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Chateau de Chantegrive Caroline Blanc 2011

Bordeaux White Blends from Graves, Bordeaux, France
  • JS93
  • WS92
12.5% ABV
  • JS94
  • JS93
  • D91
  • RP93
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4.0 1 Ratings
12.5% ABV

Winemaker Notes

Critical Acclaim

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JS 93
James Suckling
Excellent white with wonderful mineral and exotic fruit on the nose and palate. Full and racy, with a long, long finish. Fabulous for the producer.
WS 92
Wine Spectator
Shows good richness, with paraffin and blanched almond notes leading the way for full-bodied Meyer lemon, citrus oil and gooseberry flavors. A whiff of smoke moves through the finish.
Barrel Sample: 89-92 Points
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Chateau de Chantegrive

Chateau de Chantegrive

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Chateau de Chantegrive, , France - Bordeaux
Chateau de Chantegrive
In 1966 Henri and Françoise Lévêque acquired a few plots of vines in the commune of Podensac. After 40 years patiently adding more plots, Château de Chantegrive is today one of the largest and most prestigious estates in the Graves appellation with 240 acres of vines. It is a member of the Union des Grands Crus de Bordeaux.

A new generation has now arrived and with its energy and committed involvement within the winegrowing world, has injected renewed impetus into the estate.

Sonoma Mountain

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

MCA129166_2011 Item# 129166

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