Château Les Carmes Haut Brion Grand Vin 2016
Vineyards
Pessac-Léognan, Bordeaux, France
Winemaking and Maturation
Temperature-controlled vats: 60 hl conical stainless steel, 50 hl concrete, 76 hl wood
Initial fermentation: 25 – 30 days on average
Malolactic fermentation in the barrels: Partial
Barrel maturing: 24 months: 65% in new barrels, 35% in used barrels, tuns, concrete vats and terra cotta amphorae
Noteworthy features of the vinification and/or maturing processes: All vats vinified without crushing, and partly by whole bunch fermentation. Cap punching only.
Tasting Notes
Unprecedented proportions of Cabernet Franc offer a silky power, which is then supported by the intensity of Cabernet Sauvignon. Within this structure, Merlot develops rounded and refined fruitiness: balance is the order of the day, ensuring a complex and delicious style in equal measures.
Technical Details
