Château Haut-Vigneau Pessac-Leognan Rouge

Region/Terroir: Pessac-Leognan Grapes: Cabernet Sauvignon (70%), Merlot (30%). Alcohol: 14% VOL Soil: Gravel. Wine making: Grapes are harvested by hand. Fermentation occurs over 20 days in stainless steel vats. The wine is aged in oak barrels for 15-18 months. Cellaring potential: 10 years. (2012-2014) Our Tasting notes: The result is a wine with very pleasing aromas of black fruits (blackberries, black currant), red fruits (raspberries) and subtle roasted notes (grilled and smoky). Good fruit weight and fine gravel tannins giving it a lovely mouth feel. Hints of minerals and chocolate. Typifies the silky tannins, minerals and structure of the wines of Pessac-Leognan.