Château Agnel 2016

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Château Agnel 2016

Minervois Red | 14.5°

Ref : 480599

5.90 5, 90

Bottle 75 cL

i.e. 7.90 € / liter

3  product(s) sold since yesterday

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  • Keeping level 2022
  • Service temperature 16°
  • Grapes Syrah

Our food and wine pairings

  • Charcuterie
  • Red meats
  • Soft cheese

Our oenologists' opinion


This garnet-colored wine have an opened nose recalling seasoning. The first nose is marked by fragrances of fresh black fruits. It is followed by scents of spices and violet. This tendency is continuing in mouth, with aromas of spices and black fruits, unveiling the temper of this well-balanced and frank wine. Fruity, the finish showcases notes of liquorice.



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 ?

The Languedoc Roussillon is the French vineyard the most exported abroad.

Domain and appellation

  • Located between the cities of Carcassonne and Béziers, the vineyard of the Château Agnel is surrounding the town of Peyriac Minervois, at the bottom of the Black Mountain.

    • Terroir: The vineyard of 75 hectares is extending on clay-limestone soils. It is exposed south, a position that guarantees a great amount of sunshine and a nice climate, perfect for a harmonious ripening of the grapes.
    • Viticulture: The method of the “green labor” has been adopted to control yields and ensure an optimum ripeness of the grapes.
    • Wine-making: This wine has been subjected to an alcoholic fermentation in a stainless steel tank. During this step, temperatures have been controlled. Then it macerated during 4 weeks with two délestages at the beginning of the process. The délestage consists in separating the must from the marc during several hours so the latter can deliver an even more concentrated must. The technic of the remontage has also been used: it consists in pumping the must at the bottom of the tank and put it at the top of it, on the marc.


  • Main grape

  • Grapes Syrah, Mourvèdre
  • Grapes
    • Syrah : 90%
    • Mourvèdre : 10%

Your cellarman's advice

Further information