Château Cantinot Red Bordeaux Blend Premières Côtes de Blaye 2005

Avg Price: $37.99
3.11 5 0.5
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Tasting Notes:

Dark ruby color, with some violet. The nose is musty, with some savory characteristics, tobacco, with a good amount o...

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Angelbeck's Fine Wines, Spirits, and Beer
Montclair, NJ (2,500 mi)
USD 37.99
750ml
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Full bodied and aromatic with notes redcurrant, blackberry and figs. Concentrated black cherry and blueberry fruit flavors combine with soft tanni... Read more

Deep color. Smooth wood and toast and currant nose. Oaky with black currant, chocolate, plum, deep cherry fruit. Young. Potent. Simple. Big Finish ... Read more

Softer on the palette than its bigger fuller-bodied sister wine Chateau Cantinot. It has round soft tannins notes of tobacco, cacao, black fruit a... Read more

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User 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
63471,854
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.


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

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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