| Château Vignelaure Red 2004 |
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Coteaux d'Aix-en-Provence |
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Cabernet Sauvignon, Grenache, Syrah |
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Deep red, slightly evolved. Mature nose conjuring up jammy stewed fruit, spices. Robust with noticeable tannins. A wine at its peak; at its best with game. |
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Duck breast, stew of wild boar, leg of lamb |
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Late September through mid-October |
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Long maceration in temperature-controlled stainless steel tanks. Aging in French oak barrels for 18 months. Bottled with coarse filtration. |
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Limestone and gravel mixed with flint; a base of cretaceous limestone |
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Vineyard of 150 acres |
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21 hectoliters per hectare |
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56,000 bottles |
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Concours des Grands Vins de France à Mâcon, Gold Medal
Concours des Féminalise 2009, Silver Medal |
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Updated: February 2013
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