Chateau Larroque Bordeaux Rouge Superieur 2015 Magnum
|Style||Medium bodied. Smooth, plenty of fruit, quite dry. Best with food.|
|Grape||62% Merlot, 32% Cabernet Sauvignon & 5% Cabernet Franc|
|Food||Charcuterie, tapas, red meat, white meat, cheeses|
|Awards||Platinum medal for “Best Value Bordeaux Red” Decanter|
Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. The 60-hectare vineyard was rapidly replanted and the chateau building, which dates from 1348, was restored.
The wine is harvested in the cool early morning.
Maceration:The Pre-fermentation cold maceration of 24 to 48 hours
Fermentation: Alcoholic fermentation in thermo-regulated stainless steel vats at around 26 deg C then a gentle vatting for 3 weeks at 30 deg C. Running off and pressing, separation of the press and free-run juice. Malolactic fermentation in thermo-regulated stainless steel vats at around 18 deg C.
Ageing: Ageing in oak or stainless steel vats. Ageing in oak for 12 months. Bottling and ageing in cellars for at least 12 more months.