Vieux Chateau des Combes Saint Emilion Grand Cru - Les Grands Chais de France

The Saint Emilion Grand Cru from Vieux Chateau des Combes in Bordeaux offers a dense purple color in the wine glass. If you give it some air by swirling, this red wine reveals a high viscosity, which shows in strong church windows at the edge of the glass. In the glass, this red wine from Vieux Chateau des Combes shows aromas of plum mousse, mulberries, wild berry jam, black currants and blueberries, complemented by dark chocolate, oriental spices and toasted barrique. Vieux Chateau des Combes Saint Emilion Grand Cru delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Frenchman enchants naturally with all dryness with the finest balance. Excellent taste does not necessarily need a lot of residual sugar. On the tongue, this powerful red wine is characterized by an incredibly velvety texture. In the finish, this youthful from the Bordeaux wine region finally thrills with exceptional length. Once again, hints of wild berry jam and Mon Cheri cherry show through.

Vinification of the Vieux Chateau des Combes Saint Emilion Grand Cru

The basis for the powerful Saint Emilion Grand Cru from Bordeaux are grapes from the grape varieties Cabernet Franc, Cabernet Sauvignon and Merlot. When the perfect physiological ripeness is ensured, the grapes for the Saint Emilion Grand Cru are harvested exclusively by hand without the help of coarse and less selective machines. After the hand harvest, the grapes immediately reach the winery. Here they are sorted and carefully broken up. Fermentation follows in stainless steel tanks and small wood at controlled temperatures. Fermentation is followed by aging for several months on the fine lees before the wine is finally drawn off.

Food recommendation for the Vieux Chateau des Combes Saint Emilion Grand Cru

Enjoy this red wine from France ideally tempered at 15 - 18°C as an accompanying wine to veal boiled beef with beans and tomatoes, roasted calf's liver with apples, onions and balsamic vinegar sauce or braised chicken in red wine.

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