Château Breillan AOC Haut-Médoc Red - Техническое описание

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Château Breillan

AOC Haut-Médoc Red

Situated to the east of the village, the chateau is surrounded by woodland and vines. Its history dates back to the Middle Ages. Last century, the Breillan estate produced a very correct, carefully crafted, rather robust and deeply coloured wine called "Clos Montaigne", and a white wine called "Clos du Cardinal"; its tiled-floor winery and its vats, all in varnished oak with their black-painted hoops, were the pride of its owners. The vines which surrounded Breillan at that time represented just one tiny part of the huge estate attached to the chateau. From fortified residence to simple dwelling, from wine estate to specialised teaching establishment, Chateau Breillan has never ceased to adapt to the times and has succeeded in surviving down the centuries. Blanquefort viticultural college now farms the vineyard, 42 hectares of which are contiguous to Château de Dillon.
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Выберите миллезим

  • 2016

    Миллезим 2016

    ДЕГУСТАЦИОННЫЕ ХАРАКТЕРИСТИКИ

    Clad in a beautiful ruby red with deep purple tints, this 2016 offers an intense, fresh bouquet with a hint of spice, red fruits and cherry. Mouthfilling, chewy tannins on the palate, which lingers to a balanced, superbly unctuous finish. Certainly a great success in this great vintage.

    ХРАНЕНИЕ

    Cellar for at least two to three years before drinking to allow all the different aromas to meld.

  • 2019

    Миллезим 2019

    ДЕГУСТАЦИОННЫЕ ХАРАКТЕРИСТИКИ

    This wine offers a beautiful dark color, garnet red, bordered with purple hues. Its bouquet is expressed on fruity notes of blackcurrant, raspberry and redcurrant with an animal and spicy touch. On the palate, it presents a very good balance, with a tannic structure mastered and coated by a material that is both opulent and melted which gives it a very charming finish. Château Breillan is the ideal companion for grilled meats as well as a generous cheese platter.

    ХРАНЕНИЕ

    Cellar for at least two to three years before drinking to allow all the different aromas to meld.