CHÂTEAU CAVALIER GRAND CAVALIER 2021
Ref : 492090
i.e. 23.70 € / liter
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Our oenologists' opinion
Fruity and well-rounded
Bright coral colour. Open nose with floral notes of wisteria, lilac, then fruity notes of raspberries, pomegranates, hints of minerality and spices. Good balance on a rather full-bodied wine, roundness, freshness. Nice character of red fruits, cranberries, fresh notes of peppermint, rosemary.
- Keeping level 2023
- Service temperature 10°
Our food and wine pairings
- White meat
- Red meats
- Grilled Fish
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
In the heart of the Massif des Maures, Château Cavalier takes its name from the stream that runs through the property.
Domain and appellation
Owned by Maison Castel since 2000, Château Cavalier is located between Aix-en-Provence and Nice in the Var and produces high quality rosé wines.
Terroir: Spread over 132 hectares, the vines grow on shallow, sandy-silt soils made up of sandstone and clay which favour drainage. Each hectare has 5,500 vines.
Viticulture: The harvest is carried out at night, in the coolest hours, to preserve the berries from oxidation.
Vinification: The Syrah, Rolle and Cabernet Sauvignon grapes are left to rest in still thermo-regulated vats for 15 to 18 days. The Grenache, the earliest grape variety on the estate, undergoes a 6-hour skin contact maceration. Fermentation then takes place at 17 or 18°C. 70% of the wine is vinified with specially selected yeasts. The wine is aged on the lees for two months, then on the fine lees for one to two months.
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