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Chateau Trimoulet Saint-Emilion Grand Cru 2002

Bordeaux Red Blends from St. Emilion, Bordeaux, France
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    Winemaker Notes

    Chateau Trimoulet is situated in the northern part of the renowned appellation of St-Emilion. The wine has been produced by the same family for over 200 years. The wine is produced from 60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon, giving it a deep cherry colour and pronounced aromas of soft fruits.

    Critical Acclaim

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    Chateau Trimoulet

    Château Trimoulet

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    Château Trimoulet, , France - Bordeaux
    Chateau Trimoulet
    In the late 18th century, Pierre Jean, a vineyard worker in Saint Pey D'Armens (a village next to Saint-Emilion) began to grow his own vines, which he later left to his children. A love story between the family and this unique terroir can be said to begin in the 19th century, with the arrival of Guilhaume Jean in 1802.

    Château Trimoulet's true fame dates back to the Second Empire. At that time, the current owner's great grandfather, who had the unforgettable name of Jean Jean, succeeded in promoting the wine abroad and entered it in competitions and exhibitions. Trimoulet won an impressive number of medals and diplomas which are currently displayed in the barrel cellar.

    Cécile Jean, Michel's daughter, represents the ninth generation of her family at Château Trimoulet. She and her partner, David Dumont, feel a very strong attachment to the estate and do their utmost to produce wine keeping pace with its longstanding reputation.

    Château Trimoulet reflects its terroir, as well as the soul of those who make it. Their wines are a treat to everyone with receptive taste buds and an open mind. They are the result of a long history – that of a family strongly attached to a unique terroir.

    Marlborough

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    Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

    The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    WWB77129_2002 Item# 88430

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