La Valiere 2016
75cl
/
13.5% Vol
A blend of Cabernet Sauvignon and Merlot from the Medoc region. Fruity and elegant with notes of blueberry, blackberry and strawberry, hints of violets and spices. Concentrated, well balanced with fine round tannins and good texture, toast and subtle oaky notes on the finish. Great paired with mature cheese, beef stew or grilled vegetable dishes.
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La Valiere 2016
€20.00
Ex Tax: €16.26
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Sweet aromas of red and black fruits, spices and violets
Palate
Concentrated flavours of cassis, plum, blackberry, tonka bean and fine tannins, juicy fresh finish
Fact Sheet
Fluid
75cl
Grape Variety
60% Cabernet Sauvignon, 40% Merlot
Maturation
12 months in French oak barrels
Alcohol %
13.5%
Country
France
Region/AOC
Medoc, Bordeaux
Vintage
2016
Closure
Cork
Cellaring/Ageing Potential
Drinks well now, can keep for up to 7 years
Producer
Chateau La Valière
Awards and/or Press Quotes
Awards and/or Press Quotes
James Suckling - 91 Points
Jancis Robinson - 15.5/20 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
