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Bergerac Red
Grape Varieties : 30%
Cabernet Franc, 30% Cabernet Sauvignon, 40% Merlot
Vinification : Traditional
fermentation in stainless steel tanks at 20°C for a period of 20
days.
Elevage : In tank with
regular racking.
Bottling : On the property.
To be drunk : Leave the
wine to breath for an hour or two before serving. It makes an
excellent accompaniment to red meat and cheese. This is a wine to
be laid down in a cellar which will reach its peak in 5 years. In
1999 and 2000 it was awarded the silver medal at the Aquitaine
Wine Fair.
The Côtes de Bergerac Red 1998 Cuvée C. L. was cited in the 2001
Hachette Wine Guide with a *.
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