Winery The Wine SocietyThe Society's Exhibition Pomerol
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 The Society's Exhibition Pomerol from the Winery The Wine Society
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Society's Exhibition Pomerol of Winery The Wine Society 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 The Society's Exhibition Pomerol of Winery The Wine Society in the region of Bordeaux often reveals types of flavors of earthy, plum or black fruits and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with The Society's Exhibition Pomerol
Pairings that work perfectly with The Society's Exhibition Pomerol
Original food and wine pairings with The Society's Exhibition Pomerol
The The Society's Exhibition Pomerol of Winery The Wine Society matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast monkfish with bacon, lamb stew or duck legs with honey and orange.
Details and technical informations about Winery The Wine Society's The Society's Exhibition Pomerol.
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 The Society's Exhibition Pomerol from Winery The Wine Society are 2011, 2010, 2009, 2015
Informations about the Winery The Wine Society
The Winery The Wine Society is one of of the world's great estates. It offers 179 wines for sale in the of Pomerol to come and discover on site or to buy online.
The wine region of Pomerol
The wine region of Pomerol is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Domaine Pétrus or the Domaine Le Pin produce mainly wines red and white. The most planted grape varieties in the region of Pomerol are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Pomerol often reveals types of flavors of cherry, flint or white pepper and sometimes also flavors of salt, dried fig or nutty.
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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
