Les Allées de Cantemerle Ballande et Meneret AOP - Château Cantemerle

The Les Allées de Cantemerle Ballande et Meneret from Château Cantemerle in Bordeaux shows a bright purple color in the glass. Held at a slight angle, a transition of hue toward garnet red is evident at the edges of this barrel-aged wine. 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 reveals wonderfully expressive notes of blackberries, plums and black currants in the glass. These are joined by hints of tobacco, toasted wood and leather.

The Château Cantemerle Les Allées de Cantemerle Ballande et Meneret presents itself to the wine connoisseur wonderfully dry. This red wine never shows itself coarse or meager, as one might expect from a wine premium and site wine segment. On the palate, the texture of this balanced red wine is wonderfully dense. The finale of this very maturing red wine from the wine-growing region of Bordeaux finally impresses with considerable reverberation.

Vinification of Les Allées de Cantemerle Ballande et Meneret from Château Cantemerle

The basis for the balanced Les Allées de Cantemerle Ballande et Meneret from Bordeaux are grapes from the grape varieties Cabernet Franc, Cabernet Sauvignon and Merlot. Les Allées de Cantemerle Ballande et Meneret is an Old World wine through and through, as this Frenchman breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the hand harvest, the grapes move swiftly to the press house. Here they are sorted and carefully broken up. Fermentation follows in small wood at controlled temperatures. After the end of fermentation, the elegant Les Allées de Cantemerle Ballande et Meneret is aged for several months in French oak barrels.

Food recommendation for the Les Allées de Cantemerle Ballande et Meneret from Château Cantemerle

Experience this red wine from France ideally tempered at 15 - 18°C as a companion to lamb stew with chickpeas and dried figs, goose breast with ginger red cabbage and marjoram or roasted calf's liver with apples, onions and balsamic vinegar sauce.

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