Château Charmail 2017
Château Charmail 2017
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Château Charmail
The Charmail Six-Year Story Box (2017–2022)
Discover Charmail through six chapters — from the cool, classic style of 2017 to the bold, vibrant 2022. Dark fruit, fresh edges, smooth tannins, and a ton of character. A perfect tasting tour of what makes Charmail so loved: balance, beauty, and zero fuss.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Château Charmail will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
France
Region/Subregion:
Bordeaux/Médoc
Classification:
AOC
Certification:
-
Grape:
Cabernet Franc (12%)
Petit Verdot (8%)
Cabernet Sauvignon (40%)
Merlot (40%)
Vintage year:
2017
Color:
Deep ruby with garnet reflections
Aroma:
Ripe cherry, blackberry, violet, sage, and subtle spice
Taste:
Silky texture, juicy fruit, fine tannins, elegant mineral finish
Alcohol content:
13.5%
Sugar content:
3 g/l
Acidity:
3.26
pH-value:
3.65
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
16 - 18 °C
Food pairing:
Beef, Cheese - mature and hard, Game, Lamb, Mushrooms, Pasta / Pizza, Poultry
Ageing potential:
2 - 20 years
Food pairings by the winemaker
- Beef
- Cheese - mature and hard
- Game
- Lamb
- Mushrooms
- Pasta / Pizza
- Poultry
Vinification, winemaker's own words
Soils:
Clay, Gravel, Limestone, Sand
Terroir:
Château Charmail is a mosaic of soils and grape varieties. Cabernet Sauvignon adds structure, Merlot brings freshness, and Cabernet Franc with Petit Verdot offer nuance and texture. Together they create wines of balance, depth, and timeless elegance around the estate’s 18th-century château.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Old oak (48.5%) 12 months
New oak (48.5%) 12 months
Concrete (3%) 12 months
Winemaker:
Sébastien Pineau
Destemming, gentle infusion of must for 24 days, where grapes are naturally crushed by their own weight. Fermentation extends for another 12 days, with CO2 delicately breaking the cap. Finished with a soft press for optimal finesse.