Chateau Camensac 2018
75cl
/
14% Vol
Established in the 18th century in the Haut-Médoc region, this 5th Grand Cru Classé from the 1855 classification has undergone substantial investments in both the vineyard and winery.
On the palate, the wine opens with a bold attack, revealing a refined and supple tannic structure. The mid-palate showcases vibrant fruity and floral notes, while the finish is elegantly long, leaving a lingering sensation of redcurrant jelly. Harmonious and delicate, this wine beautifully embodies the finesse and complexity of a great Bordeaux.
Chateau Camensac 2018
€56.00
Ex Tax: €45.53
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Precise and aromatic, the nose opens with lovely redcurrant and raspberry notes. Movement unveils subtle scents of flowers, wood and vanilla.
Tasting Notes from the Producer
Flavour
The frankness of the attack in the mouth immediately reveals the refined structure of the tannins, coated and very supple. The mid-palate highlights the delicious fruity and floral notes. In harmony and delicacy, the length of the finish is prolonged with gorgeous scents evoking redcurrant jelly.
Fact Sheet
Fluid
75cl
Grape Variety
Cabernet Sauvignon/Merlot
Alcohol %
14%
Region/AOC
Haut-Medoc, Bordeaux
Producer
Château de Camensac
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
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