Château Cantinot Red Bordeaux Blend Premières Côtes de Blaye 2005
Enologist: Olivier Dauga Soils are gravel, sand over limestone subsoil Average age of vines: 27 years Manual harvest, grapes sorted n vibrating table to remove organic matter, yields 40 Hl/Ha Vinification: small wooded, stainless steel and cement vats. Cold maceration 5-8 days, slow fermentation 15-20 days, stirring lees, temperature controlled, malo-lactic fermentation in oak barrels. 12 months aging oak barrels. 50% new, non-filtered
Full bodied and aromatic with notes redcurrant, blackberry and figs. Concentrated black cherry and blueberry fruit flavors combine with soft tannins for a long flavorful finish. A great wine to pair with a steak.
Deep color. Smooth wood and toast and currant nose. Oaky with black currant, chocolate, plum, deep cherry fruit. Young. Potent. Simple. Big Finish - too tannic. Disappointing overall.
Softer on the palette than its bigger fuller-bodied sister wine Chateau Cantinot. It has round soft tannins notes of tobacco, cacao, black fruit and prunes, plus a hint of fresh herbs. Ten percent of Malbec is added to the blend of 80% Merlot and 10% Cabernet Franc. Made by consulting winemaker Olivier Dauga, who was recently named Winemaker of the Year 2009 in the prestigious Gault & Millau guide.
Food Pairings for Château Cantinot Red Bordeaux Blend Premières Côtes de Blaye
Dark ruby color, with some violet. The nose is musty, with some savory characteristics, tobacco, with a good amount of dark fruit: black cherry, black licorice, On the palate, it’s savory, fine, light tannins, and black fruits, and a juicy finish.