Reserve de L'Ile Margaux AOC - Calvet

The Reserve de L'Ile Margaux from the Bordeaux wine-growing region presents itself in the glass in bright purple. When swirling the glass, one can perceive a first-class balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. To the nose, this Calvet red wine shows all sorts of red currant, acacia and green banana. As if that wasn't already impressive, vanilla joins the mix due to the aging in stainless steel.

This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would expect from a wine in the top wine segment, this French wine naturally enchants with the finest balance despite all its dryness. Taste does not necessarily require a lot of residual sugar. On the palate, the texture of this balanced red wine is wonderfully creamy and dense. In the finish, this youthful red wine from the wine-growing region of Bordeaux finally inspires with exceptional length. There are again hints of red currant and green banana. In the aftertaste, mineral notes of the soils dominated by limestone and gravel are added.

Vinification of the Reserve de L'Ile Margaux by Calvet

The starting point for Calvet's premium and wonderfully balanced Reserve de L'Ile Margaux cuvée is Cabernet Sauvignon, Merlot and Petit Verdot grapes. In Bordeaux, the vines that produce the grapes for this wine grow on soils of limestone and gravel. The berries for this red wine from France, when perfectly ripe, are harvested particularly quickly and preferably in the morning to preserve their aroma. After the manual harvest, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the end of fermentation, the Reserve de L'Ile Margaux can continue to harmonize on the fine lees for a few months.

Food recommendation for the Calvet Reserve de L'Ile Margaux

Drink this red wine from France ideally tempered at 15 - 18°C as a companion to lamb stew with chickpeas and dried figs, braised chicken in red wine or Thai cucumber salad.

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