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Château Cantinot Red Bordeaux Blend Premières Côtes de Blaye 2005

Winemaker's Notes:

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

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3.11 5 0.5
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Member Reviews for Château Cantinot Red Bordeaux Blend Premières Côtes de Blaye

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Snooth User: Greg Roberts
100798227
4.50 5
02/27/2009

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.


Snooth User: Rodolphe Boulanger
63471,866
2.50 5
05/13/2008

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.


Snooth User: Greg Roberts
100798227
3.50 5
03/20/2009

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.



Tasting Notes:

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.

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

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