Chateau du Cedre 1998 Le Cedre

81-90 rating
81-90 beoordeling

30,00 incl BTW: 36,30

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Specificaties

Country

France

Region

South West France

Sub Region

2940

Bottling

Estate Bottled

Type of Wine

Red wine

Year

1998

Bottle size

0.75 L

Packaging

Loose

Rating Scale

86-90

Rating

89

Reviewer

Average

Label

gl

Capsule

good condition

Level

bn

Professionele review

Château du Cèdre is a family-run estate situated in Cahors in southwestern France. The château takes its name from its centenary cedar tree. Since 1988, Château du Cèdre has specialized in the production of Malbec-based wines.

The estate comprises 27 hectares (67 acres) of vineyards mainly planted to the red grape varieties synonymous with Cahors: Malbec, Merlot and Tannat. In a departure from its regional contemporaries, the estate also cultivates a small selection of vineyard plots dedicated to the white wine grape varieties of Viognier, Sémillon, Muscadelle and Sauvignon Blanc.

The largest of the estate’s vineyard sites is a 13-ha (32-acre) southwest-facing plot occupying a limestone plateau. The remaining two vineyard plots are planted on gravelly soils with south-facing exposures. These vines experience significant  diurnal temperature variations, which is particularly favorable for the cultivation of the estate’s high-quality Viognier grapes.

Château du Cèdre’s grand vin is a Malbec-predominant blend with smaller percentages of Merlot and Tannat that has been aged in oak for 22 months. This classic Cahors wine is complemented by the estate’s varietal Malbec offering, Le Cèdre.

The wine portfolio also includes several Côtes du Lot IGP white wines: Le Cèdre Blanc, made from Viognier, and Cèdre Héritage, a Sauvignon Blanc – Sémillon – Muscadelle blend. In addition, the château makes a sweet Malbec-based Vin de Liqueur, Le Cèdre Malbec Vintage, and an Eau-de-Vie de Marc.

In the wine cellar, Château du Cèdre uses Burgundy oak barrels for aging its wines. In some cases the estate employs lightly toasted large oak barrels for the optimal aging of its wine. Fermentation is carried out in the presence of wild yeasts.

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