£14.48
Perfect for pairing with rich chicken dishes like Coq au Vin or slow-cooked lamb shanks, this Louis De Camponac Cabernet Sauvignon is a smooth and silky red wine sourced from selected parcels in the Oc region of France.
- Features rich, ripe blackcurrant flavours with a hint of green pepper freshness.
- Made from Cabernet Sauvignon grapes harvested at peak ripeness for complexity and spice.
- Aged in tanks to preserve the aromatic profile before bottling.
- Can be stored horizontally in a cool, dark place for up to two years from purchase.
- £14.48
- £14.48
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Description
xRich, ripe blackcurrant red with green pepper freshness, smooth structure and silky texture.
Source: Selected Cabernet Sauvignon parcels from across the Oc region in the south of France were picked ripe to give complexity and spice.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Wine of France.
Country of origin: France.
Serve: Delicious with rich chicken dishes such as Coq au Vin, or slow cooked lamb shanks.
Package type: Glass Bottle.
Recycling information: Bottle - Glass - Widely Recycled.
Storage: Horizontally in a cool, dark place. This wine can be enjoyed now or carefully stored for up to 2 years from purchase. Once open, drink within 2 days.
Origin: Product of France.
Contains Sulphur Dioxide/Sulphites.
Brand: Louis De Camponac.
Manufacturer: Produced and bottled by GCF at F-33720 Landiras.
Grape variety: Cabernet Sauvignon.
Current vintage: 2016.
Regional information: The vineyards of Vin de Pays d'Oc are located in southern France, mainly in Languedoc.
Tasting notes: Nose : rich, ripe blackcurrant red with green pepper freshness. Palate : smooth structure and silky texture.
Alcohol by volume: 13.
Units: 9.8.
Producer: Les Grands Chais de France Group.
Serving suggestions: Delicious with rich chicken dishes such as Coq au Vin, or slow cooked lamb shanks.
Taste category: 2 Dry & full-flavoured.
Vinification details: The grapes are harvested when just ripe, destemmed, crushed and fermented for 6 to 12 days. The fermentation temperature is kept within 32° C. The grapes are gently pressed. The best vintages are selected here to preserve the aromas specific from the variety. Maturing in tanks. Lastly, it is racked, filtered and bottled.
