Esprit l'Eglise 2005

External Review by Morrell & Company:

Fermentation is made in temperature-controlled wooden vats with an extended skin-maceration and pigeages to extract tannins and color. The Wine is then run off by gravity and undergoes malolactic fermentation in Barrel, then 18 month ageing in 100% new oak. The wine is then bottled without fining or filtration. Significant Depth and Structure.

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

External Reviews for Esprit l'Eglise

External Review
Source: Morrell & Company
08/01/2008

Fermentation is made in temperature-controlled wooden vats with an extended skin-maceration and pigeages to extract tannins and color. The Wine is then run off by gravity and undergoes malolactic fermentation in Barrel, then 18 month ageing in 100% new oak. The wine is then bottled without fining or filtration. Significant Depth and Structure.


External Review
Source: Morrell & Company
04/01/2008

Chateau Esprit de L'Eglise - Pomerol FUTURES Fermentation is made in temperature-controlled wooden vats with an extended skin-maceration and pigeages to extract tannins and color. The Wine is then run off by gravity and undergoes malolactic fermentation in Barrel, then 18 month ageing in 100% new oak. The wine is then bottled without fining or filtration. Significant Depth and Structure.




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