Château Charmail
- Falstaff Bewertung: 91
- James Suckling Bewertung: 92
- Tim Atkin Bewertung: 85
- Antonio Galloni Bewertung: 87
None
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Attributes
Producer:
Château CharmailYear:
2020Appellation:
Médoc Cru Bourgeois Exceptionnel AOCCategory:
Red wineRegion:
BordeauxLand:
FrankreichVariety:
CuvéeCharakter:
kräftig, dicht, gehaltvoll -
Complete description
Vintage Description:
The 2020 Charmail has a harmonious, quite floral bouquet with plenty of violet-tinged black fruit. I admire the purity here. The palate is well balanced with pliant tannins, well-integrated oak, a mélange of red and black fruit mixed with blood orange towards the finish. There is something almost "flirty" about this Haut-Médoc. (Neal Martin - Vinous, Dec. 2022)wine:
wine title:
Château Charmailcountry:
Franceregion:
BordeauxArea:
MedocProducer:
Château CharmailCategory:
Red wineWeincharakter:
intense & opulentappellation:
Médoc Cru Bourgeois Exceptionnel AOCGlass:
BordeauxPremiumglass:
Bordeaux Grand CruIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
3Ideal drinking maturity (years after harvest) up to:
15food recommendation:
Venison ragout and buttered spaetzle, Braised beef in red wine sauce, Entrecôte with herb butter, potato wedges and baked tomatoes, Indian lamb curry with potatoes, Casserole with ground meat (spicy), Semi-hard cheese (Gruyère, Comté, Pecorino)year:
2020Grape variety:
CuvéeRebsorte(n):
36% Merlot, 32% Cabernet Sauvignon, 16% Cabernet Franc, 16% Petit VerdotGrape variety abbreviation:
ME, CS, CF, PVÖnologe:
Michel Couasnonvineyard:
27.50 hectares, hillside relief, in one piece on the edge of the Gironde, in the commune of Saint-Seurin de Cadourne adjoining the Saint-Estèphe appellation.Soil:
Clayey pebble soilsgrape age:
30 - 35 yearsVine training:
Planting density between 6,700 and 8,700 vines per hectare.Ernte:
Picked and selected by hand.Vinification:
15 days of pre-fermentation maceration at 5 °C using dry ice, 7 days of fermentation with temperature regulation (28 - 30 °C), followed by around 10 days of post-fermentation maceration.Ageing:
Matured for 12 months in oak barriques (approx. 1/3 new) and a small part in 17 hl concrete eggs.Abfüllung:
Neither fined nor filtered.Residual sugar:
dryAlcohol level (%vol):
14Falstaff Bewertung:
91James Suckling Bewertung:
92Tim Atkin Bewertung:
85Antonio Galloni Bewertung:
87
