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321321321, 321321321
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123123123, 123123123
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SALES@MYDOMAIL.COM
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- SKYPE:
TEST.SHOP, SHOP.TEST
Gold Medal World Gilbert&Gaillard 2017
Bronze Medal Asia Decanter 2017 & 2018
PEAK G Top 100 Wines 2016 Award
Reasoned Agriculture
Organic Approach
Suitable for Vegetarian & Vegan
Full-bodied with intense and fruity tannins.
The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.
Food pairing: Red meat, duck, lamb, lasagna, cheese.
Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.
Sweet potato, butternut squash, veggie burger...
Serving temperature: 18°C
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Location: |
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Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous "Pavie" hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
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Viticulture:
When she inherited Chateau Puy-Razac from her grandfather - Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion - Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather's legacy. It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking.
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Vinification:
The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas. Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration. 100% of the wines are aged in oak barrels.
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Gold Medal World Gilbert&Gaillard 2017
Bronze Medal Asia Decanter 2017 & 2018
PEAK G Top 100 Wines 2016 Award
Reasoned Agriculture
Organic Approach
Suitable for Vegetarian & Vegan
Full-bodied with intense and fruity tannins.
The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.
Food pairing: Red meat, duck, lamb, lasagna, cheese.
Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.
Sweet potato, butternut squash, veggie burger...
Serving temperature: 18°C
|
Location: |
|
Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous "Pavie" hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
|
|
Viticulture:
When she inherited Chateau Puy-Razac from her grandfather - Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion - Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather's legacy. It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking.
|
|
Vinification:
The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas. Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration. 100% of the wines are aged in oak barrels.
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273 Left
Wine Code: FD0007
Gold Medal World Gilbert&Gaillard 2017
Bronze Medal Asia Decanter 2017 & 2018
PEAK G Top 100 Wines 2016 Award
Reasoned Agriculture
Organic Approach
Suitable for Vegetarian & Vegan
Full-bodied with intense and fruity tannins.
The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.
Food pairing: Red meat, duck, lamb, lasagna, cheese.
Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.
Sweet potato, butternut squash, veggie burger...
Serving temperature: 18°C
|
Location: |
|
Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous "Pavie" hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
|
|
Viticulture:
When she inherited Chateau Puy-Razac from her grandfather - Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion - Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather's legacy. It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking.
|
|
Vinification:
The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas. Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration. 100% of the wines are aged in oak barrels.
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