Chateau Beau-Site Saint-Estephe Cru Bourgeois 2016

He’s polished and charming with a smooth personality

Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot

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Black Fruit, Preserved Fruit, and Pepper / Spice, Leather / Earthy and Sweet Spice

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: High
TANNIN: High
ALCOHOL (%): Pronounced (12-14%)

Origin: Bordeaux, France

Grape Varietals:
Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot

Winemaking:

Crushed and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Grilled steak, Portobello mushroom burger, rack of lamb

ASIAN FOOD PAIRING
Cantonese roast duck, Wagyu don, Korean BBQ

Château Beau-Site

Château Beau-Site dates all the way back to the 18th century and is said to be one of the oldest properties in Saint-Estèphe. It has an enviable, elevated position overlooking the Gironde Estuary.

Description

Château Beau-Site Saint-Estephe Cru Bourgeois 2016

Grape Varietals & Region: 78% Cabernet Sauvignon, 16% Merlot, 3% Cabernet Franc and 3% Petit Verdot. The fruit for this wine comes from Château Beau-Site vineyards are on a very favourable site, situated on stony soils close to Château Calon Segur at one of the highest points in the Medoc.

Taste Profile: Château Beau-Site Saint-Estephe Cru Bourgeois makes its appearance with a beautiful garnet colour. Expressive fruity nose of blackberries, raspberries, vanilla and cedar. Fresh and elegant on the dry palate with meaty tannins. Attractive ripe cassis fruit flavour with layers of chocolate, coffee and dark damson.

Winemaking Process: The grapes go through manual sorting and destemming before a gentle pressing. Fermentation took place in temperature controlled stainless steel vats for four weeks, separate vinification of each plot. Malolactic fermentation took place in the stainless steel tanks. The wine ages in French oak 225 litre barriques (40–50% new) for a period of 12-14 months.

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,