Chateau du Grand Bos Graves 2005

Avg Price: $26.99
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Winemaker's Notes:

"15 hectares are planted to red grapes in the proportions: 47% Cabernet Sauvignon, 45% Merlot, 6% Petit Verdot and 2%...

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Linwood Wine & Liquor Company
Fort Lee, NJ (220 mi)
USD 35.99
750ml
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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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User Reviews for Chateau du Grand Bos Graves

Winemaker's Notes:

"15 hectares are planted to red grapes in the proportions: 47% Cabernet Sauvignon, 45% Merlot, 6% Petit Verdot and 2% Cabernet Franc. Each variety and parcel is vinified separately. Maceration lasts at least a month including a pre-fermentation “cold soak” which occurs before the temperature is raised in the tanks and the yeasts begin working. M. Vincent prefers to use cultivated yeasts for his alcoholic fermentations, a different one for each varietal. By contrast, the malolactic fermentations are carried out with only indigenous yeasts. An initial assemblage is made after the different cuvees have finished their malolactic fermentations. The wine is then aged in oak barrels procured from the Allier which range between 1/2 and 1/3 new, depending on the vintage. The wine matures for 12 to 18 months. A final blend is then made from a selection of barrels. Production is between 2,500 and 4,000 cases depending on the vintage. For the vintage 2002, 2,521 cases were produced."-importer

"15 hectares are planted to red grapes in the proportions: 47% Cabernet Sauvignon, 45% Merlot, 6% Petit Verdot and 2% Cabernet Franc. Each variety and parcel is vinified separately. Maceration lasts at least a month including a pre-fermentation “cold soak” which occurs before the temperature is raised in the tanks and the yeasts begin working. M. Vincent prefers to use cultivated yeasts for his alcoholic fermentations, a different one for each varietal. By contrast, the malolactic fermentations are carried out with only indigenous yeasts. An initial assemblage is made after the different cuvees have finished their malolactic fermentations. The wine is then aged in oak barrels procured from the Allier which range between 1/2 and 1/3 new, depending on the vintage. The wine matures for 12 to 18 months. A final blend is then made from a selection of barrels. Production is between 2,500 and 4,000 cases depending on the vintage. For the vintage 2002, 2,521 cases were produced."-importer

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