Chateau Greysac Medoc 2016
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|Region||France, Bordeaux, Medoc|
WINEMAKING & AGEING
Pre-fermentation maceration lasts two days and cuvaison for 4–5 weeks after alcoholic fermentation in thermo regulated stainless steel and cement tanks. Malolactic fermentation is in oak.
Lees stirring for three months, then aged for 12 months (50% in one year old French oak barrels and 50% in tanks).
Deep ruby garnet with red berry flavors combined with notes of spice, chocolate and bell pepper in the background. Pairs with all meats, poultry, wild mushrooms and strong cheeses.
Aromas of currants and currant-bush with cedar. Medium body, juicy fruit, firm and silky tannins and a delicious finish. A blend of merlot, cabernet sauvignon, cabernet franc and petit verdot. A year or two would soften it just slightly. Try after 2020. – J.S.
Ripe and direct, featuring plum and blueberry notes, lined with sweet licorice details and ending with a jolt of fruitcake. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Drink now. Tasted twice, with consistent notes. 50,000 cases made, 12,000 cases imported.