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Domaine Castelnau Vins de Pays Cabernet Merlot L'Enclos

75cl / 13.5% Vol
Domaine Castelnau Vins de Pays Cabernet Merlot L'Enclos

This is a wonderful, easy-to-drink wine with lots of red fruit flavours, good acidity and tannins. Light-medium in body and well balanced. Enjoy with light snacks.

See product details
Domaine Castelnau Vins de Pays Cabernet Merlot L'Enclos
Domaine Castelnau Vins de Pays Cabernet Merlot L'Enclos
€14.00
Ex Tax: €11.38
Domaine Castelnau Vins de Pays Cabernet Merlot L'Enclos

Domaine Castelnau Vins de Pays Cabernet Merlot L'Enclos

€14.00
Ex Tax: €11.38
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Red currants, red cherry, hints of leather and smoky tones all present on the nose.
Palate Soft and smooth with red fruit flavours. Light tannins present and relatively light-bodied, yet balanced.
Colour Ruby red
Fact Sheet
Fluid 75cl
Grape Variety 50% Merlot, 50% Cabernet Sauvignon
Alcohol % 13.5%
Style Dry, light to medium-bodied red wine
Estate/Producer Domaine de Castelnau
Country France
Region/AOC Languedoc
Vintage 2021
Closure Cork
Cellaring/Ageing Potential Drink now, or age for up to 3 years
Awards and/or Press Quotes
Awards and/or Press Quotes Decanter World Wine Awards - bronze medal, 89/100
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.

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