Chateau La Chapelle Aux Moines, Saint Emilion Grand Cru
75 cl
/
12.5% Vol
Blend of 80% Merlot, 13% Cabernet Franc and 7% Cabernet Sauvignon that is aged for 12 months in 25% (vats) and 75% (French oak barrels). The casks are 25% new, and 25% of 1, 2 and 3 year-old.
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Chateau La Chapelle Aux Moines, Saint Emilion Grand Cru
€23.95
Ex Tax: €19.47
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Quite herbaceous and vibrant on the nose with aromas of mint, cassis, some green peppers and eucalyptus.
Palate
The palate is dry and medium bodied with good acidity. This has good structure with dusty tannins that are well balanced. Nicely developed flavours with characters of cassis, mint, and minerals (pencil lead). Shows good balance and development.
Colour
Ruby red in colour with a pink/ruby rim.
Fact Sheet
Fluid
75 cl
Grape Variety
80% Merlot, 13% Cabernet France, 7% Cabernet Sauvignon
Alcohol %
12.5%
Estate/Producer
Chateau La Chapelle Aux Moines
Country
France
Region/AOC
Saint Emilion
Vintage
2011
Making Techniques
Traditional winemaking in concrete vats with temperature control. Vatting for 21 days minimum. Aged for 12 months in vats (25%) and oak barrels (75%), with 25% new oak, 25% barrels of 1 year, 25% barrels of 2 years, and 25% barrels of 3 years.
Closure
Cork
Serving Suggestion
Serving Suggestion
Best enjoyed with red meats such as lamb beef or steak
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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