Cru Bourgeois Haut-Médoc AOC in GP - Château Fontesteau

Cru Bourgeois Haut-Médoc AOC in GP - Château FontesteauThe Cru Bourgeois Haut-Médoc AOC in GP presents itself in a deep ruby red, reflecting the intensity and depth of the grapes used. On the nose, seductive aromas of ripe red fruits such as cherries and plums unfold, harmoniously complemented by fine notes of spices and delicate vanilla. With a hint of oak and earthy accents, this wine exhibits a balanced complexity. On the palate, the wine unfolds with a full-bodied character supported by silky tannins. The fruit aromas are accompanied by a touch of cedar and a hint of pepper, adding an appealing depth to the flavor. A harmonious acidity structure rounds off the taste experience and ensures a long-lasting finish. Vinification of the Cru Bourgeois Haut-Médoc AOC in GP from Château Fontesteau The grapes for the Cru Bourgeois Haut-Médoc AOC in GP come from carefully selected vineyards in the renowned Haut-Médoc appellation. The vines are well-established and benefit from ideal locations that ensure optimal ripening. The cultivation is carried out under strict quality guidelines to unlock the full potential of the grapes. The harvest is done by hand, selecting only the best grapes for vinification. After harvest, the grapes are gently destemmed and pressed. Fermentation takes place at controlled temperatures to best extract the aromas. Post-fermentation processes such as maceration ensure optimal extraction of tannins from the skins. The aging occurs in high-quality oak wood to give the wine additional complexity and depth. During this maturation process, the wine develops its balanced structure and the characteristic aromas that make it unique. The careful management of time in wood brings out the full potential of the Cru Bourgeois Haut-Médoc AOC in GP . Food Pairings for the Cru Bourgeois Haut-Médoc AOC in GP from Château Fontesteau To fully appreciate the taste experience of the Cru Bourgeois Haut-Médoc AOC in GP , the following dishes are recommended: Grilled lamb with a herb crust Beef tenderloin with pepper sauce Roasted vegetables with balsamic glaze Pasta with red wine sauce and wild mushrooms The wine pairs excellently with hearty dishes and enhances the flavors. Its structure perfectly complements braised dishes, adding a tasty note to the meals. Also, try a classic Coq au Vin or braised beef cheeks to enjoy the versatile combination of wine and food. A cheese platter with aged cheese, rounded off with fresh baguette, provides a delightful ending to any dinner. Braised dishes Grilled meats Intense sauces Aged cheese varieties