Louis Cheze Saint-Joseph Anges 2015

SKU:
2226197-1
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$42.97
$51.97
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IT'S ALL IN THE DETAILS

Grape varieties
100% Syrah, 50 years old, yield between 26 Hl / Ha and 29 Hl / Ha.

winemaking
Reasonable management of the vineyard, spalling, harvesting in green and manual harvesting. Selective sorting of the grapes on a stand, collection in boxes of 30 Kg. The cellar: sorting grapes on a sorting table, destemming 100%, sorting berries on a vibrating table, crushing, maceration and fermentation in thermo-regulated vats of low volume. and malolactic fermentation in barrels.

Breeding
100% new oak barrels, for 22 months depending on the vintage. Bottling without filtration in one go.

Organoleptic characteristics of the product:
Visual aspect: Ruby color, limpid and deep.
Olfactory appearance: Nose of great complexity, black fruits, sweet spices finely wooded.
Taste aspect: Taste and frank mouth with harmonious tannins, very long finish and persistence.
Serving temperature: 16 to 18 ° C to decant on youth 2 to 4 hours before serving.
Food pairing: Small game in sauce, braised red meats.
Vintages: 10 to 15 years old.
Grape varieties
100% Syrah, 50 years old, yield between 26 Hl / Ha and 29 Hl / Ha.

winemaking
Reasonable management of the vineyard, spalling, harvesting in green and manual harvesting. Selective sorting of the grapes on a stand, collection in boxes of 30 Kg. The cellar: sorting grapes on a sorting table, destemming 100%, sorting berries on a vibrating table, crushing, maceration and fermentation in thermo-regulated vats of low volume. and malolactic fermentation in barrels.

Breeding
100% new oak barrels, for 22 months depending on the vintage. Bottling without filtration in one go.

Organoleptic characteristics of the product:
Visual aspect: Ruby color, limpid and deep.
Olfactory appearance: Nose of great complexity, black fruits, sweet spices finely wooded.
Taste aspect: Taste and frank mouth with harmonious tannins, very long finish and persistence.
Serving temperature: 16 to 18 ° C to decant on youth 2 to 4 hours before serving.
Food pairing: Small game in sauce, braised red meats.
Vintages: 10 to 15 years old.

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