Château la Pensée Lalande de Pomerol AOC - Vignoble Mingot

Château la Pensée Lalande de Pomerol AOC - Vignoble MingotThe powerful Château la Pensée Lalande de Pomerol from Vignoble Mingot glides into the glass with a dense purple color. Swiveling the glass, this red wine reveals high density and richness, which is evident in strong church windows at the edge of the glass. This French cuvée presents wonderfully complex notes of raspberries, strawberries and currants in the glass. These are joined by hints of roasted nuts, spices and coffee. The Château la Pensée Lalande de Pomerol from Vignoble Mingot is ideal for all wine lovers who like it dry. However, it never shows itself meager or brittle, as one might naturally expect from a wine. This dense red wine is full-bodied and complex on the palate. The finale of this red wine with good aging potential from the Bordeaux wine region, more precisely from Lalande-de-Pomerol, finally thrills with considerable reverberation. Vinification of the Château la Pensée Lalande de Pomerol from Vignoble Mingot The starting point for the first-class and wonderfully powerful cuvée Château la Pensée Lalande de Pomerol by Vignoble Mingot are Cabernet Franc, Cabernet Sauvignon and Merlot grapes. Of course, Château la Pensée Lalande de Pomerol is also determined by climatic and stylistic factors Lalande-de-Pomerol. This French wine can literally be called an Old World wine, which presents itself exceptionally complex. After harvesting, the grapes are immediately taken to the winery. Here they are sorted and carefully broken up. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the completion of fermentation, the Château la Pensée Lalande de Pomerol can mature for several months in concrete tanks. Food recommendation for the Château la Pensée Lalande de Pomerol from Vignoble Mingot This French wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to roasted calf's liver with apples, onions and balsamic vinegar sauce, Thai cucumber salad or lamb stew with chickpeas and dried figs.