Château de Cazeneuve Coteaux du Languedoc Pic St.-Loup les Calcaires 2006

Winemaker's Notes:

Deeply-coloured , with an intensly savoury nose with dominant aromas ofroasted meat, dried herbs and crushed peppercorns. The palate is elegant, yetsufficiently rich, with a smooth fruity (cassis andblackberries) mouthfeel and flinty tannins. Excellent on its own or forpairing with red-sauce Italian dishes.

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Château de Cazeneuve:
The “Château de Cazeneuve” is an old 19th-century building, set in the heart of a wine estate that came to life again in 1987 thanks to André Leenhardt. The vineyards, covering 20-odd hectares (50 acres), boast the “Appellation d'Origine Contrôlée”, or AOC label, and lay around a natural cirque at 150 m (500 ft) above sea-level, exposed South/South-East. All the toil of the vineyard is guided ... Read more
The “Château de Cazeneuve” is an old 19th-century building, set in the heart of a wine estate that came to life again in 1987 thanks to André Leenhardt. The vineyards, covering 20-odd hectares (50 acres), boast the “Appellation d'Origine Contrôlée”, or AOC label, and lay around a natural cirque at 150 m (500 ft) above sea-level, exposed South/South-East. All the toil of the vineyard is guided by the respect of the land and the nurturing of the vines for the best quality grape. Even during harvesting, the grapes are carefully picked by hand. The vines grown esssentially enable to produce red wines, elaborated from 3 grape types: Syrah, Grenache and Mouvèdre, combined with the old vines of Carignan and Cinsault. The wine preparation is temperature-controlled with the vats being regularly gauged and ventilated. Following maceration, between 25 and 40 days, the wine matures either in vats or in barrels for 12 to 24-month periods. White wines are produced at low temperatures and mature in barrels. The grape types are prepared separately, then assembled and set to mature on fine lees in barrels for 9 months. “Balance, freshness, complexity and structure” is the motto for white wine. Read less

Deeply-coloured , with an intensly savoury nose with dominant aromas ofroasted meat, dried herbs and crushed peppercorns. The palate is elegant, yetsufficiently rich, with a smooth fruity (cassis andblackberries) mouthfeel and flinty tannins. Excellent on its own or forpairing with red-sauce Italian dishes.

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