Bordeaux Supérieur
Bordeaux Supérieur
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Chateau d'Esther
Easy-Yes Reds
Six bottles of Bordeaux made to turn dinner into an occasion. It’ll make you want to invite people over, grill steaks, or order burgers — and while they’re on the way, take the edge off the hunger and anticipation with a glass of red and a bite of cheese.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Chateau d'Esther 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/Entre-deux-Mers
Classification:
AOC
Certification:
Biodynamic, Organic
Grape:
Petit Verdot (5%)
Cabernet Franc (10%)
Cabernet Sauvignon (29%)
Merlot (56%)
Vintage year:
2018
Color:
Medium Garnet
Aroma:
Dark fruit forward aromas with woody herbs and a hint of cloves.
Taste:
Medium plus acidity and medium body build a foundation for a fruity wine with plums and blackberries. Finishing with a little spice.
Alcohol content:
13.5%
Sugar content:
0 g/l
Acidity:
-
pH-value:
3
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
-
Food pairing:
Beef, Cheese - goat cheese, Cheese - mature and hard, Fish - fat, Game, Pork, Poultry, Veal, Vegetables
Ageing potential:
5 - 10 years
Food pairings by the winemaker
- Beef
- Cheese - goat cheese
- Cheese - mature and hard
- Fish - fat
- Game
- Pork
- Poultry
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Sand
Terroir:
Clay and schist soils, proximity to Dordogne river, age of vines - 35 years (average), density of plantation 2 meter spacing, 1.4 m row width.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
New oak (30%) 18 months
Old oak (70%) 18 months
Winemaker:
Thomas Fabian
Our Bordeaux superior vineyard has been farmed organically for 30 years and we do all vineyard work and harvest by hand following biodynamic practices. Wine is fermented spontaneously by indigenous yeasts and produced with minimal intervention.