Cuvée J.M.V CHATEAU HAUT BERNASSE

Cuvée J.M.V

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CHATEAU HAUT BERNASSE
  • Texture

2003 - 50 cl

AOC Monbazillac

South West France

Vines : Harvested in grape buckets on 28 October 2003. The month of June was one of the hottest for more than 10 years, but the rainfall at the start of September made possible the development of botrytis on the grape, with a good uniformity. The dryness at the end of September required meticulous selective sorting, which lasted until the end of October, enabling the gathering of grapes with a great aromatic richness, and the pressing of juice with great balance and wonderful finesse. The 2003 harvests will remain of great significance for the Château Haut-Bernasse. This 'tête de cuvée' is the quintessence of the best that the estate has to offer. Vinification : Pressed using vertical hydraulic wine presses. Settling by means of natural cold decantation. Blending with plot selection. Indigenous yeasts, fermentation and ageing in new barrels. Yield: 12 hl/ha. Sugars 198g/l Tasting : The colour is an intense honeydew. The intense nose has wonderful aromatic complexity, with notes of beeswax, candied citrus and a slight touch of vanilla. On the palate the attach is gentle, with great finesse. the sugars are extremely well-blended and smooth out as the freshness increases, accompanied by superb aromas of honey, dried fruits and beeswax, with a long aromatic persistence. The finish is marked by notes of toasted bread and caramel.

20,00 €


I.e. 120,00 € for 6 btles

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  • Texture
  • Texture
Colour

Colour

White

cultivation

cultivation

Conventional

vintage

vintage

2003

degree of alcohol

degree of alcohol

13.00%

Appellation

Appellation

AOC Monbazillac

Volume

Volume

50 cl

Grape variety (varieties)

Grape variety (varieties)

  • Sémillion
tasting

tasting

10-12°

Storage

Storage

Between 3 and 5 years

CHATEAU HAUT BERNASSE

24240 Monbazillac - South West France

Located on the high point of the Monbazillac slopes, in the heart of the appellation, Château Haut Bernasse benefits from exceptional sun exposure. Its 14 hectares of vines are worked using traditional methods and yields are low in the interests of quality. The 11 hectares of white varieties are: Sauternais and the “white triad”: Semillon, Muscadelle and Sauvignon. The red varieties, over 3 hectares, are made up of one half Merlot and the other half Cabernet Franc and Cabernet Sauvignon.

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