Chateau Escalette Cotes De Bourg (750ml)
-
Wine Type
Red Wine
-
Size
750ml
-
Vintage
—-
-
Country
France
-
Region
Bordeaux
-
Sub-Region
Cote de Bourg
-
Grape
Cabernet SauvignonMalbecMerlot
-
Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
-
ABV
—
-
Food Pairing
Aged CheeseLamb StewRed Meat
-
Vegan Friendly
Yes
Château Escalette is in the Côtes-de-Bourg region, on the right bank of the Dordogne and the Garonne rivers, between the Blayais and Libournais. Sitting on a hill, Château Escalette and its 9.5-hectare vineyard overlook the small valley and the Gironde river, located less than a kilometer away.
Château Escalette has a rich history dating back to 1578! The modern day Château traces its roots back to the 1950s when the Richard Family chose Château Escalette as their first acquisition of a wine-growing property. Since its acquisition, the Richard Family has undertaken the castle’s renovation, notably by rehabilitating the vineyard, culminating in the ECOCERT ORGANIC certification obtained in 2013.
Tasting Notes
Aromas of ripe red and dark fruit; strawberry and raspberry misx with cassis and plum. The palate is medium bodied, with plush fruit, mocha and undertones of herbs. Fine grained tannins and mid-palate volume make this a pleasantly indulgent and easy to drink profile of Bordeaux. Enjoy this with roast meats, steak, lamb, aged cheeses.
Method
A blend of 65% Merlot, 23% Cabernet Sauvignon, 12% Malbec from the Côtes de Bourg appellation located on the Right Bank of the Gironde Estuary and the right bank if the Dordogne river in the region of Bordeaux. This site has a combination of clay-limestone on a stony base, the limestone bedrock is only 50cm deep, allowing good soil drainage. Thanks to the clay on its surface, which is typical on the right river bank, the vines benefit from enough water; clay retains water well. The grapes are harvested, sorted at the winery and de-stemmed before undergoing a cold maceration of 3-4 days, slow fermentation, temperature controlled under 28°C and 3 weeks vatting, malolactic fermentation then ageing in concrete tanks for one year.
