Xavier Flouret Red Bordeaux Blend Premières Côtes de Blaye la Victoire 2006

Winemaker's Notes:

PRODUCER: Chateau Haut Meneau WINEMAKER: Jacques-Henri Bravard HISTORY: Château Haut-Meneau is located in the heart of the Côtes de Blaye, the oldest producing region in Bordeaux. The Château Haut-Meneau, established in 1825, earned the “cru bourgeois” distinction in 1873. Purchased in 1988 by Jean-Paul Bravard (owner of cellars in Normandy) and subsequently taken over by his son, Jacques-Henri in 1998, the Château now holds 10 hectares. VITICULTURE & VINIFICATION: The 35 year-old vines, planted at a density of 5,500 vines per hectare, yield 35 Hl / hectare. The traditional fermentation takes place in small tanks. Jacques-Henri’s respect for the vintage and terroir are expressed by his working with the vintage as opposed to manipulating it. AGEING: 6 months in the tanks and 12 months in new oak barrels.

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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.

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Member Reviews for Xavier Flouret Red Bordeaux Blend Premières Côtes de Blaye la Victoire

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5.00 5
03/10/2011

Five glasses



Tasting Notes:

Eye: Deep garnet color. Nose : Fruity aromas of blackberry, cherry, strawberry along with oaky aromas: toast, vanilla. Palate: Elegant wine. A classic Bordeaux. Blackberries and spices with a smooth tannic structure.

PRODUCER: Chateau Haut Meneau WINEMAKER: Jacques-Henri Bravard HISTORY: Château Haut-Meneau is located in the heart of the Côtes de Blaye, the oldest producing region in Bordeaux. The Château Haut-Meneau, established in 1825, earned the “cru bourgeois” distinction in 1873. Purchased in 1988 by Jean-Paul Bravard (owner of cellars in Normandy) and subsequently taken over by his son, Jacques-Henri in 1998, the Château now holds 10 hectares. VITICULTURE & VINIFICATION: The 35 year-old vines, planted at a density of 5,500 vines per hectare, yield 35 Hl / hectare. The traditional fermentation takes place in small tanks. Jacques-Henri’s respect for the vintage and terroir are expressed by his working with the vintage as opposed to manipulating it. AGEING: 6 months in the tanks and 12 months in new oak barrels.

Closure: Cork

Aged 12 months in French Oak.

Wine Specs:

Alcohol: 13% pH: 3.5
Total Acidity: 3.25 grams per liter

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