Petrock's Liquors Inc USD 14.99 750ml
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Chateau de Parenchere Bordeaux Superieur 2010

Winemaker's Notes:

Chateau de Parenchere, is located at the easternmost edge of the Bordeaux region in France. The original foundations of the estate were laid in 1570 by Pierre de Parenchieres, Lord of Fourgoigniere, and was renovated in 1958 by Raphael Gazaniol. Of the 378 acres on the estate, 155 are under vine. The vineyards lie on the border between the Dordogne and the Lot et Garonne departments and are classified to produce Bordeaux Superieur, Bordeaux Clairet and Bordeaux Blanc Sec. 145 acres are planted to red varietals (50% Merlot, 40% Cabernet Sauvignon, 9% Cabernet Franc and 1% Malbec) and 10 acres are planted to white varietals (70% Sauvignon Blanc, 20% Sémillon, 10% Muscadelle). The average vine age is 25 years old, but certain parcels now exceed 40 years of age. Planting density is between 3,300 and 5,700 vines per hectare and the vineyard management is very much rooted in the principles of sustainable agriculture.In January 2005, Mr. Per Landin took over as majority shareholder. Together with Jean and Julia Gazaniol, they are dedicated to proving the potential of their terroir. 70% Merlot/30% Cabernet Sauvignon. After harvesting, the fruit was scanned with an optical sorting machine and macerated for 6 - 7 days. Alcoholic fermentation takes place in cement vats at a maximum temperature of 82°F. “Micro-bullage” or micro-oxygenation was employed to maximize aromas and overall development of the wine. The wine was aged in cement vats for roughly 14 months. Dishes that go really well with Bordeaux reds are robust meat dishes especially beef and lamb. There are several dishes that are heavily based on the inclusion of a good slug of Bordeaux too such as "boeuf Bourguignon" or "coq au vin" (literally chicken cooked in wine). It's not just the diners that benefit from the grapes: it is claimed that snails (escargots) from this part of France taste so good because they feast on the grape leaves. Remember that when you tuck into a starter of snails with a glass of good Bordeaux. Other classics such as "steak tartare" and "tournedos chasseur" are also a good match for a delicious Bordeaux. Best of all is the renowned dish from that region "entrecote marchand de vin" which consists of a rib steak that is cooked in a rich gravy made from red Bordeaux wine. Camembert, Brie and Roquefort are regarded as good mates for Bordeaux because the the strong cheese balances the tannins in the wine.

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Château de Parenchere:
Situated in the eastern edge of the Bordeaux wine growing area, the Château de Parenchère vineyard lies on the borders of the Dordogne and the Lot et Garonne departments. Here they grow in chalky clay with a very high clay content, which is unusual for this area and which goes some way to accounting for the strength of the wines produced from them.

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Chateau de Parenchere, is located at the easternmost edge of the Bordeaux region in France. The original foundations of the estate were laid in 1570 by Pierre de Parenchieres, Lord of Fourgoigniere, and was renovated in 1958 by Raphael Gazaniol. Of the 378 acres on the estate, 155 are under vine. The vineyards lie on the border between the Dordogne and the Lot et Garonne departments and are classified to produce Bordeaux Superieur, Bordeaux Clairet and Bordeaux Blanc Sec. 145 acres are planted to red varietals (50% Merlot, 40% Cabernet Sauvignon, 9% Cabernet Franc and 1% Malbec) and 10 acres are planted to white varietals (70% Sauvignon Blanc, 20% Sémillon, 10% Muscadelle). The average vine age is 25 years old, but certain parcels now exceed 40 years of age. Planting density is between 3,300 and 5,700 vines per hectare and the vineyard management is very much rooted in the principles of sustainable agriculture.In January 2005, Mr. Per Landin took over as majority shareholder. Together with Jean and Julia Gazaniol, they are dedicated to proving the potential of their terroir. 70% Merlot/30% Cabernet Sauvignon. After harvesting, the fruit was scanned with an optical sorting machine and macerated for 6 - 7 days. Alcoholic fermentation takes place in cement vats at a maximum temperature of 82°F. “Micro-bullage” or micro-oxygenation was employed to maximize aromas and overall development of the wine. The wine was aged in cement vats for roughly 14 months. Dishes that go really well with Bordeaux reds are robust meat dishes especially beef and lamb. There are several dishes that are heavily based on the inclusion of a good slug of Bordeaux too such as "boeuf Bourguignon" or "coq au vin" (literally chicken cooked in wine). It's not just the diners that benefit from the grapes: it is claimed that snails (escargots) from this part of France taste so good because they feast on the grape leaves. Remember that when you tuck into a starter of snails with a glass of good Bordeaux. Other classics such as "steak tartare" and "tournedos chasseur" are also a good match for a delicious Bordeaux. Best of all is the renowned dish from that region "entrecote marchand de vin" which consists of a rib steak that is cooked in a rich gravy made from red Bordeaux wine. Camembert, Brie and Roquefort are regarded as good mates for Bordeaux because the the strong cheese balances the tannins in the wine.

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