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2006 Chateau Cantemerle
- Haut-Medoc, France
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- Avg Price (ex-tax)
- $ 66 / 750ml
- Red - Savory and Classic
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Fifth Growth. Cinquieme Grand Cru Classe in 1855.
Expert tasting note: "Medium to medium-deep, ruby-red color. The nose displays a medium intensity of leafy cassis fruit. Dark fruit on the palate is quite closed. The tannic structure is firm, fine & lacks suppleness. There is good, fresh acidity & balanced alcohol, but the astringent tannins leave the finish very lean." - 11/10 DCAMW
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Highlights
- From Haut-Medoc, France
- Avg. Price (ex-tax) $ 66 / 750ml
- Red Wine – Savory and Classic
- Bordeaux Blend Red
- Pairs well with Beef and Venison
Winery
Château Cantemerle is a wine estate in the Haut-Médoc region north of Bordeaux city on the left bank of the Gironde estuary. The estate is ranked a fifth growth in the 1855 classification of the Médoc and Graves. The châtea...
Details
- Region or Appellation
- Classification
- 5eme Grand Cru Classé
- Drinking Window
- 2010-2030
- Alcohol ABV
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12.9 - 13.5%
- Sweetness
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Dry
- Blend
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40% Cabernet Sauvignon, 44% Merlot, 9% Cabernet Franc & 7% Petit Verdot
- Maturation
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Oaked
- Oak Type
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French
- Ownership
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Dubos family
- Total Production Volume
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400000 Bottles
- Closure Type
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Cork
- Vineyard Notes
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87 ha under production Silica and gravel soils of the quaternary era 58% Cabernet Sauvignon - 33% Merlot - 6% Petit Verdot - 3% Cabernet Franc Average age of vines : 30 years Vine density : 8300 plants per hectare
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- Vintage Notes
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This is a classic Médoc vintage where the end of the growing season favored mature Cabernets. These grapes make their presence felt in the glass with elegant aromas of black fruit and tobacco, and on the palate with flavorful scents of black currant and spice. Ripe tannins contribute balance, intensity, and a good long finish. This is a wine which magnificently illustrates the potential of the Cantemerle terroir. It perfectly accompanies a veal sauté, a blanquette and various cheese-based dishes.
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- Harvest Notes
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Pruning : Médoc double Guyot Deleafing: face to face after flowering (berry set) Grape thinning is done when the grapes are filling out Handpicked harvest with selective sorting in the vineyard
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- Winemaking
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Total destemming The grapes are hand-sorted before crushing Fermentation: 6-8 days at 26 -28°C Maceration: 28 -30 days
- Ageing
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Ageing for 12 months in french oak barrels(medium toast) which 50% are new An ultra light fining is done but no filtration occurs prior to bottling
Awards
(1)About the Wine
Suggested Dishes to Pair With This Wine
- Dexter bone-in-sirloin Main Course
- Dark, lean well-marbled beef from a short-legged breed originating in southwest Ireland
- Western
- Braised beef with dumplings Main Course
- German
- Sirloin steak Main Course
- Western
- Linconshire Poacher Cheese Course
- British
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User Ratings
(21)Compare vintages
Vintage quality: Good
Current condition: Ready to drink
The 2006 vintage for Bordeaux encountered various struggles but some good wines were made.
A chilly winter saw plenty of rain, however, spring brought cheerier conditions and a hot, dry summer ensued until August delivered a downer as temperatures cooled and rains return...
Price History
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