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Vincent BOUSSEAU.
Le Crémant de Gabriel – brut rosé
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Le Crémant de Gabriel – brut rosé
Le Crémant de Gabriel - brut rosé
Crémant de Bordeaux
Rosé
Technical informations
Village:
Prignac-et-Marcamps, Saint-Laurent d'Arce
Terroir:
Clay-limestone soils for Cabernet Francs and sandy-silt soils for Cabernet Sauvignons.
Clay-limestone soils for Cabernet Francs and sandy-silt soils for Cabernet Sauvignons.
Winemaking and ageing:
Traditional method: hand harvesting, direct cold pressing. Fermentation at 14°C. Aged on lees in tanks. Second fermentation in bottles. Sparkling process and aging on laths for 10 months in underground cellars
Blend:
50% Cabernet Franc, 50% Cabernet Sauvignon
50% Cabernet Franc, 50% Cabernet Sauvignon
Tasting comments:
The pale pink robe with orange reflections is accompanied by fine bubbles. The nose offers a blend of floral notes and small red fruits. The lively palate, with its fruity aroma, showcases beautiful freshness.
Food and wine pairings:
Goat cheese and fig puff pastries, Agen prunes wrapped in bacon
CUVÉE BACCHUS CHÂTEAU SIRAC
Côtes de Bourg
Rouge
Technical informations
Village:
Prignac-et-Marcamps, Saint-Laurent d'Arce
Terroir:
Soil of clay-limestone, and subsoil of asteriated limestone - North-South and East-West exposure - 20-yearl-old vines
Soil of clay-limestone, and subsoil of asteriated limestone - North-South and East-West exposure - 20-yearl-old vines
Winemaking and ageing:
Parcel selection from south-east facing clay-limestone soils that retain freshness. Harvesting at full phenolic ripeness in the early morning to preserve cool grape temperatures. Temperature-controlled alcoholic fermentation with gentle extraction of tannins and polyphenols. Daily stirring of the fine lees during post-fermentation maceration.
Blend:
55% Merlot, 45% Malbec
55% Merlot, 45% Malbec
Tasting comments:
Deep, intense colour. The nose opens with bright, tangy fruit aromas. The palate reveals flavours of redcurrant and crushed strawberry, supported by supple tannins. A fresh, highly drinkable wine.
Food and wine pairings:
Roast rack of lamb