More information about Bordeaux Tradition Saint-Émilion Grand Cru AOP - Château Trimoulet
The barrel-aged Bordeaux Tradition Saint-Émilion Grand Cru from the wine-growing region of Bordeaux shows in the glass in bright purple. At the edge, this French red also shows a transition to the brick-colored... After the first swirl, one can perceive a first-rate balance in this red wine, as it does not stand out on the glass walls as watery or syrupy or liqueur-like. This French cuvée flatters the glass with wonderfully expressive notes of plums and blackberries. These are joined by hints of tobacco, toasted wood and vanilla.
The Château Trimoulet Bordeaux Tradition Saint-Émilion Grand Cru presents itself to the wine connoisseur wonderfully dry. This red wine is never coarse or meager, but round and smooth. Balanced and complex, this dense red wine presents itself on the palate. The finale of this very ripening red wine from the wine-growing region of Bordeaux, more precisely from Saint-Emilion, finally thrilled with considerable reverberation.
Vinification of Château Trimoulet Bordeaux Tradition Saint-Émilion Grand Cru
The starting point for the first-class and wonderfully balanced cuvée Bordeaux Tradition Saint-Émilion Grand Cru from Château Trimoulet are Cabernet Franc and Merlot grapes. Bordeaux Tradition Saint-Émilion Grand Cru is an Old World wine through and through, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the hand harvest, the grapes arrive at the winery by the fastest route. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. After fermentation is complete, the elegant Bordeaux Tradition Saint-Émilion Grand Cru is aged for several more months in French oak barrels.
Food recommendation for the Bordeaux Tradition Saint-Émilion Grand Cru from Château Trimoulet
This red wine from France is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to goose breast with gingered red cabbage and marjoram, braised chicken in red wine or veal boiled beef with beans and tomatoes.
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