Château Charmail 2022
Château Charmail 2022
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Château Charmail tar emot och packar din beställning (1 - 4 dagar)
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Produktdetaljer
Om vinet och dess karaktärLand:
France
Region/Underregion:
Bordeaux/Médoc
Klassificering:
AOC
Certifiering:
-
Druva:
Petit Verdot (5%)
Cabernet Franc (13%)
Cabernet Sauvignon (37%)
Merlot (45%)
Årgång:
2022
Färg:
Deep garnet with purple edges, showing youthful vibrancy and a glossy, concentrated core.
Arom:
Blackberries, violets, and cassis burst first, followed by hints of graphite, fresh herbs, cedar spice, and a gentle floral note. Elegant and expressive.
Smak:
Juicy dark fruits, fine tannins, and a cool, energetic backbone. Notes of black cherry, peppercorn, cocoa, and a touch of minerality. The palate is structured yet silky, finishing long, clean, and fresh.
Alkoholhalt:
14%
Sockerhalt:
0.2 g/l
Syra:
3.26
pH-värde:
3.82
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
16 - 18 °C
Mat till vinet:
Beef, Cheese - mature and hard, Cheese - mild and soft, Lamb, Mushrooms, Pasta / Pizza, Poultry, Vegetables
Mognadspotential:
1 - 10 years
Vinmakarens matrekommendationer
- Beef
- Cheese - mature and hard
- Cheese - mild and soft
- Lamb
- Mushrooms
- Pasta / Pizza
- Poultry
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Old oak (33%) 12 months
New oak (33%) 12 months
Concrete (33%) 12 months
Vinmakare:
Sébastien Pineau
2022 was crafted with a gentle, precise approach: cold maceration, careful extraction, and fermentation between 26–28°C. After 12–20 days on skins, the wine was pressed using natural CO₂ protection. Ageing lasted 12 months: 67% in 500L demi-muids, 33% in concrete eggs — enhancing purity, texture, and fruit definition.