Sauternes Amand Chaperon et Fils 1966
This white wine is a Sauternes from 1966, released by the négociant house Amand Chaperon et Fils. The wine carries the classification Appellation Sauternes Contrôlée, and on the label of the bottle appears a coat of arms with the inscription "DROIT AU BUT". This specific bottling was once imported to the Italian market by S.E.I.B.A.
The wine comes from Sauternes, which is located in the southern part of Bordeaux in the Graves area. The appellation is world-renowned for its production of sweet white wine. Here, fog and moisture around the rivers Ciron and Garonne create the ideal conditions for the development of noble rot, also known as botrytis, which concentrates the grapes on the vines. The 1966 vintage in this area is described as structured and classic and has achieved a score of 90 points.
The wine is made from a blend of Sémillon, Sauvignon Blanc and Muscadelle grapes. Sémillon is a classic Bordeaux grape that is used for both dry and sweet wines, and it is frequently grown in Bordeaux and Sauternes, but is also found in California and Washington. It is complemented by Sauvignon Blanc, which is an aromatic white grape that is also widespread in Bordeaux as well as in the Loire, Marlborough and several overseas wine regions.
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.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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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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