Côtes de Castillon Château La Gasparde 2010
Côtes de Castillon Château La Gasparde 2010 er en rødvin fra Bordeaux i Frankrig. Vinen er klassificeret som Appellation Côtes de Bordeaux Contrôlée og er aftappet på slottet af ejeren, Jean-Pierre Janoueix.
Vinen kommer fra Côtes de Castillon, som siden 2009 officielt har heddet Castillon Côtes de Bordeaux. Området er beliggende i den østlige del af Bordeaux på højre bred af Dordogne-floden, umiddelbart øst for Saint-Émilion. Dette er et historisk sted, kendt for slaget i 1453, der afsluttede Hundredårskrigen. Årgang 2010 er en topårgang præget af kraft og præcision, hvilket afspejles i en score på 98 point.
Klimaet i området er præget af atlantisk indflydelse, men på grund af afstanden fra havet er det let varmere og tørrere end i nabokommunen Saint-Émilion. Jordbunden består hovedsageligt af kalk og ler på de højere skråninger, hvilket giver en god dræning. Dette suppleres af grus og sand på terrasser og alluviale aflejringer ved floden. Disse forhold skaber optimale betingelser for dyrkning af Merlot samt Cabernet-sorter, som udgør fundamentet for områdets rødvinsproduktion. Côtes de Castillon er i dag anerkendt som en kvalitetsorienteret kilde til strukturerede Bordeaux-vine fra højre bred.
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
you your wine
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.
GUIDE TO THE GOOD WINE EXPERIENCE
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