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Château Cabézac Red Rhone Blend Minervois Grande Cuvée Belvèze 2004

Winemaker's Notes:

Tasting Notes: Deep sustained, limpid and brilliant red colour. The nose, intense and very fine, of crystallised undergrowth fruit (blackcurrant, blackberry...) which breath out their flavours immediately. The discrete oak brings torrefaction notes. The mouth with a frank attack is fat and very dynamic. Percentage Grape: Syrah, Mourvèdre, Grenache Soil: metamorphic stones from glacial deposit of the Montagne Noire, gravely clay schist, slightly acid Date of Harvest: 2004 Type of Harvest: Harvested manually Vinification Method: Harvested manually, the grapes are de-stemmed; vinification and maceration take place in stainless steel vats for 20 to 25 days. Manual "pigeage" (traditional: the grit caps are being punched manually), 18 months maturation (50% new oak barrels) Alcohol Percentage: 14.5 %

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Color: Red
Blend: Syrah, Grenache
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Château Cabézac:
In 2008, Chateau Cabczac will celebrate its tenth vintage. The persistence in quality for the last ten years has helped Chateau Cabczac to consolidate a good reputation within the best restaurants in France and in some 20 countries (Alain Ducassc, Michel Rostang, La Tour d'Argcnt, Lc Gavrochc, Joel Robuchon, to name but a few) and to develop itself internationally which today represents 60% of its sales.

Tasting Notes: Deep sustained, limpid and brilliant red colour. The nose, intense and very fine, of crystallised undergrowth fruit (blackcurrant, blackberry...) which breath out their flavours immediately. The discrete oak brings torrefaction notes. The mouth with a frank attack is fat and very dynamic. Percentage Grape: Syrah, Mourvèdre, Grenache Soil: metamorphic stones from glacial deposit of the Montagne Noire, gravely clay schist, slightly acid Date of Harvest: 2004 Type of Harvest: Harvested manually Vinification Method: Harvested manually, the grapes are de-stemmed; vinification and maceration take place in stainless steel vats for 20 to 25 days. Manual "pigeage" (traditional: the grit caps are being punched manually), 18 months maturation (50% new oak barrels) Alcohol Percentage: 14.5 %

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