Haut-Carles Fronsac Château de Carles 2012
Haut-Carles Fronsac Château de Carles er en rødvin fra årgang 2012, fremstillet af S.C.E.V. Chateau de Carles under ledelse af Constance og Stéphane Droulers. Vinen er klassificeret som Appellation Fronsac Contrôlée og bærer betegnelsen Grand Vin de Bordeaux. Den er desuden aftappet direkte på slottet.
Vinen stammer fra Fronsac i den franske Bordeaux-region. Området er beliggende på højre bred af Bordeaux, vest for Libourne mellem floderne Isle og Dordogne, og dækker syv kommuner. Fronsac opnåede sin AOC-status i 1937 og strækker sig over cirka 770 hektar med omkring 100 vinproducenter. Jordbunden består af en blanding af kalk, sandsten og ler på de kuperede bakker omkring Tertre de Fronsac. Vinene herfra laves udelukkende som rødvin og er primært baseret på Merlot, der udgør næsten 80 procent af beplantningen, suppleret af Cabernet Franc, Cabernet Sauvignon og en smule Malbec. Årgang 2012 beskrives som let og balanceret og har opnået en score på 89 point. Fronsac er kendt som et af Bordeauxs bedste prismæssige alternativer til de nærliggende områder Saint-Émilion og Pomerol.
Denne vin har et alkoholindhold på 14 % og kommer i en flaske på 750 ml.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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