Probus Cuvée Prestige Cahors AOP - Jean-Luc Baldès

With the Jean-Luc Baldès Probus Cuvée Prestige Cahors, a first-class red wine finds its way into the glass. It presents a wonderfully dense, purple-red color. With a slight tilt, the wine glass reveals a charming garnet-red hue at the rim. After the first swirl, this red wine reveals a high density and richness, which shows in the church windows on the glass. The bouquet of this red wine from Sud Ouest enchants with nuances of mulberry, blueberry, black cherry and morello cherry. Pursuing the aromas further, oak, cinnamon and gingerbread spice are added, promoted by the influence of oak wood.

On the palate, the Probus Cuvée Prestige Cahors from Jean-Luc Baldès starts off pleasantly aromatic, fruit-driven and balanced. On the finish, this red wine with good aging potential from the Sud-Ouest wine region finally delights with a beautiful length. Hints of blackberry and plum appear once again.

Vinification of the Probus Cuvée Prestige Cahors by Jean-Luc Baldès

This powerful red wine from France is vinified from the Malbec grape variety. Quite clearly, the Probus Cuvée Prestige Cahors is determined by more than just the Cahors soil. This French wine can literally be described as an Old World wine that presents itself in an extraordinarily impressive way. The berries for this red wine from France are harvested exclusively by hand once optimal ripeness has been ensured. After the harvest, the grapes are quickly taken to the press house. There they are sorted and gently crushed. Fermentation then takes place in small oak barrels at controlled temperatures. After the end of fermentation, the powerful Probus Cuvée Prestige Cahors is matured for another 12 months in French oak barrels. After the wine is finished, the Probus Cuvée Prestige Cahors is gently harmonized.

Food recommendation for Jean-Luc Baldès Probus Cuvée Prestige Cahors

This French wine is best enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompaniment to boeuf bourguignon, fried calves’ liver with apples, onions and balsamic sauce, or stuffed bell peppers.

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