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Marc Bredif Chinon 2010

Other Red Blends from Chinon, Touraine, Loire, France
  • W&S89
12.5% ABV
  • WS90
  • WS89
  • W&S89
  • WS87
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12.5% ABV

Winemaker Notes

Marc Bredif Chinon is a bright ruby red wine that has intense, refined and fruity aromas. There are nuances of cherry, strawberry and spicy notes. In the mouth, it has a subtle attack and a fruity, light structure. There is a fresh and aromatic finish.

Critical Acclaim

All Vintages
W&S 89
Wine & Spirits
Lovely dark berry flavors fill this supple, sleek Chinon. It's rich rather than complex, satisfying with rare prime rib.
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Marc Bredif

Marc Bredif

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Marc Bredif, Chinon, Touraine, Loire, France
2010 Chinon
Marc Brédif is owned and operated by the Baron de Ladoucette. The key to any de Ladoucette wine is quality in the vineyard, the winery and the bottle. The Baron de Ladoucette is dedicated to maintaining exceptionally high standards throughout his portfolio. The wines are made in the state-of-the art winery within the landmark Château du Nozet and are considered to be some of the finest examples of their type. Grown on the lower slopes along the Loire Valley in Vouvray and Vernou-sur-Brenne, the grapes for the Marc Brédif Vouvray enjoy Northern/Southern exposure. The vineyards have soils of mainly chalk clay, with some parcels having flint clay soils. The vineyards are 25-30 years old on average. The "Classic" on this label differentiates Marc Brédif's traditional Vouvray from the rest of the winery's offerings.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CGM7952_2010 Item# 115629

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