Chateau La Gaffeliere 2018
75cl
/
14.5% Vol
The 2018 La Gaffelière, from the renowned Saint-Émilion estate of Château La Gaffelière, displays a medium to deep garnet-purple color and begins with a subtle, closed nose that gradually reveals an alluring array of aromas. Stewed red and black plums, mulberries, and Morello cherries mingle with earthy undertones of damp soil, tar, and fragrant bouquet garni. A blend of Merlot and Cabernet Franc, the estate benefits from its rich terroir of limestone and clay soils, ideal for crafting wines of elegance and complexity. On the palate, the wine is medium to full-bodied and tightly structured, with crunchy fruit flavors and fine-grained tannins that create a wonderfully approachable texture. The freshness is striking, leading to a long, perfumed finish. This beautifully crafted wine showcases the distinctive character of the 2018 vintage, offering exceptional aging potential. With 4-5 years of bottle aging, it will reward drinkers for decades to come, from 2025 to 2045 and beyond.
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Chateau La Gaffeliere 2018
€155.00
Ex Tax: €126.02
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Complex aromas of stewed red and black plums, mulberries, and Morello cherries, complemented by hints of damp earth, tar, and fragrant herbs.
Tasting Notes from the Producer
Flavour
Medium to full-bodied, the wine has a tightly-wound structure, with vibrant acidity and a core of crunchy dark fruit.
Fact Sheet
Fluid
75cl
Grape Variety
Merlot (58%), Cabernet Franc (42%)
Alcohol %
14.5%
Country
France
Region/AOC
Saint-Emilion
Producer
Chateau La Gaffeliere
Awards and/or Press Quotes
Awards and/or Press Quotes
97/100 - Robert Parker
96/100 - Decanter
94/100 - Wine Spectator
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
