Caiarossa

Owner: the three sons of Eric Whiteda Jelgersma, who died in June 2018; they also own Château Giscours and Château du Tertre Grands Crus Classés in Margaux, France. Variety: 31% Cabernet Franc, 20% Merlot, 17% Cabernet Sauvignon, 11% Petit Verdot, 10% Sangiovese, 9% Syrah, 2% Alicante – Demeter certified biodynamic viticulture, grapes hand-picked for 6 weeks (late August, early October) Color: dark red-purple Bouquet: fragrant, on notes blackberries, black cherries, ripe plums, mint, spices Taste: very balanced, with fresh acidity, full body, crunchy but very fine tannins and aromas of black cherries, blackberries, spices ( cloves, vanilla), toast and licorice, with a touch of iron and pitch Culinary combinations: pork dishes have beef with red wine, rosemary, garlic and pepper, Grana Padano, blue cheese Serving temperature 16-18 ° C Optimal period of consumption : 2019 – 2033 Each variety is fermented in concrete and wooden tanks (10-80 hl), with native yeasts. The wine is aged in large and small barrels from the first (30%) to the third use. Maturation in wood lasts 11 months for the more delicate variety, Alicante and 20 months for the strongest – Petit Verdot and Cabernet Sauvignon. Before bottling, the wine spends another 6 months in concrete tanks. The seven varieties weave, together, the perfect tapestry of our terroir. A true expression of nature’s richness. ” 97 James Suckling Points:” Very complex aromas of crushed berries, including fresh herbs, dried berries, sandalwood and cedar. Spanish bring it more complexity and freshness. Full-bodied, with tannins that are absorbed into the wine. Better starting in 2021. ” 94 Parker Points