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The tasting |
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Deep, ruby red. |
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Spicy, toasted, and ripe red fruit aromas. |
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Light, fruity and palatable on the palate. Soft, velvety texture. Lingering finish with lovely fruity notes. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Duck breast in honey, quail with grapes, leg of lamb, entrecote steak, roast beef, coq au vn, chicken escalope, cheeses. |
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Enjoy up to and including 2020 |
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The estate and the wine |
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Château Cambon La Pelouse borders the Giscours and Cantemerle Crus Classés vineyards. This "Cru Bourgeois Supérieur" therefore runs alongside the Margaux appellation, whose elegant, dense style influences each vintage. Robert Parker describes the Château as a "rising star of southern Mécoc", an apt definition for a wine that has become one of Bordeaux's best bargains. |
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Château Cambon La Pelouse 2006 opens up quickly to rich, red fruit notes. Dominated by the Merlot grape variety, the wine is crisp and juicy on entry. The perfectly integrated tannin then allows us to appreciate an elegant, even silky, texture. The wine extends into a very aromatic, long finish. |
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Mechanically or hand harvested depending on the parcels, rigourous hand sorting, total de-stalking. Fermentation and maceration in a fermenting room equipped with 27 therm-regulated stainless steel vats. 6 days pre-fermentation maceration, then vatting for 3 to 4 weeks. 20% of the wine undergoes malo-lactic fermentation in new barrels. 12 to 15 months aging, of which 50% in new barrels. |
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AWARDS |
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Robert Parker : 87/100
Le Guide des Meilleurs Vins de France 2011 (RVF) : 15.5/20
Gault & Millau : 17.5/20
Quarin : 15.25/20
Figaro Magazine : 88-89/100 |
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