| Château Vignelaure Red 2005 |
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Coteaux d'Aix-en-Provence |
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Cabernet Sauvignon, Syrah, Grenache |
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Deep red color with purple reflections. Mineral nose. Ample mouth, structured. Finale spiced and well balanced. Syrah brings density and fruit, while Cabernet confers structure and length. |
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Wild game dishes. Poultry, lamb, and other red meats, such as grilled fillet of beef. Also guinea fowl, roasted fillet of pork, quail, and duck. |
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Grapes are harvested by hand |
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Long maceration in temperature-controlled stainless steel tanks. Aging in French oak barrels for 14 months. Bottled with coarse filtration. |
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Limestone and gravel mixed with flint; a base of cretaceous limestone |
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25 hectoliters per hectare |
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56,000 bottles |
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Decanter World Wine Awards 2010, Commended
Concours des Vignerons indépendants 2010, Gold Medal
15/20, Guide des Vins Gault et Millau 2010
14.5/20, Revue des Meilleurs Vins de France 2010 |
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Updated: February 2013
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