Chateau de Braude
75 cl
/
13% Vol
Excellent blend of Merlot and Cabernet Sauvignon. Alcoholic fermentations in stainless steel, thermo regulated vats followed by micro-oxygenation. Malolactic fermentations in vats.
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Chateau de Braude
€26.49
Ex Tax: €21.54
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of raspberry and cranberry hints mixed with cedar and damp tobacco
Palate
Packed with sweet fruit and a high amount of toasty flavours. Supported by refined tannins.
Colour
Ruby
Fact Sheet
Fluid
75 cl
Grape Variety
30% Merlot, 70% Cabernet Sauvignon
Alcohol %
13%
Style
Dry, Medium Bodied
Estate/Producer
Mme Karine & Mr Régis Bernaleau
Country
France
Region/AOC
Haut Medoc AOC
Vintage
2012
Making Techniques
Harvest by plots of vineyard, sorting by hand. Cold macerations pre fermenting. Alcoholic fermentations in stainless steel, thermo regulated vats followed by micro-oxygenation. Malolactic fermentations in vats.
Closure
Cork
Cellaring/Ageing Potential
Will reach maturity in 5-7 years. Château de Braude can be laid down for 15 years.
Awards and/or Press Quotes
Decanter Magazine February 2013 16.5/20Points
'Open, rounded, full nose with raspberry and creamy hints mixed with cedar and damp tobacco. A good wine, will become elegantly expressive as it ages.'
Guide Gilbert & Gaillard des Vins 2014 88/100 Points
'A wine extremely harmonious on the palate , tannins are ripe, polished and the fruit expresses itself in a nice way. Lovely persistent spicy finish.'
Decanter Magazine February 2013
16.5/20Points
Guide Gilbert & Gaillard des Vins2014
88/100 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
-700x700h.webp "Laphroaig 10 Year Old Sherry Cask Finish")