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Château Haut Guillebot Bordeaux Supérieur

Composition : 65 % MERLOT, 12 % CABERNET SAUVIGNON , 23 % CABERNET FRANC

Vinification : We pick up the grapes as we can at low temperature. Then, we make cold maceration during 4 days to exctract fruity aromas. Then, we make a classical vinifcation between 29° and 32°, maceration during 2 or 3 weeks and malolactic fermentation.

Appearance : Deep and intense, pretty vermilion robe.

Nose : Intense and complex, red fruit with hints of undergrowth. Lightly spicy.

Palate : Fleshy attack. Round with dominant fruit. Good structure, delightful. Great finesse.

Advice : Excellent with a good rib steak. You can drink it right now with spicy meal like cheese well done or you can keep it for few years.