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60 % Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc. |
Harvest 2007 : Nice Merlot
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The grapes are harvested by hand at the peak of their maturity in conditions of perfect hygiene. After de-stemming the grapes are put into tanks for the postfermenting maceration which will take about 2 to 3 weeks under a controlled temperature. During the vinification we give preferential treatment to the extraction of fruit flavour as well as to obtain a long and silky tanic structure. In order to preserve the wine’s character it will not be filtered. It ages in oak barrels at least one year. |
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CHATEAU THURON TRADITION Dress deep, dense, chatoyante tinted of a garnet prunus and hemmed reflections fuchsia. Small opacity with light veil in limpidity-turbidity. One observes on the bottom of the bottle a thin coloured crystalline deposit of formation Bi tartrate of potassium dissolving hot. The bouquet in its first nose is a farandole of fruity confiturées scents. Some floral notes are shelled also at the head. The second nose in its ventilation is expressed and opens out on tone heats, mild tobacco, dry fruits (fig, almond), leather on spiced wooded spice bottom from where emergent the nutmeg and clove. Flexibility in its approach it impresses is expressed without its evolution by multiples and tasty nuances made in a fine texture, with glossed meshs, married to a rich sap of vinosity. Presence of tamed alluring tannins, fluxes which post nevertheless richissimes and erudite tannic audacities which are far from dying out. The plenitude of its greedy savours offers into final a good compromise between roundness, acidity and its cordial and cordial continuation. A child of the heat wave 2003 which took any wrinkle neither in its face nor in its body. God who this bottle would go well on a kitchen of the sun, abundant in colors, scents, flaveurs and savours like would be young pigeons with caramelized spices, frays with subtle exotic perfumes of fresh ginger, pineapple, mango, litchi and coconut. Today ready to give up itself with a farm guinea fowl on toast settees pasted of a garlic sauce to nuts. Another marriage which will be révèlera enthralling, of the veal chops (high under the mother), on grill of vine shoots degraded of a soft sour sauce to cumin (in grains and Oporto Blanc, accompanied by vegetables of the garden just étuvés. Full with tenderness, sweetness, kindness and femininity, this wine will give what to shine upon the heart, to scent gaity the hearts, and to flower of smiles the meal of the friendship and user-friendliness on a rib steak maitre of wine storehouse to Of Bordeaux cooked on a sharp ember with vine shoots or stocks of vines or, better still of old women “Douelles” of barrels. The end of cooking will see rib steak strewn with gray shallots. A divine met which will make the happiness of boletus or girolles. Will be also delighted to sing with full voice with with dimensions of a coq au vin cooked with this same wine. Alain PEREZ |
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This wine is made out of the very best harvested grapes, aged in new oak barrels which are made out of oak staves of the Tronçais forest. An exceptional wine dignified being compared with the best Grands Crus of Bordeaux . 'Deep ruby colour. Nose very ample with woody traces and liquorice.' 'The remarkably elegance and smoothness in taste goes along with a harmonical tannic structure and finishes with a roasted aroma in a persistent final.' A very pleasant wine! |
Comments
of two recognized and famous oenologists of the Chamber of Agriculture
of Gironde. |
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These
wines will be appreciated during the first course with delicatessen
or foie gras, as well as with grilled or roasted red meats, jugged
game animals, venison, game birds, woodcocks, trushes, ducks,
and woodpigeons, and above all with the famous « à la bordelaise
» lamprey. Temperature 16 to 18°C. Keep 8 to 20 years or more. |