Saint-Estèphe Grand Vin AOC - Château Meyney

The powerful Saint-Estèphe Grand Vin of Château Meyney shines into the glass with dense purple. At the edge, this French red also shows a transition into garnet red. Swiveling the wine glass, this red wine reveals a high density and richness, which is evident in church windows at the edge of the glass. To the nose, this Château Meyney red wine shows all sorts of plums, sour cherries and violets. As if that wasn't already impressive, coffee/mocha, tobacco and cassis join in due to the aging in small wooden barrels.

This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Frenchman enchants naturally with all dryness with the finest balance. Excellent taste does not necessarily need a lot of sugar. On the tongue, this powerful red wine is characterized by an incredibly dense texture. The finale of this mature red wine from the wine-growing region of Bordeaux, more precisely from Saint-Estèphe, finally convinces with considerable reverberation.

Vinification of the Château Meyney Saint-Estèphe Grand Vin

This powerful red wine from France is pressed from the grape varieties Cabernet Sauvignon, Merlot and Petit Verdot. Obviously, Saint-Estèphe Grand Vin is also determined by climatic and stylistic factors Saint-Estèphe. This French wine can literally be described as an Old World wine that presents itself in an exceptionally impressive way. After the hand harvest, the grapes arrive at the winery by the fastest route. Here they are sorted and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. Vinification is followed by aging for several months on the fine lees before the wine is finally drawn off.

Food recommendation for Château Meyney Saint-Estèphe Grand Vin

This red wine from France is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompaniment to vegetable couscous with beef meatballs, lamb stew with chickpeas and dried figs, or goose breast with gingered red cabbage and marjoram.

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