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Chateau 2012
GENERAL INFORMATION
Production: 3100 bottles
Varietals: 45% Cabernet Franc, 45% Syrah, 10% Cabernet Sauvignon
Alcohol: 14.5% Vol.
TERROIR
Appellation: Mont Liban Wine -Bhamdoun
Area: 24 Ha of terraces (60 acres)
Elevation: From 950 to 1250 meters
Climate: Mediterranean, cold and damp in winter, hot and dry from April to October
Soil Type: Clay, limestone
VITICULTURE
Management: No pesticides or herbicides are used. Vines
are irrigated only during the first year.
Trellis: Double Guyot system
Harvest: Grapes are handpicked in cases of 20 kg when
their potential alcohol and acidity are in the optimum balance for each varietal.
WINEMAKING
Grapes are selected and destemmed before beginning maceration. Natural fermentation (with no yeast added) takes place during a period of 3-4 weeks in stainless steel tanks at a controlled temperature of 22-25oC. When alcoholic fermentation is finished, the wine is pressed and stored until malolactic fermentation is complete. The wine is then aged in French oak barrels for 24 months, separated by varietal. Blends are selected using the clean finished wine. Bottle aging: 36+ months.
TASTING NOTES
Appearance: Intense, rich garnet color with purple hues.
Nose: Ripened dark red fruits with soft vanilla, cloves and warm spice.
Palate: Well-integrated tannins. Dark red fruits accompany candied orange peel, cocoa warm spices and leather notes. Beautifully long finish.
Serving temperature: 16-18oC
Conservation / Cellaring potential: Le Chateau 2012 is at an optimum consumption time, but it will continue to evolve favorably for many years to come.
Food pairings: Decant and enjoy with roast lamb or richly-marbled, grilled steak. Equally delicious with or without food.
Production: 3100 bottles
Varietals: 45% Cabernet Franc, 45% Syrah, 10% Cabernet Sauvignon
Alcohol: 14.5% Vol.
TERROIR
Appellation: Mont Liban Wine -Bhamdoun
Area: 24 Ha of terraces (60 acres)
Elevation: From 950 to 1250 meters
Climate: Mediterranean, cold and damp in winter, hot and dry from April to October
Soil Type: Clay, limestone
VITICULTURE
Management: No pesticides or herbicides are used. Vines
are irrigated only during the first year.
Trellis: Double Guyot system
Harvest: Grapes are handpicked in cases of 20 kg when
their potential alcohol and acidity are in the optimum balance for each varietal.
WINEMAKING
Grapes are selected and destemmed before beginning maceration. Natural fermentation (with no yeast added) takes place during a period of 3-4 weeks in stainless steel tanks at a controlled temperature of 22-25oC. When alcoholic fermentation is finished, the wine is pressed and stored until malolactic fermentation is complete. The wine is then aged in French oak barrels for 24 months, separated by varietal. Blends are selected using the clean finished wine. Bottle aging: 36+ months.
TASTING NOTES
Appearance: Intense, rich garnet color with purple hues.
Nose: Ripened dark red fruits with soft vanilla, cloves and warm spice.
Palate: Well-integrated tannins. Dark red fruits accompany candied orange peel, cocoa warm spices and leather notes. Beautifully long finish.
Serving temperature: 16-18oC
Conservation / Cellaring potential: Le Chateau 2012 is at an optimum consumption time, but it will continue to evolve favorably for many years to come.
Food pairings: Decant and enjoy with roast lamb or richly-marbled, grilled steak. Equally delicious with or without food.