CHATEAU
CAP DE FER
Appellation:
Bordeaux Supérieur
Village:
Yvrac
Grape varieties:
- 70% Merlot
- 20% Cabernet Sauvignon
- 10% Cabernet Franc
Soil types:
Clay-limestone and gravely soils.
Wine making/ageing techniques:
Traditional with a submerged pomace cap in temperature-controlled stainless steel tanks. Extended maceration and at least 12 months’ ageing.
Taste profile:
1/ sight : vibrant garnet-red hue.
2/ nose: highly expressive nose of ultra ripe fruits with a hint of tobacco.
3/ taste: good full attack flowing into spicy flavours. Powerful and harmonious.
Food pairings:
Cold cuts, red and white meats, dishes served with a sauce.
Serving temperature : 18° c.
Ageing potential : 10 to 12 years.

 
ETS JEAN GUILLOT - 61 rue Gustave Eiffel - 33560 SAINTE EULALIE - Tel: +33(0) 556 063 620 - Fax: +33(0) 556 062 992 - Email : guillot@guillotvin.com