Chateau Montrose MEDOC rating class 2 St. AOC Estèphe
Chateau Grand Cru Classe, Enoteca AOC Saint-Estephe
That strength is called "St. Estèphe Latour" wine! Bordeaux rating 2, village of Saint-Estèphe venerable Chateau "Chateau. Enoteca".
In the same village of the ratings "Chateau COS desturnell' rivals.
Robert Parker scale ★ ★ ★ ★ ★ five star producers "Enoteca would be St. Estèphe most trustworthy rating Chateau. Of recent vintage has overtaken Kos death Turner's biggest rival, and Karon Ségur. Despite the improved quality of Karon Ségur's. "With high rating! In the main area of the Médoc Châteaux-Enoteca is getting built the finest wines always Estèphe on the northernmost in the. From flowers when I was a wilderness once the land was covered with Heath and dyed in the rosy side Mont (mountain) was named rose (rose).
Field is located on a hill overlooking the Gironde River below to River reflection heat kept warm during the colder months, they resist even at the early spring frost damage. That has helped to produce a special soil and gravel under the lime-rich clay that's high-quality Merlot. Because of this, wines from the Médoc district on the right bank is high, evaluated, such as Chateau Enoteca would be appreciated, even that is.
Maintains a fairly traditional technique for winemaking. Referred to as fashion techniques, such as "not been tried". I say the proof relies on the location and soil quality.
[Château Latour] and side by side, "most legume is one single wine" and is, reducing the proportion of Cabernet Sauvignon from the late 1970s, Merlot, was changed to lighter than the traditional style. However, it has been produced wine since 1986, again apparently Enoteca strong style back and just said "blockbuster".
Stand up to 50 years, depending on the year and Chateau 1st and apposition, or evaluation beyond that Enoteca wine.Come and try see the ability in old vintage wine.
Robert Parker Jr. " Bordeaux 4th Edition "more
Enoteca is one of the most privileged to have the advantage in the Médoc Châteaux, for sellers in this commune most Immaculate, clean and well managed in. Formerly known as the huge, dense, powerful wine become drinkable, with confidence for many years, speaking of the Enoteca, barrel.87 for ten years. For example you have poured in 1908, one Enoteca, said CIVB representative in 1982, former Bordeaux President Jean-Paul Geoffrey I his age in a blind tasting. The wine is something felt and continues to live fully, at least 30 years younger.
Enoteca style with clear, light, and soft Jean-Louis sharmolyu manners, owner of the Chateau, deep, excruciating no longer favored by consumers strong tannic wines. In, instead of Cabernet Sauvignon and Petit Verdot Merlot is often blended as was in the late 1970s and particularly prominent in the early 1980s style changes. However, fan of Enoteca did not welcome this "new" style. So since 1986, Enoteca, reminiscent of the 1975 vintage, back to the more powerful, muscular style.
Like jumping to wines from the Enoteca's 1989 and 1990 vintages, indeed, seen since 1961, was created. I would admit it no doubt has produced a ponderous wine if you know the greatest vintage Enoteca, joy in 1953, 1955, 1959, 1961, 1964, 1970, taste, whoever the Enoteca "Estèphe Latour" name lives up to 1 group. Enoteca wine was especially strong from 1953 until 1971, and from 1989 to the present. Wine was made during this period are counted during the best of wine normally produced in the Northern MEDOC.
Blessed with stunning views overlooking the Gironde River and visit the Saint-Estèphe Hill has modest Chateau Enoteca. This Chateau was shall moly home ownership since 1986, where should it come. There is great fermentation Center (Cuvelier) with old huge open type oak fermentation tanks and striking new barrel cellar. Also, like many neighbors, Chateau Enoteca is new, State-of-the-art tasting room and reception area;
Average annual production: 340000 book
Vineyard area: 68 hectares
Average age: 33 years
Planting time: 9000 books/HA
The average production (past five years): 45hl/ha
Recipes: grape is picked by hand. Brewing method is traditional. Fermentation is 21-25 days. Wooden fermentation tank and stainless steel fermentation tanks, use your. The maximum temperature is 30-32 ° C.
To identify possible color and tannins making recycling work (remontage) are frequent.
Aged in oak barrels for 19 months; New oak is 35%. Processed fining with egg whites, racked 6 times. No filtering before bottling.
Blend ratio: 65% Cabernet Sauvignon, 25% Merlot, 10% Cabernet franc