2014 Château Carbonnieux Rouge Pessac-Léognan

2014 Château Carbonnieux Rouge Pessac-Léognan
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2014 Château Carbonnieux Rouge

Château Carbonnieux rouge

Le Carbonnieux Rouge 2014 a un bouquet délicieux, net et pur, avec des arômes de gravier et de sous-bois parfaitement entrelacés dans la mûre. C'est assez discret, mais ça gagne en intensité dans le verre. La bouche mi-corsée est dotée de tanins fins, d'une acidité vive qui confère à cette tension et à ce dynamisme impressionnants. Ici, la longueur n’est pas énorme, mais la fraîcheur du sorbet vous séduit. Gardez dans la cave pendant encore 2-3 ans et profitez-en au cours des 15 à 18 prochaines années

 Robert Parker

The Carbonnieux Rouge 2014 has a delicious bouquet, clean and pure, with aromas of gravel and undergrowth perfectly intertwined with blackberry. It's quite discreet, but it gains intensity in the glass. The medium-bodied palate has fine tannins and a lively acidity that lends this impressive tension and dynamism. Here, the length is not enormous, but the freshness of the sorbet seduces you. Cellar for another 2-3 years and enjoy over the next 

 Robert Parker


Château Carbonnieux Red GRAND CRU CLASSÉ DE GRAVES

Château Carbonnieux red has been a great classic of the Bordeaux region for centuries. Highly demanding in quality, it is the sweet response to a beautiful blend of grape varieties from this region: Cabernet Sauvignon, Merlot, Cabernet Francand Petit Verdot.

Both modern and traditional, the vinification of red wines is carried out with slow and gentle extraction in order to preserve their roundness and the mineral typicity of their terroir.
The tannins are balanced and silky in harmony with the red fruits (blackcurrant, blackberry, cherry, etc.) revealing toasted notes imparted by aging in high-quality

French oak barrels. Only the best batches tasted will enter the final composition of the Château Carbonnieux red classified growth.

Serving temperature: 18-19°
Custody advice: 6 years minimum
Food pairing: Any grilled, roasted, simmered, candied or sauced meat, swordfish, tuna, mushrooms, seasonal or dried vegetables, cheese, chocolate or red fruit dessert, etc.

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