantenac
The Château Cantenac is one of of the world's greatest estates. It offers 7 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
The wine region of Lussac-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château de Roques or the Domaine Gérard Depardieu produce mainly wines red, white and pink. The most planted grape varieties in the region of Lussac-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Lussac-Saint-Émilion often reveals types of flavors of cherry, jam or eucalyptus and sometimes also flavors of violet, forest floor or aniseed.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
