£17.20
Perfect for pairing with grilled steaks or chops, this Saint Vincent Bordeaux Rouge is a medium-bodied red wine from the Bordeaux region of France.
- Blend of Merlot, Cabernet Sauvignon, and Cabernet Franc grapes for balanced flavor.
- Features blackcurrant and vanilla spice aromas with a smooth finish.
- Aged partially in oak to add complexity without excessive oakiness.
- Current vintage is 2021 with 12.5% alcohol by volume.
- £17.20
- £17.20
- Unit price
- per
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Description
xWarning: This product is age restricted to 18 or over. You'll be asked to confirm your age upon delivery.
Vegetarian.
Wine of France. Country of origin: France. Package type: Bottle. Contains Sulphur Dioxide/Sulphites.
Brand: Saint Vincent. Manufacturer: TDV, 33420-488 Gironde, France.
The story of Saint Vincent goes back to the days of the Roman Empire, but it was in the Middle Ages when winegrowers chose Saint Vincent as their patron saint to represent them socially and religiously. Legend has it that Saint Vincent was chosen because the first syllable of his name is none other than vin, the French word for wine. Saint Vincent's day is 22 January, the traditional day for the start of pruning.
Grape variety: Merlot, Cabernet Sauvignon, Cabernet Franc. Current vintage: 2021.
Bordeaux is the largest region for appellation wines in the whole of France. Situated in the South-West, near the Atlantic, it is crossed by the Garonne and Dordogne rivers and enjoys a temperate maritime climate. The richness, quality and diversity of its wines derive from the particular character of the terroirs, the experience of the winegrowers and the art of blending.
Tasting notes: Medium intensity ruby red in colour, with inviting aromas of blackcurrants and vanilla spice. The palate is medium bodied and soft, with blackcurrant and red berry flavours and a hint of spicy vanilla oak on the finish.
Alcohol by volume: 12.5. Units: 9.4.
Producer: Producta. Serving suggestions: Serve with grilled steaks or chops. Winemaker: Laurent Raimbault.
Vinification details: Once harvested, the grapes are de-stemmed, crushed and then left on their skins for 15 to 20 days to optimise colour extraction and to obtain a rounded wine with good structure. Part of the blend is aged in oak to add complexity to the wine's aromas without excessive oakiness.
