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
Features
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
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CHÂTEAU CAVALIER
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. -
Your cellarman's advice
Further information
